Chocolate tart according to the recipe of Gerard Depardieu
4 servings
40 minutes
Chocolate tart from Gérard Depardieu's recipe is a true embodiment of French culinary art. This delightful dessert combines a delicate shortcrust base with rich chocolate cream. The secret of its special taste lies in the balance of sweetness and the richness of dark chocolate that melts smoothly on the tongue. French cuisine is renowned for its elegant desserts, and tart is one of its finest examples. Legend has it that Gérard Depardieu was inspired by traditional recipes and added a touch of sophistication. This dessert is perfect for festive occasions and cozy evenings with a cup of coffee or a glass of red wine. Served with powdered sugar, it impresses with its aesthetic perfection and deep flavor, leaving a long-lasting pleasant aftertaste.
1
Prepare the sandy base. Mix flour with baking powder and salt, and mound it on the cutting board. Make a well in the center and add softened butter, yolk, water, and sugar (1 tablespoon) into it.
- Wheat flour: 150 g
- Baking powder: 1 teaspoon
- Salt: pinch
- Butter: 70 g
- Egg yolk: 2 pieces
- Water: 1 tablespoon
- Sugar: 3 tablespoons
2
Knead the dough and roll it into a ball. Wrap it in plastic wrap and refrigerate for an hour.
3
Grease the baking pan with oil and sprinkle a little flour on it. It's better if the pan has removable edges. Roll out the dough thinly and place it in the prepared baking pan, forming the edges. Prick the dough frequently and place it in an oven preheated to 190 degrees for 15-20 minutes until the crust turns golden. Remove it from the oven and let it cool.
- Butter: 70 g
- Wheat flour: 150 g
4
Meanwhile, heat the milk until hot and add broken pieces of chocolate to it. Stir until the chocolate is completely dissolved, then add eggs, sour cream, and sugar (2 tbsp). Mix everything thoroughly. Pour the chocolate liquid into the sandy base and return the pie to the oven for a few more minutes. The indicator that the cream has set is that it should thicken and 'quiver.' But it's very important not to overbake the pie!
- Milk: 1 glass
- Dark chocolate 55%: 200 g
- Chicken egg: 2 pieces
- Sour cream: 200 g
- Sugar: 3 tablespoons
5
Remove the finished tart from the oven, let it cool completely, and serve it dusted with powdered sugar. When cooled, the pie cuts beautifully, and the cream holds its shape well.
- Powdered sugar: to taste