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
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
Times for this recipe
Preparation
1 hour 55 min.
Resting
10 min.
Cooking
25 min.
All in all
2 hours 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 30 g RDI=47 % | 178 g RDI=67 % | 134 g RDI=185 % | 2,032 kcal RDI=102 % | 8,508 kJ RDI=102 % |
| Whole recipe | 296 g RDI=455 % | 1,711 g RDI=646 % | 1,293 g RDI=1,772 % | 19,508 kcal RDI=975 % | 81,676 kJ RDI=975 % |
How much will it cost?
For 1 chocolate tart
4.60 €
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: Flaked almond tartHow to make tart casesTwo-coloured chocolate-orange tartBlackcurrant and chestnut verrinesPlum tart "En passant par la Lorraine" See all 45 other
Cream
Dark chocolate
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-17
We'll never share your e-mail address with anyone else.
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe