Tarte au chocolat
Chocolate tart
Tarte au chocolat: French dark chocolate ganache tart
Tarte au chocolat is the dessert of Parisian bistros and dinner parties, a crisp, buttery case filled with a silky, just-set dark chocolate ganache, served in thin slices with a little crème fraîche or nothing at all. The filling is baked briefly at a low heat, so it stays glossy and smooth. The common mistake is baking it too hot, which cracks the top and makes it grainy. Chef's tip: take it out while the centre still wobbles like jelly; it sets as it cools.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 10 ½ oz pâte sucrée
- 7 oz dark chocolate (60–70% cocoa)chopped
- 1 cup double cream
- ¼ cup whole milk
- 1 egg
- ⅔ oz caster sugar
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Method
0/4 doneStep 1: Roll the 10 ½ oz pâte sucrée 3 mm thick, line a 23 cm tart tin, prick and chill 30 minutes. Heat the oven to 350°F (325°F fan).
15 minStep 2: Blind bake with paper and beans for 15 minutes, then 8–10 minutes without, until golden. Lower the oven to 250°F (200°F fan).
25 minStep 3: Bring the 1 cup double cream and ¼ cup whole milk just to the boil, pour over the 7 oz dark chocolate (60–70% cocoa), leave 1 minute, then stir from the centre until glossy. Whisk in the 1 egg and ⅔ oz caster sugar.
5 minStep 4: Pour into the case and bake for 15–20 minutes until set at the edges but the centre wobbles. Cool for at least 1 hour; serve at room temperature.
20 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarte au chocolat take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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