This recipe is adapted from the great French chef Joel Robuchon in his book ‘Les Dimanches de Joel Robuchon’. The book is a collection of articles that Robuchon wrote for the French newspaper ‘Le Journal de Dimanche’. You can, of course, make this tart with a higher percentage chocolate, but I like 70 percent; it gives a good blend of bitter and sweet. Yet another layer of bitterness is added with the cocoa powder. This rich, bittersweet dessert makes a very satisfying end to a meal; you’ll only need a small slice.

From ‘Bitter’ by Jennifer McLagan

Servings: 8

sweet butter pastry ingredients

*recipe makes enough for 2, 9-inch tarts

  • 1 cup flour

  • a pinch of fine sea salt

  • 2/3 cup cold, unsalted butter - diced

  • 1 egg

  • 1/3 cup superfine (caster) sugar

filling ingredients

  • 1/2 recipe Sweet Butter Pastry

  • 7 ounces chocolate (70%)

  • 2/3 cup (35% fat) whipping cream

  • 1/4 cup whole milk

  • 1 egg, beaten

  • 1 tablespoon cognac or whiskey

  • a pinch of fine sea salt

  • cocoa powder

sweet butter pastry
directions

  1. Combine the flour and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles very coarse bread crumbs. Transfer the mixture to a large bowl.

  2. In another bowl, whisk together the egg and sugar. Pour the egg mixture over the flour and butter mixture and then mix with a fork. Squeeze a bit of the mixture between your fingers. If it holds together, transfer the dough to a lightly floured surface; if not, add a couple of teaspoons of ice water and test again.

  3. Gently knead the dough into a ball, then divide the pastry in half, and flatten into 2 disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before using.

 

CHocolate tart
directions

  1. Roll out the pastry on a floured surface and line an 8-inch tart pan. Prick the base of the tart with a fork and refrigerate for at least 30 minutes. Place a baking sheet in the over and preheat to 400.

  2. Line the tart shell with parchment paper and fill it with dried beans. Place the tart shell on the baking sheet, and bake for 12 minutes. The pastry should be just set. Remove the parchment paper and beans and return the tart shell on the baking sheet to the oven. Bake for another 5 minutes, or until it is lightly colored. Set aside to cool and lower the over temperature to 300.

  3. Finely chop the chocolate. Pour the cream and milk into a small saucepan and place over medium heat. Bring the cream mixture to a boil, then remove from the heat and add the chopped chocolate and stir until smooth. Let cool slightly. Whisk the egg, cognac, and salt together, then slowly whisk into the chocolate.

  4. Pour the chocolate mixture into the baked tart shell and shake the pan gently so that the chocolate fills the tart and is level. Return to the oven on the baking sheet, checking that your oven temperature has dropped to 300. Bake for 15 to 18 minutes, or until the filling is barely set; it should wobble slightly in the center. Use your nose: when you can smell the chocolate, check the tart; it’s probably cooked.

  5. Transfer the tart from the baking sheet to a rack and let cool to room temperature. The filling will firm up as it cools.

  6. Place a spoonful of cocoa powder in a fine-mesh sieve and dust over the top of the tart. Serve at room temperature.