How to Make French Bistro Tarte Au Chocolat

by Goi Haru

A French bistro staple, a rich chocolate tart is rich smooth and creamy. Your tongue will love it but your doctor might hate it. The sweetest sin, I'd say. I hope you'd like it. Enjoy! πŸ’—πŸ’—πŸ’—


  • 115 Grams Unsalted butter @room temp
  • Β½ Cups Icing sugar
  • 3 Egg yolks
  • 1 Cup Cake flour
  • ΒΌ Cups Cocoa powder
  • 2 Tablespoons Cornstarch
  • Β½ Teaspoons Salt
  • Β½ Cups Whipped cream
  • 60 Grams Unsalted butter cold
  • 230 Grams Semisweet chocolate
  • ΒΌ Cups Sugar
  • Β½ Cups Coffee or milk
  • 2 Eggs
  • 1 Teaspoon Vanilla extract
  • Instructions

    Step 1

    Cut and Put soft butter (this is abt 1/2 cup in US term) in the mixing bowl. (I cut cold ones and leave it in there until soft)

    Step 2

    Add 1/2 cup of icing sugar. Blend until creamy

    Step 3

    Separate the yolks. V use this instead of whole eggs as we need extra soft and tenderness.

    Step 4

    Add the yolk one at a time

    Step 5

    Blend until smooth. Don't forget to scrape down the side as u go. It's really important process, when u r dealing with butter.

    Step 6

    Sift flour, cocoa powder, corn starch and salt. The corn starch is optional. It helps keeping your crust tender but crunchy.

    Step 7

    Mix until smooth like soft clay dough.

    Step 8

    Put on plastic wrap.

    Step 9

    Wrap into either rectangle or round shape. You'll roll that shape on to your tart pan later.

    Step 10

    Stick in the fridge for at least 2 hr. to set

    Step 11

    At this point if you are lazy. You can just slice the chilled dough up and bake at 160 C or 325 F for 10 min. Then you'll get a chocolate cookies.

    Step 12

    Flour your working space take out a portion that fits your pan and roll

    Step 13

    Flour the pan lightly

    Step 14

    See if it's fit the slice the pan under the dough

    Step 15

    Roll the pin over to get rid off the excess dough.

    Step 16

    Poke a lot of holes to vent the heat, or your crust will boast up and explode.

    Step 17

    Dent the side too.

    Step 18

    Stick it in a freezer for a good 20 mins.

    Step 19

    Bake at 180c or 350f for 18 min.

    Step 20

    Take out, cool on rack. I didnt poke enough holes on the big one, you can see a bit of a crack in the middle of it. The way to fix it is, as soon as you see it bloat up in the oven, poke more holes.

    Step 21

    Add 1/4 cup butter and 1/2 cup cream to the pot bring up to simmer

    Step 22

    Break up 8 oz of chocolate in to pieces.

    Step 23

    Take off the heat once simmers.

    Step 24

    Add the chocolate.

    Step 25

    Don't try to whisk it. Just gentle push the chocolate down, the heat will do all the work

    Step 26

    Add 3/4 cup of sugar, if you use unsweet chocolate. If you use semi sweet add 1/4 cup.

    Step 27

    Push the chocolate around and it will start to cream up with the milk. Again, don't try to whisk it.

    Step 28

    Break and combine 2 eggs and vanilla

    Step 29

    Add the egg mixture to the ganache.

    Step 30

    Add the 1/2 cup hot milk or hot strong coffee to the ganache. Stir well.

    Step 31

    Pour in to the cooled crust. Bake at the same temp as before for 12 mins.

    Step 32

    Rest on rack to cool down

    Step 33

    Leave to set in the fridge for min 2 hrs. and you're done! It's ready to be served.

    Step 34

    Bonus part: Decoration! This is totally up to your imagination. Here's mine.

    Step 35

    With Bain marie, melt some white chocolate

    Step 36

    Make a piping cone with your parchment paper

    Step 37

    Tip πŸ’‘ This is how you make a parchment pipping cone.

    Step 38

    Fold the square parchment in half diagonally.

    Step 39


    Step 40

    Take one edge to the large corner

    Step 41

    Wrap the other edge around to meet the the same corner in the back. And you have it!

    Step 42

    Give it a little stir now and then.

    Step 43

    Spoon your fluid chocolate in to the cone and cut the end of it.

    Step 44

    I make some "H"s, that's my signature. Pipe on to a piece of parchment paper and put in a fridge to set

    Step 45

    2 tablespoon of sugar

    Step 46

    1/4 cup of whipping cream.

    Step 47

    Whip it up! (Sorry for the mess)

    Step 48

    Until stiff.

    Step 49

    You can use any plastic bag as your piping bag, just cut it smaller that the star tip, you're good to go.

    Step 50

    Pipe on to your tarte.

    Step 51

    I like doing it a bit high, as you will push it down a little anyway.

    Step 52

    Add the strawberry and the white chocolate. Maybe a dust if icing, and you're done. I hope you'd like it. Bake share and enjoy! πŸ’—πŸ’—πŸ’—