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
Keywords for this recipe: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
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Times for this recipe
Preparation: 1 hour 51 min.
Resting: 10 min.
Cooking: 25 min.
All in all: 2 hours 26 min.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 300 110 % | 1,710 160 % | 1,290 200 % | 19,510 980 % | 81,680 980 % |
| Per 100 g | 30 10 % | 180 20 % | 130 20 % | 2,030 100 % | 8,510 100 % |
How much will it cost?
- For 1 chocolate tart : 4.59 €
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: Citrus tart, Simple maple-syrup tart, Bounty-style tart for Alison, Parisian-style chocolate custard tart, Pear, grapefruit and pistachio tart, ... See them all 41
Cream
Like these other recipes: Breton Pie, Courgette tart with mint, Chocolate cream, Grapefruit moelleux, Chocolate-verbena cream, ... See them all 111
Dark chocolate
Like these other recipes: Chocolate sauce, Chocolate cream with a crunch, irish coffee mousse, How to make chocolate chips, Mousse with two chocolates, Brownies, ... See them all 36
Milk
Like these other recipes: Profiteroles, Potato gratin, Bechamel sauce, Doughnuts, Ciabatta, ... See them all 60
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