How to Cook French Chocolate Tart Inspired by Payard

by Carl Bate

I always enjoyed making pastries and here is something that I've slightly adapted from my favorite chef Francois Payard please enjoy this as much as I have making this :) will feed 8 :)


  • 1 1/4 cup powdered sugar
  • 2 cups flour
  • 9 tbsp butter
  • 2 eggs
  • 8 oz chocolate 60-70%
  • 1 1/4 cups of whipped cream
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • Instructions

    Step 1

    Sift flour, 1 1/4 cup of powdered sugar and salt into a bowl

    Step 2

    Place butter into a processor and blend for 30 seconds max until into a paste

    Step 3

    Add flour mixture and an egg then mix .. Do not over mix

    Step 4

    It should look like this.. if it's too runny add a little more flour :)

    Step 5

    Divide into 2 and wrap them with cling wrap (cling film, cellophane wrap what ever u may call it)

    Step 6

    Chill for 2 hours

    Step 7

    Leave stand for 30 mins to make it easier to roll

    Step 8

    Butter 8 tartlet tins or will fit into a 9 1/2 tart pan I uses individual tins as I like to give everyone their own tart

    Step 9

    Dust out a board with flour and roll out to about 1/4 inch thick

    Step 10

    Line the tins with the pastry and trim around the edges to make the tartlets

    Step 11

    Prick the bottom of the tarts with a fork and place in the fridge to chill for 20 mins

    Step 12

    Preheat oven to 325f

    Step 13

    I like to use 70% chocolate as I like to have a slight bitter taste as the pastry and the whipped cream will sweeten the tart but feel free to use 60% everyone has a different taste

    Step 14

    Chop up the chocolate into small pieces

    Step 15

    Place in a bowl and place to the side

    Step 16

    Grab 3/4 cup of whipped cream and 1/2 cup of whole milk

    Step 17

    Place into a pan

    Step 18

    Boil on a medium high heat

    Step 19

    When boiled place over the chocolate leave for 1-2 mins

    Step 20

    Butter pieces of foil and place over the tart case/s

    Step 21

    Add baking beans or pie weights on top so the pastry won't rise

    Step 22

    Bake for 15 mins

    Step 23

    Whisk the melted chocolate and the cream together

    Step 24

    Then add an egg and whisk together

    Step 25

    Whisk until it has become a chocolate filling :)

    Step 26

    After the 15 mins take off the beans

    Step 27

    Place back in the oven

    Step 28

    8 mins for tartlets and 10 mins if your making an individual tart

    Step 29

    Take out the tart cases and place to side

    Step 30

    Add the chocolate filling not too filled as it starts to rise and u don't want it to rise over the top

    Step 31

    Place back in the oven for 12 mins for tartlets and 15 mins if you are making an individual tart

    Step 32

    Remove from oven u should get a sheen on the top of each tart and slightly firm to the touch

    Step 33

    Place in the fridge for 3-4 mins to cool down

    Step 34

    After that you can take out of the pan and place onto the cooling rack for 15/20 mins

    Step 35

    Grab the rest of your whipped cream

    Step 36

    Place in a bowl and add vanilla extract

    Step 37

    Add the rest of the powdered sugar about 1/4 cup

    Step 38

    Whisk up until thick does take some time if beating by hand I would advise using an electric whisk but I wanted to build muscles so did manually

    Step 39

    To make chocolate shavings I ran the knife down a chocolate bar at a 45 degree angle and it gave me thin shavings

    Step 40

    Place a tart on a plate place 1 spoon of whipped cream on top then drop some shavings serve to your hungry guests .. Well if u want to share that is .. :) please enjoy