The chocolate tart is certainly one of the most popular dessert recipes in France. This easy chocolate tart recipe will allow you to create an indulgent dessert with complete simplicity. The contrast between the crispy sweet pastry and the dark chocolate ganache that melts in your mouth will delight your taste buds for sure. Besides, just sharing this recipe with you, I have a strong urge to make one again right now! Don't wait to try it, it's simple and deliciously irresistible!
The secrets of a successful chocolate tart
The chocolate tart is a classic French pastry dessert that seduces with its simplicity and intense taste. To succeed with a homemade chocolate tart, you need to master two essential elements: the pastry and the ganache. A crispy pastry combined with a melting ganache creates this contrast of textures so characteristic that makes the success of this timeless dessert.
Which pastry to choose for a chocolate tart?
This is often the first question when making a chocolate tart: what is the best pastry to use? For the dark chocolate tart, you have mainly two options:
- Shortcrust pastry: it will give a nice contrast with the smoothness of the chocolate
- Sweet pastry: it will add a decadent and indulgent side to your tart
For my part, I chose the sweet pastry which I love for its crumbly texture and slightly sweet taste that pairs perfectly with the intensity of chocolate. Obviously, if you're taking your pastry chef certification, follow the recipe indicated on the technical sheet!
Pastry chef tips for a perfect tart
Contrary to what one might think, making a homemade chocolate tart is not so simple. A good chocolate tart must have perfectly cooked, crispy and even pastry, as well as a soft and smooth filling. Here are some tips to achieve this:
- Work with ingredients at room temperature
- Don't overwork the pastry to prevent it from becoming elastic
- Let the pastry rest in the refrigerator before rolling it out
- Prick the tart base well before baking to prevent it from puffing up
- Use dried beans or baking pellets for blind baking
Tart tin or pastry ring: which tool to choose?
The choice of tool for making your chocolate tart influences both its preparation technique and its final appearance.
The traditional tart tin
Grandma's tin has the big advantage of making lining (fitting the pastry well into the tin) much simpler. It's ideal for beginners or for a rustic style. On the other hand, unmolding can be tricky, especially for a chocolate tart whose filling is quite dense.
The professional pastry ring
The pastry ring is much more difficult to master but undeniably gives a more professional and modern look to your dark chocolate tart. It allows you to get perfectly straight edges and easier unmolding.
It's up to you to choose based on your technical level and the style you want to give your dessert. On a winter fruit tart, a traditional tin will give a charming rustic feel. For an elegant chocolate tart, the pastry ring will be more suitable.
How to make a perfect chocolate ganache
The chocolate ganache is the key element of your easy chocolate tart. Let's be honest, the trickiest part of a chocolate tart is definitely the pastry and its lining. Once it's blind baked, making the ganache is relatively simple, but a few techniques are essential for optimal results.
Steps for a successful ganache
- Cut the pastry-grade dark chocolate into small pieces to facilitate melting
- Heat the heavy cream until it begins to simmer (no boiling)
- Pour the hot cream over the chocolate in three additions, stirring gently between each addition
- Mix gently until you get a supple, smooth and shiny ganache
Pitfalls to avoid
Avoid using a whisk to mix your ganache, as this incorporates air and creates bubbles on the surface of your tart. Prefer a silicone spatula which will work perfectly. If despite your precautions you've failed your ganache, see my dedicated article: "Failed ganache, 8 tips to fix it".
Once the ganache is liquid, pour it onto the pre-cooked tart base. To get a perfectly smooth surface, don't touch the ganache with your spatula! Simply lift the tart base and tilt it in all directions so the ganache spreads naturally. This professional move guarantees a perfect finish without bubbles or spatula marks.
