Chocolate Tart

Ingredients

• 1 sheet Sweet pastry dough (pâte sucrée) (pre‑made or homemade, enough for a 23 cm tart pan (≈250 g))
• 1 tbsp Unsalted butter (for greasing) (softened)
• 1 cup Baking beads (or dried beans) (for blind‑baking the crust)
• 200 g Dark chocolate (70% cocoa) (finely chopped)
• 200 ml Whole milk (room temperature)
• 200 ml Heavy cream (full‑fat)
• 30 g Unsalted butter (for filling) (cut into pieces)
• 1 piece Large egg (room temperature)

Instructions

1. Prepare and chill the crust

   Lightly flour a work surface, roll out the sweet pastry dough to about 3 mm thickness. Gently lift the dough, unroll it over the tart pan, and press it into the sides. Trim excess dough with the rolling pin. Brush the pan lightly with softened butter, then prick the base with a fork (do not go all the way through). Line the crust with parchment paper and fill with baking beads. Refrigerate for 30 minutes.

   Time: PT45M

2. Blind‑bake the crust

   Preheat the oven to 180°C. Place the tart pan on a baking sheet and bake for 20‑25 minutes, or until the edges are golden and the parchment is lightly browned. Remove the pan, discard the parchment and beads, and let the crust cool slightly.

   Time: PT25M

   Temperature: 180°C

3. Make the chocolate ganache filling

   Finely chop the dark chocolate and melt it in the microwave in 20‑second bursts, stirring between bursts, until smooth. In a saucepan, combine milk and heavy cream and bring to a gentle boil. Remove from heat and slowly whisk the hot liquid into the melted chocolate in three additions, mixing thoroughly after each. Add the 30 g butter and whisk until fully incorporated. Finally, crack the egg into the mixture and whisk quickly to blend without cooking the egg.

   Time: PT10M

4. Fill and bake the tart

   Pour the chocolate filling into the pre‑baked crust, smoothing the top with a spatula. Reduce the oven temperature to 140°C and bake for 15‑20 minutes, until the edges show tiny bubbles and the centre is still slightly wobbly, like a flan.

   Time: PT20M

   Temperature: 140°C

5. Cool and serve

   Allow the tart to cool in the pan for about 5 minutes, then remove the removable bottom. Serve the tart warm (or at room temperature) for the best silky texture.

   Time: PT5M

Nutrition Facts

Calories

375

Protein

4 g

Carbohydrates

29 g

Fat

27 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sweet pastry dough (pâte sucrée): store‑bought shortcrust pastry, homemade pâte sucrée
• Instead of Unsalted butter (for greasing): margarine
• Instead of Baking beads (or dried beans): dried beans, uncooked rice
• Instead of Dark chocolate (70% cocoa): semi‑sweet chocolate, milk chocolate (less intense)
• Instead of Whole milk: half‑and‑half, cream diluted with water
• Instead of Heavy cream: double cream, half‑and‑half
• Instead of Unsalted butter (for filling): margarine
• Instead of Large egg: egg substitute, silken tofu (for veg)

Equipment Needed

• Rolling pin
• 23 cm (9‑inch) tart pan with removable bottom
• Parchment paper
• Baking beads or dried beans
• Mixing bowl
• Whisk
• Saucepan (medium)
• Microwave
• Oven
• Knife and cutting board
• Fork (for docking)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use high‑quality dark chocolate (70 % cocoa or higher) for the deepest flavor.
• For an extra glossy finish, brush the warm tart with a thin layer of melted chocolate just before serving.
• A pinch of sea salt sprinkled on the surface right after baking enhances the chocolate flavor.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep for up to 3 days.

Freezer: Wrap the whole tart in foil then a freezer bag; freeze up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Can sit at room temperature for up to 2 hours; after that, refrigerate.

Make-Ahead Tips

• The crust can be prepared and blind‑baked a day ahead; store it covered at room temperature.
• Chocolate filling can be made up to 24 hours in advance and kept refrigerated; bring to room temperature before pouring into the crust.
• Assemble the tart and bake just before serving for the best texture.