Desserts and cookies

Chocolate Tart: A French Decadence

View from above of a sliced dark French chocolate tart on a shortbread crust.
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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.

Spreading the chocolate ganache in a shortbread crust.

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.

Shortbread crust covered with a layer of chocolate to protect the ganache from making the crust soggy.

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.

Ingredients

Short pastry

  • 1 stick butter, soften or 125g
  • 1 and 1/3 cup flour or 200g
  • 1/2 cup sugar or 100g
  • 1 egg medium size

Ganache

  • 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

Instructions

Short pastry

  • 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. 

Ganache

  • 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. 

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6 Comments

  • Reply
    Perfect & foolproof French Chocolate Mousse - Bon Appét'Eat
    February 13, 2019 at 2:42 am

    […] most of all, Valentine’s Day is around the corner. This week, I suggested a decadent chocolate tart and now you have this other option, a faster one for a last minute […]

  • Reply
    sabcurrie
    February 19, 2019 at 3:13 pm

    What a delicious recipe, I love how easy this is! Tres bien!

  • Reply
    Favorite Light And Moist Chocolate Cake - Bon Appét'Eat
    May 20, 2019 at 12:39 pm

    […] when baking as it will make a difference in the taste. The French Chocolate Mousse and the Chocolate Tart are great exemples to tasty desserts with a great […]

  • Reply
    Not so Skinny Cook
    July 17, 2019 at 7:11 pm

    Love your photo’s. Gorgeous delicious tart!

    • Reply
      Mélanie
      July 19, 2019 at 3:56 pm

      Thank you so much for saying that 🙂

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