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A Warm Chocolate Tart for Dessert

This past weekend I made my favourite dessert of all-time; a seductively simple warm chocolate tart that I first encountered at Joel Robuchon’s restaurant in Paris many years ago. It is a rich and decadent dessert, with a silky-smooth custard-like chocolate filling that truly has no peers.

The first time I tried it, I had travelled to France with the expressed reason to eat at the late chef’s restaurant with my mother. We had gone through his entire multi-course truffle tasting menu, thinking nothing could top what we had just devoured when the waiter appeared at our table pushing a cart laden with pastries.

It was love at first bite. From that very first taste, I was determined to make this tart part of my repertoire. Luckily for me, the recipe was published in Robuchon’s cookbook Simply French co-authored by Patricia Wells.

I have since modified the recipe to fit my personal tastes. Here is the free version of the video recipe with includes how to make the dough and the filling:

I am offering a premium version that includes a gluten-free crust, three dessert sauces, and two alternate platings and is available to Perfectly Provence subscribers at 50% off – click here.

Warm Chocolate Tart Dessert

Warm Chocolate Tart

blankChef François de Mélogue
Learn how to make the perfect warm chocolate tart. It is a simple and decadent dessert with the most amazing creamy texture. It is best served 30 minutes after it comes out of the oven and is still warm.
Prep Time 5 mins
Cook Time 40 mins
Resting Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Dessert
Cuisine French
Servings 1 9-inch tart

Equipment

  • Food Processor
  • Rolling Pin
  • 9 inch Tart Pan
  • Wooden Spoon

Ingredients
  

Sweet Tart Dough

  • 1 Vanilla Bean split in half lengthwise and seeds scraped out, save pod for another use 4 tablespoons soft unsalted butter
  • 1/2 cup Confectionary Sugar
  • 2 large Egg Yolks
  • 1 cup All-Purpose Flour
  • Overflowing Pinch Fine Sea Salt

Chocolate Filling

  • 1/2 cup Whole Milk
  • 1 cup Heavy Cream
  • 10 oz Bittersweet Chocolate
  • 2 Large Eggs lightly beaten

Instructions
 

Sweet Tart Dough

  • In a food processor fitted with the steel blade, combine the vanilla and butter and process until well mixed. Add sugar, and process until blended. Add the eggs and process until blended. Add flour and salt and process quickly.
  • If the dough does not form a ball, press the dough together and cover it with plastic wrap. Refrigerate for at least 2 hours or, even better, overnight.
  • On a lightly floured work surface, roll out the dough to an 11- inch circle about 1/8 inch thick. Wrap the dough around the rolling pin and unwind it over a 9-inch tart pan. Press the dough deep down into the corners, letting 1/4 inch hang over the edges. Crimp the edges tightly, and then let the dough relax for 30 minutes in the fridge.

Chocolate Filling

  • Preheat oven to 350°F (175°C).
  • Bring milk and cream to a boil, then pour over chocolate. Using a wooden spoon, stir until smooth and all the chocolate is melted. Resist using a whisk because it will make air bubbles that will impair the visual appeal when cooked. Beat both eggs and stir into the filling, reserve.
  • Bake tart shell in the oven until very lightly browned, about 10 minutes. Pour chocolate filling in, then continue baking until filling is just set, about 20 minutes. The chocolate will feel slightly firm, almost like a perfect creme.
  • Let cool to slightly warmer than room temperature before digging in!

Notes

NOTES: It is easiest to make this dough in a food processor but can easily be made by hand. Just make sure your butter is room temperature.
Keyword Chocolate, Dessert, Tarts
Tried this recipe?Let us know how it was!

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos.

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