Ingredients
Sure, basically, any chocolate cake is a treat. But this chocolate tart is particularly exciting because of its different consistencies: The base consists of an easy, tender dough. The filling reminds me of truffle pralines and melts in your mouth. It is a chocolate tart with a ganache, that is, in fact, chocolate cream. Which, by the way, also makes the recipe much faster than others. The cream (usually with eggs) is baked again in many chocolate tart recipes. Here, only the base needs to go into the oven. The filling is stirred and poured onto the pre-baked shortcrust pastry. The rest is done in the refrigerator. So you must be patient until you can cut the excellent chocolate tart.
Whether this is something like a French tarte au chocolat original recipe, I honestly don't know. Under the term chocolate tarte, you can find recipes like this one on the one hand; sometimes, it also means super moist sponge chocolate cake (without flour).
How to make the Chocolate Tart
Let's get started. First of all, knead all ingredients into a smooth shortcrust pastry, wrap in foil and refrigerate for about 30 minutes. Now, preheat the oven to 380°F/190°C. Grease a springform pan or tart pan (approx. 11 in / 28 cm) and dust with cocoa. Then, roll out the dough on a baking mat and carefully line the pan with it (including the rim). Prick the bottom several times with a fork.
It's time for baking the base blind first. Cover the dough with baking paper and weigh it down with dried legumes or rice. Pre-bake for 10 minutes and then bake for another 10 minutes without legumes and paper. Let it cool.
For the chocolate cream, coarsely chop the couverture. Heat creme fraiche and cream in a small saucepan, add butter as well as sugar, and stir until both have dissolved. After this, remove the saucepan from the heat, add the chocolate chips and allow it to melt. Stir everything together until you get a smooth, homogeneous cream.
Important: Allow the ganache to cool slightly and pour it onto the base. Refrigerate the tart for at least 2 hours before cutting, and place it in the freezer for a short time if it's necessary. Decorate your chocolate tarte as you like, for example, with chopped nuts, cocoa nibs, chocolate shavings, and mini chocolates. Store in the refrigerator.
Top Tip
With this French chocolate tart, you will definitely float in the seventh heaven of pleasure 😉 . Especially if you decorate it deliciously. I chose a simple yet beautiful topping of chopped nuts, chocolate shavings, cocoa nibs, and mini chocolates this time. The crunchy nibs, in particular, greatly contrast the velvety ganache.
Recipe Card
Chocolate Tart
Equipment
- 1 tart pan (approx. 11 in / 28 cm)
Ingredients
For the short pastry
- 250 grams (2 cups) flour
- 2 tablespoons baking cocoa
- 140 grams (⅔ cup) butter, very cold in pieces
- 70 grams (⅔ cup) powdered sugar
- 1 pinch salt
- 1 egg, medium
For the filling
- 350 grams (1 ½ cups) dark chocolate coating
- 200 grams (1 cup) crème fraiche
- 150 grams (⅔ cup) cream
- 60 grams (⅓ cup) sugar
- 80 grams (⅓ cup) butter
Instructions
- Knead all ingredients into a smooth shortcrust pastry. Wrap in foil and refrigerate for about 30 minutes.
- Preheat the oven to 380°F/190°C. Grease a springform pan or tart pan (approx. 11 in / 28 cm) and dust with cocoa. Roll out the dough on a baking mat. Carefully line the pan with it (including the rim). Prick the bottom several times with a fork.
- Bake the base blind first. Cover the dough with baking paper and weigh it down with dried legumes or rice. Pre-bake for 10 minutes. Then bake for another 10 minutes without legumes and paper. Let cool.
- For the chocolate cream, coarsely chop the couverture. Heat creme fraiche and cream in a small saucepan. Add butter and sugar and stir until both have dissolved. Remove the saucepan from the heat, add the chocolate chips and allow to melt. Stir everything together to form a smooth, homogeneous cream.
- Allow the ganache to cool slightly and pour it onto the base. Refrigerate the tart for at least 2 hours before cutting, and place it in the freezer for a short time if necessary. Decorate as desired with chopped nuts, cocoa nibs, chocolate shavings, and mini chocolates. Store in the refrigerator.
Ingredient substitutions
Variations
By the way, since I used comparatively little additional sugar, the filling is not oversweetened. Alternatively, you can make the chocolate tart with milk chocolate. Have fun re-baking this special shortcrust pastry with chocolate filling. And be sure also to check out my lava cake recipe, the chocolate yogurt cake, and the dark chocolate spice cake.
Hello, why is this in the dairy free section with creme fresh?
You’re absolutely right — thank you for catching that. This tart isn’t dairy-free, as it does include crème fraîche, butter, and cream. I apologize for the oversight and will move it out of the dairy-free section immediately.