Tarte Robuchon Mini panettone zuccotti with coffee custard

There tarte Robuchon is an ode to dark chocolate: a tart that appears very simple, almost essential, since it is a shell of shortcrust pastry with a heart of chocolate cream. Perfect for closing one dinner with friends or a family lunch is an irresistible dessert. This is our version.

Ingrediants

    FOR A 24 CM DIAMETER TART MOLD:

  • 1 serving of shortcrust pastry
  • 200 g of dark chocolate
  • 150 g of fresh cream
  • 50 g of whole milk
  • 1 egg

How to prepare: Tarte Robuchon

There tarte Robuchon it is perhaps the most famous and gluttonous chocolate tart. It takes its name from the chef who invented it, the Frenchman Joel Robuchon, and it is a dessert in appearance, and in substance indeed, very simple. And precisely this simplicity is its strong point: a shortcrust pastry shell that enhances the presence of dark chocolate, expressed in a thick and velvety cream. Irresistible.

To close a dinner with friends, a family lunch this is a recipe with which to be on the safe side if you want to thrill your diners. The recipe is not complex as the pastry base requires a first cooking in white and a second with the filling.

There tarte Robuchon (this is our version) is therefore a dessert that enters the list of 30 chocolate desserts to try immediately and that you will hardly abandon after having prepared it for the first time.

OTHER DELICIOUS RECIPES: Tart with chocolate ganache and mascarpone cream, Chocolate and pomegranate tart, Chocolate tart, Chocolate tartlets and dried fruit

Medium execution Preparation time 25 min Cooking time 1h and 10 min Resting place IN THE REFRIGERATOR Standing time 60 min Servings 8

How to prepare: Tarte Robuchon

Tarte Robuchon Preparation - Phase 1

Tarte Robuchon Preparation - Phase 1

Roll out the shortcrust pastry, which you have made according to the doci and the procedure of the basic recipe, with a rolling pin on a floured surface bringing it to a thickness of about 5 mm. Use it to line a 24 cm diameter tart mold (scalloped or smooth but possibly with a removable edge) covering both the base and the edges. Remove the excess dough and prick the base with the prongs of a fork.

Tarte Robuchon Preparation - Phase 2

Tarte Robuchon Preparation - Phase 2

Prepare for cooking in white: place a sheet of parchment paper and ceramic weights inside the pastry shell and bake everything in a preheated oven for 15 minutes at 180 °. After this time, remove the paper and weights and leave to dry in the oven for another 5 minutes, always at the same temperature.

Tarte Robuchon Preparation - Phase 3

Tarte Robuchon Preparation - Phase 3

Prepare the filling: bring the milk and cream to the boil in a small saucepan. Pour everything over the coarsely chopped dark chocolate and mix with a whisk until the mixture is smooth and free of lumps. Now add the egg and mix.

Tarte Robuchon Preparation - Phase 5

Tarte Robuchon Preparation - Phase 5

Pour the warm chocolate mixture into the pastry shell and bake in a preheated oven at 120 ° for about 40 minutes, or until the cream has reached the consistency of a pudding. Allow the Robuchon tarte to cool completely before gently turning it out and serving.

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