Vanille

Chocolate and Vanilla Tart

Chocolate tart with a gently cooked ganache, flavoured with Madagascar Bourbon vanilla infused in the cream.

  • Prep 35 min
  • Cooking 30 min
  • Total 65 min
  • Difficulty Medium

Chocolate tart combines a crisp sweet pastry with a melting ganache, baked gently so it stays slightly wobbly in the centre before setting in the fridge. Vanilla infused in the cream softens the bitterness of the dark chocolate.

The Bourbon vanilla pod, which our family grows and prepares in the SAVA region, in north-eastern Madagascar, flavours the hot cream before it meets the chocolate.

Method

Preparation

  1. Mix the softened butter with the icing sugar and salt, add the egg, then work in the flour until you get a smooth ball of dough. Wrap and refrigerate for 30 minutes.
  2. Roll out the dough and line a 22 to 24 cm tart tin. Prick the base, cover with baking paper and baking beads, then blind-bake for 15 minutes at 180°C. Leave to cool.
  3. Split the vanilla pod lengthways and scrape out the seeds. Heat the milk, liquid cream and vanilla seeds until boiling.
  4. Break the chocolate into pieces in a bowl. Pour the hot liquid over it in three stages, mixing with a spatula until you get a smooth ganache. Add the butter and mix again.
  5. Lightly beat the two eggs, then stir them into the slightly cooled ganache, mixing gently, without whisking.
  6. Pour the ganache onto the baked tart base. Bake for 12 to 15 minutes at 150°C: the ganache should still wobble slightly in the centre.
  7. Leave to cool at room temperature, then refrigerate before unmoulding and serving.
Chef's tip

The little extra that changes everything

Do not extend the baking beyond 15 minutes: the ganache finishes setting as it cools, and baking it too long makes it dry rather than smooth. To learn how to split and scrape a vanilla pod, see how to use a vanilla pod. The pairing of vanilla and chocolate is detailed in vanilla and chocolate: pairings and uses. Our products for this recipe: Madagascar Bourbon vanilla pods

Frequently asked questions

About this recipe

Can the vanilla pod be replaced with extract?
Yes, a few drops of Bourbon vanilla extract added to the hot cream replace the infused pod.
Can this tart be made the day before?
Yes, it can be made the day before and kept in the refrigerator until serving, as the ganache needs time to set properly.
How can I tell if the ganache is cooked enough?
It should still wobble slightly in the centre when it comes out of the oven, as it finishes setting as it cools.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

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