Oh yes, this is a rich, silky, take-your-time-savoring-each-bite bittersweet chocolate dessert. I use pâte brisée (shortcrust) for the pastry shell with a pinch of extra sea salt to balance the rich filling. Love chocolate and sea salt together – “miam, miam”! Topped with a big dollop of handmade Chantilly cream, this is pure heaven.
Tarte Au Chocolate: Chocolate Tart
During a basic French technique class I taught at Pie Ranch we made three different tarts: lemon, chocolate, and strawberry plus a range of savory dishes too. All the ingredients (aside from the chocolate) were grown on site – including the wheat for the flour.
Shortcrust is a handy recipe to memorize and have on hand. Who knows when you’re going to have to whip up a dessert? It’s easy to make, extremely forgivable (my middle school kids whip this up in no time), and can be used in many sweet & savory ways. I like to make it by hand but it takes about 30 seconds to make in a Cuisinart – 30 seconds people!
It’s also a great way to showcase a single ingredient whether it’s a seasonal fruit or an expensive chocolate.
Chocolate Tart
I should warn that this is not an overly sweet chocolate tart and I like it this way. Sweetened whipped cream will make up for it if you’re not a death-by-chocolate fan. Or you can add sugar to the filling too!
Totally off subject but funny nonetheless, the Urban Dictionary translates the French expression of “Miam” as the following:
The French equivalent to “yum,” or “yummy.”
