Chocolate Tart

Tarte au chocolat

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

I first made this tart when I had friends staying and, as I was busy, I misread the original recipe and put in twice as much chocolate.

I used bought butter puff pastry (which the French stock in every supermarket and which is generally better-tasting than puff pastries available in Britain) and made it big – it was completely amazing and the best chocolate dessert I have had. You have to be bold, but it is definitely worth it.


  • 375 g dark cooking chocolate such as Menier
  • 75 g butter - I use unsalted
  • 3 large eggs
  • 35 g caster sugar
  • 250 g butter puff pastry


    Heat the oven to 200°C. Place a round of baking paper in a shallow 38 cm tart tin and line it with thinly rolled puff pastry. Put in a sheet of baking paper and some baking beans. Bake blind for 20 minutes, check to see that it is baking evenly and turn it round if necessary. Bake 10 minutes more – it will only have 10 minutes more in the oven, so it needs to be fairly well cooked.

    Turn down the oven to 150°C. Meanwhile, melt the chocolate in a large bowl over a pan of hot water on a low heat. Melt the butter and allow to cool. Whisk the eggs and sugar together with an electric whisk until pale and very frothy.

    Remove the bowl of melted chocolate from the heat and stir in the butter a trickle at a time until it is all incorporated.

    Give the egg and sugar mixture a final whisk. Fold it into the chocolate, a spoonful at a time. Spoon the mixture into the tart base, spread it to the edges and bake for 10 minutes. Allow to cool and serve with a dollop of creme fraiche. It can be served tepid.