French Chocolate Tart / Tarte au ChocolatCuisine: French
- Tart Shell (Pâte Sablée)
180 grams all-purpose flour (1.5 cups)
113 grams unsalted butter, room temperature (0.5 cup/1 stick)
4 tbsp powdered sugar
1/4 tsp salt
1 large egg yolk
1 tsp vanilla extract
2 tbsp almond flour (skinless)
2 tbsp cold milk or water, if needed
- Chocolate Ganache Filling
240 ml heavy cream (1 cup)
240 grams good quality chocolate (8.5 oz)
28 oz grams unsalted butter, room temperature (1 oz)
Raspberries, or berries of your choice (Do not wash! They will bleed on the chocolate if wet.)
22 cm (9 in) tart shell with removable bottom
parchment paper & pie weights or dried beans/rice for blind baking
- Cream the butter and sugar with a mixer in a medium to large bowl. Cream the butter just until fully combined. You don’t want to add too much air into the dough. Add in the vanilla, salt, and egg yolk, and cream together just until incorporated.
- Sift the flour and almond meal over the butter mixture. Using a spatula or your hands, mix in the flour mixture until a smooth dough forms. You can add up to 2 tbsp chilled milk or water if the dough is too dry and won’t come together. Start with a half tablespoon at a time so as not make the dough too wet. Bring the dough into a smooth ball and then flatten into a disc. Cover with plastic wrap and chill for 2 hours.
- Once chilled, roll out the dough between two pieces of lightly floured parchment paper. If the dough cracks as you roll it, pinch it back together and continue rolling. Roll until the dough is an inch or two larger (2-5 cm) than a 9 inch (22 cm) tart pan. Roll the dough over the rolling pin and transfer it to the tart shell. Fit the dough into the edges and up the sides. Cut off excess dough once the dough is tightly fit into the tart shell. Using a fork or a docking tool, poke tiny holes evenly around the bottom of the tart shell to prevent the dough from puffing in the oven, and then refrigerate 20 minutes before baking.
- Preheat the oven to 375F/190C. Once the tart shell has chilled for 20 minutes, place a crumpled and then flattened piece of parchment paper in the shell. Pour in pie weights or dried beans/rice to fill the tart shell. Bake for 15-20 minutes in the preheated oven, until the edges of the shell are just beginning to brown. Then remove the parchment paper with weights and bake for an additional 10-15 minutes, until lightly golden. Place on a cooling rack to completely cool before moving on to the next step.
- To make the ganache filling, break the chocolate into small pieces and place in a medium sized bowl. Heat the cream on the stove or in the microwave just until it reaches boiling and then immediately remove from the heat. Pour the cream over the chocolate and stir the chocolate and the cream with a spatula until the chocolate has completely melted. Once melted and smooth, stir in the butter until fully incorporated. Pour chocolate into cooled crust. If any bubbles form on the top, you can pop them with a toothpick. Refrigerate for at least one hour, preferably two.
- Once fully set, decorate the top with berries and dust with powdered sugar. To cut, use a very sharp knife dipped in boiling water, dry it with a towel, and then slice the tart. Dip, dry, and wipe the knife in between each cut. This will give perfectly beautiful slices. Bon appétit!