Chocolate is in the spotlight today on the blog.
I’ve been wanting to share this recipe with you for a long time — one I learned at the Alain Ducasse Cooking School: the chocolate tart.
A gourmet recipe that’s easy to make
It’s very easy to make and can be adapted in many ways. The components are all basic pastry elements you’ve likely already made, I’m sure. And don’t be intimidated by the fact that this is an Alain Ducasse recipe — sometimes simplicity can be exquisite too…
A few words about Chef Alain Ducasse
I’m taking this opportunity to tell you a bit about the Chef…
Alain Ducasse is one of the most iconic chefs in contemporary cuisine. Born in 1956 in Les Landes, he began his career at a very young age, trained by legendary names such as Michel Guérard and Gaston Lenôtre. Early on, he stood out for his precision, culinary vision, and ability to elevate the simplest ingredients with rare elegance.
He became internationally renowned when he earned three Michelin stars for three different restaurants simultaneously — an unprecedented achievement. His cuisine is refined, respectful of the product, and always focused on flavor and balance. He pays particular attention to seasonality, regional heritage, and celebrating nature on the plate.
But Alain Ducasse doesn’t stop at the kitchen. He’s also a visionary entrepreneur: he runs an international culinary empire with restaurants in Paris, Monaco, Tokyo, London, and New York. He also founded cooking schools, published numerous books, and advocates for sustainable food practices.
A humanist and teacher, Ducasse champions responsible cuisine — restrained, forward-looking, and deeply rooted in quality. His influence goes far beyond haute cuisine: he embodies a way of life defined by passion, transmission, and excellence.
Alain Ducasse is more than just a chef — he is an institution, a master of French excellence on a global scale.
A good crust
Let’s start with the crust (which I recommend preparing the day before): I made this tart at the school using a sweet pastry crust. Here, I’m offering you my usual shortcrust pastry. But don’t hesitate to try a pâte sablée, either in its basic version or with hazelnuts, for example.
The finishing touch
This tart can be served just as it is. It’s perfect on its own. But you can also add a dusting of cocoa powder, caramelized almonds, or simply sprinkle it with praline. A true delight…
Even more indulgence
And for even more indulgence (if needed!), you can make a chocolate caramel tart by spreading a layer of salted butter caramel before pouring in the chocolate ganache. You could also add fruit if you enjoy the combination — banana or pear, for example.
So get creative, and share your own versions in the comments below!!
More recipe ideas
While preparing this chocolate tart, I was reminded just how versatile and comforting chocolate can be. If you’re as much a chocolate lover as I am, I highly recommend trying the layered chocolate and meringue cake, a true treat for dessert lovers. For a fruity twist, the hazelnut, chocolate, and raspberry cake is also a fantastic choice. And if you’re after something quicker, why not try my gooey chocolate cookies or the Chocolate Muffins by Christophe Felder? Each recipe has its own magic, but the chocolate tart remains a timeless classic I hold dear.
Choosing the right ingredients
As always, choosing the right ingredients is essential — especially when one ingredient dominates the recipe. I use the Force Noire dessert chocolate from Cacao Barry. The chocolate shouldn’t be too sweet, or your tart might feel a bit heavy when eaten.
These ingredient quantities are perfect for a 22 cm tart. I also make this recipe as individual tartlets or bite-sized pieces for a dessert buffet!
Alright, time to bake with chocolate!!
The recipe, Chef!
The Chocolate Tart by Alain Ducasse
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Loading...Ingredients
- 1 pastry
- 125 g whole milk
- 125 g heavy cream
- 45 g sugar
- 2 egg yolks (about 40 g)
- 170 g chocolate
- Some butter for the tin
Instructions
Preheat your oven to 180 degrees.
Roll out your pastry and place it in your buttered tart tin or pastry ring.
Prick the base with a fork and place a sheet of baking paper on top, followed by ceramic baking beans to prevent the pastry from puffing up during baking.
Bake the pastry for 15 minutes, then remove the beans. Bake for another 5 minutes. Your pastry should be golden.
Wait a few minutes before removing it from the tin and placing it on your serving dish.
Meanwhile, bring the milk and cream mixture to a boil.
Whisk the egg yolks and sugar until light and frothy.
Pour in the milk and cream mixture and return everything to the saucepan.
Cook over medium heat for 4–5 minutes, stirring constantly. You should get a smooth, creamy mixture.
Remove from heat and add the chopped chocolate. Let sit for 2–3 minutes to allow the chocolate to melt, then stir to combine.
Pour the warm ganache over your baked tart shell.
It’s ready!
Notes
Si vous voulez ajoutez des amandes grillées, prenez 80 g d'amandes effilées. Faites chauffez dans une petite poêle, 50 g de sucre avec 5 cl d'eau. Quand le mélange devient bien sirupeux, ajoutez les amandes effilées et mélangez régulièrement. Le sucre va cristalliser et vos amandes vont faire de petits blocs. Retirez du feu et disposez sur votre tarte refroidie.
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