This French Easter dessert recipe is a rich and indulgent chocolate tart that will impress your guests. With a buttery and crumbly crust and a silky smooth chocolate filling, this tart is the perfect finale to any Easter meal. Decorate it with some whipped cream and fresh berries for a pop of color and a touch of freshness that balances out the richness of the chocolate.
This French Easter dessert recipe is a rich and indulgent chocolate tart that will impress your guests. With a buttery and crumbly crust and a silky smooth chocolate filling, this tart is the perfect finale to any Easter meal. Decorate it with some whipped cream and fresh berries for a pop of color and a touch of freshness that balances out the richness of the chocolate.
Ingredients
For the crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, cubed and chilled
1/4 cup granulated sugar
1/4 tsp salt
1 large egg yolk
1-2 tbsp cold water
For the filling:
8 oz dark chocolate, chopped
1 cup heavy cream
2 tbsp unsalted butter, cubed
1 tbsp granulated sugar
1/4 tsp salt
3 large eggs, beaten
Whipped cream and fresh berries, for serving (optional)
In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
Add the cubed butter to the bowl and use a pastry blender or your hands to mix until the mixture resembles coarse crumbs.
Add the egg yolk and 1 tablespoon of cold water to the bowl and stir with a fork until the dough comes together. If it is still crumbly, add another tablespoon of water.
Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake the crust for 10-12 minutes, or until set. Remove from the oven and let cool.
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the cream from the heat and add the chopped chocolate and butter to the pan. Let it sit for a minute, then stir until the chocolate and butter are melted and the mixture is smooth.
Add the sugar and salt to the pan and whisk to combine.
Gradually whisk in the beaten eggs until the mixture is smooth.
Pour the chocolate filling into the cooled tart crust.
Bake the tart for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the tart from the oven and let it cool completely before serving.
If desired, top the tart with whipped cream and fresh berries before serving.
