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Chocolate Tart

Recipe by Chef Sylvain - Long live pastry!

A decadent chocolate tart with a cocoa sweet pastry crust and a silky ganache. The crust is rested, hand‑rolled and blind‑baked before being glazed with a glossy ganache. Perfect for fans of French pastry.

MediumFrenchServes 8

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Source Video
4h 16m
Prep
18m
Cook
33m
Cleanup
5h 7m
Total

Cost Breakdown

Total cost:$9.40
Per serving:$1.18

Critical Success Points

  • Cool the dough for 2 h before rolling.
  • Blind bake the tart shell for 15 min.
  • Achieve a smooth ganache by adding butter off the heat.

Safety Warnings

  • Be careful of burns from the hot cream.
  • Use gloves when handling the hot pan.
  • Do not let the chocolate burn while melting.

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