Who knew that dark chocolate and honey mustard were a match made in heaven? The addition of honey mustard to this dark chocolate tart (in both the crust and the filling) brings out the sweetness of it all, in a very surprising, but elegant way. Best of all, it’s truly addictive!
A Dark Chocolate Tart is a true French Classic that you will find on most Parisian Bistro dessert menus (usually served in a bath of crème anglaise). It is rich, dense, with a decadent buttery crust and an intensely chocolatey ganache. For me, it has to be thin, but with a very dense bite. I think this gives the tart a certain sophistication when sliced and served on a plate, and means you won’t actually need a very large slice to satisfy your chocolate craving.
If you’ve never tried the chocolate and honey mustard pairing before, don’t be scared (you definitely won’t regret it!). The taste of the Honey mustard is actually very subtle. So subtle, that I wonder if I would have known it was there if I didn’t bake it myself. But since I knew, I definitely recognized its mellow sweetness, which beautifully intensified the chocolate flavours, without overpowering it.
A delicious recipe to surprise your guests’ palates…
- A French Chocolate Tart is not a fussy dessert to prepare. The two secrets are precise proportions (which is why I chose to offer this recipe in grams) and to simply use quality ingredients, including a good salted butter for the crust and a quality dark chocolate for the filling (really, you can’t cheap out on the chocolate when making a chocolate tart).
- Although I am a huge fan of intensely dark chocolates (this 99% cocoa chocolate bar is my ultimate TV snack), I recommend using a 70% cocoa dark chocolate (at most) for baking this tart. Above this percentage, the chocolate will be more difficult to work with and your dessert will be too bitter. A 70% cocoa dark chocolate will give you the right intensity and depth of chocolate flavour, without overpowering everything else.
- For the honey mustard, I recommend using Maille Honey mustard , which to me, is the very best honey mustard around.
If you try this Dark Chocolate Honey Mustard Tart recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
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For the Tart crust:
100g butter, cold, diced into cubes.
2 tbsp honey mustard
1 egg yolk
250g all-purpose flour
15cl heavy cream
150g 70% dark chocolate (or minimum 55%), chopped
1 tbsp honey mustard
unsweetened cocoa powder to decorate
For the crust:
Cream the butter, honey mustard and egg yolk together. Add in the flour and sugar (previously sifted) and blend until it all comes together into a rough dough ball (do not overmix). Wrap the dough in a plastic wrap and refrigerate at least 2 hours.
Remove dough at least 25 minutes prior to working it.
Preheat oven to 350F. On a floured working surface, roll the dough out to about a ¼ inch thick, and lay it in a greased 9” fluted tart pan. Trim the edges to fit into the pan and pierce bottom of crust all over with a fork. Bake for 15 minutes, until lightly golden. Set aside on a cooling rack.
For the chocolate ganache: In a small sauce pan, on medium heat, bring the milk and cream to a simmer. Add in the chopped chocolate and whisk until all melted and smooth. Remove from heat, add in the butter, egg and honey mustard and whisk again until smooth.
Pour the chocolate ganache onto the crust, and bake for 20 minutes at 350F.
Remove the tart from the oven (the ganache will be barely set in the middle). Let cool to room temperature on a cooling rack, then place in the fridge for at least 2 hours.
Before serving, sprinkle with cocoa powder.