Chocolate Tart

Ingredients

• 120 g Unsalted butter (softened, not melted)
• 80 g Powdered sugar (sift before use)
• 150 g All‑purpose flour (sift)
• 30 g Unsweetened cocoa powder (good quality)
• 30 g Almond powder (fine)
• 1 Egg (at room temperature)
• 200 ml Heavy cream (bring to a boil)
• 200 g 70% cocoa dark chocolate (cut into pieces)
• 30 g Unsalted butter (for the ganache) (cut into small dice)
• 20 g Crêpe dentelle crumbs (optional) (for decoration)

Instructions

1. Soften the butter

   Place the butter in a bowl and heat it in the microwave on low power in 10‑second intervals until it is pliable but not melted.

   Time: PT2M

2. Cream the butter with powdered sugar

   Add the powdered sugar to the softened butter and whisk with the whisk until you obtain a pale, airy mixture.

   Time: PT3M

3. Incorporate the dry ingredients and the egg

   Fold in the sifted flour, cocoa powder, almond powder then crack the egg onto the mixture. Mix with the spatula until you obtain a homogeneous dough.

   Time: PT5M

4. Chill the dough

   Form a ball, wrap it in plastic film and place it in the refrigerator for 2 hours to firm up.

   Time: PT2H

5. Prepare the pan

   Lightly butter the inside of a 22 cm tart pan with a small piece of butter.

   Time: PT2M

6. Roll out the dough

   Remove the dough from the refrigerator, gently knead it with the palm to relax it, then roll it out with a rolling pin on a floured surface to a thickness of about 3 mm.

   Time: PT10M

7. Line the pan

   Place the dough in the pan, gently press it against the bottom and sides, create a rim of about ½ cm, then cut off the excess with the rolling pin.

   Time: PT5M

8. Rest the crust before baking

   Transfer the tart shell to a baking sheet lined with parchment paper and let it rest in the refrigerator for 1 hour to firm the edges.

   Time: PT1H

9. Blind bake the tart shell

   Preheat the oven to 160 °C. Place parchment paper on the dough and fill it with baking beans. Bake for 15 minutes.

   Time: PT15M

   Temperature: 160°C

10. Cool the crust

    Remove the tart shell, discard the paper and beans, then let it cool on a rack.

    Time: PT10M

11. Heat the cream

    In a saucepan, bring the heavy cream to a gentle boil (simmer).

    Time: PT3M

12. Combine chocolate and cream

    Pour the hot cream over the chopped dark chocolate, let sit for 30 seconds then stir with a spatula until the chocolate is fully melted.

    Time: PT2M

13. Incorporate butter into the ganache

    Add the butter dice to the ganache and stir until fully incorporated and the texture is glossy.

    Time: PT3M

14. Remove the pan and place the tart

    Carefully unmold the tart shell and place it on a serving plate or a cardboard tray.

    Time: PT2M

15. Glaze the tart with ganache

    Pour the ganache over the tart shell until it reaches the top edge, smooth the surface with the spatula.

    Time: PT2M

16. Finishing and final cooling

    Optional: sprinkle with crêpe dentelle crumbs. Place the tart in the refrigerator for 30 minutes so the ganache sets.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g