Rich dark chocolate tart on a shortbread crust, perfect French decadent dessert that can be served with berries or with a strong expresso.
For different reasons, this recipe had to be on the blog asap! First, French chocolate tart.
Just that, you understand what I mean. You can’t ignore it anymore.
Also, I barely have any chocolate on the blog! What? Wait, how is that even possible? I love chocolate, everyone around me does too. There are always 2 types of chocolate in my house. So weird!
The most recent one is a healthy chocolate recipe. At least that’s that!
Anyway, I’m here today, to fix that. There you have it. A decadent, rich and chocolatey dessert.
A couple of things about the recipe
A few tips and comments to help you along with the recipe.
The crust: It freezes well if you decide to prepare it and freeze it. Do not bake it.
To bake the dough, if you don’t have any dry beans or similar to blind bake. Don’t panic and just poke the dough with a fork so it won’t rise.
Protecting the crust: The step where you spread some melted chocolate on the pie crust is really important. It will protect your ganache from making your pie crust soggy. This step is even more important if you poked the crust. It creates a layer.
The chocolate: You can adapt to your taste with another type of chocolate (like chocolate milk) but I would recommend an unsweetened chocolate. Also, a quality chocolate will be key to an amazing tart.
Chocolate Tart: A must have recipe
Valentine’s Day is around the corner but let’s agree that you don’t need an excuse for a delicious, rich dessert.
With a little organization because the steps are spread in time, you can make this easy dessert and impress your friends and family.
The ingredients needed are mostly always in your pantry or fridge.
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
Decadent French Chocolate Tart
- 1 stick butter, soften or 125g
- 1 and 1/3 cup flour or 200g
- 1/2 cup sugar or 100g
- 1 egg medium size
- 1 cup dark chocolate, packed or 200g
- 1 cup heavy cream
- A little less than 1/2 cup butter or 100g
The chocolate layer
- 1 tbsp chocolate, melted
- In a bowl, sift the flour and add the butter cut in cubes.
- With your hands, mix until crumbly
- Add the butter and mix
- Add the egg and mix the dough until it hold together
- Refrigerate for 20-30 min.
- Preheat the oven at 325C.
- Roll the dough down, not too thin and put it in a 9 inch pie mold.
- Bake the crust blind (I use some parchemin paper placed on top of the crust and some dry beans for the weigh) for 20 min or until golden.
- Once cooked, set aside.
- With the melted chocolate and a pastry brush, spread the chocolate evenly on the pie crust. Allow to dry.
- Bring the cream to a boil.
- Add the chocolate and the butter. Stir until melted.
- Allow to cool.
- Spread the ganache on the pie crust.
- Refrigerate 2 hours before serving.