Bittersweet Chocolate Tarte

Dessert_prep-33994 servings | 55 min. (+ 2 hours setting time)

Pair with:

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2 tsp caster sugar

A pinch of fine sea salt

50 g unsalted butter, softened

1 cup almonds (optional)

200g Sucre 60% Cocoa, broken into small pieces

50 ml whole milk

375 g ready-made shortcrust pastry

Sea salt flakes creme fraiche or whipped cream, to serve


1. Preheat oven to 180C/gas. Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, remove beans and bake again for 15 minutes until golden. 2. Put the cream, sugar and salt in a pan and bring to a boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended. 3. Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny. Pour into the tart shell and leave at room temperature for 2 hours to set. 4. Sprinkle salt flakes lightly all over, then serve with creme fraīche or whipped cream.


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