This Choco­late Tart is a French clas­sic. It is deli­cious, and quite easy to make. The per­fect dessert for choco­late lovers!

chocolate tart

 

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.

Print Recipe
Choco­late Tart
chocolate tart
Course Dessert
Prep Time 15 min­utes
Cook Time 30 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Dessert
Prep Time 15 min­utes
Cook Time 30 min­utes
Serv­ings
peo­ple
Ingre­di­ents
chocolate tart
Instruc­tions
  1. 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.
  2. 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.
    chocolate filling for chocolate tart
  3. 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).
    chocolate prior to baking
  4. Place your choco­late tart in the fridge, and enjoy it cold.
    chocolate tart
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Bon Appétit!

French Mom

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