Rosemary-Kissed Chocolate Satin Tart

Rosemary-Kissed Chocolate Satin Tart

In this recipe:

based on 15 reviews
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10 min.
266 min.
16 Servings

Chocolate embraces a savory enhancement in this decadent dessert. With the infusion of fresh rosemary, taste buds - and hearts - will flutter.


  • 2 cups ground shortbread cookies
  • 5 tablespoons cold unsalted butter
  • 1/4 cup granulated sugar
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large egg yolks
  • 3 sprigs fresh rosemary or 1/3 cup fresh mint sprigs
  • Sweetened whipped cream for garnish (optional)
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PREHEAT oven to 350° F.

PLACE ground cookies, butter and sugar in food processor; process until mixture clumps together. Press onto bottom of ungreased 9- or 10-inch tart pan with removable bottom.

BAKE for 8 minutes or until golden. Cool in pan on wire rack.

PLACE morsels in large bowl; set aside. Whisk together evaporated milk and egg yolks in medium, heavy-duty saucepan. Stir in rosemary. Heat over medium-low heat, stirring occasionally, for 8 to 10 minutes or until mixture is very hot (not boiling) and thickens slightly. Strain mixture over morsels, pressing against rosemary to release flavor. Stir mixture until morsels are melted and mixture is completely smooth.

POUR into crust; refrigerate for 4 hours or until firm. Top each slice with dollop of whipped cream before serving.

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Maybe a little too adventurous

While we liked the crust on this and the smooth texture of the filling, the rosemary just did not seem like the right combination. It was too strong and, while I had high hopes that my family would like this, they just did not. I think that replacing the rosemary with a little instant espresso powder OR some orange zest would give this recipe the perfect twist. Overall, I would try this recipe again, but with variations instead of the rosemary.

- Mandy Bergerson from Middleton, ID

Rosemary kissed chocolate satin tart

OMG! For those that didn't rate this a 5...are you kidding? I have made this over a dozen times and bowled them over every time! The rosemary is almost a mint taste in the tart. At first try I was worried. I love it and I run a ring of rasberries around the top edge, and I puddle a little rasberry coulis on the plate when serving. Don't even mention rosemary to your guests and they will question the secret ingredient with enthusiasm!

- Scott Rispaud from

a bit odd

I love chocolate, and I like rosemary but I find I prefer them seperate. (We're not crazy about mint, so I didn't try that version. The family loved the crust.)

- Elizabeth Ray from Corona, CA


this was ok-my kids did not care for it. I tried the rosemary but wished I had tried the mint instead. Won't make again.



My sister did my taxes and I wnated to make something special for her. She loves dessert, especially chocolate. I was afraid to use the rosemary and substituted mint. I have been keeping a window box herb garden and used fresh mint. She loved it.

- cheryl hauble from MAPLEWOOD, MN

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 310
  • Calories from Fat: 160
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 10g (48% of DV)
  • Cholesterol: 45mg (15% of DV)
  • Sodium: 110mg (5% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 25g
  • Protein: 5g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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