Chocolate Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (ready to use)
- 166.7 gDark chocolate (finely chopped)
- 133.3 mlCream (liquid)
- 33.3 mlWhole milk (cold)
- 26.7 gUnsalted butter (diced)
Method
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.
- 1
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
Chop the dark chocolate with a knife on a board. The smaller the pieces, the smoother the emulsion.
- 3
In a saucepan, bring the cream and milk to a simmer. As soon as it rises, remove from heat.
- 4
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
Add the butter in small pieces while the ganache is still warm. Mix gently to avoid incorporating air.
- 6
Pour onto the baked tart shell. Smooth with a spatula. Let set at room temperature for 2 hours to maintain the gloss.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature, under a cover, for up to 48 hours.
