Chocolate Tart

I recently watched the movie Haute Cuisine about Danièle Mazet-Delpeuch who worked in the Élysée Palace as the private chef to French President Francois Mitterrand.  Mitterand wanted a chef from the country in the palace to create the kind of food his grandmother would make. The president wanted something other than haute cuisine.

This tart is should be called Chocolate Coffee Tart because the coffee plays and equal part in this tart.  If the dough is to crumbly, press it into a shallow tart pan with your hands.  This recipe actually made 2 tarts.  The photo does not do it justice!


This recipe is from Danièle Mazet-Delpeuch’s Book Carnets de Cuisine: Du Périgord À L’elysée

Chocolate Tart

For the pastry:
2½ cups flour
¾ cup butter, softened
1/3 cup sugar
1 egg

For the filling:
1 cup dark chocolate (70 % cocoa or more)
1 cup salted butter
½ cup confectioners sugar
3 medium eggs
4 cups coffee, strongly brewed

For pastry dough, combine butter, sugar, and egg. Add flour to mixture and knead into smooth ball. Refrigerate for at least one hour.

Roll dough into thin sheet and place into shallow cake pan that has been buttered and floured, with dough extending over sides of pan.

Melt chocolate over low heat and mix with coffee, sugar, and melted butter.

Beat eggs in separate bowl, then add to chocolate mixture.

Pour chocolate mixture over pastry shell and bake at 350° for about 15 mins, or until chocolate is slightly firm on top.


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