fbpx Creamy dark chocolate tart recipe

Creamy dark chocolate tart recipe

Tarte crémeuse au chocolat noir
Preparation time
45 min
Cooking time
10 min


The pastry:
200g flour
100g butter
75g icing sugar
1 egg
25g ground almonds
1 pinch of salt

The chocolate:
400g single cream
40g glucose
300g dark chocolate
30g egg yolk
125g soft butter

The topping:
30g almonds
30g hazelnuts
30g crushed pistachios
75g sugar


<strong>The pastry.</strong>
Mix together the flour, the caster sugar, the salt and the ground almonds and add the egg and butter.
Roll out the pastry and lay in a pie tin.
Blind back the pastry for 10 minutes at 160/170 °C.

<strong>The tart with chocolate.</strong>
Boil the cream and the glucose.
Pour melted chocolate into the cream and then add the egg yolks.
Reduce the temperature to 45°C and add the butter then pour this mixture into the baked pastry crust.

<strong>The topping.</strong>
Roast the almonds, hazelnuts and crushed pistachios in the oven for 5 to 6 minutes at 180°C then roll them in the caramel with 75g
of sugar in a nonstick pan.
Garnish over the chocolate tart.

Wine suggestion

wine: Porto
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