Tarte Au Chocolat Recipe


  • Bottom:
  • 125 g butter
  • 1 cup sugar
  • 1 orange, finely grated shell
  • 1 egg
  • 4 dl wheat flour
  • 275 g Nutella, hazelnut and chocolate cream
  • 175g dark chocolate, in pieces
  • 3 dl cream
  • 4.5 dl milk
  • 3 eggs

How to prepare

  • Mix butter, sugar and orange peel with an electric whisk or in a food processor.
  • Add eggs and wheat flour and mix to a smooth and firm dough.
  • Roll out the dough on a floured baking table, to a 0.5 cm thick round part.
  • Place the dough in a pie mold, about 25 centimeters in diameter, press it firmly on the edges and allow the mold to rest in the refrigerator as you make the filling.
  • Mix the hazelnut and chocolate cream with two-thirds of the chocolate.
  • Heat cream and milk and pour in the chocolate mixture.
  • Beat until the cream and chocolate have dissolved.
  • Add the eggs one at a time under constant whisking.
  • Dress the inside of the mold’s edge with a strip of oven wrap that holds the dough in place.
  • Bake the mold in the middle of the oven for 200 degrees for 20-25 minutes.
  • Take out the mold. Then lower the heat to 150 degrees.
  • Allow the pie to cool for a while.
  • Meanwhile, melt the chocolate remaining, brush the inside of the pie mold with the chocolate.
  • Set the pie cold to cool completely.
  • Pour the chocolate filling into the pie shell and bake for 40-45 minutes.
  • The pie should then be creamy in texture, but not runny.
  • Let the pie cool and set in the fridge.
  • This can be prepared the day before.
  • The pie is stored in the mold, covered with plastic wrap, in the refrigerator.
  • Garnish with the figs.

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