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Chocolate Tart
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.
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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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