Jacques Torres Chocolate Tart
Indulge in the ultimate dessert experience with Jacques Torres Chocolate Tart, a masterpiece crafted for true chocolate lovers. Featuring a rich, velvety filling of dark chocolate blended with cream and a hint of vanilla, this tart is encased in a tender cocoa-infused pastry crust that’s baked to perfection. The addition of sea salt flakes provides a delightful contrast to the luscious sweetness, elevating every bite. With its elegant presentation and decadent flavor, this chocolate tart is perfect for special occasions or an indulgent treat any day of the week. Discover how simple ingredients and precise techniques come together to create a show-stopping dessert that's sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 8 ounces Dark chocolate (60-70% cacao), chopped
- 1.25 cups Heavy cream
- 0.25 cups Whole milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1 pinch Sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to blend the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough gently into the pan and trim the edges. Prick the base of the tart shell with a fork.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake the shell for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the crust is firm. Let it cool completely.
For the filling, heat the chopped dark chocolate, heavy cream, and milk in a heatproof bowl set over a pot of simmering water (double boiler). Stir gently until the chocolate is completely melted and the mixture is smooth.
In a separate bowl, whisk the eggs and vanilla extract together. Gradually add the warm chocolate mixture to the eggs, whisking constantly to prevent curdling.
Pour the chocolate filling into the cooled tart shell, spreading it evenly. Tap the pan gently to release any air bubbles.
Bake the tart in the oven at 325°F (160°C) for 20-25 minutes, or until the filling is set but still slightly wobbly in the center.
Remove the tart from the oven and let it cool to room temperature. Optionally, sprinkle sea salt flakes on top for a hint of contrast.
Serve the chocolate tart at room temperature or slightly chilled. Enjoy this decadent dessert!
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.2 g | 361% | |
| Saturated Fat | 169.1 g | 846% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 137.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 317 mg | 24% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
