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French Chocolate Tart

French Chocolate Tart - Cuisine Inspired
8 Servings
20 min prep.
​20 min wait.
​30 min baking
Easy
​Ingredients
​Shortbread Crust:
5.3 oz soft butter cubed
3.5 oz confectioner’s sugar or icing sugar
1 oz almond flour
1 egg
9 oz all-purpose flour
1 pinch of salt
 
Chocolate ganache
8 fl oz heavy cream
8 oz bittersweet or semisweet chocolate
1 tsp vanilla extract
 
Prepare the dough:
Crack the egg into a bowl, add the sugar and whisk until well combined. Add the flour, the almond flour and a pinch of salt and mix everything together. You should obtain a sandy mixture. Toss the butter cubes into that mixture and work with your hands until well combined and a sticky ball forms. Flour the dough lightly on the outside and press into the bottom and up the sides of a floured 12-inch round tart pan with a removable bottom. Trim any excess dough at the rim of the tin. Prick the bottom of the dough with a fork and place in the refrigerator for about 20 minutes.
Preheat the oven to 350 degrees F.
Remove the tart pan from the refrigerator, place it in the middle of the oven and blind bake about 30 minutes until the crust is golden.
Remove the pan from the oven and let cool.
 
Prepare the chocolate ganache:
Chop the chocolate into small pieces in a medium bowl.
Heat the heavy cream in a small saucepan. When it comes to a boil, pour the hot cream over the chocolate and wait 2 minutes. Add the vanilla extract and whisk until smooth.
Spread the chocolate ganache over the crust and place in the refrigerator for at least 8 hours. ​
​"This chocolate tart recipe is for chocolate lovers! The rich chocolate ganache will satisfy your chocolate cravings. The thin crust with its almond flour adds an elegant touch to this easy recipe. I enjoy this chocolate tart with a scoop of vanilla ice cream and a cup of coffee or tea.​" ~Nathalie​
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  • Home
  • RESTAURANTS
    • NEW YORK >
      • ALDEA
      • L'APPART
      • ASKA
      • AUREOLE
      • BÂTARD
      • BOULEY AT HOME
      • CONTRA
      • DANIEL
      • Günter Seeger
      • JUNGSIK
      • LE JARDINIER
      • THE MUSKET ROOM
      • SHUN
      • WALLSÉ
  • RENDEZ-VOUS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • MUST TRY
    • NEW YORK >
      • Baked Tribeca
      • Estelle Gourmet
      • FRENCH CHEESE BOARD, NYC
      • LA MAISON DU CHOCOLAT, NYC
      • LA PARISIENNE, NY
      • Palais des Thés Tea School, NYC
      • Urbani Truffles & Truffle Lab
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • Contact