This French Chocolate Tart is a luxurious and indulgent dessert that is sure to satisfy any chocolate lover’s cravings. It is a classic French pastry that consists of a buttery pastry crust and a rich chocolate filling. In France, the Chocolate Tart is known as Tarte au Chocolat and is a staple in patisseries and bakeries throughout the country. It is simply irresistible and is sure to leave a lasting impression on anyone who tries it.
The filling of a French Chocolate Tart is using high-quality chocolate, eggs, and cream, resulting in a smooth and velvety texture. The chocolate used in the recipe is typically dark chocolate, which has a rich and intense flavor that pairs perfectly with the sweet and buttery crust.Â
How to make French Chocolate Tart
First, prepare the crust. For this tart, I chose to go with a pate sablee. Start by mixing butter with powdered sugar until light and creamy. Add egg and mix to combine. Add the dry ingredients, the flour, ground almonds, and salt, and mix to incorporate. Chill the dough for at least 30 minutes. Roll it out to 12 inches (30cm) in diameter. Press it into an 8-9 inch (20-23cm) tart pan, and chill again for 30 minutes. Blind-bake the crust for 15 minutes with weights, remove the weights and parchment paper, and bake for an additional 10-15 minutes at 350F (180C).
To prepare the filling, bring the cream and milk to a simmer over medium-low heat, do not boil. Remove from heat and add the chocolate cut into smaller pieces. Stir until the chocolate is completely melted. Add sugar and vanilla and stir to combine. Whisk in eggs, one at a time, and pour over the cooled crust. Bake for 20 minutes at 325F (160C), cool to room temperature, and refrigerate for at least 2 hours.
Decorate the French Chocolate Tart as you desire. You can use fresh berries, whipped cream, or a dusting of cocoa powder. It is a versatile dessert, perfect for any occasion, from a fancy dinner party to a casual gathering with friends.
Hope you will try it out as it is simply delightful. If you do, don’t forget to tag me on Instagram as I would love to see how it turns out for you. Enjoy!
Other tarts you may like to try
Tangy and sweet, this Lemon Meringue Tart is a classic dessert that never goes out of style. This elegant tart features a buttery crust filled with a luscious lemon curd that’s topped with a fluffy meringue. This Apricot Frangipane Tart is a mouth-watering dessert that combines the nutty flavor of frangipane with the sweetness of ripe apricots. Another tart we love is this Strawberry Basil Panna Cotta Tart which is a delightful dessert that’s sure to impress. This tart combines the creamy texture of panna cotta with the sweet and tangy flavor of fresh strawberries and aromatic basil. For more tart recipes check our collection of Tarts and Pies.
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Tarte Tatin
Chocolate Tart - Tarte au Chocolat
Ingredients
Pate Sablee
- 1 stick (110g) unsalted butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1 egg
- 1 ¼ cups (160g) all-purpose flour
- 1/2 cup (50g) ground almonds
- 1/4 tsp (1g) salt
- 1 tbsp (15ml) milk
Chocolate Filling
- 7 oz (200g) semisweet chocolate 55-70%
- 2/3 cup (160g) whipping cream
- 1/3 cup (80ml) milk
- 2 small eggs
- Pinch of salt
- 2 tbsp (30g) sugar
- 1 tsp (5g) vanilla extract
Instructions
Prepare the crust, the pate sablee.
- In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy.
- In a medium bowl whisk flour with ground almonds and salt and add to butter mixture.
- Use a wooden spoon to incorporate the flour mixture into the butter until combined. Add milk if necessary. Make sure you don’t overwork the dough.
- Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
- Preheat oven to 350F (180C).
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12in (30cm) in diameter.
- Press the dough onto the bottom and edges of a 8- 9 inch (20-23cm) tart pan. Cut the excess dough.
- Refrigerate for about 30 minutes before baking.
- Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
- Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before filling.
- Reduce oven temperature to 320F (160C).
Prepare the filling.
- In a medium saucepan bring the cream and milk to a simmer over medium-low heat (Do not boil). Remove from heat and add the chocolate cut into smaller pieces. Stir until the chocolate is completely melted. Add sugar and vanilla and stir to combine. Add eggs one at a time and whisk to combine.
- Pour the chocolate filling over the cooled crust and bake for 20 minutes.
- Cool to room temperature and refrigerate the tart for at least 2 hours.
- Decorate as desired and cut slices using a hot knife.
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
What a gorgeous tart! So happy that there are some beautiful ripe berries in the market. They make a spectacular garnish!
Hi, Ella! All your creations are beautiful and videos are such a pleasure to watch. Thank you for sharing! xx
Coucou Ella merci, merci pour toutes vos recettes, des merveilles qui me font saliver tellement elles sont toujours bien faites…Sur cette recette vous avez mis une sublime chanson qui m’a interpellé j’aurais bien aimé savoir qui chante, par avance je vous remercie et vous embrasse par la même occasion, bonne continuation 🙂 cordialement Françoise // Hello Ella thank you, thank you for all your recipes, wonders that make me salivate so they are always well done … On this recipe you put a sublime song that challenged me I would have liked to know who sings, in advance I thank you and embrace you at the same time, good luck 🙂 cordially Françoise?
Hi Francoise.
Music from Artlist.io – https://bit.ly/2GQCRdp. Title: "Waiting for the Storm to Break". Artist: Josh Fuhrmeister
ahhh this tart is gorgeous! I love the texture of that chocolate
I’m planning on making this for our anniversary. For the pate sablee, you list 1 Tablespoon of milk but don’t include when to add it or what to do with it in the instructions. It’s also not addressed in the video. Is it necessary or was it a typo? Thanks for sharing your talent! Looking forward to trying out some of your creations.
Hi Mel.
Put the milk with the eggs.
Ola linda. Fico deliciando e salivando com suas receitas. Amo demais, obrigada por compartilha-las.
Beijosss.
Thanks for answering my question about the milk. I just wanted to let you know that I did make this for our anniversary and it turned out beautifully and was so delicious! I’m so excited to try more of your wonderful recipes! Thank you for sharing your talent!
What if i dont want to add almond meal. How much of the quantity of the flour should be then?
Hello!
Is it possible to use any other remade crust and then use your chocolate filling recipe?
Hi Maria.
Sure, you can use other crust if you like most.
I’m from France, I’m in the USA for 10 months and I wanted to cook this for my family, very good recipe !
Hi Ella!! I’ve made several of your recipes, my favourite one is your pie crust on the berry pie recipe! Yesterday I made this for my friend who’s graduating from uni. I halfed the recipe and made 3 10cm-diameter pies. They were amazing! But the chocolate filling on the centre (which was more liquidy) tasted kind of salty?? But I still love it though! But I’m just wondering why did that happen. Anyway thank you for this amazing recipe!!!?