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Chocolate Tart

Recipe by JustInCooking

A classic French chocolate tart with a buttery sweet‑crust and a silky chocolate‑ganache filling. The crust is blind‑baked until golden, then filled with a rich chocolate mixture that is baked at a low temperature so the centre stays slightly wobbly, like a flan. Best served warm.

MediumFrenchServes 8

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Source Video
50m
Prep
55m
Cook
13m
Cleanup
1h 58m
Total

Cost Breakdown

$8.20
Total cost
$1.02
Per serving

Critical Success Points

  • Chill the crust before blind‑baking to prevent shrinkage.
  • Blind‑bake until golden; under‑baking leads to soggy base.
  • Do not over‑heat chocolate; melt gently.
  • Temper the hot milk‑cream mixture into the chocolate gradually.
  • Add the egg at the end and whisk quickly to avoid scrambling.
  • Final bake at low temperature; the centre must stay slightly wobbly.

Safety Warnings

  • Handle the hot saucepan and boiling milk‑cream mixture with care to avoid burns.
  • The chocolate mixture will be very hot; stir slowly to prevent splatter.
  • Raw egg is added; the final bake at 140°C ensures the egg is fully cooked.

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