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