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Warm Chocolate Tart Dessert

Warm Chocolate Tart

Chef 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.
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Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine French
Servings 1 9-inch tart

Equipment

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 milk, whole
  • 1 cup heavy cream (35%)
  • 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
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