This tart is sweet, rich, and tastes intensely of chocolate. The crispy tart crust provides a lovely balance to the smooth filling, and serving it with fresh berries adds a pleasant tartness that pairs beautifully with the rest.
For the crust (makes 2 crusts, you can freeze one)
Mix flour and powdered sugar in a bowl. Cut the unsalted butter into small cubes and mix with the flour and sugar until the dough becomes crumbly. Add the four egg yolks until you can form a dough. If it doesn’t hold together, try mixing in 1-2 tablespoons of water. Place the dough in a freezer bag or wrap in plastic wrap and refrigerate for 30 minutes. The oven should be at 160C, so depending on how long your oven takes to heat up, it might be wise to turn it on now.
Remove the dough from the refrigerator and place on a large surface dusted with flour. Use a rolling pin and roll out the dough quite thinly. Some recipes refer to the thickness of a coin – I’d say about as thick as two ten-kroner coins stacked on top of each other. Use a tart pan (one where you can easily lift out the tart). Carefully lay the rolled dough over and gently press it down so it settles into the edges of the pan. Trim off excess dough around the edges. Use a fork to prick the bottom, then lay parchment paper over it with rice or dried beans for blind baking. Put the dough in the oven. Let it blind bake for 10 minutes, then remove the parchment paper with beans (or rice) and bake for another 20 minutes until the dough is golden and cookie-like.
Start making the filling by heating the cream and sugar. Remove from heat when the mixture reaches boiling point. Stir in the chocolate and butter until melted. Wait a few minutes and stir in the milk. Pour into the baked tart crust. Place the tart first on the counter and when it’s cooled a bit, transfer to the refrigerator until the chocolate has set (about 2 hours). Serve with fresh berries and a small pinch of Maldon salt on the chocolate filling – this enhances the chocolate flavor!
Ingredients
- --- For the crust (makes 2 crusts, you can freeze one) ---
- 4 egg yolks
- 500 g all-purpose flour
- 140 g powdered sugar
- 250 g unsalted butter
- --- For the filling ---
- 300 ml heavy cream
- 2 tbsp sugar
- Maldon salt
- 50 g unsalted butter
- 200 g dark chocolate 70% or higher
- 50 ml whole milk
- Fresh berries for serving
Instructions
Mix flour and powdered sugar in a bowl. Cut the unsalted butter into small cubes and mix with the flour and sugar until the dough becomes crumbly. Add the four egg yolks until you can form a dough. If it doesn't hold together, try mixing in 1-2 tablespoons of water. Place the dough in a freezer bag or wrap in plastic wrap and refrigerate for 30 minutes. The oven should be at 160C, so depending on how long your oven takes to heat up, it might be wise to turn it on now.
Remove the dough from the refrigerator and place on a large surface dusted with flour. Use a rolling pin and roll out the dough quite thinly. Some recipes refer to the thickness of a coin – I'd say about as thick as two ten-kroner coins stacked on top of each other. Use a tart pan (one where you can easily lift out the tart). Carefully lay the rolled dough over and gently press it down so it settles into the edges of the pan. Trim off excess dough around the edges. Use a fork to prick the bottom, then lay parchment paper over it with rice or dried beans for blind baking. Put the dough in the oven. Let it blind bake for 10 minutes, then remove the parchment paper with beans (or rice) and bake for another 20 minutes until the dough is golden and cookie-like.
Start making the filling by heating the cream and sugar. Remove from heat when the mixture reaches boiling point. Stir in the chocolate and butter until melted. Wait a few minutes and stir in the milk. Pour into the baked tart crust. Place the tart first on the counter and when it's cooled a bit, transfer to the refrigerator until the chocolate has set (about 2 hours). Serve with fresh berries and a small pinch of Maldon salt on the chocolate filling – this enhances the chocolate flavor!
Notes
The recipe makes two tart crusts – one can be frozen for later use. A pinch of Maldon salt on top enhances the chocolate flavor.