This Chocolate Tart is a French classic. It is delicious, and quite easy to make. The perfect dessert for chocolate lovers!
A few notes about the recipe
Though you could use heavy whipping cream, I decided to use sour cream for the chocolate filling. It turned out delicious.
Since this dessert is a tart, you of course need a tart crust. I have two French tart crust recipes: one is a sweet pâte brisée: recipe here. The other one is a sweet pâte sablée, which is a little bit like a shortbread crust: recipe here. Alternatively, you could get a store-bought pie crust.
You will need a tart pan.
Chocolate Tart Recipe
I am using the recipe of French Chef Frédéric Anton, with a few changes.
Roll the tart crust onto your tart pan covered with parchment paper. Bake it at 320 degrees Fahrenheit for about 15 minutes. (Note: we are baking the tart crust only, with nothing on it). Let it cool down.
Preheat oven to 340 degrees Fahrenheit. In a mixing bowl, break the chocolate into pieces. In a pot on the stove, bring the milk, cream and butter, to a boil. Pour that hot mixture on the chocolate (It will make the chocolate melt). Mix gently. Beat the eggs, and add them to the mixture. Mix.
Pour this chocolate mixture into the baked tart crust. Turn off the oven, and place the tart in the oven for 15 to 20 minutes. The tart is ready when the chocolate filling is not too liquid, but slightly wobbly (not completely firm).
Place your chocolate tart in the fridge, and enjoy it cold.