For me, there is nothing like getting a new cookbook. I love flipping through the pages of gorgeous pictures and finding a new recipe to try. This Chocolate Tart was one of my latest findings from A Kitchen in France.
I received this cookbook from Blogging for Books in exchange for a review. All opinions are my own. This post contains affiliate links.
This cookbook is difference from all the others I own. I was drawn to A Kitchen in France: A Year of Cooking in My Farmhouse for it’s beautiful pictures and carefree feel. This book tells the story of Mimi Thorisson’s year in France through recipes.
Mimi talks about buying seasonal ingredients from her local farmer’s market. She divides the book into 4 parts according to the recipes she created each season. Each section contains Starters, Main Courses, Sides and Desserts.
This book is all about cooking real food. There are no short cuts or pre-made ingredients. She makes everything from scratch! The recipes may take time, but they are so worth it.
I received this cookbook right before my sister-in-law’s birthday dinner. I had to make a dessert, so I flipped through the book to find just the right thing. Her only request was something chocolate.
The first chocolate recipe I came across was a Chocolate Tart. It was a simple but rich dessert, made with bittersweet chocolate. I knew it was just the thing!
Mimi’s recipe includes a homemade crust, salted caramel sauce and vanilla mascarpone cream. While it was time consuming to make, the recipe was simplistic and very easy to follow.
The result was incredible! This tart was absolutely delicious. As you can see, it was very photogenic, too. If you make this recipe, don’t skip the homemade vanilla cream or the salted caramel sauce. They add just the right flavor and texture to complement this tart.
The recipe below is inspired by the Chocolate Tart recipe from A Kitchen in France by Mimi Thorisson, but has been modified by me. There were several ingredients that I could not find in my local grocery store, and a few steps that I changed.
For more delicious recipes like this, be sure to order your copy of this cookbook.
- 2 cups all-purpose flour
- 1/2 cup almond flour (or another 1/2 cup of all-purpose flour)
- 1/2 cup confectioners' sugar
- 2 1/2 tablespoons granulated sugar
- Pinch of sea salt
- 10 1/2 tablespoons of unsalted butter, at room temperature
- 1 large egg
- 10 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 tablespoon salted butter (or unsalted with a pinch of salt)
- 1 large egg, lightly beaten
- 1/2 cup granulated sugar
- 1/2 cup heavy cream (slightly warmed)
- 3 tablespoons salted butter (or unsalted with a pinch of salt)
- 1/2 cup heavy cream
- 1/3 cup mascarpone (or cream cheese)
- 2 tablespoons confectioners' sugar
- 2 vanilla beans, split lengthwise, seeds scraped out and reserved (or 1 tablespoon vanilla)
- Preheat the oven to 350 F.
- In a large bowl, mix together the flour, almond flour, confectioners' sugar, granulated sugar, salt, butter and egg until the mixture forms a homogeneous dough.
- Press the dough into an 11-inch tart pan. Prick the base all over with a fork.
- Bake for 10-12 minutes or until slightly browned. Set aside to cool. Switch off the oven and prop open the door so there is a little gap.
- Put the chocolate in a heatproof bowl.
- In a small saucepan, bring the cream, milk, and butter to a low boil over medium heat. Immediately pour over the chocolate and stir until the chocolate has completely melted.
- Stir in the egg, mixing well.
- Gently pour the mixture into the tart shell. Transfer to the turned-off oven, close the door, and leave in the oven for 15 minutes.
- Remove from the oven and set aside to cool for at least 3 hours, or up to 8 hours.
- Melt the granulated sugar in a medium saucepan (don't use a non-stick pan!) over medium heat, do not add water, and do not stir until it has nearly completely melted. Then, swirling the pan occasionally, cook until the sugar is uniformly dark amber in color. Remove from the heat, carefully pour in the warm cream and stir with a wooden spoon to combine. Stir in butter.
- Return the sauce to low heat and cook, stirring constantly, until smooth, 5 to 10 seconds. Let cool. The sauce can be stored in a covered jar in the refrigerator for up to 1 week; reheat over low heat for a few minutes before serving.
- Whip together the cream, mascarpone, confectioners' sugar, and vanilla seeds in a small bowl until the cream holds stiff peaks.
- Slice the chocolate tart and serve, topping the slices with the cream and caramel sauce.