Back in 1994, a slim cooking magazine called Les Épicuriennes appeared in France featuring recipes created by the great chefs of the time; Bernard Loiseau, Alain Ducasse, Christian Constant, etc. I am not sure who was to be their target audience — perhaps just each other — because to really attempt most of the recipes would have required if not a small kitchen brigade, at the very least a lot of pots and pans. Anyway, it didn’t last long; I believe it folded after 6 issues. However, hidden amongst all the sophisticated and complicated creations with very long ingredient lists and even longer instructions, was this little gem contributed by Joël Robuchon. How such a simple recipe slipped in, I will never know, but for years it was my favorite chocolate tart. Recently I came across it again in “The Complete Robuchon”, and it was like finding an old friend.
Following is a close version of the original recipe published all those years ago in the magazine. If you have never made your own tart dough, this is a good place to start. Pâte sucrée (sweet pastry dough) is a cakey pastry that can be made in a food processor and comes together in minutes.
Bittersweet Chocolate Tart
Ingredients
- Serves 6-8
Pâte sucrée
-
8 inch (20 cm) fluted tart pan with a removable bottom, buttered and the bottom lined with parchment paper.
-
1½ cups (180 g) flour
- ½ cup plus 1 tablespoon (70 g) icing sugar
- 3 egg yolks
- 5 tablespoons (75 g) cold butter, cut into cubes
-
Chocolate Filling
- 7 ounces (200 g) dark chocolate (60% cacao)
- ¾ cup plus 2 tablespoons (200 ml) heavy cream
- 1½ tablespoons (20 g) butter
- 1/3 cup (80 g) milk
- 1 large egg
- Unsweetened cocoa powder for dusting before serving
Instructions
- Put the flour and sugar into the bowl of a food processor and pulse to blend. Add the cold butter and pulse until it resembles coarse breadcrumbs. Add eggs and pulse until the dough comes together in a ball. Turn the dough out onto a lightly floured work surface and with your hands press the dough into a disc. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
- Remove the dough from the refrigerator and allow it come to near room temperature before rolling. Lightly dust a piece of parchment paper and place your dough in the center. Lightly dust the top of the dough with flour. Roll out into a large circle about 1/8 of an inch thick. Transfer your rolled dough to the tart pan and gently press into the mould. If the dough breaks, pinch and smooth it back together. Fold and press the dough over the edge and then remove the excess with a knife or by rolling the pin over the top edge of the tart mould. Prick the tart shell with a fork 15 times. Refrigerate for at least 30 minutes.
- Preheat the oven to 375°F/200°C. Bake the tart shell for 10 minutes or until evenly browned. Remove from the oven to a cooling rack. Lower the oven temperature to 300°F/150°C.
- Chop the chocolate into small, fairly uniform pieces about the size of a peanut and put in a heatproof bowl. Put the cream and milk in a small pot and heat until the liquid is just about to a boil, remove from the stove and pour over the chocolate. Using a spatula stir until smooth. While still warm, add the butter. Beat the egg in a small bowl and when chocolate mixture has cooled, stir in the egg.
- Pour the chocolate filling into the prebaked tart shell. Cook for 15-18 minutes. The tart should be set but the center should jiggle slightly when you remove it from the oven. Allow the tart to cool to room temperature and sprinkle with cocoa powder. Store on the kitchen counter, do not refrigerate.
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https://www.charlottepuckette.com/recipes/desserts/bittersweet-chocolate-tart/
