Tarte au Chocolat


• 120g Paysan Breton Unsalted Butter
• 150g Paysan Breton Crème Fraiche
• 200g Plain Flour
• 5 eggs
• 80g icing sugar
• 50g ground almonds
• 200g dark chocolate


1. Preheat oven to 170 ° C
2. In a food processor, mix the butter, icing sugar and 2 eggs until smooth
3. Gradually add the flour and ground almonds mixing 5 sec each
4. Once the mixture is combined to make a ball, place it in the fridge for 30 minutes
5. After this time, roll out the dough on a floured surface and gently push into a greased pie tin
6. Add a sheet of grease proof paper on top of the pastry followed by baking beans
7. Bake for 10 to 12 minutes or until the pastry shell is cooked
8. Break the chocolate into small pieces and place in a large bowl
9. Heat the Crème Fraiche in a saucepan to simmer
10. Pour the Crème Fraiche over the chocolate and stir until the chocolate is melted
11. Add the egg yolks and mix until smooth
12. Lower the oven temperature to 110 ° C
13. Pour the chocolate mixture into the tart shell and bake for 15 minutes
14. Remove the tart from the oven and allow to cool to room temperature before serving

You may also like

© 2024 Eurilait