Double chocolate tart

Double chocolate tart

37 ratings

Rebecca, dedicated cook


„I like to serve this tart with fresh raspberries.“

Difficulty

Hard 💪
40
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
260 g
butter
50 g
sugar
3 tbsp
milk
150 g
all-purpose flour
600 ml
heavy cream
420 g
couverture chocolate (dark)
4
egg whites
2
eggs
salt
flour for work surface
Metric
Imperial
  • 260 g butter
  • 50 g sugar
  • 3 tbsp milk
  • 150 g all-purpose flour
  • 600 ml heavy cream
  • 420 g couverture chocolate (dark)
  • 4  egg whites
  • 2  eggs
  • salt
  • flour for work surface

Utensils

  • oven
  • standing mixer or hand mixer with dough hooks
  • baking paper
  • rubber spatula (optional)
  • 2 large bowls
  • whisk
  • tart tin (Ø ca. 25cm)
  • cutting board
  • baking beans
  • knife
  • rolling pin
  • 2 small sauce pans

Enjoy with

Cabernet Sauvignon, 2011
Robust red wines like Cabernet Sauvignon perfectly complement this dark chocolate creation. The wine leaves a chocolaty nuance behind and gently plays with the full-flavored dessert.

Nutrition per serving

Cal
533
Protein
9g
Fat
38g
Carb
38g

Step 1/8

Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.
  • 100 butter
  • 50 sugar
  • 3 tbsp milk
  • 150 all-purpose flour
  • salt
  • oven
  • standing mixer or hand mixer with dough hooks

Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.

Step 2/8

Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.
  • flour for work surface
  • baking paper
  • tart tin
  • baking beans
  • rolling pin

Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.

Step 3/8

Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 - 15 min., until the base is golden.
  • oven

Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 - 15 min., until the base is golden.

Step 4/8

Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.
  • 300 couverture chocolate
  • 150 butter
  • large bowl
  • cutting board
  • knife

Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.

Step 5/8

Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 - 2 min. and then beat with whisk until smooth.
  • 500 ml heavy cream
  • whisk
  • small sauce pan

Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 - 2 min. and then beat with whisk until smooth.

Step 6/8

Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.
  • 4 egg whites
  • 2 eggs
  • salt
  • whisk

Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.

Step 7/8

For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 - 2 min. and then whisk until smooth.
  • 120 couverture chocolate
  • 10 butter
  • 100 ml heavy cream
  • large bowl
  • whisk
  • cutting board
  • small sauce pan
  • knife

For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 - 2 min. and then whisk until smooth.

Step 8/8

Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.
  • rubber spatula

Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.