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.
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
Chocolate Tart - Tarte au Chocolat
- 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
- 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, 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.