Nutrition Facts
8 servings
8
Recipe for Melt-in-Your-Mouth Chocolate Tart
No Reviews
Discover the recipe for the melt-in-your-mouth chocolate tart. This chocolate tart is a treat for both sweet lovers and food enthusiasts.
Shortcrust pastry
1 Egg
2 Salt
250 Flour
125 Butter
Filling
250 Dark chocolate
200 Liquid cream
Directions
1
Shortcrust pastry: In a mixing bowl, work the egg, salt, and sugar together. Add the flour all at once. Mix with a spatula and then with your fingertips to achieve a coarse sand-like texture. Finally, incorporate the butter by kneading well to obtain a smooth dough. Roll out this dough to 3 to 4 mm thick. Line a buttered and floured tart pan with the dough. Prick it lightly with a fork, then cover it with a sheet of aluminum foil. Distribute white beans or dried peas on this sheet to prevent the dough from collapsing. Bake in the oven for about 20 minutes at 180°C, until the dough is lightly colored.
2
Topping: While the pastry is baking, bring the cream to a simmer over low heat. Off the heat, add the chocolate in pieces. Mix vigorously until you achieve a smooth ganache.
3
To finish, pour the filling over the tart base. Refrigerate for at least an hour so that the ganache sets.
Ingredients
Shortcrust pastry
1 Egg
2 Salt
250 Flour
125 Butter
Filling
250 Dark chocolate
200 Liquid cream
Directions
Directions
1
Shortcrust pastry: In a mixing bowl, work the egg, salt, and sugar together. Add the flour all at once. Mix with a spatula and then with your fingertips to achieve a coarse sand-like texture. Finally, incorporate the butter by kneading well to obtain a smooth dough. Roll out this dough to 3 to 4 mm thick. Line a buttered and floured tart pan with the dough. Prick it lightly with a fork, then cover it with a sheet of aluminum foil. Distribute white beans or dried peas on this sheet to prevent the dough from collapsing. Bake in the oven for about 20 minutes at 180°C, until the dough is lightly colored.
2
Topping: While the pastry is baking, bring the cream to a simmer over low heat. Off the heat, add the chocolate in pieces. Mix vigorously until you achieve a smooth ganache.
3
To finish, pour the filling over the tart base. Refrigerate for at least an hour so that the ganache sets.
Notes
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Stéph
Very good recipe, in the shortcrust pastry I used 200g of flour and 50g of hazelnut powder. After placing my 70% dark chocolate ganache on the tart base, I melted 50g of lighter chocolate with 5 cm of cream. I drizzled the top of my tart with this lighter chocolate. Very nice result and after a few hours in the fridge... A delight, super creamy! -
Hamour
I'm just starting out. This is my first pastry, and I must admit that the dough was a bit hard to make; otherwise, the filling was really easy to prepare. My suggestion: Try it with different chocolates. -
Patricia
A delight Easy and delicious. This tart is melt-in-your-mouth, and we savor it. My suggestion: It can easily be transformed into a chocolate-banana tart by placing slices either on top of or below the chocolate, whichever you prefer. -
Maeva
A pure moment of delight Thank you for this recipe that delights both young and old. My suggestion: For more impact, I added white chocolate, it is delicious. -
Virginie
Review The tart is flavorful but somewhat difficult to digest for my taste. My suggestion: Perhaps we should replace the cream with a lighter cream?
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