229 – Tarte Au Chocolat (Chocolate Tart)
- 5 oz (150 grams) good quality dark chocolate (at least 60% cocoa)
- 1/2 cup (118 ml) of heavy cream
- 4 tablespoons of milk
- 1 tablespoon (14 grams) butter
- 2 large eggs
- 1 large (or 6 small) pate sucree pre-cooked dough (or other types of pre-cooked pie crust)
Step 1: Making the Chocolate Cream
1- Make sure to use the best chocolate you can find, at least 60% cocoa, because this will make a big difference on the outcome of this recipe.
2- Using a kitchen knife, chop the chocolate into small pieces and place it in a large bowl.
3- In a saucepan, add the heavy cream, milk, and butter. Heat on medium heat until the mixture reaches a boiling point.
4- Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute.
5- While the chocolate and cream mixture is resting, preheat your oven to 350 F degrees (170 C).
6- After 1 minute, gently stir the chocolate mixture until the chocolate is completely melted.
7- In a small bowl, slightly beat the 2 eggs.
8- Little by little add the 2 eggs to the chocolate mixture, while stirring the chocolate mixture continuously. You will notice that the chocolate mixture gets thicker.
Step 2: Filling and Baking the Chocolate Tarts
1- You will need a pie crust for this recipe. You can either buy frozen pre-made pate sucree that you bake or already baked pie crusts. You can also make your own (check out my recipe on how to make pate sucree).
2- Fill the pie crusts with the chocolate cream. Make sure that the pie crust is filled until the top because that will create a creamy center – if we just fill it a bit, there wont be enough chocolate cream to have a nice texture.
3- Turn off the oven. Place the chocolate tarts in the oven for 15-16 minutes.
4- Remove from the oven and let the chocolate tarts rest on your kitchen counter. Then place in the fridge for 2 hours before serving.