Dark chocolate tart, grandma’s recipe. A dessert that is part of our collection dedicated to Special tarts and of our collection of the best chocolate desserts.
I write this recipe close to Easter, when everyone — and especially those like me with three cheerful little ones — finds the house invaded by chocolate.
Now, desperate because chocolate is an irresistible temptation for me, I try to invent recipes that allow me to use it up quickly, preparing something to share with relatives and friends on picnics and day trips.
By May 2 I hope it’s gone and my figure will be “almost unscathed”!
Today we’ll prepare a tart with my favorite very fine shortcrust pastry and fill it with a dark chocolate ganache, which you can of course substitute with any type of chocolate you have at home: a very simple dessert that will always make a great impression!
Ready? Let’s go, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
Take a look:
- Difficulty: Very easy
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 8-10 people
- Cuisine: Italian
Ingredients
- 21 oz finest shortcrust pastry
- 11 oz dark chocolate (or whatever you have at home)
- 3/4 cup milk
- 1 egg
- 4 cups 00 flour
- 3/4 cup powdered sugar
- 1 egg
- 1 1/3 cups butter
- to taste lemon zest
- 1 packet vanillin (vanilla powder)
Preparation
Prepare my very fine, delicate shortcrust pastry; you will find the link here: Shortcrust pastry. Follow the recipe with the same quantities; if you have some left over, make some cookies.
While the pastry rests in the fridge, prepare the filling.
Bring the milk almost to a boil, add the chocolate and stir until completely melted, add one egg and wait for it to cool slightly.
Roll out the dough to a thickness of about 0.5 cm (about 1/4 inch) on a floured sheet of parchment paper, line an 28 cm tart pan (about 11 inches) by flipping the entire sheet of dough onto the pan. Just lift it with the paper and turn it over onto the pan, then shape it with your hands; if any holes form, patch them without fear. Prick the base with the tines of a fork to prevent it from puffing up during baking.
Pour the cream over the pastry, finish with the leftover pastry, and bake at 180°C ventilated (356°F convection).
Let cool and unmold; be very careful, this pastry is extremely delicate.
The tart is ready; I recommend letting it rest for a few hours before serving.
Storage notes and tips
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