Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
Last modified on: November 16th 2013
Keywords for this recipe:For 1 chocolate tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
100 ml milk - 3
250 ml cream - 4
200 g dark chocolate - 5
10 g Vanilla sugar - 6
2 eggs - Total weight: 960 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 51 min. | 10 min. | 25 min. | 2 hours 26 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 hour 40 min.
Blind bake 300 g Sweetcrust pastry (pâte sablée) to obtain a cooked tart case, and allow to cool.
Preheat oven to 150°C or 302°F.
Preheat oven to 150°C or 302°F.
Stage 3 - 3 min.
As soon as it boils, remove from heat and add 200 g dark chocolate cut in small pieces. Mix until obtaining a smooth mixture.
Stage 4 - 2 min.
Break 2 eggs into a bowl and add 10 g Vanilla sugar.
Stage 5 - 1 min.
Beat to mix thoroughly.
Stage 6 - 3 min.
Then add beaten eggs to the chocolate mixture, and mix well.
Stage 7 - 2 min.
Pour the mixture into the pastry case.
Stage 8 - 15 min.
Cook about 15 minutes, watching carefully. The tart should still be the "trembling" slightly in the centre to be perfect.
Stage 9 - 10 min.
Remove from the oven and leave to cool on a rack (careful - it's very very fragile). Serve warm or cold the same day, while the pastry is still crisp and the chocolate creamy, a pure delight!
Stage 10
For a professional look which eliminates small imperfections from the surface (like in the photograph), remember to pour the mixture into the tart through a very fine strainer.
Remarks
To decorate, you can sprinkle it, when cold, with a little cocoa powder, icing sugar and/or chocolate chips.
You can also add a delicious citrus fruit flavour to the chocolate, by adding a fine layer of candied grapefruit peel before pouring in the chocolate.
You can also add a delicious citrus fruit flavour to the chocolate, by adding a fine layer of candied grapefruit peel before pouring in the chocolate.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Source
After Joël Robuchon.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,676 Kcal or 15,391 Kj | 53 gr | 294 gr | 259 gr |
| 184 % | 20 % | 28 % | 39 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 383 Kcal or 1,604 Kj | 6 gr | 31 gr | 27 gr |
| 19 % | 2 % | 3 % | 4 % |
| Per chocolate tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,676 Kcal or 15,391 Kj | 53 gr | 294 gr | 259 gr |
| 184 % | 20 % | 28 % | 39 % |
How much will it cost?
- For 1 chocolate tart : 4.59 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Key Lime Pie for Jeremy, Strawberry tart, How to roll out pastry for a tart, How to make tart cases, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Fish Mousselines, Spinach à la Lorraine, Lobster Thermidor, Creamy rice with spinach, Potato gratin, ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Little chocolate and hazelnut fondants, Hot chocolate, Nanou's chocolate cake, Chocolate thins with toasted nuts, Bounty-style tart for Alison, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Bechamel sauce, Doughnuts, Mouna, Old style brioche, Flognarde, ... All |
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Your 1 comments or questions on this recipe
- Great for chocoholic like me!Posted by Jenny may 22th 2009 at 14:06 (n° 1)
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