French Chocolate Tart (Tarte au Chocolat)

Quick Summary: French chocolate tart, or tarte au chocolat, is a classic French dessert made with a crisp, buttery shortcrust pastry and a rich dark chocolate ganache filling. This version is based on a recipe by three-Michelin-star chef Frédéric Anton, and the smooth ganache sets in the baked crust with no complicated steps.

What is French chocolate tart?

French chocolate tart (tarte au chocolat) is a French patisserie classic: a blind-baked shortcrust pastry shell filled with a dark chocolate ganache that sets to a smooth, sliceable texture. Unlike an American chocolate pie, it is not overly sweet, letting the quality of the dark chocolate come through.

This recipe follows the version created by French chef Frédéric Anton of the Michelin-starred Le Pré Catelan in Paris, so it stays close to how the tart is served in French restaurants.

What is chocolate ganache?

Chocolate ganache is a smooth pastry filling and glaze made from just two ingredients: chocolate and cream. Warm cream is poured over chopped chocolate and whisked until the mixture is glossy and homogeneous.

The name dates to the mid-19th century, when a chocolatier's apprentice reportedly poured hot cream over chocolate by accident. His master called him a "ganache" (French slang of the time for "dimwit"), but the mixture turned out so good that the name stuck to the filling itself.

How to make chocolate ganache

To make chocolate ganache, pour boiling heavy cream over chopped dark chocolate, then whisk until smooth and creamy. The ratio of cream to chocolate controls the texture:

• Thick ganache (1:1): equal parts chocolate and cream, ideal as a filling or frosting for a layered chocolate cake.
• Thin ganache (2:1): two parts cream to one part chocolate, perfect for dipping fruit or glazing a cake (let it cool slightly before use).
• Firm ganache (1:2): two parts chocolate to one part cream, used for rolling truffles.

To flavor the ganache, replace 1 to 2 tablespoons of the cream with Grand Marnier, Bailey's, or Armagnac.

How to decorate a chocolate tart

The smooth surface of a chocolate ganache tart is perfect for decorating. Here are some ways to finish the tart:

• Stencil design: dust cookie crumbs through a stencil to create a word, phrase, or picture on the cooled tart.
• Toasted marshmallows: halve Jet-Puffed marshmallows, arrange them on top, and place the tart under the grill/broiler for 1 to 2 minutes to get a giraffe pattern.
• Sea salt: sprinkle fleur de sel or sea salt flakes over the ganache, as in this Salted Dark Chocolate Tart.
• Fresh fruit: add fresh berries or fruit for bright color against the dark chocolate, similar to this Cake Charlotte with Red Fruits or this No-Bake Chocolate Tart.
• Chocolate curls: run a vegetable peeler down the edge of a chocolate bar to make curls, or use store-bought curls.
• Macarons: top with homemade or store-bought macarons.
• Chopped nuts: scatter chopped pistachios, hazelnuts, or almonds over the surface.
• Glaze: leave the tart plain or glaze it like this Chocolate Glazed Chocolate Tart.

Why you'll love this recipe

1. Easy to make: the pastry and chocolate ganache come together, with no complicated techniques.
2. Not too sweet: the crust uses just 1 tablespoon of vanilla sugar, so the dark chocolate takes the lead.
3. Rich and chocolatey: high-quality pure dark chocolate gives the filling an intense flavor.
4. Easy to decorate: the smooth surface is a blank canvas for the topping of your choice.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Four: The recipe calls for all-purpose flour.

• Butter: make sure to use chilled butter to make a tart crust.

• Vanilla sugar: replace it with granulated sugar if desired.

• Water: use chilled water to make the tart dough.

• Milk: the recipe calls for whole milk.

• Heavy cream: use heavy cream with at least 36% fat or replace it with whipping cream (30% fat).

• Dark chocolate: high-quality bittersweet chocolate 60% cacao is the star of this chocolate dessert. Use dark chocolate 70 to 80% cacao if you desire.

• Eggs: use large whole eggs.

Equipment

Here is the equipment you need to make this French chocolate tart:

• A 9-inch (23 cm) fluted tart pan with a removable bottom
• A food processor for the tart dough
• A rolling pin and parchment paper to roll and line the crust
• A saucepan and a hand whisk for the chocolate ganache

How to make French chocolate tart

Step 1. To make the tart crust, in a food processor, place the flour, chopped cold butter, and vanilla sugar, then process until fine crumbs form (photo 1).

Step 2. Gradually add chilled water and continue to mix until the pastry dough forms (photo 2). Shape into a disc, wrap in plastic film, and refrigerate for 20 minutes.

Step 3. Grease a 9-inch (23 cm) fluted tart pan with removable bottom. Using a rolling pin, roll out the pastry between two sheets of parchment paper until about 0.1 inch (3 mm) thick (photo 3).

Step 4. Line the tart pan with the dough (photo 4) and refrigerate for 15 minutes.

Step 5. Preheat oven to 355°F (180°C). Trim the edges of the pastry with a knife and prick the crust (bottom and sides) with a fork before baking (photo 5).

Step 6. Bake the tart crust for 20 minutes, until lightly golden. Let the crust cool down in the pan (photo 6).

Step 7. Keep the oven temperature at 355°F (180°C). To make the chocolate ganache, process the dark chocolate in a food processor for a few seconds (photo 7), or chop the chocolate into small pieces and place it in a bowl.

Step 8. In a saucepan, bring milk, heavy cream, and butter to a boil. Pour the milk mixture over the chocolate and gently combine with a hand whisk until homogeneous.

Step 9. Work with the whisk delicately so as not to produce bubbles during preparation. Add eggs one by one to the chocolate mixture, and stir until thoroughly blended (photo 8).

Step 10. Pour the preparation into the cooled tart crust (photo 9) and bake for 15 minutes. The center of the tart will be wobbly (photo 10). 

Step 11. Let the tart rest for about 2 to 3 hours until the chocolate ganache is set. Then decorate the tart as you desire or leave it plain.

Storing & freezing

Store the French chocolate tart in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature for 20 to 30 minutes before serving so the ganache softens and the flavor comes through.

To freeze, wrap the fully set tart (whole or in slices) well and freeze for up to 1 month. Thaw it overnight in the fridge, then let it sit at room temperature before serving.

Expert tips

1. Use high-quality bittersweet chocolate, or replace it with Scharffen Berger or Valrhona dark chocolate, both of which contain 70% cacao.
2. To decorate the tart, use a stencil with the crushed pink champagne biscuits, edible rose buds, and pink sugar pearls.
3. Remove the tart from the fridge about 15 to 30 minutes before serving.
4. To cut the tart, dip a knife in hot water, wipe it off, and then cut. Wipe the knife off before each cut.

Recipe FAQ

What is the difference between a French chocolate tart and a chocolate pie?
A French chocolate tart (tarte au chocolat) uses a crisp shortcrust pastry and a set dark chocolate ganache, and it is less sweet than a typical American chocolate pie, which often has a softer crust and a sweeter, custard-style filling.

Whose recipe is this French chocolate tart based on?
This tart is based on a recipe by French chef Frédéric Anton of the three-Michelin-star restaurant Le Pré Catelan in Paris. It is not the L'Ambroisie chocolate tart (Bernard Pacaud's famous version), though both are classic Parisian tartes au chocolat.

Do you need to blind bake the crust?
Yes. The shortcrust is baked before the ganache is added so the base stays crisp under the filling. There is no need for pie weights if you chill the lined crust well and trim it before baking.

What chocolate is best for the ganache?
Use high-quality bittersweet dark chocolate, around 60% cocoa. The flavor of the tart depends almost entirely on the chocolate, so choose one you enjoy eating on its own.

How do you serve French chocolate tart?
Serve it in small wedges, since it is rich. Each slice pairs well with a scoop of vanilla ice cream, a few fresh berries, or a spoonful of lightly whipped cream.

How many calories are in French chocolate tart?
One slice of this French chocolate tart has about 401 calories, based on the recipe yielding 8 slices.

Love tarts or pies? Try these next!

• French Lemon Cream Tart
• Best Honey Hazelnut Pie Recipe
• French Quince Tarte Tatin Recipe
• Browse all the Tart Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://www.femmeactuelle.fr. It was originally published on February 14, 2019. The recipe has been revised to include improved content and photos.