Chocolate tart


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.
265K 1 45 4.8
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Last modified on: November 16th 2013

Keywords for this recipe:TartChocolateBitterSoft
For 1 chocolate tart, you will need:

Change these quantities to make: 1 chocolate tart 2 chocolates tart 3 chocolates tart
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 51 min.10 min.25 min.2 hours 26 min.
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Step by step recipe


Stage 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.

Stage 2 - 10 min.
Chocolate tart : Photo of step #2
In a pan, put 100 ml milk and 250 ml cream, bring to the boil.

Stage 3 - 3 min.
Chocolate tart : Photo of step #3
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.
Chocolate tart : Photo of step #4
Break 2 eggs into a bowl and add 10 g Vanilla sugar.

Stage 5 - 1 min.
Chocolate tart : Photo of step #5
Beat to mix thoroughly.

Stage 6 - 3 min.
Chocolate tart : Photo of step #6
Then add beaten eggs to the chocolate mixture, and mix well.

Stage 7 - 2 min.
Chocolate tart : Photo of step #7
Pour the mixture into the pastry case.

Stage 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.

Stage 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!

Stage 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.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,502 Kcal or 14,662 Kj50 gr279 gr247 gr
175 %19 %26 %37 %
Per 100 g
Energetic valueProteins CarbohydratesFats
365 Kcal or 1,528 Kj5 gr29 gr26 gr
18 %2 %3 %4 %
Per chocolate tart
Energetic valueProteins CarbohydratesFats
3,502 Kcal or 14,662 Kj50 gr279 gr247 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)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Simple maple-syrup tart, Key Lime Pie for Jeremy, Lemon tart, Croute à thé, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Soft apple cookies, Cheese tart, Thin summer tart "à la grecque", Nicholas's fish, ... All
Dark chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chestnut Fudge Cupcakes, Parisian-style chocolate custard tart, Chocolate sauce, Chocolate thins with toasted nuts, Flaky brownie brioche, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Pan-baked hash brown (Hash-brown casserole), Chocolate sauce, Doughnuts, Bonnevaux apple tart, ... 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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