Print

French Chocolate Tart (Tarte au Chocolat)

Sliced French chocolate tart decorated with dried rosebuds on a marble table.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

French chocolate tart, or tarte au chocolat, is a French dessert made with a crisp, buttery shortcrust pastry and a rich dark chocolate ganache filling. Based on a recipe by French chef Frédéric Anton, this easy tart is smooth, not too sweet, and perfect for chocolate lovers or a Valentine’s Day treat.

Ingredients

Scale

For the tart crust:

  • 1 1/2 cup (190 g) flour
  • 4.4 oz (125 g) butter
  • 1 tbsp vanilla sugar
  • 2 tbsp chilled water

For the chocolate ganache:

  • 1/4 cup + 1 tsp (65 g) milk
  • 2/3 cup + 1/2 tbsp (160 g) heavy cream
  • 5.6 oz (160 g) bittersweet chocolate 60% cacao
  • 0.6 oz (16 g) butter
  • 2 large whole eggs

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the tart crust, in a food processor, place the flour, chopped cold butter, and vanilla sugar, and process until fine crumbs form. Gradually add chilled water and continue to mix until the pastry dough forms. Shape into a disk, wrap in a plastic film, and refrigerate for 20 minutes.
  2. Grease a 9-inch (23 cm) fluted tart pan with a removable bottom. Using a rolling pin, roll out the pastry between two sheets of parchment paper until about 0.1 inch (3 mm) thick. Line the tart pan with the dough and refrigerate for 15 minutes. 
  3. 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. Bake the tart crust for 20 minutes, until lightly golden. Let the crust cool down in the pan.
  4. 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, or chop it into small pieces and place it in a bowl. 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. 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.
  5. Pour the preparation into the cooled tart crust and bake for 15 minutes. The center of the tart will be wobbly. 
  6. 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. 

Notes

  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 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. 

Nutrition

Find it online: https://www.bakinglikeachef.com/chocolate-tart-by-frederic-anton/