Dark chocolate tart

Ingredients

• 250 gplain flour (ideally T65)
• 125 gcold salted butter
• 80 mlcold water
• 1egg
• 40 gcane sugar
• 160 mldouble cream
• 200 gdark chocolate (at least 65% cocoa)
• 40 gcane sugar
• 20 gsalted butter
• to tastefleur de sel

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Mix the pastry

   In a food processor or bowl, combine the butter cut into cubes with the flour, sugar and egg. Gradually add the water until the mixture forms a ball of dough, adding a little more water if needed.

3. 3

   Line the tin

   Roll out the pastry and use it to line a tart tin about 28 cm in diameter.

4. 4

   Bake with weights

   Cover the pastry with baking paper and add baking weights, such as dried white beans or baking beads, to stop it rising. Bake for about 10 minutes.

5. 5

   Finish the pastry

   Remove the weights and paper, then bake for a further 15 minutes, until golden.

6. 6

   Cool the case

   Take the pastry case out of the oven and leave it to cool until just warm.

7. 7

   Warm the cream

   Meanwhile, heat the cream and sugar in a saucepan over a medium heat.

8. 8

   Add the chocolate

   As soon as the cream begins to simmer, take the pan off the heat and add the chocolate, broken into squares.

9. 9

   Stir the ganache

   Mix until the chocolate has melted and the mixture is smooth and even.

10. 10

    Add the butter

    Stir in the butter until the chocolate mixture is smooth and glossy.

11. 11

    Fill the case

    Pour the chocolate mixture into the pastry case and smooth the top.

12. 12

    Chill the tart

    Refrigerate for at least 2 hours.

13. 13

    Finish with salt

    Scatter a little fleur de sel over the tart just before serving.

What is a dark chocolate tart?

This is a French-style tart made with a baked pastry shell and a rich chocolate filling. Its ganache centre is simple, relying on chocolate and cream rather than a long list of additions.

Here, a lightly sweetened, salted-butter pastry provides a crisp contrast to the smooth filling. Fleur de sel on top brings out the chocolate’s flavour and gives each slice a delicate salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 7g protein, 39g carbs, 31g fat.

The flour and both additions of sugar supply most of the carbohydrates, while the butter, cream and chocolate contribute much of the fat. Chocolate, flour, egg and cream provide the protein, though this is still a rich dessert rather than a main source of protein. Serve a slice with fresh fruit for a more balanced plate.

Building a sturdy pastry case

Cold butter: keeping it cold while mixing helps the pastry hold together and bake into a tender, crisp shell. Add the cold water gradually; stop once the dough comes together rather than making it sticky.

Baking weights: lining the pastry with paper and weights helps keep the base from puffing up during the first bake. Removing them for the final 15 minutes allows the pastry to turn golden.

Choosing the chocolate

Dark chocolate: use chocolate with at least 65% cocoa, as specified, for a pronounced chocolate flavour that balances the sugar and cream. Break it into small pieces so it melts readily when added to the hot cream.

Cream: the full-fat cream gives the filling its smooth, rich texture. Heat it only until it begins to simmer; it does not need a rolling boil.

Getting a smooth ganache

Melt gently: once the chocolate is in the hot cream, stir until no pieces remain and the mixture looks even. Adding the butter afterwards helps create the glossy finish described in the method.

Fill carefully: pour the ganache into the cooled pastry case, then smooth the surface before chilling. This gives the tart an even top and helps it set neatly.

Allowing time to set

Bake the pastry for about 10 minutes with weights, then 15 minutes without them at 180°C. Let the case cool until just warm before filling so the ganache does not go into an overly hot shell.

The tart needs at least 2 hours in the refrigerator to firm up. For clean slices, use a sharp knife and wipe it between cuts.

Serving the tart

Add the fleur de sel just before serving so its delicate crystals remain distinct on the chocolate. Cut the tart into eight portions as intended by the recipe.

A small spoonful of crème fraîche or a few fresh berries make a fresh-tasting accompaniment without competing with the chocolate.

Recipe notes & tips

• Cut the butter into small cubes before mixing it into the flour.
• Add the water a little at a time so the pastry does not become too wet.
• Use baking paper between the pastry and the weights for easy removal.
• Take the cream off the heat as soon as it begins to simmer.
• Break the chocolate into small squares so it melts evenly.
• Chill the tart for at least 2 hours before cutting.

Variations

• Add orange: stir a little finely grated orange zest into the ganache for a citrus note.
• Use espresso: add a small splash of espresso to the warm cream for a coffee accent.
• Top with berries: arrange fresh raspberries or strawberries on the tart just before serving.
• Try toasted nuts: scatter chopped toasted hazelnuts over the top for added crunch.
• Make it extra salty: add a few more flakes of fleur de sel immediately before serving.

Common mistakes to avoid

• Adding water too quickly: the pastry can turn sticky; pour it in gradually and stop when the dough forms a ball.
• Skipping the baking weights: the pastry may puff up; cover it with baking paper and weigh it down for the first bake.
• Overbaking the case: it can become too dark; check for a golden colour after the additional 15 minutes.
• Boiling the cream hard: it may make the ganache harder to bring together; remove it from the heat as soon as it simmers.
• Filling a hot pastry case: the ganache may soften the base; let the case cool until just warm first.
• Cutting before chilling: the centre may not hold its shape; refrigerate for at least 2 hours.

How to store

Cover and keep the tart in the refrigerator for up to 3 days. Serve it chilled or let a slice stand briefly at room temperature; reheating is not necessary.

Frequently asked questions