Tarta de Chocolate

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 641
• Protein: 8 g
• Carbs: 53 g
• Fat: 44 g

Ingredients

• 133.3 g Dark chocolate ( chopped )
• 100 g Minimum butter sweet ( diced )
• 2 piece Egg ( whole )
• 53.3 g White sugar
• 0.7 piece Sweet shortcrust pastry
• 0.7 pinch Fleur de sel

Instructions

1. Preparing the crust

   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. Melting chocolate and butter

   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. Egg mixture

   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. Assembly and final bake

   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.

Chef's tips

• Do not overbake the tart; the chocolate continues to set as it cools.
• Use chocolate with at least 65% cocoa for perfect structure.

Storage

Store in the refrigerator for up to 3 days. Take out 20 minutes before serving to restore the creamy texture.