{"id":132127,"date":"2026-01-13T18:59:45","date_gmt":"2026-01-13T18:59:45","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132127"},"modified":"2026-02-11T00:54:24","modified_gmt":"2026-02-11T00:54:24","slug":"classic-chocolate-tart-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-classic-chocolate-tart-recipe.html","title":{"rendered":"Classic Chocolate Tart Recipe"},"content":{"rendered":"\n

This classic chocolate tart pairs a crisp almond shortcrust with a silky, gently set filling.<\/p>\n\n\n\n

With blind-baking tips, a foolproof mixing method, and make-ahead guidance, you\u2019ll get clean slices and deep cocoa flavour every time.<\/p>\n\n\n\n

\"recette
recette tarte au chocolat facile<\/figcaption><\/figure>\n\n\n\n

Classic Chocolate Tart with Almond Shortcrust (Easy, Foolproof)<\/h2>\n\n\n\n

Here it is, the chocolate tart I love more than any other, my ultimate guilty pleasure: an old-fashioned French classic with a crisp shortcrust<\/a> and a velvety, melt-in-the-mouth filling.<\/p>\n\n\n\n

Picture a buttery, lightly sweet pastry shell that snaps at the edges, then gives way to a glossy ganache with deep cocoa notes.<\/p>\n\n\n\n

It\u2019s the kind of dessert that turns a simple coffee into a celebration and makes the kitchen smell like a patisserie.<\/p>\n\n\n\n

I don\u2019t bake it often for one simple reason: self-control disappears. I start with a \u201ctiny slice\u201d to feel virtuous, then I sneak back for another\u2026 and another\u2026 until the fridge holds nothing but crumbs.<\/p>\n\n\n\n

This time I had a good excuse : we were hosting friends, so I could share the joy and (hopefully) stop at one piece.<\/p>\n\n\n\n

The best part? It\u2019s genuinely easy, even for beginners, and it always earns compliments.<\/p>\n\n\n\n

Serve it slightly chilled for clean slices, or let it sit 15 minutes for extra softness, either way, chocolate lovers will be very happy.<\/p>\n\n\n\n

\"tarte
tarte au chocolat de grand m\u00e8re<\/figcaption><\/figure>\n\n\n\n

Ingredients You\u2019ll Need for the French chocolate tart<\/h2>\n\n\n\n

Shortcrust pastry<\/strong><\/p>\n\n\n\n

    \n
  • 240 g plain flour:<\/strong> structure and a crisp bite.<\/li>\n\n\n\n
  • 150 g butter (cold, diced):<\/strong> flavour and flakiness; keep it cold for a \u201csandy\u201d texture.<\/li>\n\n\n\n
  • 90 g sugar:<\/strong> sweetness and gentle browning.<\/li>\n\n\n\n
  • 30 g ground almonds:<\/strong> tenderness and a subtle nutty flavour.<\/li>\n\n\n\n
  • 1 sachet vanilla sugar:<\/strong> rounds out the chocolate later.<\/li>\n\n\n\n
  • 1 egg yolk:<\/strong> binds the dough and helps colour.<\/li>\n\n\n\n
  • Pinch of salt:<\/strong> balances sweetness and boosts flavour.<\/li>\n<\/ul>\n\n\n\n

    Chocolate filling<\/strong><\/p>\n\n\n\n

      \n
    • 50 g milk:<\/strong> softens the set so it stays creamy.<\/li>\n\n\n\n
    • 120 g double cream:<\/strong> richness and stability for a smooth filling.<\/li>\n\n\n\n
    • 120 g 60% dark chocolate:<\/strong> balanced cocoa depth.<\/li>\n\n\n\n
    • 12 g butter:<\/strong> shine and a more melt-in-the-mouth finish.<\/li>\n\n\n\n
    • 2 eggs:<\/strong> helps the filling set with a custardy texture.<\/li>\n<\/ul>\n\n\n\n
      \"Tarte
      Tarte au chocolat \u00e0 l’ancienne<\/figcaption><\/figure>\n\n\n\n

      How to Make an Easy Chocolate Tart<\/h2>\n\n\n\n

      1) Make the shortcrust pastry<\/strong><\/p>\n\n\n\n

        \n
      • Add flour, sugar, vanilla sugar, and salt<\/strong> to a blender\/stand mixer bowl.<\/li>\n\n\n\n
      • Add the diced butter<\/strong> and mix with the K beater<\/strong> until it looks like fine crumbs<\/strong>.<\/li>\n\n\n\n
      • Add the egg yolk<\/strong> and ground almonds<\/strong>, then mix just until a dough forms that pulls away from the bowl<\/strong> and feels not sticky<\/strong>.<\/li>\n\n\n\n
      • Rest the dough<\/strong> (covered) so it\u2019s easier to roll and less likely to shrink.<\/li>\n\n\n\n
      • Roll the dough between two sheets of baking paper<\/strong>.<\/li>\n\n\n\n
      • Line a 28\u201330 cm tart ring\/tin<\/strong>, pressing neatly into the edges.<\/li>\n\n\n\n
      • Prick the base with a fork.<\/li>\n<\/ul>\n\n\n\n

        2) Blind-bake the tart shell<\/strong><\/p>\n\n\n\n

          \n
        • Cover the pastry with baking paper and fill with baking beans\/dried pulses<\/strong> (or your glass d\u00e9cor pebbles).<\/li>\n\n\n\n
        • Bake 20 minutes at 180\u00b0C<\/strong>.<\/li>\n\n\n\n
        • Remove the weights and paper, then bake for 10 minutes more<\/strong> to dry and lightly colour the base.<\/li>\n<\/ul>\n\n\n\n
          \"preparation
          preparation de la pate sablee<\/figcaption><\/figure>\n\n\n\n

          3) Make the chocolate filling<\/strong><\/p>\n\n\n\n

            \n
          • Preheat the oven to 170\u00b0C<\/strong>.<\/li>\n\n\n\n
          • Finely chop the chocolate<\/strong> into a bowl.<\/li>\n\n\n\n
          • Bring milk, cream, and butter<\/strong> to the boil in a saucepan.<\/li>\n\n\n\n
          • Pour the hot mixture over the chocolate and stir gently<\/strong> until smooth (avoid whipping in bubbles).<\/li>\n\n\n\n
          • Lightly beat the eggs<\/strong>, then stir them into the chocolate mixture.<\/li>\n<\/ul>\n\n\n\n

            4) Fill and set<\/strong><\/p>\n\n\n\n

              \n
            • Pour the filling into the pre-baked shell<\/strong>.<\/li>\n\n\n\n
            • Put the tart in the oven, then turn the oven off<\/strong> and leave for 15 minutes<\/strong>.<\/li>\n\n\n\n
            • Check doneness by lightly tapping the tin: the tart should be slightly wobbly<\/strong> in the centre.<\/li>\n\n\n\n
            • If needed, leave it a little longer until you reach that gentle wobble.<\/li>\n<\/ul>\n\n\n\n
              \"Pr\u00e9paration
              Pr\u00e9paration de la garniture au chocolat<\/figcaption><\/figure>\n\n\n\n

              Tips for a Foolproof Old-Fashioned Chocolate Tart<\/h2>\n\n\n\n
                \n
              • Use very cold butter (for the shortcrust):<\/strong> Dice it small and keep it cold to get a fine, \u201csandy\u201d texture.<\/li>\n\n\n\n
              • Don\u2019t overwork the dough:<\/strong> Mix only until it comes together, so it stays tender and doesn\u2019t turn elastic.<\/li>\n\n\n\n
              • Chill the pastry:<\/strong> Rest in the fridge for at least 30 minutes<\/strong> to make rolling easier and reduce shrinkage.<\/li>\n\n\n\n
              • Line the tin properly:<\/strong> Press the dough gently into the edges so it doesn\u2019t slump during baking.<\/li>\n<\/ul>\n\n\n\n

                Blind-baking tips<\/h3>\n\n\n\n
                  \n
                • Prick the base well:<\/strong> Use a fork to prevent bubbles and puffing.<\/li>\n\n\n\n
                • Weigh it down:<\/strong> Use dried beans, rice, or ceramic baking beads to keep the base flat.<\/li>\n\n\n\n
                • Bake in two stages:<\/strong> First with weights, then uncovered for an even, lightly golden finish.<\/li>\n<\/ul>\n\n\n\n

                  Chocolate ganache tips<\/h3>\n\n\n\n
                    \n
                  • Choose good chocolate:<\/strong> Aim for 60% cocoa or higher<\/strong> for a deeper flavour.<\/li>\n\n\n\n
                  • Avoid air bubbles:<\/strong> Stir gently with a spatula instead of whisking.<\/li>\n\n\n\n
                  • Control the heat:<\/strong> The cream mixture should be hot enough to melt the chocolate, not boiling.<\/li>\n<\/ul>\n\n\n\n

                    Final baking and finishing<\/h3>\n\n\n\n
                      \n
                    • Use the switched-off oven method:<\/strong> It helps the filling set softly and stay creamy.<\/li>\n\n\n\n
                    • Look for a slight wobble:<\/strong> The centre should still tremble a little, it will firm up as it cools.<\/li>\n\n\n\n
                    • Cool completely before unmoulding:<\/strong> This gives cleaner slices.<\/li>\n\n\n\n
                    • Optional topping:<\/strong> Dust with cocoa, add chocolate shavings, or finish with a pinch of flaky sea salt.<\/li>\n<\/ul>\n\n\n