Tarte Au Chocolat
Creamy and rich french chocolate tart
Servings 9 inch tart
Ingredients
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)
Cremeux
- 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)
Instructions
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.
Cremeux
- 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.
Notes
- 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.