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Le Chaudron recipe
Tarte au chocolat
Dark chocolate tart
⏱ 50 minServes 8Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet of all-butter sweet shortcrust pastry
300 g (11 oz)70% dark chocolate
300 ml (1¼ cups)heavy cream (35% fat)
50 g (2 oz)unsalted butter
2whole eggs
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
30 g (1 oz)unsweetened cocoa powder
- 1 sheet of all-butter sweet shortcrust pastry
- 300 g (11 oz) 70% dark chocolate
- 300 ml (1¼ cups) heavy cream (35% fat)
- 50 g (2 oz) unsalted butter
- 2 whole eggs
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
- 30 g (1 oz) unsweetened cocoa powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line the tart pan with the sweet pastry, prick the bottom and cover with parchment and pie weights.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Blind-bake for 25 minutes at 180 °C (350 °F) fan until golden and crisp.
- Finely chop the chocolate so it melts evenly.
- Heat the cream to a bare simmer and pour over the chocolate, stirring.
- Whisk in the butter, vanilla and fleur de sel until smooth.
- Gently whisk the beaten eggs into the warm ganache.
- Pour into the cooled crust and bake for 15 minutes at 160 °C (325 °F). Chill for 3 hours, then dust with cocoa.
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