Tarte au Chocolat

Rich, silky, and impeccably smooth, this classic French chocolate tart pairs a crisp, buttery pâte sucrée with a decadent dark chocolate ganache. Finished with a whisper of sea salt or a dusting of cocoa, it’s a simple yet sophisticated dessert perfect for any elegant table.

Prep Time: 25 mins | Total Time: 1h 15 mins | Serves: 8

Ingredients

For the Pâte Sucrée, Sweet Tart Dough

• 1 1/4 cup all-purpose flour
  

• 1/3 cup powdered sugar
  

• 1/3 cup unsalted butter, cold and cut into small cubes
  

• 1 small egg
  

• 3/4 teaspoon vanilla extract
  

• 1/8 teaspoon salt

Chocolate Filling

• 6 oz good-quality dark chocolate, finely chopped, 170g, 60-70%
  

• 1/2 cup heavy cream
  

• 2 tablespoons whole milk
  

• 2 tablespoons unsalted butter
  

• 1 large egg
  

• pinch of sea salt
  

• 1 teaspoon vanilla extract or espresso powder, optional

Instructions

Step 1

In a bowl, whisk flour, powdered sugar, and salt.

Step 2

Add cold butter cubes and work them into the flour until it looks sandy.

Step 3

Stir in the egg and vanilla, mixing just until a dough forms. If dry, add ½ teaspoon cold water.

Step 4

Flatten into a disc, wrap in plastic, and refrigerate for 45 minutes.

Step 5

Preheat oven to 350°F (175°C). Roll dough to ⅛-inch (3mm) thickness and cut circles to fit four 3-inch tart pans. Press into pans and freeze for 15 minutes.

Step 6

Line shells with parchment, fill with pie weights, and bake for 12 minutes. Remove weights and bake another 5 minutes, until golden. Let cool completely.

Step 7

In a saucepan over low heat, warm cream, milk, and butter until steaming. Remove from heat, add chocolate, and let sit 1 minute. Stir until smooth and glossy. Stir in salt and optional flavorings.

Step 8

In a small bowl, whisk the egg. Temper it with a bit of the warm chocolate, then stir the egg into the filling until fully combined.

Step 9

Pour filling into the cooled tart shell. Bake at 300°F (150°C) for 15–18 minutes, or until the filling is just set with a slight wobble in the center. It will continue to firm as it cools.

Step 10

Let cool at room temperature, then chill slightly for a firmer texture if desired. Garnish with whipped cream, flaky sea salt, or cocoa powder.