Chocolate Tart Recipe

And why don't you try to make one of our chef's dessert recipes?

Our Chef Nicolas Cloiseau is giving you the keys to one of the flagship desserts of La Maison, the CHOCOLATE TART.

A golden crisp pâte sablée (shortbread crust) filled with smooth ganache, so silky and creamy.

If you are a fan of fruit, you can decorate your tart by putting fresh raspberries on the top. And, for the more gourmand, the Chef proposes to pour some soft caramel with salted butter in the bottom of the tart under the ganache.

Chocolate Tart Recipe

And why don't you try to make one of our chef's dessert recipes?

Our Chef Nicolas Cloiseau is giving you the keys to one of the flagship desserts of La Maison, the CHOCOLATE TART.

A golden crisp pâte sablée (shortbread crust) filled with smooth ganache, so silky and creamy.

Servings

For 4-6 people

Prep Time

1 hour

Cook Time

10 min

Tart sweet dough ingredients

85g sweet butter

10g almond powder

40g confectioner's sugar

1 egg

135g flour T55 (preferred)

Chocolate ganache ingredients

125g fleurette cream 35% fat

16g Acacia honey

1/2 vanilla bean

20g Noir Équilibré 70% Chocolate Bar

70g Grenada Subtil 65% Chocolate Bar

35g Lait Musclé 39% Chocolate Bar

Use La Maison du Chocolat products for this recipe

See all chocolate bars

Grenada Subtil 65% Chocolate Bar

Single origin 65% dark chocolate from Grenada with tangy notes of ripe fruits and vanilla beans.

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Lait Musclé 39% Chocolate Bar

39% milk chocolate made of a blend with milky and vanilla notes.

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Directions for the tart sweet dough making:

Use mixer with a flat beater, cream chilled butter, confectioner's sugar and almond powder together.
Add whole egg little by little without emulsifying in order to avoid making dough elastic.
Finishwith the flour until you have a homogeneous mixture.
Let the dough rest for 2 hours in the refrigerator to better preserve the butter in the dough during baking.
Roll it to a thickness of 2mm on the mold of your choice, press the dough against the mold and remove the excess with a knife.
Bake the bottom of the tart at 150°C for 10 min.

Directions for the chocolate ganache making:

Heat the cream with honey and a 1/2 scraped vanilla bean until it comes to a boil.
Filter and pour over previously chopped chocolate. Allow it all to melt about 2 minutes.
Emulsify with a whisk in small concentric circles until you obtain a smooth, shiny mixture.
Pour the ganache directly into the bottom of the chilled tart.
Allow it to crystallize to room temperature... and enjoy!