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IMG_5854This is an intensely chocolatey tart, it has both dark chocolate and cocoa powder to deepen the flavour. This tart is a great combination of silky-smooth chocolate with a dense bite. And when I eat a chocolate tart, I just want the rich flavor of chocolate set atop a buttery shell. You can skip all the fanfare. A good chocolate tart doesn’t need to be fancy, but it needs to be deep, dark, and yes, somewhat decadent.

I just put together a quick pâte brisée using a cup of flour (140 g), a generous pinch of sugar, and a bit of salt. I rubbed in about 3 ounces (90 g) butter until it was in little pieces, that added just enough ice water until it came together.  I left the dough to rest a bit, then rolled it out and pre-baked it. Once baked, in went the filling. Of course, you can use frozen store bought pastry as well.

IMG_5851IMG_5853Makes one tart – serves 8


One 10-inch / 25 cm prebaked tart shell
225 g / 1 cup sweet butter
160 g / 5 1/2 oz semisweet chocolate (the best you can lay your hands on)
8 tablespoons unsweetened cocoa powder, sifted
Pinch of salt
4 eggs
1 cup sugar
3 tablespoons maple syrup
3 tablespoons crème fraîche


Preheat the oven to 150 C / 300 F
Place the butter, chocolate, cocoa powder and salt in a bowl over simmering water and allow to melt
Stir often
In another bowl beat the eggs and sugar until light
Add the maple syrup and crème fraîche
Pour the cooled chocolate mixture into the eggs and sugar mixture
Mix well and pour into the tart shell
Bake for 40 to 50 minutes
Remove from oven and allow to cool on a rack for one hour
The top will crack – this is normal
Serve with fresh berries and whipped cream