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French Chocolate Tart with Brown Butter Crust Recipe

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4.4 from 37 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Description

This French Chocolate Tart features a rich, luxurious chocolate ganache filling nestled in a nutty brown butter crust. The crust is made by browning butter with oil and baking it briefly before adding flour to form a dough. After baking the crust golden, a smooth ganache of high-quality chocolate, heavy cream, and butter is poured in and chilled to set. Perfect for an elegant dessert, this tart offers a deep chocolate flavor with a crisp, flavorful crust.

Ingredients

For the Brown Butter Crust

  • 3 ounces butter
  • 1 tablespoon vegetable oil (mild flavored, such as canola)
  • 3 tablespoons water
  • 1 tablespoon sugar
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour (slightly rounded cup)

For the Ganache Filling

  • 1 cup heavy cream
  • 8 ½ ounces good quality chocolate (bittersweet or semi-sweet)
  • 1 ounce butter

Instructions

  1. Preheat Oven: Preheat your oven to 410º F (210º C) to prepare for browning the butter mixture.
  2. Prepare Butter Mixture: Cut the butter into small pieces and place it in a medium-sized ovenproof bowl along with the vegetable oil, water, sugar, and salt.
  3. Bake Butter Mixture: Place the bowl in the oven and bake the mixture until it is bubbling and just beginning to brown, about 15 minutes—this creates the characteristic nutty flavor of brown butter.
  4. Add Flour: Remove the bowl carefully from the oven and reduce oven temperature to 375º F. When the butter mixture has cooled slightly, immediately add the flour while standing back to avoid sputtering; stir vigorously with a heat-proof spatula until the dough comes together in a ball.
  5. Form Crust: Transfer the dough to an 8 or 9-inch tart pan with a removable bottom. Once it has cooled down a bit, press the dough evenly along the sides and bottom with your fingers to form the crust. Use a fork to pierce the bottom and press the sides to reinforce the structure.
  6. Bake Crust: Bake the crust in the oven at 375º F for 15 minutes or until it turns golden brown. Remove from oven and allow the crust to cool completely before filling.
  7. Prepare Ganache: Break the chocolate into small pieces and place in a medium bowl. Heat the heavy cream until it just reaches boiling, either on the stovetop or in the microwave, then immediately remove from heat.
  8. Mix Ganache: Pour the hot cream over the chocolate and stir gently with a heat-proof spatula until the chocolate has melted and the mixture is smooth and creamy. Stir in the butter until fully incorporated.
  9. Fill Tart: Pour the ganache into the cooled tart crust, spreading evenly.
  10. Chill Tart: Refrigerate the tart for at least one hour to allow the ganache to set firmly. The tart can be made up to 24 hours in advance. Serve topped with fresh raspberries, strawberries, caramel, whipped cream, or your preferred garnish.

Notes

  • You can reserve a small piece of dough to patch any cracks after baking, although with the thick ganache filling, this is usually unnecessary.
  • Use high-quality chocolate for the best flavor results; bittersweet or semi-sweet works well.
  • The crust is made by browning butter in the oven for a deep, nutty flavor unique to this tart.
  • Ensure the crust is completely cool before adding ganache to avoid melting the filling.
  • Chilling time is important for proper ganache texture; at least one hour is recommended.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/french-chocolate-tart-with-brown-butter-crust-recipe/