Chocolate tart
3 h 45 min

Easter Gianduja chocolate tart

A guilty pleasure for all chocolate lovers. Beware, it's addictive! 

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Average: 3.5 (13 votes)

Ingredients For

  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    125 ml See the article
  • 1 tsp
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    100 g See the article
  • 4 tsp
  • x 1
  • Chocolate
    Sweet products
    Bars of dark cooking chocolate
    350 g See the article
  • 200 g
  • 70 g
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    1 pinch See the article

Cream the butter with a rubber spatula. Add the hazelnut powder, confectioners' sugar and fleur de sel. 

Step 1
  • ©Anne Garlone

    Incorporate 1/3 beaten egg and 1/3 of the flour into the mixture. Mix for one minute and then repeat with the rest of the egg and flour. Make a ball and leave it to rest in the refrigerator for 1 hour. 

    Step 2
  • ©Anne Garlone

    Preheat the oven to 175 °C. Take the dough out of the refrigerator. Gently work it with a rolling pin, rolling it out to a thickness of 0.1 inches. 

    Step 3
  • ©Anne Garlone

    Butter and flour a 9 inch pan. Transfer the dough to the pan. Place a sheet of parchment and some dry beans on top and blind bake. Bake for 20 minutes. 

    Step 3
  • ©Anne Garlone

    Remove from the oven and remove the dry beans and parchment. Check your pastry is cooked and return to the oven if needed. Leave to cool. 

    Step 5
  • ©Anne Garlone

    Boil the cream and milk. Cut the chocolate into pieces in a bowl. Pour the boiling liquids over the top. Combine and then mix. 

    Step 6
  • ©Anne Garlone

    Pour the chocolate into the tart base. Leave to cool in the refrigerator for two hours before serving. 

    Step 7
  • ©Anne Garlone

    Pair with

    Specialty coffee or vin doux naturel (naturally sweet wine): Rasteau or Maury. 

    Savoy cabbage
    Savoy cabbage
    Drôme white garlic PGI
    Drôme white garlic PGI
    See Recipe