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Recipe: La Tarte au chocolat

La Tarte au Chocolat is a classic French dessert, loved for its rich chocolate filling and buttery crust. It’s a treat that has been enjoyed in French homes and bakeries for generation.

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Serves : 8 people
Prep time: 1h30 - Total time including chilling and baking: around 3 hours
Difficulty: Moderate



Ingredients:

Sweet shortcut pastry

  • 100g icing sugar
  • 300g plain flour
  • 150g unsalted butter diced
  • 2 egg yolks
  • 2tb spice-cold water

Tart filling

  • 400g of 70% dark chocolate
  • 40g butter
  • 300ml cream
  • 100ml milk
  • 1tsp vanilla
  • 2 large eggs

Instructions:

Sweet shortcut pastry preparation

  1. Make the pastry by sifting the sugar and flour together in a medium bowl.
  2. Cut the butter into the flour.
  3. Add the egg yolks then mix the dough until it forms a ball.
  4. Add the cold water 1 tbsp at a time if dough is too dry. If dough is too soft, flatten to a disc and wrap with cling wrap. Refrigerate for 20 minutes before rolling.
  5. Roll out into 3-mm thick disc and line a 25-cm tart tin. Dot with a fork and refrigerate for at least 1 hour.
  6. Pre-heat oven to 200°C.
  7. Cover the dough with baking paper and place pie weights on top.
  8. Blind bake for 45 minutes.
  9. Remove from oven and remove pie weights from the baked tart shell.
  10. Return to oven for 15 minutes or until golden.
  11. Remove tart shell from oven and cool down completely. Once tart shell is cool, it is ready for use.

Tart filling preparation 

  1. For the filling, preheat oven to 120°C.
  2. Chop chocolate and butter into small pieces and place in a bowl.
  3. Bring the cream, milk and vanilla to the boil then pour on top of chocolate.
  4. Cover and let it sit for 1 minute.
  5. Blend chocolate with a blender until smooth or a whisk if you don’t have one.
  6. Add eggs one at a time, whisking until combined.
  7. Pour the mixture into the tart shell and bake for 45 minutes.The centre should still be soft.
  8. Cool down at room temperature to avoid cracking. Do not refrigerate. Serve with vanilla-bean ice cream on top.

    Bon appétit !

    Recipe from SBS Food

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