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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.

259K 1 45 4.8

Last modified on: November 16^th 2013

Keywords for this recipe:Tart Chocolate Bitter Soft

For 1 chocolate tart, you will need:

0 300 g Sweetcrust pastry (pâte sablée)
1 100 ml milk
2 250 ml cream
3 200 g dark chocolate
4 10 g Vanilla sugar
5 2 eggs
Total weight: 960 grams

Change these quantities to make: 1 chocolate tart 2 chocolates tart 3 chocolates tart

Change measures: Metric

Metric weight Metric volumes

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:

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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.

Stage 2 - 10 min.

In a pan, put 100 ml milk and 250 ml cream, bring to the boil.

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.

Keeping

1 or 2 days in the fridge, folded in a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,502 Kcal or 14,662 Kj	50 gr	279 gr	247 gr
175 %	19 %	26 %	37 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
365 Kcal or 1,528 Kj	5 gr	29 gr	26 gr
18 %	2 %	3 %	4 %

Per chocolate tart
Energetic value	Proteins	Carbohydrates	Fats
3,502 Kcal or 14,662 Kj	50 gr	279 gr	247 gr
175 %	19 %	26 %	37 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 chocolate tart : 4.59 €

Change currency:

Note : These prices are only approximate.

Source

After Joël Robuchon.

This recipe uses (among others)

	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Cherry and pistachio tarts, Pear and chocolate tart with a hint of mint, Rhubarb tart, Apple amandine tarts from Brélès, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Carbonara, Courgette tart with mint, Pasta with green asparagus, Chocolate cream with a crunch, irish coffee mousse, Quick chicken curry, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate Chantilly , Bounty-style tart for Alison, Chocolate rice pudding, Chocolate cream with a crunch, irish coffee mousse, Chocolate ganache, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Flognarde, How to heat milk without it catching on the bottom of the pan, Crème caramel, Pancake batter, Deep leek and potato quiche, ... All

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Your 1 comments or questions on this recipe

Great for chocoholic like me!
Posted by Jenny may 22^th 2009 at 14:06 (n° 1)

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