Tarte Au Chocolat: A Slice of French Indulgence

What is Tarte aux Chocolat and Why You Will Love It

This classic French dessert 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.

Ingredients

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 
• Milk
• Granulated sugar
• Egg yolks
• Vanilla extract

How to Make Tarte au Chocolat

Make the Pate Sucree

1. In a food processor, process the butter and sugar into a paste.
2. Add the egg and vanilla extract and process.
3. Add the flour and process to a smooth dough.
4. Shape the dough into a disk, wrap it with plastic wrap, and refrigerate for a minimum of 60 minutes. 
5. 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.
6. 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

1. 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.
2. 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.
3. Continue stirring with a wooden spoon, or a rubber spatula until the mixture has thickened and changed from loose to opaque.
4. 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. 

Assemble

1. Pour the warm Cremeux into the chilled pre-baked tart shell, and place aside to set.
2. 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.