Chocolate tart is an adaptation of French chocolate ganache. In the mid-19th century, a French powdered apprentice spilled milk into melted chocolate. This bungle so infuriated the chef he called the creamy rich chocolate mixture ganache, meaning “moron.” However, this tasty confection soon became the basis for a very popular chocolate tart sold in French patisseries. The French eventually brought chocolate ganache to the United States, and American baking influences led to this slightly drier chocolate tart.
Recipe Servings: 8
Prep Time
30 minutes
+ 5 hours 30 minutes resting
+ 5 hours 30 minutes resting
Cook Time
20 minutes
Total Time
6 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Crust:
- 8 Tbsp unsalted butter, melted
- 3 Tbsp sugar
- ¼ tsp fine salt
- 1¼ cups all-purpose flour, plus more as needed
Filling:
- 1 cup dark or bittersweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup heavy cream
- ¼ tsp salt
- 1 tsp vanilla
- 4 Tbsp stick unsalted butter
Assembly:
- Whipped cream, as needed for topping
- Shaved chocolate curls, as needed for topping
Directions
- In a large bowl combine the butter, sugar, and salt. Mix until smooth.
- Add the flour and combine gently, until the mixture is crumbly.
- Sprinkle the dough evenly into a 9-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan. Wrap the crust-lined pan in plastic and chill in refrigerator for 30 minutes.
- Preheat oven to 350°F.
- Remove the tart crust and poke holes through the bottom of the crust using a fork.
- Bake the crust for 20 minutes, or until the crust is golden-brown.
- Let cool completely.
- Combine dark and milk chocolates in a metal bowl.
- Combine cream, salt, vanilla, and butter in a small pan.
- Heat the cream mixture until it simmers, but do not boil. Stir until thickened.
- Pour the hot cream into the chocolate, stirring so that the chocolate melts and combines with the other ingredients in a smooth custard.
- Pour chocolate custard into the tart crust.
- Refrigerate 5–6 hours until set.
- Let tart rest at room temperature for 30 minutes before slicing and serving topped with whipped cream and shaved chocolate curls.
For Crust:
For Filling:
For Assembly:
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