Tarte Au Chocolat Recipe

Prepare the Pastry

In a mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Form the Dough

Add the egg yolk and ice water to the mixture. Stir until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

Roll Out the Dough

Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Trim any excess dough.

Blind Bake the Crust

Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden.

Make the Chocolate Filling

In a saucepan, heat the heavy cream until just simmering. Remove from heat and add chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.

Combine with Eggs

Whisk together the eggs and vanilla extract in a bowl. Gradually add the chocolate mixture, whisking until fully combined.

Fill the Tart

Pour the chocolate filling into the baked tart shell. Bake for 20-25 minutes until just set.

Cool and Serve

Allow the tart to cool to room temperature before refrigerating for at least 2 hours. Serve chilled or at room temperature.