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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!
When you sign up for one of Paule's classes, she has a questionnaire soliciting your preferences, so she can plan the menu for the day. I requested that she PLEASE include her famous tart crust. It was so fun to see the master herself make the renowned recipe!
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"!
- 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
-
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!
* I used a 9-inch pan. If you like the crust a little thicker, use an 8-inch pan. ** Use the best chocolate you can afford. Paula used Valrhona but there are lots of other good choices.
Susan says
Hi Chris, can you make this tart and freeze it? Want to serve it for a dinner that will be in 2 weeks.
Chris Scheuer says
Hi Susan, yes, it will freeze well.
Melina says
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?
Chris Scheuer says
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.
Melina says
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!
Cat says
Hi Chris...quick question - what kind of chocolate? Dark? 60% Cacao? Thanks!
Cat
Chris Scheuer says
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.
AmberB says
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.
Chris Scheuer says
Hmm, not sure what the issue was, Amber. Sorry you had trouble with this recipe as so many others have loved it.
Lulu says
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.
Chris Scheuer says
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.
Laura says
Just double the recipe
Shawna says
Do I use salted or unsalted butter?
Chris Scheuer says
I always use salted butter.
Deidre says
Is it possible to make this in cupcake tins? Or will the crust get stuck?
Chris Scheuer says
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.
Bridget says
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.
Chris Scheuer says
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!
Melissa says
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?
Chris Scheuer says
Yes that would be fine, Melissa. Enjoy!
Libby says
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?
Chris Scheuer says
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.
Victoria Zelker says
After you add the flour what is the consistency of the dough supposed to look like?
Chris Scheuer says
It's kind of crumbly and wet.