Chocolate Tart
🛠 Equipment
- Tart pan (24 cm)
- Rolling pin
- Saucepan
- Whisk
- Mixing bowl
- Parchment paper
🛒 Ingredients
| 250 g | Flour | |
| 125 g | Unsalted butter | |
| 80 g | Powdered sugar | |
| 1 | Egg | |
| 50 g | Almond flour | |
| 250 g | Dark chocolate (70%) | |
| 250 ml | Heavy cream | |
| 50 g | Butter | |
| 40 g | Honey |
Preparation
Step 1
Prepare the shortcrust pastry. In a mixing bowl, combine sifted flour with powdered sugar, almond flour, and a pinch of salt. Add cold butter cut into small cubes and rub it in with your fingertips until you get a coarse sand texture. Add the beaten egg and gather the dough into a ball without kneading. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2
Roll out the dough on a lightly floured surface with a rolling pin to a 3 mm thickness. Line a buttered 24 cm tart pan, pressing the dough firmly into the edges. Prick the bottom with a fork and chill for 15 minutes. Preheat the oven to 180°C. Cover the base with parchment paper and baking beads (or dried beans), then blind bake for 15 minutes. Remove the beads and paper, and bake for another 5 to 7 minutes until lightly golden. Let cool completely.
Step 3
Make the chocolate ganache. Finely chop the dark chocolate and place it in a large bowl. In a saucepan, heat the heavy cream with the honey over medium heat until the first bubbles appear (do not boil). Pour the hot cream over the chopped chocolate in three stages, stirring gently from the center outward with a spatula. Add the butter in small pieces and stir until the ganache is smooth, shiny, and homogeneous.
Step 4
Pour the still-warm ganache over the cooled tart base. Slightly tilt the pan to spread the ganache evenly, then smooth the surface with an offset spatula. Gently tap the pan on the work surface to release any air bubbles. Let the ganache set at room temperature for about 1 hour.
Step 5
Refrigerate the tart for at least 2 more hours until the ganache is firm but still creamy. For best results, prepare the tart the day before: the ganache develops even more flavor after a night in the fridge.
Step 6
When serving, take the tart out 15 minutes in advance to bring it to the right temperature. Decorate with chocolate shavings, fresh raspberries, or a pinch of sea salt. Serve plain or with a scoop of vanilla ice cream, custard, or red berry coulis. Each bite offers a perfect contrast between the crunchy pastry and the melting ganache.
💡 Tips & variations
- Add almond flour to your shortcrust pastry for extra crunch and flavor.
- Pour the ganache while still warm for a perfectly smooth surface.
- For an original touch, sprinkle with a pinch of sea salt or a few cocoa nibs.
- This tart keeps well for 3 to 4 days in the refrigerator; take it out 15 minutes before serving.
❓ Frequently asked questions
How long does this recipe take?
3h30 (25 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
