Friday, March 19, 2010


Last weekend, I had an irrepressible need to feed my craving for dark chocolate desserts. That happens to me quite often, although I am not a "chocolate addict". I am a big chocolate lover, but I don't have this compulsive need for it. As matter of fact, I can survive without eating any for days (though not for life)...

I felt uneasy and shifty like a tiger in a cage, roaming up and down the apartment in search of a fulfilling recipe. I wanted something transcending and soul-uplifting.

As it is many times the case, I found what I was looking for in Dorie Greespan's "Baking From My Home To Yours". As I needed to savor a chocolate-based tart with character and a strong taste of chocolate, I was naturally drawn to her "Dark chocolate Tart" recipe which's name sounded so promising to me.

This sophisticated, yet simple tart is an irresistible pastry that any dessert freak should have made at least once. The taste of chocolate is exhaliratingly heady, strong and bitter, the crust is so flaky and buttery and the filling is so sleek, rich, smooth and the cocoa nibs add a wonderfully crunchy contrast. It can't get any better!

Dorie's dangerously addictive "Dark Chocolate Tart" is definitely for amateurs of "real" chocolate in search of a cocoa fix and not for the faint of heart...

~ Dark Chocolate Tart ~
Recipe taken from "Baking From My Home To Yours" by Dorie Greenspan and slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Makes 8 servings.

Ingredients for the "Crust":

1 1/4 Cups Plain flour
1/4 Cup Unsweetened cocoa powder
1/4 Cup Icing sugar

1/4 Tsp Sea salt
135g Very cold unsalted butter, cut into small pieces

1 Large Egg yolk
Ingredients for the "Filling":
240g (8 oz) Bittersweet chocolate (min 70%), finely chopped
1 Cup plus 2 tbsp Heavy cream (35 % fat)

1/4 Stick (60g) Butter, cut into small pieces, at room temperature

2 Tbs Cocoa nibs

Method for the "Crust":

1. Put the flour, cocoa powder, sugar and salt in a food processor and pulse a few times to combine.
2. Scatter the pieces of butter over the dry mixture and pulse until you obtain small pieces of butter, the size of oatmeal flakes and some the size of peas (if you don’t have a mixer, you can put the ingredients in a bowl and rub the butter with your fingers.)
3. Stir the yolk with a fork and add it a little at a time, pulsing after each addition.
4. Process in long pulses (10 seconds each) until the dough comes together in clumps and curds.

5. Turn the dough to a lightly floured surface a knead briefly in order to incorporate the dry ingredients that might have escaped the mixing.
6. Lightly butter a 9-inch (22cm or you could make several tartlets) fluted tart pan with a removable bottom and press the dough evenly over the bottom and up the sides of the pan.
7. Freeze the crust for at least 30 minutes (longer is preferable)
8. Centre a rack in the oven and preheat the oven to 180° C (350° F).

9. Butter a piece of parchment paper and fit the paper, buttered side down, tightly against the crust.
10. Put the tart pan on a baking tray and bake for 25 minutes.

11. Carefully remove the paper. If the crust has puffed, press it down gently with the back of a spoon.

12. Bake for another 8 minutes or so.
13. Transfer the tart pan to a rack and cool the crust completely before filling.

Method for the "Filling":
1. Put the chopped chocolate in a heatproof bowl and have a whisk at hand.
2. Bring the cream to a boil, then pour half of it over the chocolate and let it sit for 30 seconds. Working with the whisk, very gently stir the chocolate and cream together in small circles, starting at the centre of the bowl and working your way out.
3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motion.
4. When the ganache is smooth and shiny, stir in the butter piece by piece and add the cocoa nibs.
5. Pour the ganache into the crust and gently turn the pan from side to side to even the ganache.
6. Refrigerate the tart for 30-40 minutes to set the ganache.

7. Remove the tart from the fridge and keep it at room temperature until serving.

Always remember to use the best chocolate as the taste of your tart will depend on it.
Don’t stir the ganache any more than you must to blend the ingredients – the less you work it, the darker, smoother and shinier it will be.
Purists will want to enj
oy the tart at room temperature and au naturel, but you can of course serve it cold, served straight out of the fridge.

Serving suggestions:
Serve that tart the day it is made or latest the next day.
Eat it alone or accompanied by whipped cream or ice cream (vanilla, peanut butter, pecan, walnut, caramel, etc...).


~ Tarte au Chocolat Noir ~
Recette tirée du livre "Baking From My Home To Yours" par Dorie Greenspan et légèrement adaptée par Rosa @ Rosa's Yummy Yums 2010.

Pour 8 parts.

Ingrédients pour la "Croûte Au Chocolat":
160g de Farine blanche

22.5g de Cacao en poudre non sucré
30g de Sucre en poudre
1/4 CC de Sel marin
135g de Beurre non-salé, très froid et coupé en petits morceaux
Le jaune d'un gros oeufs
Ingrédients pour la "Garniture":
240g de Chocolat mi-sucré (je recommande l'utilisation de chocolat à 70%), haché finement
270ml/g de Crème à 35%
60g de Beurre non-salé, coupé en 4 morceaux
2 CS de Grué de cacao

Méthode Pour la "Croûte":
1. Mettre la farine, la poudre de cacao, le sucre et le sel dans un mixer et pulser afin de bien mélanger.
2. Ajouter le beurre et pulser jusqu'à ce que vous obteniez des petits morceaux de beurre (certains de la taille d'un flocon d'avoine et d'autres de la taille d'en petit pois).

3. Mélanger le jaune d'oeuf à la fourchettte et l'ajouter au mélange petit à petit, en pulsant après chaque ajout.
4. Pulser plusieurs fois pendant 10 secondes, jusqu'à ce que la pâte commence à se rassembler.
5. Mettre la pâte sur une surface de travail farinée et pétrir légèrement afin d'incorporer tous les ingrédients qui se sraient échappés lors du mixage.
6. Beurrer
légèrement une plaque flûtée (avec fond amovible) de 22cm (ou plusieurs moules à tartelettes) et presser la pâte dans le moule afin de bien le tapisser.
7. Mettre le moule au congélateur pendant 30 minutes ou plus.
8. Placer une grille au centre du four et le préchauffer à 180° C.
9. Beurrer une feuille de papier sulfurisé et mettre le côté beurrer sur la croûte(bien recouvrir).
10. Mettre la pâte à cuire pendant 25 minutes.

11. Enlever délicatement la feuille de papier sulfurisé. Si la pâte à gonflé, l'applatir avec le dos d'une cuillère.

12. La cuire encore pendant 8 minutes ou plus.
13. Mettre la pâte à refroidir (complétement) sur une grille.

pour la "Garniture":
1. Mettre le chocolat haché dans un bol moyen et préparer un fouet.
2. Faire bouillir la crème et verser la moitié sur le chocolat. Le laisser reposer 30 secondes, puis bien mélanger au fouet de manière circulaire (ne pas battre/voir remarques).

3. Verser le reste de crème et bien l'incorporer au mélange chocolatté, en mélangeant de manière circulaire.
. Quand la ganache est lisse et brillante, ajouter le beurre morceau par morceau, puis le grué de cacao.
5. Verser la ganache dans la croûte et secouer légèrement afin de lisser.

6. Mettre au frigo pendant 30-40 minutes afin que la ganache se solidifie.
7. Retirer du frigo et laisser la tarte à température ambiante avant de servir.


Achetez toujours du chocolat de bonne qualité. La saveur de votre tarte en dépendra.

Ne mélangez pas trop la ganache autrement elle perdra de sa couleur foncée et ne sera plus lisse et brillante.
Les puristes voudront consommer cette tarte à température ambiante, mais vous pouvez aussi la consommer froide.

Idées de présentation:
Servir cette tarte le jour de sa fabrication ou au plus tard le jours suivant.
Vous pouvez la manger seule, avec de la crème chantilly ou avec de la glace (à la vanille, au beurre de cacahuète, aux pécans, aux noix, caramel, etc...).


  1. Love that Dorie Greenspan! Looks gorgeous!

  2. Trop trop trop trop magnifique!
    Si je montre une de ces photos à ma progéniture, je suis mûre pour m'y attaquer illico! Vaut mieux que je prenne les devants! ;-)
    T'es géniale!

  3. Oh ROsa, this is so deliciously, i wanna make some chocolate tarts for quite some time now and u pinged me right there:-))))
    Cheers and fantastic day,which u sure will have with the delicious chocolate:-)))

  4. Elle est divine cette tarte..!
    Bisous et bon WE

  5. Oh wow, what a stunning tart! I generally prefer citrus to chocolate desserts but can't resist anything with dark chocolate. I love your plates too by the way which make for gorgeous compositions. I could spend hours looking at your photos.

  6. Such a gorgeous tart, smooth, silky and so tempting.

  7. elle a l'air très crémeuse : miammmmmm !

  8. This my cake, this is my chocolate cake of my dreams every morning - I want a slice of it!!

    All the best,


  9. Hi
    First time here and you have lovely space with freat collection of recipes...chocalate tart looks mouthwatering..following you..

    cheers and do visit me if you can

  10. Chocolate lovers dream!!
    The Peppered Pantry~

  11. What an incredible looking tart...I love dark chocolate!

  12. This is the TART we need to satisfy the eye and the belly...
    Love the dried roses it gave the tart a feminine touch

  13. Rosa yours pictures are georgeous!!

    I love this recipe! gloria

  14. Comment résister à cette belle tarte et très belle présentation:))

  15. What a delectable tart and the plate and little rose buds are just the perfect decorative touch.

  16. Delicious for sure.
    Loved the personal touch, the roses buds are absolutely perfect.
    Awesome work and beautiful pictures x

  17. Absolument irrésistible!!!
    Bises. Marina

  18. You are definitely tempting me with this one, delicious!

  19. This tart looks so gorgeous with the roses on top!

  20. Oh que ça l'air bon!
    Bon weekend.

  21. What a beautifully executed tart. It looks amazing on the equally beautiful plate.

  22. Rosa,

    chocolate tart look awesome

  23. wow rosa it looks so beautiful and so tempting...

  24. The texture on that looks so incredibly silky. I love how you styled it, too, with the dried flowers against the flower-decorated plate. Looks like spring on a plate.

  25. ummmmhhhhh golosissima e troppo invitante :O, trèn bonne week-end Rosa ^^

  26. yum that looks beautiful. Now I know why you are called Rosa's Yummy Yums

  27. So beautiful. Love love it!

  28. Je crois qu'on n'aura aucun problème pour la finir le jour-même ! ;o)

  29. It looks amazing - adding to my must do this year list. Still didn't find time to cook your buns :/ but this weekend i'm having another good experience in kitchen ;)
    Best wishes from Lithuania :)

  30. Ooh my what a treat of a tart! This looks divine and immensely chocolatey - definitely wishing I had not given up chocolate for Lent now.

  31. comme tes photos sont belles, et comme c'est bon, le chocolat!
    je te fais des bises, Rosa.

  32. toi aussi tu es choco addict !! Bizz pIerre

  33. Cette tarte noire est une merveille pour les yeux !
    J'adore !
    Très bon samedi,
    Bisous, Doria

  34. Ouahh quelle tarte!! =)
    Entre la croute chocolatée et la garniture au chocolat, bravo!! C'est juste magnifique!
    Sans parler de la présentation!
    Bisous & Bon week-end

  35. Like you, I can live without chocolate for days and then get a sudden craving for it. That usually happens when I see such wonderfully chocolate dessert like this tart. It looks heavenly! Now excuse me, I have to go and get me some chocolate :)



  36. Donc c'est une tarte avec ganache ; effectivement ça a l'air délicieux et ta présentation de cette tarte lui fait honneur.

  37. Of course it's irresistible, also is a heavenly pie. Have a nice week end.

  38. This looks really nice and easy. I like your serving plate, it looks as if it is an extension of the serving plate.

  39. Oh, I love chocolate and this rich chocolate tart would definitely satisfy my chocolate craving! I like the styling.

  40. Devilishly tempting .. yes! bookmarked. will have to make this one.

  41. Um Deine Frage zu beantworten: yes I am ready for a slice. Hopefully I am not too late.

  42. this is definitely a yummy yum! ;-)


  43. Ooooh....looks rich and very delicious...mmmm

  44. Sikly, dark, lucurious, truly had to reisist such a piece of your chocolate tart, you are truly legend Rosa! Kudos to you babe!

  45. LAMIACUCCINA: Unfortunately, you are too late ;-P...

  46. Rosa, I love this post...not only does the tart sound delicious, the photos are gorgeous. The addition of the rose buds is such an elegant presentation. Perfect for Easter celebrations!

  47. Bravo pour cette magnifique tarte, le chocolat, on aime beaucoup chez nous aussi...

  48. Another yummy recipe, it looks great and delicious !.

  49. what a cute plate, and that chocolate tart sounds so good! I don't crave it daily, but I crave it often...

  50. I love so many things about the this. I particularly like the food styling!

  51. Même pour mon petit-déj, j'en prendrais bien un morceau.

  52. Irrésistible Rosa, je veux bien te croire en voyant ces photos.
    Je t'embrasse bonne semaine

  53. I was looking at this recipe the other day. Your tart looks perfect with the cream and rosebuds! Looks like I will have to make it soon.

  54. Looks so gorgeous Rosa! And that plate was made for it! :D

  55. Photos are clean, simple, beautiful and very elegant! Love the composition and the recipe :-)

    Sawadee from Bangkok,

  56. Oh, that is sinful! Pass a slice, will ya??!

  57. Rosa, this chocolate tart looks so decadent, wild, devilish, tempting, deliciously good that I am finding it difficult to resist giving a couple of peeps back to the recipe and the pictures you have posted here!!!

  58. That chocolate tart is totally tempting, so heavenly, yum!

  59. Ta tarte est magnifique avec cette texture très fondante!
    Et tes photos sont très belles!!

  60. Une pure merveille cette tarte au chocolat noir, je bave devant l'écran !! Bonne semaine, bises

  61. TA tarte est irrésistible!! QUelle couleur, quelle texture!!! Je fonds!

  62. That looks marvellous, I can just imagine sticking my fork into it.

  63. wow what a great chocolate and super easy...

    great pics


  64. Devilishly tempting indeed Rosa...what an utterly gorgeous tart!

  65. It looks absolutely yummy!
    Love how you managed delicate touches matching the contrasting darkness of the chocolate.

  66. que faire devant une tarte aussi séduisante ??? succomber c'est sur !!

  67. Quel décadent dessert!! Je ne saurais y résister;)xxx

  68. Oh you read my mind! I have so been craving a chocolate cream pie and I also have this book! It looks so fabulous!

  69. This is totally drool-worthy, Rosa! I love dark chocolate!

  70. Your photos are amazing. The tart looks lovely, and I'm sure someone who is a chocolate addict like me, would love it.

  71. Rosa, cette tarte est très très tentante !...

  72. une tarte à laquelle, je ne saurais dire non !!!!
    hummmm chocolat, chocolat et encore chocolat !!!!


  73. i'm not usually crazy about chocolate desserts, but this is an exception! that amazing texture has drawn me in and won't let me go. :)

  74. OMG that looks seriously amazing!

  75. Your timing is impeccable, this dark chocolate tart is exactly what I need today!

  76. I'm a huge chocolate lover too! This tart looks so good......
    I've never made a chocolate tart before- I'm scared it'll be too hard to finish! Tehehe......

  77. Merci pour ce magnifique billet gourmand, plein de conseils et de photos superbes :-) Bises

  78. Gosh Rosa, this looks so seducing! Can we make an exchange between my bread and your tart? hehe....

  79. This chocolate tart looks absolutely delicious and the photos are beautiful. What in life is better than a tart of any sort? Not much.

  80. I have already taken this tart in "favorites"!

  81. No question at all that this is irresistible : )

  82. Oh my gosh .. Rosa .. u temptress! This is sooooooooo sinful .. love it!

  83. SILKY, DARK, BITTER! im sold. This looks magnificent!

  84. Ooh, dark and bittersweet. Dark chocolate is great, and it can be appealing to almost anyone...if you add enough sugar. :)

  85. heureusement que je n'ai pas tous les ingrédients sous la main sinon je sens que j'aurai pas résisté longteps!

  86. toi aussi tu es choco addict !! Bizz pIerre.

  87. Just finished my tarte noir - looks awesome! Can't wait to try it tomorrow. Thanks for posting the recipe (and for the baking soundtrack)!

  88. TK: Thanks for passing by! I hope your tarte noire was delicious. Cheers.