La TARTE au CHOCOLAT – Recette Facile et Ultra Fondante

La TARTE au CHOCOLAT – Recette Facile et Ultra Fondante


Hi everyone, Ludo here. Today, we’re making a recipe as simple as delicious. We’re making a tasty chocolate tart. You’ll see, it’s super easy: a sugar dough crust, a flavorful chocolate ganache filling, that’s it, the whole family is happy with this dessert we love. You’ll see, it’s super smooth and crunchy. I do love it! Ready? Let’s move on to the recipe! We’ll start with the sugar dough. To do so, we’ll need 120g butter, 80g confectioner’s sugar, 1 vanilla bean, 25g almond meal, a pinch of salt, 1 egg and 200g flour. In the stand mixer recipient, pour the soft butter with the confectioner’s sugar and the vanilla seeds. Mix with a flat beater to smooth the butter. Add the almond meal and the salt. and the salt. Mix again. Add the egg. Finally add the flour. I’ve already made a tutorial about how to make a pastry dough, click the link at the top of the video and the description box below. Once well combined, wrap the dough in plastic wrap. And chill in the fridge for 2 hours. Once chilled, flour the workbench and roll out the dough to a 2 to 3mm thickness. Place the dough on a 22cm tart ring. Then, press the dough. Use the rolling pin to remove the excess of dough. Snip the excess off with a very sharp knife. Pierce the dough with a fork to make sure it won’t swell in the oven. Pop the crust into the freezer for 15 minutes. Bake the crust at 160°C for 30 minutes. Once baked, let cool at room temperature before removing the ring. Now, let’s move on to the chocolate ganache filling. To do so, we’ll need 50g whole milk, 120g single cream, 120g 70% dark chocolate, 12g butter, 2 eggs. In a saucepan, pour the single cream, the milk and the butter. Bring to a boil. Pour the hot mixture onto the dark chocolate in three times. Swiftly mix between each addition to melt the chocolate and emulsify the mixture. After the second addition of warm milk, you should see the center of the ganache is shiny, it means, it has been emulsified properly. Add the last third of warm milk and keep emulsifying. You should get a very smooth and glossy ganache. Whisk the eggs with a fork and add the eggs to the ganache. Mix until incorporated and make sure you don’t add any air bubbles. If it happens, my tip is to tap the bowl against the workbench to bring the air bubbles to the surface and pop them. Pour the chocolate ganache on the cooked tart crust. And even out. If there are some air bubbles on the surface, pop them with a toothpick. Preheat the oven at 170°C. Put the chocolate tart in the oven and turn off the oven immediately for a gentle baking, bake in the turned off oven for 15 to 20 minutes. Right out of the oven, the ganache should be slightly jiggly. It will continue to set in the fridge. That’s it, our chocolate tart is finally ready to be eaten. I hope you’ve enjoyed the recipe, that you’ll love making and eating it. In the meantime, think about liking the video if you liked it, think about subscribing to my channel, it will help me working on it. And we’ll meet very soon for a new tasty recipe. See you soon! We do it in one shot. Introduction, conclusion. Ok Hi everyone, Ludo here. Wait, I’ll do it again because you’re laughing. Good? Shall we do another one? I didn’t stammer, did I? Okay. So, we make the conclusion, we won’t do everything twice. Perhaps I should add a gold leaf. What will I say… I hope you’ve enjoyed the recipe and you’ll love it. Erm… Yes, I have to think, or I will stammer. If you’ve liked… bablah, subscribe blablah, next week…

21 comments / Add your comment below

  1. A faire absolument ☺☺☺avec mes enfants merci pour vos magnifique recette!!! Toujours aussi bien expliquer ☺

  2. Bonjour Ludo, merci pour cette recette qui a l'air très 😋😋😋😋😋👍 je voudrais la faire pour dimanche mais je n'ai pas de cercle à tarte, juste un moule classique, est-ce que ça peut fonctionner pour la pâte sucrée ?

  3. Est qu à la place de la crème liquide on peut utiliser un autre ingrédient ou ne pas l utiliser du tout merci de votre reponse

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