Yum, this chocolate tart recipe is so delicious! Be prepared for a creamy chocolate filling in a perfect homemade pastry crust. What a great dessert this is…
Are you a fan of chocolate?
That’s probably a very silly question.
Because, who doesn’t like chocolate! If you have been following me for a while, then you will know that I come from a chocolate country.
Belgian Chocolate
Yes, that’s Belgium!
And yes, I do think that we have the best chocolate in the world.
I’m not much of a dessert maker or baker, but my husband has a sweet tooth. And he loves chocolate to bits. So from time to time I try to come up with a lovely dessert. With chocolate of course.
However this time I didn’t have a hard time finding this recipe. Because this one below is not mine. Our foodie friend Linda from Paris sent me her favorite chocolate tart recipe a few weeks ago.
Baking
I have been a bit busy lately, but I always kept the idea of making her chocolate tart in the back of my mind. And finally I find myself with a little more time on my hands this week. Guess what now: I couldn’t wait to try it of course!
Yum, this tart is just delicious… A creamy but light chocolate filling in a perfect pastry crust.
What a great dessert…
Easy Chocolate Tart Recipe (Tarte au Chocolat)
So what was the verdict then in the end?
That this chocolate tart recipe was bloody delicious! The hubs and I were over the moon. The crust is perfect, and then that chocolate filling is rich and creamy.
I want more of your recipes! Merci chère Linda!
Do you love making desserts with chocolate?
Then you should definitely check out another chocolate treat: my chocolate truffles!
Enjoy!
Easy Chocolate Tart Recipe
Yum, this chocolate tart recipe is delicious! A creamy chocolate filling in a perfect pastry crust. What a great dessert...
- 5,5 oz dark chocolate (155 g)
- 9 oz pastry flour (250 g)
- 4,5 oz unsalted butter (125 g), soft
- 2 tbsp caster sugar
- ⅓ cup whole milk (80 ml)
- ⅗ cup cream (150 ml)
- 2,5 oz brown sugar (70 g)
- 3 medium eggs beaten
- 1 tbsp rum (optional)
- ⅓ cup cane syrup (70 ml)
- salt
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1) Add the pastry flour together with a pinch of salt and the caster sugar to a blender. Then add the soft butter.
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2) Pulse a few times into a fine flour mix. Then add the warm milk and pulse again until a smooth and rather sticky dough comes together.
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3) Then put the dough onto a clean and floured surface and knead it a few minutes. Wrap it in cling film and let the dough rest for about 10 minutes. Roll the dough out and coat a tart tin with it. Then prick the bottom with a fork.
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4) Put a sheet of baking paper on the dough and fill it with baking beans.
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5) Blind bake the shell in a preheated oven at 356°F (180°C) for 10 minutes. Remove the tin, remove the baking paper and beans. Let the dough cool a bit. Break the dark chocolate up into small pieces and add them to a glass bowl. Then add 2 tablespoons of water and the browns sugar. Gently melt the chocolate over a pan of gently boiling water (bain marie).
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6) Add the beaten eggs, the cream and the rum (optional).
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7) Remove the bowl from the pan of boiling water. Beat the chocolate batter well. Gently pour the chocolate filling in the pre-baked tart shell.
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8) Bake the chocolate tart in the hot oven at 356°F (180°C) for 30 minutes. Then let it cool for a few minutes in its tin at room temperature. Brush the top with the cane syrup.
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9) Sprinkle with shaved chocolate if you prefer. Serve lukewarm.
