Chocolate Tart

A dense, glossy ganache that melts on the tongue, set in a dry, snappy shortcrust pastry. The cocoa's bitterness balances the biscuit's sweetness.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 549
• Protein: 6 g
• Carbs: 45 g
• Fat: 38 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 166.7 g Dark chocolate ( finely chopped )
• 133.3 ml Cream ( liquid )
• 33.3 ml Whole milk ( cold )
• 26.7 g Minimum butter sweet ( diced )

Instructions

1. Blind baking

   Roll out the shortcrust pastry into the tin. Prick the base with a fork. Bake at 180°C until the edges are golden and the pastry is dry to the touch.

2. Chocolate prep

   Chop the dark chocolate with a knife on a board. The smaller the pieces, the smoother the emulsion.

3. Boiling liquids

   In a saucepan, bring the cream and milk to a simmer. As soon as it rises, remove from heat.

4. Ganache emulsion

   Pour the hot liquid in three stages over the chocolate. Stir in the center with a spatula using small circles. The ganache must become smooth, thick, and glossy.

5. Finishing with butter

   Add the butter in small pieces while the ganache is still warm. Mix gently to avoid incorporating air.

6. Resting

   Pour onto the baked tart shell. Smooth with a spatula. Let set at room temperature for 2 hours to maintain the gloss.

Chef's tips

• Never put the tart in the fridge, the cold dulls the chocolate's shine.
• If the ganache splits (fat separates), add a splash of cold milk and stir vigorously.
• Use chocolate with at least 65% cocoa for perfect structure.

Storage

Store at room temperature, under a cover, for up to 48 hours.