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Tarte au chocolat




Dark chocolate, without milk

250 oz

Fresh cream

250 oz

Grated orange peel

1 teaspoon

Iodized salt

2 oz

Egg, yolk

4 unit


200 oz

White sugar

180 oz

Bitter cacao

30 oz

Type 00 wheat flour

320 oz

Desserts from France

Tarte au chocolat

Tarte au chocolat

vegetarian with gluten with eggs with lactose

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tarte au chocolat

A typical French pastry cake, very simple, with a short pastry base (in this recipe I use a cocoa butter) and a filling of chocolate ganache.

Tarte au chocolat step 1

step 1

Work the soft butter with the sugar to mix the ingredients, add the salt and the orange peel, combine the yolks and finally the flour and cocoa.

Tarte au chocolat step 2

step 2

Work just enough to get the classic consistency of the short one. Compact the dough with your hands and seal it with the film, Put the dough in the refrigerator for a couple of hours.

Tarte au chocolat step 3

step 3

Place the slice on a well-flushed shelf until it has a thickness of 1.5 / 2 cm. Place the slice in your mold for baked and floured tarts. Buckle the bottom with a fork.

Tarte au chocolat step 4

step 4

To make the baking of the base blanks we must put a sheet of baking paper on the bottom of the board (without going over the edges)

Tarte au chocolat step 5

step 5

And putting on special weights for cooking otherwise it is also good for dried legumes (beans, chick peas) or rice. This is to not raise the bottom of the tartrate during cooking.

Tarte au chocolat step 6

step 6

Cook in a static oven at 180 ° for about 25 minutes. After 20 minutes remove the baking sheet and the weights so that the bottom is well cooked. Sprinkle and let cool.

Tarte au chocolat step 7

step 7

Meanwhile, prepare the ganache. Finely chop the chocolate with a knife or a kitchen robot.

Tarte au chocolat step 8

step 8

Heat the cream in a pan until you touch the boil, remove from the fire and combine the chopped chocolate. Turn it all over quickly and you will get a dense, smooth and velvety cream.

Tarte au chocolat step 9

step 9

Transfer the ganache into a cold container (put it in a freezer 30 minutes before) to quickly lower the temperature.

Tarte au chocolat step 10

step 10

Fill your cocoa bean with lukewarm ganache and let it rest in the refrigerator for 4 hours. The tarte au chocolat simplified is ready to be decorated with berries and served

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