Chocolate Tart

Introducing the sumptuous Chocolate Flan-like Tart! Indulge in the decadent richness of this dessert with its intense chocolate texture that will leave you craving for more. Made with a ganache that is lightened with milk and eggs, this tart offers a perfect balance of flavors and a velvety smoothness that is simply irresistible. The base of this exquisite tart can be crafted using either vanilla or chocolate pâte sucrée, adding a buttery and crispy element to complement the creamy ganache. The result is a dessert that is not only visually stunning but also a true delight for the taste buds. To fully savor the flavors and textures of this Chocolate Flan-like Tart, it is best enjoyed at room temperature, allowing the ganache to melt in your mouth with every bite. Get ready to experience a dessert like no other, one that will captivate your senses and leave you yearning for more.

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Decadent

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Sugar Dough

In a food processor, cream butter with sugar, almond meal and salt. Add the egg and vanilla; blend. Add flour (flour and cocoa powder if so) in 2 times and process until it forms a ball. Wrap up and refrigerator for a couple hours. Flour work surface and dough. Work out the pastry to make it supple. Roll out into a 0.12''/3mm thick disk and about an inch larger than the tart mold (avoid pricking the pastry). Line the greased tart with the pastry. If pastry soften too much, pop in the freezer for 10 minutes or so. Let dough go down the sides of the mold without stretching it. Apply the pastry against the sides of the mold making sure there is no empty spaces left behind. Trim and chill overnight or freeze until ready to bake. Save trimming for later use. Blind bake tart shell with pie weights at 350ºF/180ºC for 20 min. Remove pie weights, and bake for an additional 10 minutes.

Soft Chocolate Ganache

Melt chocolate to soften. Bring heavy cream to boil, pour in chocolate and blend. Let cool to 113ºF/45ºC. Blend milk and the egg together – add to the ganache and blend. Fill up the baked tart shell and bake. The ganache can be made a day ahead and refrigerated, though bring it to room temperature prior to pour in the tart shell.

Baking

Set the oven rack adjusted to the middle position. Bake chocolate tart in a fan oven at 290ºF/145ºC for about 20 minutes. Turn oven off, and leave tart in the oven 10 minutes more or until the ganache is set. A good indication when the ganache is done is when the tart edge begins to puff up. Do not overcook or the texture will change.
Let cool to rom temperature. Decorate with gold leaf if desired. Enjoy!