Mastering a chocolate tart recipe sort of makes you feel like you could pull off the eternally enviable style of Parisian women – you are Patricia, the beautiful American heroine of Breathless. That, “I woke up this stylish and put-together” look. Seemingly effortless and simple, but at the same time tailored and unique. Parisian style is unassuming, beautiful, and beguiling. For years us American woman have been trying to crack the code. Serving this chocolate tart to guests, you’ll elicit a similar response. They’ll be thinking, “It’s so simple, but so good and I’m not sure how I can recreate this for myself.” This tart is perfect all on its own – no need to accessorize with whipped cream or ice cream. The filling is silky smooth chocolate, but with just the right amount of bite. And you’ll only need a sliver. There’s a lot of decadence in a tiny portion.
The inspiration for this recipe comes from David Lebovitz, a Parisian emigrate and our favorite ex-pat food writer. We used a crust recipe from Amanda Hesser, though David has his own as well (which we are sure is great).
Ingredients (Crust, makes 2):
- 8 oz (2 sticks) unsalted butter, softened + extra for greasing
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 tsp milk
- 12 oz (about 2 1/3 cup) all-purpose flour
- 1/4 tsp salt
- 1 1/4 cup granulated sugar
- 6 TBS warm coffee
- 4 oz unsalted butter, cubed at room temperature
- pinch of sea salt
- 4 oz bittersweet or semisweet chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 2 large eggs
- 1/4 cup flour
- 1 tsp vanilla extract
- Make the crust. In a mixing bowl, cream together butter and sugar. Add the egg yolk and milk and beat to combine. In a separate, medium bowl combine the flour and salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into 2 balls and wrap each in plastic wrap. Freeze one for a later date and chill one in the fridge for at least 1 hour.
- Heavily butter a 10-inch tart pan with a removable bottom. Make sure to butter all the nooks and crannies. Roll out the dough and press the dough into the pan, patching up the sides and trimming the edges as needed. Prick the bottom with a fork and place in the freezer for 30 minutes.
- Prebake the tart shell. Preheat the oven to 375°F. Remove tart from freezer, fill with pie weights, dried rice, dried beans to prevent the crust from puffing up. We use a lot of coins! And line the crust with parchment paper or a buttered piece aluminum foil before pouring in coins or weights. Bake until golden, 20-25 minutes.
- While prebaking, make the chocolate filling. Spread sugar in an even layer in the bottom of a large, heavy-bottomed saucepan or dutch-oven. Cook the sugar over medium heat until the edges liquefy and begin to caramelize. Using a heatproof utensil, gently drag the liquified sugar toward the center of the pan. This encourages the sugar to melt evenly.
- Once the sugar is melted it will caramelize fairly quickly. When it starts to smoke, but before it burns, turn off the heat and stir in the coffee. Be careful when you do this; wear oven mitts and don’t stand too close to the pan. The mixture will bubble and seize up a bit. If the caramel has seized up a bit, stir it gently until smoothed.
- Add the butter and salt and stir until melted. Then add both chocolates and stir until smooth. Once smooth, mix in the eggs, then the flour. Finally, stir in vanilla.
- Pour the mixture into the pre-baked tart shell. Bake 15-20 minutes, just until the filling starts to rise and crack at the edges but the center is still jiggly. Don’t over bake!
- Remove from oven and let cool completely before slicing.
You can enjoy with some whipped cream or vanilla ice cream, but it truly is delicious all on it’s own!