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This tart is super simple, decadent, authentically French and probably the best chocolate dessert you"ll ever meet!
Although our feet have been solidly back on U.S. soil for a week now, we're finding our hearts and spirits frequently wandering back to the streets of Paris and to this wonderful French Chocolate Tart with Brown Butter Crust. It might be because Scott has been sorting through a myriad of pictures, choosing the best of the best for his upcoming post: "April in Paris - A Photo Journey". Or perhaps it's because the whole trip, now that we're back in everyday-reality-mode, seems like a lovely dream that's quite fun to re-immerse ourselves in.
Although it would be impossible to choose a favorite memory of our week in France, one of the days we frequently reminisce about, is the one we had with Paule Caillat at Promenades Gourmandes, her delightful French cooking school. I actually shared a whole post on our market-to-kitchen culinary class, but I thought it might be fun to re-visit the experience with one of the fabulous recipes we learned that day in Paule's beautiful Parisian kitchen.
I'm not sure if it was the aura of excitement, the fine French ingredients, the expert instruction or the delightful company, but everything we prepared that day was fabulously, delicious. The menu consisted of a wonderful cheese course (and tutorial on French cheeses), a classic French salad, amazing make-ahead mini soufflés, steamed asparagus, Braised Chicken in Mustard Sauce and; the crème de la crème, a decadent French Chocolate Tart topped with fresh raspberries.
I decided to share the crème de la crème today, since I brought back a block of French chocolate, and it was burning a hole in my pocket pantry. Just teasing. It's actually a recipe I thought you'd love as much as we did, and I knew it would be perfect for the all the upcoming occasions you might have on the docket: parties, picnics, potlucks, family get-togethers. Have you ever noticed that if there's a chocolate choice on the menu, it usually gets the most takers?
This one's great because the whole thing can be made in advance, ensuring less last moment frenzy. The crust is the same crust I used on my Goat Cheese and Tomato Soufflé Tarts. It's one of Paule's cherished family recipes, and she's become quite famous for it. In fact, all you have to do is Google Paule Caillat's Crust and you'll find articles from Saveur, Food 52, The Kitchn, David Lebovitz and more! I love that it can be used for both sweet and savory tarts and love even more that it can be thrown together in minutes (hands on time) with no rolling or cutting butter into flour.
How does that work? It's a very unconventional technique: butter, sugar and a splash of oil and water are heated in the oven (yup, you heard right!) until the mixture is bubbly and golden brown. Remove the bowl from the oven, add a cup of flour and stir. That's it; for a buttery, super flaky, amazingly delicious tart crust. If you don't tell anyone how easy it is, I promise I won't either!
The filling is a fairly traditional ganache, with heavy cream. It's heated just to the boiling point (I do this in the microwave). Add some good quality chocolate and a bit of butter, then stir till smooth and creamy. Pour this luscious mixture into your tart shell and refrigerate for at least one hour. The result? Hands down, one of the most delicious chocolate desserts you'll ever have the pleasure of meeting!
In our class, Paule topped her tart with raspberries and a shower of confectioner's sugar. Since I'd like to be just like her when I grow up, I did the same. Strawberries or blueberries would also be wonderful, or how about a drizzle of caramel or a simple dollop of whipped cream? You're the boss when it comes to that.
Tuck this French Chocolate Tart with Brown Butter Crust in your "have to make" arsenal! You'll be thanking yourself and Paule over and over. When you serve it, be sure to proclaim "Bon Appétit"
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French Chocolate Tart with Brown Butter Crust
Ingredients
- For the crust:
- 3 ounces butter
- 1 tablespoon vegetable oil, any mild flavored oil is fine. I use canola.
- 3 tablespoons water
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 1 cup all-purpose flour, slightly round cup
- For the ganache filling
- 1 cup heavy cream
- 8 ½ ounces good quality chocolate**
- 1 ounce butter
Instructions
- Preheat the oven to 410º F (210º C).
- Cut butter into small pieces and place in a medium-sized ovenproof bowl (I use Pyrex). Add the oil, water, sugar, and salt.
- Place the bowl in the oven until mixture is bubbling and just starting to brown, about 15 minutes.
- Remove bowl from the oven and reduce temperature to 375˚F.. The bowl will be very hot so handle with a hot pad till it cools down. Immediately add the flour (stand back a bit as the mixture may sputter as flour is added). With a heat-proof spatula stir until the mixture forms a ball.
- Transfer the dough to a 8 or 9-inch* (23 cm) tart mold with a removable bottom. When it's cooled down a bit, press dough to an even layer with your fingers. I like to start with the sides and then press the remaining dough on the bottom. (David Lebovitz suggests reserving a small ball of dough to patch up any cracks once the crust is baked. I do this if the filling is a runny egg mixture but with this thick chocolate ganache, I don't worry about it.)
- Pierce the bottom with a fork all over. Also press the sides of the crust with a fork to reinforce.
- Bake for 15 minutes or until crust is golden brown.
- Remove from the oven and allow to cool completely before filling.
- For the ganache filling, break the chocolate into small pieces and place in a medium size bowl.
- Heat the cream. When it reaches the boiling point, remove. You can heat the cream on the stovetop or in the microwave. Remove it from the heat just as it starts to boil.
- Pour the hot cream over the chocolate. Stir with a heat-proof spatula till creamy and all chocolate has melted. Add the butter and stir well to incorporate.
- Pour chocolate mixture into cooled crust and refrigerate for at least one hour. Can be made up to 24 hours in advance. Top with raspberries, strawberries, caramel, whipped cream or whatever strikes your fancy!
Notes
Nutrition
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What kind of chocolate are you using in this recipe? Dark? What percentage? Semi-sweet?
Hi Laura, I use a good quality semisweet or bittersweet chocolate. The percentage will depend on your taste. I usually use chocolate that is anywhere from 40-60% cocoa.
Here's another Dawn wondering if your substitution of almond flour for APF worked well? I want to make this for my family and my niece avoids gluten. Hoping the results were spectacular.
Hi Dawn, I know it works with AP GF flour but I haven't tried it with almond flour.
This sounds amazing! I need a gluten-free dessert for small group. Have you ever made this with all almond flour?
Hi Dawn, I haven't tried it with all almond flour. I think it would work well to sub GF All Purpose flour for the regular.
Hi Chris, can you make this tart and freeze it? Want to serve it for a dinner that will be in 2 weeks.
Hi Susan, yes, it will freeze well.
I just tried to bake the tart .The smell is amazing everything was perfect just My crust cracked while was trying to remove it seems to dry and browninsh.I might over bake it?
Hi Melina, did you feel the crust before you tried to remove it from the pan? If you try to remove the crust from the pan before it’s filled, it will crack. If it was after, I’m not sure why that happened. It could be that it was over baked.
Thank you so much for your quick reply Chris! Yes, I tried to remove the crust before it was filled! Perfect! I will try again!
Hi Chris...quick question - what kind of chocolate? Dark? 60% Cacao? Thanks!
Cat
Hi Cat, I've used different percentages with this recipe with delicious success. It depends on your preference. I do really like it with 60% though.
I tried this twice, as the first batch would not brown. The second one didn’t either! I have made many different brown butter desserts with great success using the stovetop. This was my first time trying to brown butter in the oven and it did not work for me. Both times I waited 45+ minutes and found it sputtering and the water evaporating long before the butter would brown.
Hmm, not sure what the issue was, Amber. Sorry you had trouble with this recipe as so many others have loved it.
I’ve attempted this recipe several times, but each time I never seem to have enough dough to fill the tart mould. I’ve made sure all the conversions are correct (I’m in Australia) and I’m definitely using a 23 cm pan. I’ve tried adding extra flour but the dough is still not enough to get a good spread across the pan and sides without going to thin. Has anyone else had this problem? I think if I add anymore flour it might crumble. Please help, I really want this recipe to work as I love the simplicity. Thank you.
Hi Lulu, the dough needs to be spread fairly thin. I usually divide it up into small balls and place them over the bottom of the pan and then spread them across the bottom and up the sides. If you like a little thicker crust you could make an extra half batch of dough. I wouldn't add more flour to the recipe without increasing the other ingredients.
Just double the recipe
Do I use salted or unsalted butter?
I always use salted butter.
Is it possible to make this in cupcake tins? Or will the crust get stuck?
I haven't tried this in cupcake tins, Deidre. I am afraid that it would be difficult to remove them and keep them intact. But you could use small individual tart pans with removable bottoms.
I know it's a good recipe because my sister made this and it was delicious, however, I am now trying to make it and the instructions are a bit strange - I don't know why you would add oil to butter when you want to brown the butter because the oil is going to prevent that from happening. The instructions need some tweaking and a bit more detail, such as explaining the texture of the dough.
Hi Bridget, if you follow the instructions, you'll see that the butter browns nicely. Yes, it is a strange, very unusual recipe, I allude to that in the post. But it works well and is delicious! Many have made this tart with fabulous results!
I really want to make this, but I just realized none of my bowls can go in the oven! Could I use a different container and then pour it out into my mixing bowl?
Yes that would be fine, Melissa. Enjoy!
the 8.5 oz of chocolate is semisweet? I see there is no sugar in the filling, so I assume that is where the sweetness comes from? If I only have unsweetened chocolate on hand, do you have a suggestion on how to add a little sugar? Should I heat it up with the cream so it is dissolved?
Hi Libby, yes, semisweet chocolate has sugar. I haven't tested the recipe with unsweetened chocolate so I can't give you exact measurements. I would definitely heat the sugar with the cream to dissolve it though.
After you add the flour what is the consistency of the dough supposed to look like?
It's kind of crumbly and wet.
Hello! Can I use unsweetened baking chocolate for this recipe? Thank you!
Hi Kathryn, I haven't tried this recipe with unsweetened chocolate but I think it would work if you increased the sugar a bit.
Absolutely Perfect! A new holiday staple in my household from now on! I doubled the recipe for my 11" tart pan. I was a little nervous because my crust had a few cracks in it after baking but the chocolate filling set perfectly. No leaks or soggy bottoms. Used Semi-Sweet Ghirardelli baking chocolate and topped it off with crushed pistachios and whipped cream. Very decadent.
Awesome! Thanks so much for sharing your results, Jenny! 💕
Awesome! Thanks so much for sharing your results, Jenny! Your presentation sounds wonderful!
Hi! I have a 14” rectangle tart pan - will that work or should I make more crust? Thank you!
Hi Kristen, I would 1½ times the crust and filling for a 14-inch pan
This looks amazing! I'm thinking of using 6in mini tart pans to make this -- how would you suggest I adjust the baking time or temperature?
Hi Jennifer, If you use 6-inch tart pans, the baking time will probably a two to three minutes less. Otherwise, use the same instructions.
Hi Chris,
I’m excited to try this tart recipe out for a family dinner I am hosting. Quick question, did you use salted or unsalted butter for the crust and filling?
Hi Amanda, I think you will really enjoy this recipe! I use salted butter.
Do you have to oil or butter the tart pan before putting in the crust? Also, when do you remove the crust from the pan, after it bakes or after you put in the ganache? Thanks!
No, you don't have to butter the pan. There's plenty of butter in the crust. I remove the pan after the ganache is on and it's cooled.
It looks like you don't add any sugar at all to the ganache? Is that correct? I'm hoping to make this tart for a family Christmas gathering. Thank you!
Hi Beth, that is correct. The chocolate has some sugar in it and the cream mellows everything out.
Hi! Do you have any tips for serving? Should it sit out for a bit before serving? Or best to come straight out of the fridge and to the table?
Hi Jenny, I always think that if you let it warm up a bit the flavor is much better!
This Recipe is incredible! I'm not a talented baker but made this little beauty and shocked family and friends as it tastes and looks delicious!!!
Woohoot! Maybe you're more talented than you think, Ellie. No matter, thanks for sharing your results. My job is to make you look like a rock star! 🙂
I'm not a fan of dark chocolate. Would this recipe work with milk chocolate?
Yes, you could make it with milk chocolate although the cream really tones down the dark chocolate!
Love this recipe! Have tried a variety of chocolates and it always turns out great!
Thanks, Alyssa! So happy you've enjoyed this tart. It's definitely a favorite of ours!
Amazing recipe and filling. I used milk Cadbury chocolate and it tasted heavenly however the crust was not really crusty and hard is it supposed to be soft?
Hi Lyanna, no the crust should be crisp. It may be that it wasn't baked long enough initially.
I can't get the butter to mix in. It just separates out and sits on the top of the chocolate. I used Ghirardelli 72% cacao. What did I do wrong?
Hi Megan, you didn't do anything wrong but you just need to mix it a little more. A whisk would help with to incorporate the butter. If the butter doesn't melt you could gently heat the mixture a bit more till the butter melts and blends in.
I made this for my daughter's 30th birthday dinner and it turned out exactly the way I had hoped. I only have an 11 inch tart pan, so I doubled both the crust and the filling, which resulted in a little too much filling, but that's fine. Thanks so much for this impressive, delicious, but simple to make dessert that I will make again.
I found the dough a, little less for a 8" tart pan.
Maybe 1 1/2 times the recipe would work
Hi Sharmila, you do have to press it in pretty thin.
Hello,
I made this last night with the only semi-sweet chocolate I could afford (Chipits) which I understand is probably at the bottom of the line as far a quality chocolate goes. In the fridge it went a little bit white and "dusty" on the top, which is the only word I could use to describe it. If I set the tart out a couple of hours before serving do you think it would soften enough for that to go away? Thank you!
Sorry to be so late to respond, our life has been in a bit of a whirlwind. Hope your tart turned out delicious despite the "dustiness" - I'm hoping that letting it sit out helped it!
I followed this recipe to a tee and the crust pulled away from the side and left a large gap right around the edges. Any suggestions? I am hoping that the chocolate ganache fills it in, but I am thinking it is too large
Hmm, not sure what could have gone wrong Amanda since I wasn't in the kitchen with you.
Did you use Ghiradelli 60% dark chocolate OR 60% bittersweet dark?
Dark chocolate but honestly, bittersweet would also work. I've used a variety of different chocolates with good results.
I don't see that you mention using pie weights when baking the crust. is that something unnecessary?
You are correct Kacie! That's the beauty of this crust, it's so easy and uncomplicated!
This recipe is gold.. it's a winner every time. Though I think I will have do 1 1/2 times the recipe for a 24cm pie dish. Crust was slightly thin
Thanks Parul, gold... that's the perfect way to describe it!
Hi! We just left Paris yesterday and my husband is obsessed with these things but in their mini version--- would you suggest to use the same recipie but just to separate into tartlet pans? Also would you change the cooking temperatures at all? Thanks!!
Hi Emily, it's always sad to say au re·voir to Paris! These tarts will be a wonderful way to remember! Yes, you could definitely make them in mini versions. Since I haven't done it, I can't tell you exactly how long but the baking time will definitely be less. I would keep the same temp.
Would this still work with a 7" tart pan?
Hi Sarah, unless your tart pan is deeper than average, I think 7-inches would be too small. That being said, you could make it in that pan and if there's extra filling, just make an extra one in a small ramekin.
Thank you, so perhaps make the recipe as is and then cut a little out so the crust won't be too thick and the chocolate filling won't overflow?
Yes, exactly. I'd just pat the extra crust in a small ramekin and pour the filling on top. It will make a wonderful little treat for somebody!
It was fabulous and I am wanting to make it again for a dessert fundraiser for an upcoming missionary training for my daughter and family. It is this coming Friday and I plan to make as many desserts for her as I can. You mentioned it could be made ahead. Can it
be made as early as tomorrow, Wednesday, or can it be made and frozen, then thawed? Also, any suggestions as to other desserts
that can be made starting Wednesday for a Friday evening event?
Thanks.
Chris, what kind of chocolate did you use for the tart? Sounds and looks wonderful and would love to try it this weekend.
Paule used Valrhona 64% Madagascar Dark chocolate and it was wonderful! Here in the US, I used Ghirardelli 60% dark and it was also very tasty. Hope that helps!
Chris, is that the 60% Ghirardelli bittersweet chocolate? Making it next week and do not want to mess up the chocolate and make it too bitter as not much sugar is added. Thanks. Susan
Hi Susan, I've used both bittersweet and semisweet with good results.
I just read about your cooking class and the tart over at Madonna's, Chris. I must make this soon, as I've never made a crust with browned butter and it's oh, sooo easy. One of these days, I'd love to take a cooking class in France...ooh la la...what a dream that would be.
Such a pretty yummy tart!
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I will admit that your cooking class in Paris had me green with envy, Chris! What an amazing experience! I am so very excited that you shared this recipe for Paule's famous crust! You had me running to the kitchen with your goat cheese tarts and now I am drooling over this chocolate tart! I will be baking up a bit of Paris soon! Thank you!
Your stunning chocolate tart reminds me of a banana version we made for French Fridays with Dorie. I have to admit, your raspberry version trumps it by far 🙂
Brown butter is such good stuff, isn't it? Haven't used it in a pastry crust, though -- definitely need to do this! This really looks like a winner -- truly inspired recipe. Thanks!
French pastries can spoil us very quickly, can't they, Chris? We talk about it every time we go to Paris but I have yet to take a cooking class there. It sounds like you found a good one. Your tart is beautiful, can't wait to try it.
Chris, must have been so much fun taking that class in Paris - wonderful recipe and beautiful tart!
Seriously decadent! Maybe I should make this for my late Mother's Day celebration?!
Can't wait to try this recipe. Is 3 oz. of butter about 3/4 cube of butter?
I loved you Paris pictures and hearing about your trip.
Thanks so much!
Question - Do you dump the flour in while the oil/butter mixture is still bubbling hot or do you wait for it to cool? (Thanks for the metric measure.)
Both of you just get better and better. I have so enjoyed your trip to France. I would love that cooking class.
Hi Monique! I actually used a 9-inch pan but I would guess that Paule's was closer to 8 inches as her crust seemed a bit thicker than mine.
This tart looks just so beautiful - almost too beautiful to eat.
That ganache filling looks perfect! And the fresh raspberry topping is totally irresistible, Chris.
Oh my gosh - this is a super stunning tart! You had me at brown butter. This is a MUST make! Thank you for sharing and enjoyed all of your Europe photos!
It is so beautiful! I can;t wait for your Best Of Paris!!
This literally takes my breath away!
Every step sounds easy to do, and the result looks delicious. This is a "try this summer" recipe! Thanks!
I have tucked this one in and look forward to having it!
This is gorgeous Chris! I loved looking at all your Paris photos and this is the creme de la creme. Raspberries and chocolate play so well together!
I'm speechless Chris. This tart is absolutely beautiful and beyond the great recipe, I'm sure you'll have great memories of the wonderful experience, as well 🙂
Chris this is breathtaking! It's so perfect! What a treasure.
I am looking forward to trying this tart. I think it would be great with strawberries too, as you mentioned. With strawberry season just around the corner, I think this tart will be making an appearance on my table before I know it.
I am also intrigued by the mini soufflés. Will you be sharing the recipe for those too? (I hope!)
This French Tart looks so wonderful. I just do not see how long to bake the crust. Thanks
Thank you Karen, I missed that step but I've amended the recipe.
If I weren't older than you both, I'd want to be either of you when I grew up. 🙂 I love this pastry and can't wait to give this a try. My thinking cap is on for wintery things I can serve this with. 🙂
Chris - this is so wonderful - chocolate tarts are a personal favorite of mine - and french chocolate wow! I know you loved your cooking class experience. I tried to work a class last time I was in Ireland - but it just didn't happen. Can't wait for Scott's photos - it did a great job sharing your fun!
BEAUTIFUL tart Chris! What an absolute dream come true to take a cooking class in Paris! I need to start baking again. Your photos are so enticing! : )