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Chocolate tart

Name: Chocolate tart
Prep time: 2 h 1 min
Cook time: 25 min
Total time: 2 h 26 min
Yield: 1 chocolate tart
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 100 ml milk; 250 ml cream; 200 g dark chocolate; 10 g vanilla sugar; 2 eggs

As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.

305 K 1× 4.7/5 (46 reviews)

2 hours 30 min. difficulté

Easy

4.60 €

1 chocolate tart

6 Ingredients

Last modified on: November 16^th 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

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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.

Source: After Joël Robuchon.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	300 RDI=110 %	1,710 RDI=160 %	1,290 RDI=200 %	19,510 RDI=980 %	81,680 RDI: 980 %
Per 100 g	30 RDI=10 %	180 RDI=20 %	130 RDI=20 %	2,030 RDI=100 %	8,510 RDI: 100 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 chocolate tart : 4.60 €

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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)

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The 1 comment already posted on this recipe

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

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