Chocolate Tart

Ingredients

• 1 sheet Sweet pastry dough (pâte sucrée) (pre‑made or homemade, enough for a 23 cm tart pan (≈250 g))
• 1 tbsp Unsalted butter (for greasing) (softened)
• 1 cup Baking beads (or dried beans) (for blind‑baking the crust)
• 200 g Dark chocolate (70% cocoa) (finely chopped)
• 200 ml Whole milk (room temperature)
• 200 ml Heavy cream (full‑fat)
• 30 g Unsalted butter (for filling) (cut into pieces)
• 1 piece Large egg (room temperature)

Instructions

1. Prepare and chill the crust

   Lightly flour a work surface, roll out the sweet pastry dough to about 3 mm thickness. Gently lift the dough, unroll it over the tart pan, and press it into the sides. Trim excess dough with the rolling pin. Brush the pan lightly with softened butter, then prick the base with a fork (do not go all the way through). Line the crust with parchment paper and fill with baking beads. Refrigerate for 30 minutes.

   Time: PT45M

2. Blind‑bake the crust

   Preheat the oven to 180°C. Place the tart pan on a baking sheet and bake for 20‑25 minutes, or until the edges are golden and the parchment is lightly browned. Remove the pan, discard the parchment and beads, and let the crust cool slightly.

   Time: PT25M

   Temperature: 180°C

3. Make the chocolate ganache filling

   Finely chop the dark chocolate and melt it in the microwave in 20‑second bursts, stirring between bursts, until smooth. In a saucepan, combine milk and heavy cream and bring to a gentle boil. Remove from heat and slowly whisk the hot liquid into the melted chocolate in three additions, mixing thoroughly after each. Add the 30 g butter and whisk until fully incorporated. Finally, crack the egg into the mixture and whisk quickly to blend without cooking the egg.

   Time: PT10M

4. Fill and bake the tart

   Pour the chocolate filling into the pre‑baked crust, smoothing the top with a spatula. Reduce the oven temperature to 140°C and bake for 15‑20 minutes, until the edges show tiny bubbles and the centre is still slightly wobbly, like a flan.

   Time: PT20M

   Temperature: 140°C

5. Cool and serve

   Allow the tart to cool in the pan for about 5 minutes, then remove the removable bottom. Serve the tart warm (or at room temperature) for the best silky texture.

   Time: PT5M

Nutrition Facts

Calories

375

Protein

4 g

Carbohydrates

29 g

Fat

27 g

Fiber

2 g