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.

Chocolate Tart with Vanilla Mascarpone Cream and Salted Caramel Sauce
Ingredients
For the crust
- 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
For the chocolate filling
- 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
For the Salted Caramel Sauce
- 1/2 cup granulated sugar
- 1/2 cup heavy cream, slightly warmed
- 3 tablespoons salted butter, or unsalted with a pinch of salt
For the Vanilla Mascarpone Cream
- 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)
Instructions
For the crust
- 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.
For the chocolate filling
- 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.
For the salted caramel sauce
- 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.
For the vanilla mascarpone cream
- 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.
Hannah Diane says
Ohhh….I want that book now! Your tart looks amazing, btw! 🙂
Jenna Brussee says
You should get this book! It’s the type of cookbook you can spend hours flipping through.
Morgan says
Um my mouth was watering this entire post. Those tarts look soooooo good!!
Jenna Brussee says
It was delicious! I love how everything was made from scratch — it tasted so much better that way!
Daisy @ Simplicity Relished says
Oh my goodness… nice work Jenna! 🙂 That book sounds so perfect– I love cooking and I love France! I’ll definitely check it out!
Jenna Brussee says
You should! It’s worth your time.
Mandy says
This looks fantastic. I love anything with chocolate and the cream and caramel sauce sound like amazing additions!
Jenna Brussee says
We are on the same page when it comes to dessert! This tart was so good. I can’t wait to try more recipes from this book!
Becca Davis says
Yum!! I love that the recipe uses simple ingredients to make such a wonderful dessert.
Jenna Brussee says
Yes! I learned a few new techniques, too.
Nicole Keener says
Oh Yum! I am a massive fan of french pastries and other sweets. Could also be because I am European and France was only 6 hours away ha ha
Jenna Brussee says
I would love to try real French pastries and sweets sometime! For now these recipes will have to do!
erica acevedo says
Yes, yes, yes. Everything about this tart screams I’M DELICIOUS. Chocolate is my heart, and you put it in a tart. 🙂 It’s getting me excited about my trip in a month!!!
Jenna Brussee says
It was so so so good! I am jealous that you might get to try some tarts in France. Yum!
Tammy Doiel says
oh yum. The picture looks so good! Thanks for linking up to the Bloggers Brags Pinterest Party last week. I have pinned your post to the Bloggers Brags Pinterest Board.
Jenna Brussee says
Thank you! I’m glad you stopped by. Thanks for pinning!