This Chocolate Tart is based on one of the great tarts in the tart lexicon and originates from his eminence, Chef Joël Robuchon R.I.P. His recipe is a lesson in simplicity and elegance. I have changed the traditional pastry to a very short chocolate crust. Why? Because I think it’s better and that’s how cooking works.
The chocolate does the heavy lifting in texture and flavour. It should only be eaten freshly prepared, for its lustre is tarnished by time and refrigeration will render the filling as hard as a landlord’s heart.
makes two tarts because this is a time when too much chocolate is barely enough.
TART SHELL
150 g salted butter, softened
75 g caster (superfine) sugar
1⁄2 teaspoon salt
125 g plain (all-purpose) flour
50 g rice flour
50 g best quality unsweetened cocoa powder (Valthona, Callebaut)
1 egg, lightly beaten
FILLING
200 g best-quality chocolate (72% cocoa solids) (Valthona, Callebaut) etc
190 ml pouring (single/light) cream
80 ml milk
1 egg, lightly beaten
To make the tart bases - put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy.
In a bowl, sift together the salt, flours and cocoa powder.
Using a spatula, fold the flours into the butter mixture until just coming together.
Do not mix them using the electric mixer or you will overwork the dough with the risk of shrinkage.
Tip the rough contents onto a work surface and, using the heel of your hand, press down and away from you to spread the dough in a fluid motion. Repeat three times.
Scrape the dough together and divide it into two balls. Flatten each ball slightly and wrap individually with plastic wrap. Refrigerate for 30 minutes.
Roll one ball of dough into a circle about 5 mm (1⁄4 in) thick. Place a 22 cm
(83⁄4 in) tart ring on the dough and run the tip of a knife around the inside of
the ring. Remove any excess dough. Remove the tart ring. Repeat with the second ball of dough.
Place the tart bases on a baking tray and refrigerate for another 30 minutes. Preheat the oven to 160°C (320°F).
Bake the tart bases in the oven for 10–12 minutes until the dough is dry. It will firm up once it cools.
Lightly beat the egg and use a pastry brush to paint a thin layer across the cooled bases. Return to the oven for 3 minutes to set the egg. This will prevent the base from going soggy once the filling is added.
To make the filling, coarsely chop the chocolate and place it in a medium heatproof bowl.
Bring the cream and milk to the boil in a small saucepan. Pour the hot milk mixture over the chocolate and stir until melted.
Whisk in the egg until fully incorporated.
Reduce the oven temperature to 100°C (210°F).
Place the two tart rings back over the baked bases. Pour the filling evenly between the two rings. Bake for 8–10 minutes until the filling is just set. It should still have a slight jiggle. Leave to firm at room temperature for 1 hour.
Serve at room temperature within 2–3 hours.
