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Chocolate tart

Chocolate tart

Preparation : 30 min Resting : 1 hr
Cooking : 40 min Equipment : Ø 28-30 cm tin
Difficulty :
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Serves 6-8 :
Rich shortcrust pastry
250 g plain flour
100 g caster sugar 
1 egg yolk 
140 g butter 
45 ml cold water 
300 ml liquid crème fraîche 
2 eggs 
200 g black chocolate 
To make the pastry
1Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade.
2Process for about 1 minute or until the dough forms a ball. You may need to scrape the flour off the bowl walls with the spatula.
3Turn the dough out onto a floured surface and knead it briefly, pushing the ball away from you with the palms of your hands, so that it will roll out without cracking (it must not be too cold).
4Wrap it in cling film and flatten it. Chill for 1 hour.
5Preheat your oven to 180 °C (gas mark 4).
6Butter the tin. Roll the pastry out. and line the tin with it. Prick the base all over with a fork.
7Line the pastry case with baking parchment and cover the base with baking beads or, failing that, dried beans or even rice.
8Bake blind for 20 minutes.
To make the ganache
1Boil the cream in a saucepan, stirring regularly. Add the chocolate, broken into pieces. Stir until the chocolate has melted.
2Blend the eggs in the mini bowl. Add the melted chocolate via the opening and continue blending for a few more seconds.
3Pour the mixture into the pastry case.
4Lower the oven temperature to 140 °C (gas mark 1). Bake for 20 minutes.
5Cool before eating.
Chef’s tip

you can also make individual tartlets


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