---
title: Absolute Chocolate Tart
description: Trish Deseine's all-chocolate tart — cocoa shortcrust pastry, crisp chocolate lining and chocolate cream.
author: Trish Deseine
servings: 8
image: tarte-absolue-chocolat.webp
tags: dessert, chocolate, tart
prep time: 45 minutes
cook time: 20 minutes
source: Je veux du chocolat, Trish Deseine
---

= Chocolate shortcrust pastry

Put the @flour{250%g}, the @icing sugar{100%g}, the @salt{1%pincée}, the @cocoa powder{1%c. à soupe} and the @butter{200%g}(very cold, diced) in a #mixing bowl{}. Rub together with your fingertips until the mixture looks like breadcrumbs.

Make a well in the centre and pour in the @egg yolks{2}(lightly beaten with a tablespoon of water). Mix with a wooden spoon, then by hand to form a ball. Cover with cling film and refrigerate for at least 2 hours.

Roll out the pastry and line a #tart tin{}(28 cm) with it. Cover with baking paper, fill with baking beans and bake ~{18%minutes} (between 15 and 20 depending on the oven) in an oven preheated to 180 °C. Leave to cool.

= Crisp layer

Melt the @dark chocolate{150%g} in a bain-marie or in the microwave. Line the inside of the tart case using a #pastry brush{} and leave to harden completely.

= Chocolate cream

Heat the @whipping cream{200%g}, pour it over the @dark chocolate{300%g} and stir well. Stir in the @egg yolks{3} and the @butter{40%g}(melted). Pour into the tart case and leave to cool.

= Caramel decoration

Melt the @sugar{100%g} over a very low heat in a #saucepan{}. Let it caramelise, add the @cocoa powder{1%c. à café}(sifted) and stir well before drawing shapes on a silicone mat. Leave to harden, then decorate the tart.

> The decoration is optional, but it impresses guests. Choose a very good chocolate — the tart will not taste the same otherwise.