Tarte au Chocolat


1 9-inch tart


8 to 10



About this Recipe

Recipe from Bake with Anna Olson
by Random House, 2016

A classic French bistro dessert, this silky tart is tasty on it’s own or served with fresh berries, orange segments, a fruit sauce or a caramel sauce.
NOTES: The tart can be stored, refrigerated, for up to two days.
warm pizza dip

Chocolate Pastry:

  • ½ cup unsalted butter, at room temp.
  • ½ cup icing sugar, sifted
  • 3 large egg yolks
  • 1 cup cake & pastry flour
  • ¼ cup Dutch Process cocoa powder
  • 2 tbsp cornstarch
  • ½ tsp salt


  • ½ cup whipping cream
  • ¼ cup unsalted butter, cut into pieces
  • 8 oz bittersweet chocolate,chopped
  • ¼ cup sugar
  • ½ cup hot, strong coffee
  • 2 large eggs, at room temp.
  • 1 tsp vanilla extract

Step by Step Instructions

Step 1

For the pastry, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined.

Step 2

In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to use.

Step 3

Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften, then roll out the dough to a circle just less than ¼-inch thick. Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan. Press the dough into the shell and trim away any excess. Dock the pastry with a fork. Chill the tart shell for at least 20 minutes.

Step 4

Preheat the oven to 350°F. Place the chilled tart shell onto a baking tray and bake it for about 18 minutes, until you see that the pastry has an even, dull finish. Allow it to cool while you prepare the filling.

Step 5

For the filling, bring the cream and butter up to a simmer and pour this over the chocolate in a large bowl, letting it sit for just a few seconds. Gently stir the mixture with a spatula until the chocolate melts, then whisk in the sugar and the coffee. Lightly beat the eggs in a small dish and add this to the chocolate, along with the vanilla, whisking gently until incorporated. Pour this into the cooled tart shell and bake (still at 350°F) for 12 minutes. Allow the tart to cool to room temperature, then chill for at least two hours before serving.