Double chocolate tart

Based on 53 ratings
Lisa

Lisa

Editor

Difficulty

Hard 💪
40
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
260 g butter
50 g sugar
3 tbsp milk
150 g all-purpose flour
600 ml heavy cream
420 g couverture chocolate (dark)
egg whites
eggs
salt
flour for work surface
Metric
Imperial

Utensils

  • oven
  • standing mixer or hand mixer with dough hooks
  • baking paper
  • tart tin
  • baking beans
  • rolling pin
  • large bowl
  • cutting board
  • knife
  • whisk
  • small sauce pan
  • rubber spatula

Nutrition per serving

Cal
533
Protein
9 g
Fat
38 g
Carb
38 g
  • Step 1/8

    Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.
    • 100 g butter
    • 50 g sugar
    • 3 tbsp milk
    • 150 g all-purpose flour
    • salt
    • oven
    • standing mixer or hand mixer with dough hooks

    Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.

  • Step 2/8

    Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.
    • flour for work surface
    • baking paper
    • tart tin
    • baking beans
    • rolling pin

    Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.

  • Step 3/8

    Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 - 15 min., until the base is golden.
    • oven

    Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 - 15 min., until the base is golden.

  • Step 4/8

    Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.
    • 300 g couverture chocolate
    • 150 g butter
    • large bowl
    • cutting board
    • knife

    Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.

  • Step 5/8

    Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 - 2 min. and then beat with whisk until smooth.
    • 500 ml heavy cream
    • whisk
    • small sauce pan

    Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 - 2 min. and then beat with whisk until smooth.

  • Step 6/8

    Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.
    • egg whites
    • eggs
    • salt
    • whisk

    Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.

  • Step 7/8

    For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 - 2 min. and then whisk until smooth.
    • 120 g couverture chocolate
    • 10 g butter
    • 100 ml heavy cream
    • large bowl
    • whisk
    • cutting board
    • small sauce pan
    • knife

    For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 - 2 min. and then whisk until smooth.

  • Step 8/8

    Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.
    • rubber spatula

    Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.