Ingredients
200 g milk chocolate
150 g butter
150 g granulated sugar
4 eggs
1 shortcrust pastry (pâte sablée)
1 pinch of salt
Instructions
- Preheat oven to 180°C (350°F).
- Roll out shortcrust pastry and place in a buttered and floured tart pan.
- Bake the pastry shell for 15 minutes until lightly golden.
- Melt chocolate and butter together in a bain-marie (double boiler).
- Separate egg whites from yolks.
- Whisk yolks with sugar until pale and creamy.
- Stir melted chocolate-butter mixture into sweetened yolks.
- Whip egg whites with a pinch of salt until stiff peaks form.
- Gently fold egg whites into chocolate mixture.
- Pour filling into baked tart shell.
- Bake for 10 minutes.
- Let tart cool completely before serving. Decorate as desired.
Notes
- Add nuts like almonds, hazelnuts, or pistachios for extra crunch.
- Stir in a little cream for a softer texture.
- Enhance flavor with vanilla extract or orange zest.
- Best served with whipped cream or vanilla ice cream.
- Store covered in fridge up to 3 days; bring to room temperature before serving.
- Can be frozen for up to 2 months; thaw in fridge overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 28 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
