Name: Tarte au chocolat au lait
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 200 g milk chocolate; 150 g butter; 150 g granulated sugar; 4 eggs; 1 shortcrust pastry (pâte sablée); 1 pinch of salt

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Why You’ll Love This Recipe

This milk chocolate tart is a perfect balance of rich chocolate flavor and airy texture. The crisp buttery crust pairs beautifully with the smooth, chocolatey filling, while the whipped egg whites bring lightness to each bite. Easy to make and versatile, this dessert is ideal for dinner parties, birthdays, or simply when you’re craving something indulgent. Tarte au chocolat au lait

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g milk chocolate
150 g butter
150 g granulated sugar
4 eggs
1 shortcrust pastry (pâte sablée)
1 pinch of salt

Directions

Preheat your oven to 180°C (350°F).
Roll out the shortcrust pastry and place it in a buttered and floured tart pan.
Bake the pastry shell for 15 minutes until lightly golden.
Meanwhile, melt the chocolate with the butter in a double boiler (bain-marie).
Separate the egg whites from the yolks.
Add the sugar to the yolks and whisk until the mixture becomes pale and creamy.
Stir the melted chocolate-butter mixture into the sweetened yolks.
Whip the egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg whites into the chocolate mixture.
Pour the filling into the baked tart shell.
Bake for 10 minutes.
Let the tart cool completely before serving. Decorate with cocoa powder, fresh berries, or toppings of your choice.

Servings and timing

This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 25 minutes
Cooling time: 30 minutes
Calories per serving: about 450–480 kcal

Variations

Add chopped nuts such as almonds, hazelnuts, or pistachios for extra crunch.
Stir a little heavy cream into the filling for a creamier, more melt-in-your-mouth texture.
Enhance the flavor with a touch of vanilla extract or orange zest.
Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage/Reheating

Store the tart in the refrigerator, covered, for up to 3 days. For the best texture, bring it to room temperature before serving. This tart is not ideal for reheating, but it can be enjoyed cold or slightly warmed in the oven at low heat.

FAQs

Can I use dark chocolate instead of milk chocolate?

Yes, but the tart will be more intense and less sweet. Adjust the sugar if desired.

Do I need to blind bake the pastry shell?

Yes, baking the crust first ensures it stays crisp and doesn’t become soggy once filled.

Can I make the tart ahead of time?

Absolutely. Prepare it a day in advance and refrigerate until ready to serve.

Can I use puff pastry instead of shortcrust pastry?

Shortcrust is recommended, but puff pastry can work for a lighter, flakier version.

How do I prevent the chocolate from burning while melting?

Always melt chocolate over a bain-marie (double boiler) and stir constantly.

Can I freeze milk chocolate tart?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

What toppings go well with this tart?

Fresh berries, nuts, whipped cream, or a dusting of cocoa powder are excellent choices.

Why fold the egg whites instead of whisking them in?

Folding keeps the air in the mixture, giving the tart its light and airy texture.

Can I reduce the sugar in this recipe?

Yes, you can cut the sugar by about one-third without affecting the tart’s structure.

How long should I let the tart cool before serving?

At least 30 minutes, so the filling sets and the flavors develop fully.

Conclusion

The milk chocolate tart is an easy, elegant dessert that delivers a sweet, creamy flavor everyone will love. With its crisp crust, smooth filling, and endless options for customization, it’s a versatile treat for any occasion. Whether served plain or decorated with fruits and nuts, this tart is sure to become a favorite in your dessert repertoire.