Tarte au Chocolat

Tarte au Chocolat

Made  times
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"This chocolate tart is a refined tasting French chocolate cake. It scores by having a crunchy, biscuit-like crust combined with tenderly melting chocolate filling. When I first had it I thought I was in heaven: it is that good. Anyone who is into chocolate will love this one!!!"
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 355°F (180°C).
  2. Mix flour, butter 50g sugarm, 2tbsp cocoa, and pinch of salt, and knead the pastry until everything is well combined. Let it rest for 1 hr at a cool, dry place (fidge).
  3. Dust your work space with flour and roll pastry. Grease tart form with butter and lay pastry in it, press is it in slightly. Make sure to pull up an edge all around. Place a sheet of baking paper on top, and fill it with the dry beans or dry peas for blind-baking. Place it in the oven and let it blind-bake for minimum 15 min. Take it out, remove parchment paper with dried beans, and let the crust cool down.
  4. Heat in a sauce pan milk, 65g sugar, 1 tbsp cocoa, content of scraped out vanilla pod, and dash of cognac. Cut up chocolate, add it to the sauce pan and let it melt. Mix well. In a separate bowl beat eggs and then add molten chocolate mixture to it. stir until everything is well mixed. Add mixture to the cooled down crust and bake it for 20-25min at 355°F.
  5. Decorate