About a year ago I attended a pastry workshop with one of the greatest chefs in Paris – Jacques Genin. Whenever I visit Paris one of the patisseries I simply cannot skip is his Salon in the north side of the Marais. His cakes and chocolates are so good, you just have to try it!
This is his chocolate tart recipe, and it’s the best chocolate tart there is. It’s simple and easy to make, but what makes it so good is using high quality chocolate. I love Valrona’s 64% cocoa solids, but any dark chocolate you like with more than 60% cocoa solids will be just as great.
Jacques Genin Chocolate Tart
For short crust pastry:
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 100 grams (1 stick) cold butter cut into cubes
- 40 grams (4 tbsp.) icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water as needed
Dark chocolate ganache filling:
- 250 grams dark chocolate 64% cocoa solids
- 270 ml. (1 cup + 2 tbsp.) heavy cream
- Edible gold leaves optional
Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
Cool completely at room temperature.
Dark chocolate ganache filling: chop the chocolate and put in a bowl.
Put cream in a pot and heat to a boil.
Pour the cream over the chocolate, wait a minute, and beat just until you get a smooth and shiny chocolate ganache.
Pour the ganache over the baked crust and let it solidify for 4-5 hours at room temperature or in the refrigerator.
Garnish with a piece of gold leaf. Serve at room temperature.
- Tart is best on day of preparation, but you can keep it in a sealed container in the refrigerator for up to 4 days.
- It is very important to use dark chocolate has at least 60% cocoa solids.
- The chocolate tart is at its best at room temperature, not cold.