Dessert: France – Tarte au Chocolat (Dark Chocolate Tart)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 40 min

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- 1 1/4 cups (155 g) all-purpose flour
- 1/3 cup (40 g) powdered (confectioners') sugar
- 1/4 tsp (1.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, cold, cut into small cubes (for crust)
- 1–2 tbsp (15–30 ml) ice water, as needed
- 10 oz (285 g) dark chocolate, 70% cacao or similar, finely chopped
- 1 cup (240 ml) heavy cream
- 4 tbsp (60 g) unsalted butter (for filling), cut into pieces
- 2 tbsp (25 g) granulated sugar
- 3 large eggs, approx. 5.3 oz (150 g) total
- 1 tsp (5 ml) pure vanilla extract
- 1 tsp (2 g) instant espresso powder (optional; intensifies chocolate)
- 1/4 tsp (1.5 g) fine salt (for filling)
- Flaky sea salt, for sprinkling (to taste)

Instructions

1. Prepare the crust: In a food processor, pulse the flour, powdered sugar, and 1/4 tsp fine salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Add 1 tbsp ice water and pulse until the dough just comes together; add the second tbsp only if needed.
2. Press and chill: Turn the dough out onto a lightly floured surface, press into a disk, then press evenly into a 9-inch (23 cm) tart pan with removable bottom, pushing the dough up the sides. Trim excess. Chill the lined tart pan in the refrigerator for 30 minutes (or freeze 10–15 minutes) until firm.
3. Blind-bake the shell: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, and bake an additional 8–10 minutes until the crust is lightly golden. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool slightly.
4. Warm the cream: In a small saucepan over medium heat, combine the heavy cream and espresso powder (if using). Heat until it just begins to steam and small bubbles form at the edge—do not boil.
5. Make the chocolate base: Place the chopped dark chocolate and the 4 tbsp butter for the filling in a heatproof bowl. Pour the hot cream over the chocolate and butter and let sit 2 minutes. Whisk until smooth and glossy.
6. Temper the eggs: In a separate bowl, whisk together the 3 large eggs, granulated sugar, 1 tsp vanilla, and 1/4 tsp fine salt until combined. Whisk 2–3 tablespoons of the warm chocolate mixture into the egg mixture to temper, then slowly whisk the tempered eggs back into the full chocolate mixture until smooth.
7. Fill and bake: Pour the chocolate custard into the warm baked tart shell and gently level the surface. Bake at 325°F (160°C) for 18–22 minutes, until the edges are set and the center still has a slight, slow wobble when shaken.
8. Cool and chill: Remove the tart from the oven and let cool to room temperature on a wire rack, then refrigerate for at least 2 hours (preferably overnight) to fully set.
9. Serve: Before serving, sprinkle flaky sea salt evenly over the tart. For clean slices, warm a sharp knife under hot water, dry it, and slice. Store covered in the refrigerator up to 3 days.