There’s something undeniably magical about French desserts. From the Choux A La Creme to the buttery and flaky Cruffins, the French truly know how to create exquisite treats. One such delight is the Tarte au Chocolat, or the French Chocolate Tart. Buttery and crumbly pastry crust filled with rich and indulging chocolate cream. This chocolate lovers dessert is nothing short of a heavenly experience.
What is Tarte aux Chocolat and Why You Will Love It
This dessert is a classic French dessert that seamlessly combines the rich flavors of chocolate with a delicate, short-crust pastry. The result is a slice of pure indulgence that captures the essence of French culinary artistry. It’s a symphony of textures and tastes, with the crisp pastry shell providing a delightful contrast to the velvety, chocolate filling.
Like this Walnut Chocolate Tart, and this Pear Frangipane Tart, this elegant yet approachable dessert is perfect for any occasion. Whether you’re hosting a dinner party or simply craving a special treat, this chocolate tart will never disappoint. The rich, chocolatey cremeux filling will satisfy your cravings for sweetness while the Pate Sucree crust adds a wonderful, buttery crunch.
For the Pate Sucree (Sweet Pastry Crust)
You can also use Pate Sable for this recipe, but I like that this Pate Sucree is slightly sweeter so it will balance the strong dark chocolate flavor. I also have the complete guide on how to make the perfect Sweet Shortcrust (Pâte Sucrée).
- Bleached all-purpose flour, unbleached is ok.
- Granulated sugar
- Unsalted butter, at room temperature
- Large egg, at room temperature
- Vanilla extract
For the Cremeux (Chocolate Filling)
I have the complete post on how to make Cremeux, including tips and troubleshooting.
- High-quality dark chocolate, chopped
- Heavy cream
- Granulated sugar
- Egg yolks
- Vanilla extract
How to Make Tarte au Chocolat
Make the Pate Sucree
- In a food processor, process the butter and sugar into a paste.
- Add the egg and vanilla extract and process.
- Add the flour and process to a smooth dough.
- Shape the dough into a disk, wrap it with plastic wrap, and refrigerate for a minimum of 60 minutes.
- Roll the dough into 9 (for 8-inch tart pan), or 10 (for 9-inch tart pan) circles and press it into your tart tin.
- Line a parchment paper over the shell, fill with pie weights or dry beans, and blind bake for 22-25 minutes. Allow to chill.
Make the Cremeux
- Place the chopped chocolate in a heatproof large bowl. Pour the milk and cream into a saucepan, place over the stove on medium heat, and mix the sugar and egg yolk.
- Once the milk reaches a simmer, slowly drizzle it into the yolk mixture while stirring one tablespoon at a time. Pour the mixture back into the saucepan and over medium-low heat.
- Continue stirring with a wooden spoon, or a rubber spatula until the mixture has thickened and changed from loose to opaque.
- Remove from the heat and pour it over the chopped chocolate. Allow it to sit for a few minutes then gently stir the chocolate mixture until smooth.
- Pour the warm Cremeux into the chilled pre-baked tart shell, and place aside to set.
- Invert the tart into your serving dish and add the topping of your choice. Some options are fresh fruits and fresh berries, whipped cream, or chocolate whipped cream. For unique and original options try these candied pecans and candied cashews.
This tart is best when freshly made, but you can store any leftovers in an airtight container in the refrigerator for up to 5 days. Be sure to let it come to room temperature before serving for the best texture and flavor. The tart can be frozen when tightly wrapped for up to four weeks.
- Use high-quality dark chocolate for a rich and intense flavor.
- You can use dark chocolate, milk chocolate, or white chocolate.
- When blind baking, place the crust over a baking sheet on the lower oven rack.
- Allow the tart to set completely before slicing.
- When rolling and pressing the dough make sure it is cold. Placing it for 10 minutes in the refrigerator is enough to make a huge difference.
- After filling the dough, gently tap it to remove any air bubbles.
While dark chocolate is preferred for its intense flavor, you can use milk chocolate if you prefer a sweeter, milder taste.
Yes, you can prepare the Pate Sucree ahead of time and refrigerate it for up to two days before using it.
Yes. The cremeux can be made up to three days in advance and placed in the refrigerator. To warm, use a double boiler.
This chocolate dessert is delicious on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream pairs wonderfully with it.
More Recipes You Might Enjoy
Tarte Au Chocolat
Creamy and rich french chocolate tart
Pate Sucree (Sweetshort crust)
- 1/2 Cup Unsalted butter, soft (113g)
- 1/3 Cup Granulated sugar (70g)
- 1 Large Egg, at room temperature
- 1 teaspoon Vanilla extract
- 1 2/3 Cups Bleached all-purpose flour (200g)
- 2/3 Cup Whole milk (180ml)
- 2/3 Cup Heavy cream (180ml)
- 1/3 Cup Sugar (70g)
- 3 Large Egg yolk
- 1 Cup Chopped chocolate (170g)
Make the Pate Sucree
Process the butter and the sugar in a food processor until pasty.
Add the egg and vanilla extract and process again.
Add the flour and process until a smooth dough is formed.
Press the dough together, shape it into a disk then wrap it with plastic wrap. Refrigerate for minimum of 30 minutes or overnight.
Roll the dough between two pieces of parchment paper. Remove the top piece and use the bottom one to gently press the dough into the tart pan.
Refrigerate for 20 minutes before removing the top piece and preheat the oven to 375F (190C) during this time.
Remove the top piece of parchment paper, trim the edges, and use a fork to prick the crust.
Top again with parchment paper, fill with pie weights or dry beans, and bake for 22-25 minutes.
Remove from the oven, and allow the crust to cool for 15 minutes before you remove the pie weights.
Place the chopped chocolate in a large bowl and set aside.
Pour the milk and heavy cream into a medium saucepan and bring to a simmer.
Mix the egg yolk and sugar then as you stir slowly drizzle the warm milk mixture one tablespoon at a time.
Run the egg yolk mixture through a sieve, then back into the saucepan over medium-low heat.
Cook while constantly stirring using a wooden spoon or a rubber spatula until the mixture has thickened and is opaque. The mixture is ready when a clear line is formed at the back of the spoon when you run your finger in the middle.
Pour the mixture over the chopped chocolate, and allow it to sit and melt the chocolate.
Stir the chocolate and creme until smooth.
Invert the prebaked crust to your serving plate.
Pour the chocolate mixture into the crust and set aside to set for about one hour.
Top with your choice of toppings and serve.
- The tart should be restored at room temperature for up to two days, and covered. Or in the refrigerator for up to five days in an airtight container.
- Bake the crust over a baking sheet on the lower oven shelf.
- Roll and press the dough when it is cold, if needed place it in the refrigerator for 10 minutes to set.
- After filling the tart shell, gently tap it to release tiny air bubbles.