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.
2 hours 30 min.
Easy
4.60 €
1 chocolate tart
6 IngredientsLast 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.
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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.
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 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 % |
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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Parisian-style chocolate custard tart, How to roll out pastry for a tart, Rhubarb tart, Lemon and grated apple tart, ... See them all 44
Cream
Like these other recipes: Leek and egg frichti, Basic cake batter - the French way, Gratin of beet tops and potatoes, Potato gratin, Gratin Comtois, ... See them all 118
Dark chocolate
Like these other recipes: Mousse with two chocolates, Mint and chocolate cream, Chocolate-chestnut cream cake, Chocolate eclairs, Chocolate Chantilly , ... See them all 38
Milk
Like these other recipes: Apricot blancmange, Crème caramel, Little vanilla, clementine and chestnut verrines, Chocolate cream, Toasted almond cake, ... See them all 62
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