Double chocolate tart

Double chocolate tart

Based on 65 ratings

Difficulty

Hard 💪

Preparation

40 min

Baking

40 min

Resting

60 min

Ingredients

2Servings
43⅓ g
butter
8⅓ g
sugar
½ tbsp
milk
25 g
all-purpose flour
100 ml
heavy cream
70 g
couverture chocolate (dark)
egg whites
eggs
salt
flour for work surface
MetricImperial

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

Recipes made to your taste

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How-To Videos

how-to-chop-chocolate

How to chop chocolate

how-to-make-ganache

How to make ganache

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How to fit dough into a pie dish

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Pie crust - a basic recipe

Nutrition per serving

Cal533
Fat38 g
Protein9 g
Carb38 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.
    • 16⅔ g butter
    • 8⅓ g sugar
    • ½ tbsp milk
    • 25 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.
    • 50 g couverture chocolate
    • 25 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.
    • 83⅓ 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.
    • 20 g couverture chocolate
    • 1⅔ g butter
    • 16⅔ 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.

  • Enjoy your meal!

    Double chocolate tart

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