Chocolate Tart
Ingredients
- 133.3 gDark chocolate (chopped)
- 100 gUnsalted butter (diced)
- 2 pcEgg (whole)
- 53.3 gWhite sugar
- 0.7 pcSweet shortcrust pastry
- 0.7 pinchFleur de sel
Method
A dense, melting texture that coats the palate, contrasting with a crust that snaps under the tooth. Dark chocolate brings a deep bitterness, balanced by the sweetness of butter.
- 1
Line the mold with the shortcrust pastry. Prick the bottom with a fork. Blind bake at 180°C for 15 minutes until the edges are golden and the pastry feels dry to the touch.
- 2
Break the dark chocolate into even pieces. Melt gently in a double boiler with the butter. Stir with a spatula until the mixture is smooth, glossy, and homogeneous.
- 3
In a mixing bowl, whisk the eggs with the white sugar and a pinch of fleur de sel. The mixture should double in volume and become frothy.
- 4
Gently fold the melted chocolate into the eggs. Pour onto the pre-baked tart shell. Bake for 10 minutes at 180°C. The tart is ready when the edges are set but the center remains slightly jiggly.
Frequently asked questions
How do you get this dish right?
- Do not overbake the tart; the chocolate continues to set as it cools.
- Use chocolate with at least 65% cocoa for perfect structure.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Take out 20 minutes before serving to restore the creamy texture.
