French Cuisine
Chocolate Tart
Ingredients:
- 5 oz (150 g)
good quality dark chocolate (at least 60% cocoa).
- ½ cup (118
ml) of heavy cream.
- 4 tbsp of
milk.
- 1 tbsp (14 g)
butter.
- 2 large eggs.
- 1 large (or 6
small) pate sucree pre-cooked dough (or other types of pre-cooked pie crust).
Chocolate cream
directions:
- Make sure to
use the best chocolate you can find, at least 60% cocoa, because this will make
a big difference on the outcome of this recipe.
- Using a
kitchen knife, chop the chocolate into small pieces and place it in a large
bowl.
- In a
saucepan, add the heavy cream, milk, and butter. Heat on medium heat until the
mixture reaches a boiling point.
- Pour the hot
cream mixture over the chopped chocolate. Let it sit for 1 minute.
- While the
chocolate and cream mixture is resting, preheat your oven to 350 F degrees (170
C).
- After 1
minute, gently stir the chocolate mixture until the chocolate is completely
melted.
- In a small
bowl, slightly beat the 2 eggs.
- Little by
little add the 2 eggs to the chocolate mixture, while stirring the chocolate
mixture continuously. You will notice that the chocolate mixture gets thicker.
Tart directions:
- You will need
a pie crust for this recipe. You can either buy frozen pre-made pate sucree
that you bake or already baked pie crusts. You can also make your own.
- Fill the pie
crusts with the chocolate cream. Make sure that the pie crust is filled until
the top because that will create a creamy center - if we just fill it a bit,
there won’t be enough chocolate cream to have a nice texture.
- Turn off the
oven. Place the chocolate tarts in the oven for 15-16 minutes.
- Remove from
the oven and let the chocolate tarts rest on your kitchen counter. Then place
in the fridge for 2 hours before serving.