Tarte au chocolat super onctueuse

Ingredients

• 300 g Dark Chocolate (70% cocoa) (chopped into small pieces)
• 300 ml Heavy Cream (divided: 200 ml for ganache, 100 ml for final mixing)
• 2 Gelatin Sheets (softened in cold water, then squeezed)
• 2 Tbsp Cold Water (for softening gelatin)
• 150 g Hazelnut Flour (finely ground, gives nutty flavor)
• 100 g All‑Purpose Flour (helps bind the crust)
• 120 g Unsalted Butter (cold, cut into cubes)
• 130 g Granulated Sugar (50 g for crust, 80 g for filling)
• 5 Egg Yolks (4 for filling, 1 for crust (optional, helps bind))
• 200 ml Whole Milk (for chocolate custard filling)
• 1 Tbsp Unsweetened Cocoa Powder (for dusting, optional)
• 1 Tbsp Butter (for greasing) (softened, to butter tart pan)

Instructions

1. Soften Gelatin

   Place the gelatin sheets in a small bowl with 2 Tbsp cold water. Let sit for 5 minutes until softened, then gently squeeze out excess water.

   Time: PT5M

2. Heat Cream for Ganache

   In a saucepan, heat 200 ml of heavy cream over medium heat until it just begins to simmer (about 85 °C). Remove from heat.

   Time: PT5M

   Temperature: 85°C

3. Incorporate Gelatin

   Stir the squeezed gelatin into the hot cream until fully dissolved.

   Time: PT2M

4. Melt Chocolate

   Add the chopped dark chocolate to the cream‑gelatin mixture. Let sit a few seconds, then stir gently until the chocolate is completely melted.

   Time: PT3M

5. Finish Ganache Base

   Stir in the remaining 100 ml of heavy cream until the ganache is homogeneous. Transfer to a shallow container, cover, and chill for at least 4 hours (overnight is best).

   Time: PT4H

6. Whip Ganache

   Remove the chilled ganache from the fridge. Using a whisk or hand mixer, start on low speed and gradually increase to medium‑high, whipping until the ganache thickens but is still soft enough to spread.

   Time: PT5M

7. Prepare Crust Ingredients

   In the food processor bowl, combine hazelnut flour, all‑purpose flour, sugar, and a pinch of salt. Pulse briefly.

   Time: PT2M

8. Add Butter and Form Dough

   Add cold cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs. Add 1 egg yolk (optional) and pulse just until the dough comes together into a ball.

   Time: PT8M

9. Chill Crust Dough

   Flatten the dough into a disc, wrap in plastic, and refrigerate for 1 hour.

   Time: PT1H

10. Roll Out Crust

    On a lightly floured surface, roll the dough to a uniform 3 mm thickness. Cut a 22 cm round for the base and cut a 3 mm‑thick strip to line the edge of the tart pan.

    Time: PT10M

11. Chill Shaped Crust

    Place the crust pieces on parchment paper, cover, and refrigerate for another 1 hour.

    Time: PT1H

12. Prepare Chocolate Custard Filling

    In a saucepan, combine 200 ml whole milk, 100 ml heavy cream, and 80 g sugar. Heat gently until just simmering. Remove from heat and pour over the remaining 200 g chopped dark chocolate. Let sit a few seconds, then stir until smooth.

    Time: PT5M

    Temperature: 85°C

13. Add Egg Yolks to Filling

    Temper the 4 egg yolks by whisking a small amount of the warm chocolate mixture into them, then fold the yolk mixture back into the full chocolate custard. Mix until fully incorporated.

    Time: PT5M

14. Chill Filling

    Cover the custard filling and refrigerate for 1 hour (or overnight).

    Time: PT1H

15. Blind‑Bake Tart Shell

    Preheat the oven to 180 °C. Butter the tart pan, line the base with parchment paper, and fill with baking beans. Dock the base with a fork. Bake for 15 minutes until lightly golden.

    Time: PT15M

    Temperature: 180°C

16. Add Custard Filling

    Remove the blind‑baked shell, discard the beans and parchment, and pour the chilled chocolate custard filling into the crust, smoothing the top.

    Time: PT5M

17. Second Bake

    Return the tart to the oven and bake for an additional 5 minutes to set the filling.

    Time: PT5M

    Temperature: 180°C

18. Cool Slightly

    Remove the tart from the oven and let it cool on a rack for about 15 minutes.

    Time: PT15M

19. Spread Ganache Topping

    Evenly spread the whipped ganache over the cooled tart surface using a spatula.

    Time: PT5M

20. Final Chill and Serve

    Place the finished tart in the freezer for at least 2 hours until the ganache is firm enough to unmold. Dust with unsweetened cocoa powder (optional) and serve.

    Time: PT2H

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

40 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark Chocolate (70% cocoa): Semi‑sweet chocolate, Couverture chocolate
• Instead of Heavy Cream: Half‑and‑half (will be less rich)
• Instead of Gelatin Sheets: Powdered gelatin (1 tsp)
• Instead of Hazelnut Flour: Almond flour, Ground hazelnuts
• Instead of All‑Purpose Flour: Bread flour, Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine (will change flavor)
• Instead of Granulated Sugar: Caster sugar, Coconut sugar
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Whole Milk: Almond milk (will alter flavor)
• Instead of Unsweetened Cocoa Powder: Cocoa nibs
• Instead of Butter (for greasing): Non‑stick spray

Equipment Needed

• Food Processor or Stand Mixer
• Saucepan
• Mixing Bowls
• Whisk
• Spatula
• Rolling Pin (with elastic bands)
• 22 cm Tart Pan (Saint‑Honoré style)
• Parchment Paper
• Fork (for docking)
• Oven

Critical Steps — Do Not Skip

• Soaking and fully dissolving gelatin without overheating.
• Ensuring chocolate is completely melted and smooth before adding extra cream.
• Chilling the ganache until thick but still spreadable.
• Rolling the crust to an even 3 mm thickness for uniform baking.
• Blind‑baking the crust to prevent sogginess.
• Tempering egg yolks into the chocolate custard to avoid curdling.
• Freezing the final tart long enough to allow clean unmolding.

Chef Tips from the Video

• Use high‑quality 70 % dark chocolate for the deepest flavor.
• Toast the hazelnut flour lightly (2‑3 minutes) for extra nuttiness before mixing into the crust.
• For a glossy finish, give the ganache a quick blast of a kitchen torch just before serving.

Troubleshooting

Storage

Refrigerator: Store uncovered for up to 3 days. Re‑cover with plastic wrap before refrigerating.

Freezer: Can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.

Room temperature: Do not keep at room temperature for more than 2 hours; ganache will soften.

Make-Ahead Tips

• The ganache can be prepared 2 days in advance and kept refrigerated.
• The crust dough can be chilled up to 24 hours before rolling.
• The chocolate custard filling can be made a day ahead and stored in the fridge.

Frequently Asked Questions