People often find fascination in observing my eating habits, assuming that as a baker, I indulge solely in pastries. It's akin to assuming bartenders spend their days drinking.
My not-so-secret approach is simple: I strive for excellence in every bite. Whether it's a chocolate chip cookie or a scoop of chocolate ice cream, I crave the pinnacle of flavor. I don't seek excessive cream or embellishments; I desire authenticity and intensity.
When I indulge in a chocolate tart, simplicity reigns supreme. I crave the pure, intense taste of chocolate atop a buttery crust, without any unnecessary frills. My quick pâte brisée recipe involves a cup of flour (about 140g), a pinch of sugar, salt, and roughly 3 ounces (90g) of butter, blended until it forms pea-sized pieces. Adding just enough ice water, I bring the dough together, letting it rest before rolling it out and pre-baking it with handy baking beans. Then, it's all about the rich, dark filling that completes this decadent treat.
This tart offers a delightful harmony of velvety chocolate with a substantial texture. The caramel infusion provides a chewy element, while the unsweetened chocolate balances sweetness perfectly.
I opt for a dash of coffee to amplify the flavor profile, but feel free to explore alternative additions like orange juice, black tea, or a stronger liquor infusion for an extra kick.
I presented the tart unadorned, sans whipped cream or ice cream, letting its flavors speak for themselves. French diners, known for their candid feedback, showered it with praise when served as dessert recently. The ultimate compliment came when it was declared even more delightful the next morning, earning rave reviews, particularly from yours truly.
Ingredients Chocolate Tart :
Unsweetened chocolate, often labeled as 99% or 100% cacao, or referred to as bitter chocolate, is readily available in American supermarkets. In France, it’s known as pâte de cacao and can be found at specialty stores like G. Detou in Paris. If you can’t find it, you can substitute with 6 ounces (170 g) of the darkest bittersweet chocolate you can find.
For those new to caramel making, you can refer to my guides on How to Make the Perfect Caramel and 10 Tips for Making Caramel for helpful tips and precautions.
Ingredients:
- - 1 1/4 cup (250g) sugar
- - 6 tablespoons (90ml) warm coffee
- - 4 ounces (115g) unsalted butter, cubed and at room temperature
- - Pinch of sea salt
- - 4 ounces (115g) bittersweet or semisweet chocolate, chopped
- - 2 ounces (55g) unsweetened chocolate, chopped
- - 2 large eggs
- - 1/4 cup (35g) flour
- - 1 tablespoon dark rum or 1 teaspoon vanilla extract
- - One 9- or 10-inch prebaked tart shell (23–25 cm), such as French tart dough
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. In a large, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer. Cook over moderate heat until the edges liquefy and start to caramelize. Use a heatproof utensil to gently drag the liquefied sugar toward the center of the pan to ensure even melting.
3. Once the sugar is melted and caramelized, remove from heat and carefully stir in the warm coffee. Be cautious as the mixture will bubble and seize slightly.
4. If the caramel seizes up in places, gently stir over low heat until smooth. Add the butter and salt, stirring until melted. Then, mix in both chocolates until smooth.
5. Incorporate the eggs followed by the flour. Stir in the rum or vanilla extract.
6. Pour the mixture into the prebaked tart shell and bake for 15 to 20 minutes, until the filling begins to rise and crack at the edges but the center remains slightly jiggly. Avoid overbaking.
7. Remove from the oven and let the tart cool completely before slicing.
Notes:
- The tart will keep for up to three days at room temperature when well-wrapped.
- If any bits of caramel remain after adding the butter, gently stir over very low heat until fully dissolved. Alternatively, strain the buttery caramel through a mesh sieve before adding the chocolate.
*Note: Some readers found the mixture too hot to add the eggs immediately after the chocolate, so feel free to let it cool slightly before incorporating the eggs if desired.