Chocolate Tart

Preparation

Step 1: Blind bake the crust

Preheat the oven to 350°F (180°C). Roll out the shortcrust pastry into a 9-inch tart pan and prick the bottom with a fork. Line with parchment paper and baking weights, then bake for 15 minutes.

Remove the paper and weights, then bake for 5 more minutes until lightly golden. Let cool on a wire rack.

Step 2: Make the chocolate ganache

Break the dark chocolate into pieces and place in a heatproof bowl. Heat the heavy cream in a saucepan until simmering (do not boil). Pour the hot cream over the chocolate and let sit for 2 minutes.

Gently stir from the center outward until smooth and shiny. Add the softened butter pieces and mix until fully incorporated.

Step 3: Prepare the egg mixture

In a bowl, whisk the eggs with sugar and vanilla extract until frothy. Add a pinch of salt. Gradually incorporate the cooled chocolate ganache, stirring gently.

Mix until you have a smooth and shiny preparation.

Step 4: Pour and bake

Pour the chocolate mixture over the pre-baked crust. Bake at 340°F (170°C) for 18 to 20 minutes. The tart is ready when the edges are set and the center is still slightly jiggly.

Do not overbake: the heart should remain melting and creamy.

Step 5: Cooling

Let the tart cool completely at room temperature (about 1 hour), then refrigerate for at least 1 hour. Chocolate tart is best enjoyed well chilled.

To prevent thermal shock, cover it with plastic wrap without touching the surface once fully cooled.

Step 6: Serve

Take the tart out of the refrigerator 10 minutes before serving. Dust with a fine layer of bitter cocoa using a small sieve. Cut into generous slices with a heated and wiped knife.

Serve with a quenelle of lightly sweetened whipped cream or a scoop of vanilla ice cream to contrast the intensity of the chocolate.