Chocolate Tart

Ingredients

• 120 g Unsalted butter (At room temperature, soft)
• 80 g Powdered sugar
• 1 Vanilla bean (Seeds only)
• 25 g Almond powder
• 1 pinch Salt
• 1 Egg (At room temperature)
• 200 g All-purpose flour
• 50 g Whole milk
• 120 g Whole cream (35% fat)
• 120 g 70% cocoa dark chocolate (Cut into pieces)
• 12 g Butter (for the ganache)
• 2 Eggs (At room temperature)

Instructions

1. Mix butter, powdered sugar and vanilla

   In the stand mixer bowl, place the soft butter, powdered sugar and the seeds from the vanilla bean. Mix with the flat whisk until a creamy mixture forms.

   Time: PT5M

2. Incorporate almond powder and salt

   Add the almond powder and the pinch of salt, then mix again for a few seconds.

   Time: PT2M

3. Add the egg then the flour

   Pour in the whole egg, mix briefly, then incorporate the all-purpose flour. Stir until the dough is homogeneous but do not overwork.

   Time: PT3M

4. Chill

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

   Time: PT2H

5. Roll out the dough and form the crust

   On a lightly floured work surface, roll the dough to 2‑3 mm thickness. Place it in the 22 cm tart pan, press lightly, cut the excess with a sharp knife and prick the base with a fork.

   Time: PT15M

6. Freeze the crust

   Place the pan in the freezer for 15 minutes to firm the dough before baking.

   Time: PT15M

7. Blind bake the crust

   Preheat the oven to 160°C. Bake the crust for 30 minutes until lightly golden.

   Time: PT30M

   Temperature: 160°C

8. Cool the crust

   Remove the crust from the oven and let cool at room temperature before removing the ring.

   Time: PT10M

9. Prepare the ganache – heat the liquids

   In a saucepan, pour the whole cream, whole milk and butter. Bring to a gentle boil while stirring.

   Time: PT5M

10. Emulsify the chocolate

    Remove the saucepan from the heat. Pour the hot mixture over the dark chocolate in three portions, mixing vigorously between each addition until the chocolate is completely melted and the ganache is glossy.

    Time: PT5M

11. Incorporate the eggs

    Whisk the two eggs in a small bowl, then add them to the ganache in a stream while mixing gently to avoid forming air bubbles.

    Time: PT3M

12. Pour the ganache over the crust

    Pour the smooth ganache over the baked tart base, spread evenly and eliminate any bubbles with a toothpick.

    Time: PT3M

13. Gentle bake of the ganache

    Preheat the oven to 170°C, place the tart in the oven, then turn the oven off immediately and leave the tart in the turned‑off oven for 15‑20 minutes.

    Time: PT20M

    Temperature: 170°C

14. Finish and rest

    Allow the tart to cool completely, then place it in the refrigerator for at least 1 hour before serving so the ganache sets.

    Time: PT1H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Clarified butter
• Instead of Powdered sugar: Fine granulated sugar
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Almond powder: Almond flour
• Instead of Egg: Chicken egg, Duck egg
• Instead of All-purpose flour: Wheat flour
• Instead of Whole milk: Semi-skimmed milk
• Instead of Whole cream (35% fat): Heavy cream
• Instead of 70% cocoa dark chocolate: 60% dark chocolate
• Instead of Butter (for the ganache): Margarine
• Instead of Eggs: Chicken eggs

Equipment Needed

• Stand mixer
• Mixing bowl
• Rolling pin
• Very sharp knife
• 22 cm tart pan with removable ring
• Oven
• Saucepan
• Whisk
• Silicone spatula
• Fork for pricking the dough

Critical Steps — Do Not Skip

• Chill the dough (2 h)
• Properly emulsify the ganache (look for the glossy centre)
• Gentle bake in a turned‑off oven to avoid over‑cooking the ganache

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70% cocoa) for a glossy ganache.
• For a more intense flavor, add a pinch of sea salt to the ganache.
• Lightly dust toasted almond powder on top before serving for a crunchy contrast.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator in an airtight container for up to 3 days.

Freezer: Can be frozen without the ganache (crust only) for 1 month. Frozen ganache should be thawed in the refrigerator.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• The ganache can be made ahead, cooled, then gently reheated before pouring.