French Chocolate Tart
A rich and decadent dessert featuring a flaky crust, a creamy chocolate filling, and a caramelized sugar topping.
Ingredients
- ●1 sheet Pastry doughhomemade or store-bought
- ●8 oz Dark chocolateat least 70% cocoa
- ●1 cup Heavy creamwhisked until stiff peaks form
- ●1 cup Granulated sugarfor caramelizing
- ●4 tbsp Butterunsalted and softened
- ●2 Eggslarge and beaten
- ●1 tsp Saltto bring out flavors
- ●1 cup Confectioners' sugarfor dusting
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roll out the pastry dough to a thickness of about 1/8 inch.
- 3
Transfer the dough to a 9-inch tart pan with a removable bottom.
- 4
Trim the edges and press the dough into the corners.
- 5
Prick the bottom of the crust with a fork to prevent it from bubbling up.
- 6
Line the crust with parchment paper and fill with pie weights.
- 7
Bake for 15 minutes, then remove the parchment paper and pie weights.
- 8
Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 10-12 minutes, or until the crust is golden brown.
- 9
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 10
Whisk the heavy cream until stiff peaks form, then fold it into the melted chocolate.
- 11
Pour the chocolate mixture into the baked tart shell.
- 12
Bake for an additional 5-7 minutes, or until the edges are set and the center is still slightly jiggly.
- 13
Remove the tart from the oven and sprinkle the granulated sugar on top.
- 14
Return the tart to the oven and caramelize the sugar for 2-3 minutes, or until golden brown.
- 15
Remove the tart from the oven and let it cool to room temperature.
- 16
Dust with confectioners' sugar before serving.