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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.
Kathryn says
Hello! Can I use unsweetened baking chocolate for this recipe? Thank you!
Chris Scheuer says
Hi Kathryn, I haven't tried this recipe with unsweetened chocolate but I think it would work if you increased the sugar a bit.
Jenny M says
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.
Chris Scheuer says
Awesome! Thanks so much for sharing your results, Jenny! 💕
Chris Scheuer says
Awesome! Thanks so much for sharing your results, Jenny! Your presentation sounds wonderful!
Kristen says
Hi! I have a 14” rectangle tart pan - will that work or should I make more crust? Thank you!
Chris Scheuer says
Hi Kristen, I would 1½ times the crust and filling for a 14-inch pan
Jennifer says
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?
Chris Scheuer says
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.
Amanda says
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?
Chris Scheuer says
Hi Amanda, I think you will really enjoy this recipe! I use salted butter.
Aida says
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!
Chris Scheuer says
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.
Beth says
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!
Chris Scheuer says
Hi Beth, that is correct. The chocolate has some sugar in it and the cream mellows everything out.
Jenny Gervasi says
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?
Chris Scheuer says
Hi Jenny, I always think that if you let it warm up a bit the flavor is much better!
Ellie says
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!!!
Chris Scheuer says
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! 🙂
Janet S Van Alfen says
I'm not a fan of dark chocolate. Would this recipe work with milk chocolate?
Chris Scheuer says
Yes, you could make it with milk chocolate although the cream really tones down the dark chocolate!
Alyssa Mendoza says
Love this recipe! Have tried a variety of chocolates and it always turns out great!
Chris Scheuer says
Thanks, Alyssa! So happy you've enjoyed this tart. It's definitely a favorite of ours!
Lyanna says
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?
Chris Scheuer says
Hi Lyanna, no the crust should be crisp. It may be that it wasn't baked long enough initially.
Megan says
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?
Chris Scheuer says
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.
vivian says
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.
Sharmila says
I found the dough a, little less for a 8" tart pan.
Maybe 1 1/2 times the recipe would work
Chris Scheuer says
Hi Sharmila, you do have to press it in pretty thin.
Alyce says
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!
Chris Scheuer says
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!
Amanda says
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
Chris Scheuer says
Hmm, not sure what could have gone wrong Amanda since I wasn't in the kitchen with you.
sherry says
Did you use Ghiradelli 60% dark chocolate OR 60% bittersweet dark?
Chris Scheuer says
Dark chocolate but honestly, bittersweet would also work. I've used a variety of different chocolates with good results.
Kacie says
I don't see that you mention using pie weights when baking the crust. is that something unnecessary?
Chris Scheuer says
You are correct Kacie! That's the beauty of this crust, it's so easy and uncomplicated!
Parul says
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
Chris Scheuer says
Thanks Parul, gold... that's the perfect way to describe it!
Emily says
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!!
Chris Scheuer says
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.
Sarah Minyo says
Would this still work with a 7" tart pan?
Chris Scheuer says
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.
Sarah Minyo says
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?
Chris Scheuer says
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!
N.C. says
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.
N.C. says
Chris, what kind of chocolate did you use for the tart? Sounds and looks wonderful and would love to try it this weekend.
Chris Scheuer says
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!
Susan Sevig says
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
Chris Scheuer says
Hi Susan, I've used both bittersweet and semisweet with good results.
Kitty says
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.