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Get ready for the holidays with this hit of chocolate.

Annie Mahle is in charge of all the cooking on the Schooner J & E Riggin. Here's a delight she has created that will make your teeth ache.

Chocolate Rosemary Tart with Sea Salt Caramel Bark

Um… yum. Need we say more?


1/2 cup (1 stick) unsalted butter, melted

1/4 cup sugar

1 teaspoon lemon zest

1 teaspoon vanilla extract

1/8 teaspoon table salt

1 cup all-purpose flour


1 cup half and half

4 sprigs rosemary coarsely chopped (plus more whole sprigs for garnish)

2 tablespoons sugar

pinch table salt

5 ounces semi-sweet chocolate, coarsely chopped

2 ounces unsweetened chocolate, coarsely chopped

1 large egg

Sea Salt Caramel Bark

1/4 cup water

1/2 cup sugar

1/2 cup chopped almonds

pinch fine sea salt


Preheat oven to 350 degrees. Combine all ingredients in a medium bowl and mix until the butter is fully incorporated. Press into the bottom and sides of a 9-inch tart pan. Let rest for 30 minutes and then bake for 20 to 25 minutes. Double check occasionally that the crust isn't puffing up. Press down with a wooden spoon if needed.


Bring the half and half, rosemary, sugar, and salt to a simmer in a small saucepan. Remove from heat and add the chocolate. Let sit for 5 minutes and then stir with a whisk. When the crust is done, whisk the egg into the chocolate mixture and then transfer to the crust. Reduce the oven heat to 300 degrees and bake for another 10 to 15 minutes.

Sea Salt Caramel Bark

Line a baking sheet with foil and spray lightly with cooking spray. Add the water to a small saucepan and then add the sugar to the center of the saucepan. Water should surround the damp sugar like a little flat island. Cover the pan and cook over medium-high heat for about 4 minutes. Remove the lid and cook for another 1 to 3 minutes or until the sugar begins to darken to an amber color, swirling the pan, but not stirring. Transfer to the prepared baking sheet and spread in a thin layer. Immediately sprinkle the nuts and sea salt on top and let cool. When fully cooled, break off pieces of the caramelized sugar and sprinkle over the tart.

Serves 12

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