Chocolate and Polenta Tart (Crostata di Cioccolato e Polenta)

I had enough of the polenta tart crust left over after making the cranberry tart (I have a 9 in pan and the recipe makes enough dough for a 10 in. tart pan --- and then some) to make six mini-tarts with the chocolate and polenta filling.

The filling has an almost brownie-like or almost flourless cake-like texture which I was not expecting -- I think I was expecting something creamier and lighter. It was delicious -- although very rich -- a little goes a long way. The flavor and texture contrast (crunchy vs. cakey) of the polenta crust and the chocolate filling was very nice. Served with an aged port. An indulgent way to end a meal.

The author suggests that this be eaten warm but we didn't get to them until they had completely cooled. Still delicious but tomorrow we will try rewarming the remaining tarts. And maybe adding some whipped cream.