Ultra-fondant chocolate tart
This tart must be tried — and follow the cooking times. Don’t put it back in the oven on the grounds that it doesn’t look cooked. You’ll see it’s perfect the next day!
Preparation
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Step 1
A few hours ahead, make the mandarin shortcrust pastry to leave it in the fridge for at least an hour or two.
Roll it out on a floured worktop and put it in a previously buttered mould.
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Step 2
Preheat your oven to 180°C.
Bake it blind for 30 minutes (that is, without filling) but with baking parchment and a weight on top so it doesn’t puff up while cooking (for me, beans. There are also metal chains sold in shops).
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Step 3
Meanwhile, make the filling.
Heat the milk with the cream in a pan and, at the same time, melt the dark chocolate (80% fat for me) in the microwave at 450 W for 4 minutes.
Add a tablespoon of sugar to it (if you’ve gone for a chocolate under 65%, this step seems pointless to me unless you like sugar).
Add the two eggs and mix well.
Pour in the cream and the milk and carry on mixing until you have a smooth mixture.
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Step 4
When the pastry is cooked, remove the beans (or the weight) and the baking parchment and pour in the chocolate.
Carry on cooking for 5 minutes and let it cool. Store in the fridge until the next day.
Recipe photos
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