This is another French recipe, this time for Chocolate Tart, that is really delightful and satisfying. It is a real Tarte au Chocolat, made with a homemade buttery crust and a chocolate, cream and eggs filling.

For the crust I used pate sablee with almonds instead of pate brisee. This one is more cookie like and uses soften butter instead of the cold butter as in pate brisee which creates a flaky crust.

The filling is smooth, silky and chocolaty, makes such a great combination with the crispy crust.

Decorate the tart as desired and enjoy!

Tarte au Chocolat

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Chocolate Tart - Tarte au Chocolat

Chocolate Tart - Tarte au Chocolat

5 from 1 vote
This is a real Tarte au Chocolat, a French Chocolate Tart, made with a homemade buttery crust and a chocolate, cream and eggs filling.
Servings 6 servings
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins


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


  • Prepare the crust, in this case 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 325F (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 in smaller pieces. Stir until 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.


Course: Dessert
Cuisine: French
Keyword: chocolate tart, French Chocolate Tart, French dessert, tarte au chocolat

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.

Join the Conversation

  1. What a gorgeous tart! So happy that there are some beautiful ripe berries in the market. They make a spectacular garnish!

  2. Anar Author says:

    Hi, Ella! All your creations are beautiful and videos are such a pleasure to watch. Thank you for sharing! xx

  3. Françoise Author says:

    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?

    1. Ella-HomeCookingAdventure Author says:

      Hi Francoise.

      Music from – Title: "Waiting for the Storm to Break". Artist: Josh Fuhrmeister

  4. Kayle Author says:

    ahhh this tart is gorgeous! I love the texture of that chocolate

  5. Mel Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      Hi Mel.

      Put the milk with the eggs.

  6. Telma Author says:

    Ola linda. Fico deliciando e salivando com suas receitas. Amo demais, obrigada por compartilha-las.

  7. Mel Author says:

    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!

  8. Karen Author says:

    What if i dont want to add almond meal. How much of the quantity of the flour should be then?

  9. maria Author says:


    Is it possible to use any other remade crust and then use your chocolate filling recipe?

    1. Ella-HomeCookingAdventure Author says:

      Hi Maria.

      Sure,  you can use other crust if you like most.

  10. I’m from France, I’m in the USA for 10 months and I wanted to cook this for my family, very good recipe !

  11. Laras Author says:

    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!!!?

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