Chocolate tart

Step by step recipe:

  1. 1 hour 40 min.Chocolate tart : Photo of step #1
    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.
  2. 10 min.Chocolate tart : Photo of step #2
    In a pan, put 100 ml milk and 250 ml cream, bring to the boil.
  3. 3 min.Chocolate tart : Photo of step #3
    As soon as it boils, remove from heat and add 200 g chocolate cut in small pieces. Mix until obtaining a smooth mixture.
  4. 2 min.Chocolate tart : Photo of step #4
    Break 2 eggs into a bowl and add 10 g Vanilla sugar.
  5. 1 min.Chocolate tart : Photo of step #5
    Beat to mix thoroughly.
  6. 3 min.Chocolate tart : Photo of step #6
    Then add beaten eggs to the chocolate mixture, and mix well.
  7. 2 min.Chocolate tart : Photo of step #7
    Pour the mixture into the pastry case.
  8. 15 min.Chocolate tart : Photo of step #8
    Cook about 15 minutes, watching carefully. The tart should still be the "trembling" slightly in the centre to be perfect.
  9. 10 min.Chocolate tart : Photo of step #9
    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!
  10. Chocolate tart : Photo of step #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.

Source:

After Joël Robuchon.

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