French cuisine · Desserts & Sweets

Chocolate Tart

Crisp cocoa shortcrust pastry with a thick layer of dark ganache that sets to a silky sheen.

Ingredients · for 8 servings

• 200 g flour
• 1 tbsp cocoa powder
• 100 g soft butter
• 60 g powdered sugar
• 1 egg yolk
• 1 pinch salt
• 300 g dark chocolate
• 300 ml cream
• 50 g butter
• 1 tsp coarse sea salt

Instructions

1. Mix the flour, cocoa powder, powdered sugar and salt, rub in 100 g soft butter in flakes, add the egg yolk and 1 tbsp cold water, bring the dough together smoothly and chill for 45 min.
2. Preheat the oven to 180°C top/bottom heat, roll out the dough to 3 mm, line a 26 cm tart pan, prick the base well and chill again for 20 min.
3. Weigh the base down with parchment paper and dried beans, blind-bake for 18 min., remove the weights and bake another 8 min. until the pastry is dry and crisp; let cool completely.
4. Finely chop the chocolate, bring the cream to a boil, pour it over the chocolate and let sit for 2 min., then stir from the center outward into a glossy, smooth ganache.
5. Stir in the 50 g soft butter in pieces until the ganache is silky, and pour it immediately into the cooled base; tap the pan briefly on the counter so the surface becomes perfectly smooth.
6. Let the tart set at room temperature for 3 hours - do not chill it or the ganache will turn dull - and scatter with a few flakes of coarse sea salt before serving.