An original recipe by Francois Payard and Gregory Gourreau
Category: Tarts
Serves 8
Difficulty: High


Sweet Tart Dough 
1 cup plus 1 tps  confectioners' sugar
1 ¾ cup all-purpose flour
a pinch of salt
9 tps  unsalted butter softened 
1 ea large egg

Chocolate Filling
8 oz. 61% Dark Chocolate Block finely chopped
¾ cup  heavy cream 
½ cup  whole milk 
1 ea large egg, lightly beaten 




  • Sift together confectioner sugar, flour, and salt into a bowl. Place the butter in the food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out into the counter and divide it in two*. Shape each half into a disc, wrap in plastic wrap, and refrigerate for least 2 hours or up to 24 hours.
  • Let the dough stand at room temperature for 30 minutes to soften. Lightly butter 9 ½ inch fluted tart pans with removable buttons. Dust a work surface lightly with flour. Dust one the discs lightly with flour and using a floured rolling pin, roll out a rough 12-inch circle. Lift the dough often, making sure the work surface and dough are lightly floured at all the time. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pan. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Repeat with the remaining dough and the tart pan. Prick the bottom of the tart shell all over with the fork. Chill the tart shells for 20 minutes.
  • Preheat the oven to 325 °F. lightly butter two pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice, or pie weights. Bake the tart shell for 15 minutes. Remove the foil and beans and continue to bake for 15 minutes, until just set; the tart shell should have little or no color. Cool completely on a wire rack.
  •   *Chef’s note: *Half of the dough may be well wrapped and frozen for up to 1 month.




  • Preheat the oven to 325°F. Place the 61% Dark Chocolate Block chopped in the medium bowl and set aside. Combine the cream and milk in the medium saucepan and bring to a boil over medium-light heat. Pour the hot mixture over the chocolate. Allow standing for 30 seconds to melt the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth. Allow cooling for 10 minutes. Whisk the egg into the chocolate mixture.




  • Pour the filling into the prebaked tart shell. Bake the tart for 8 to 10 minutes, until the edges of the filling are set; the center will still be soft.
  • Cool the tart on a wire rack for 10 minutes and serve warm.