Miette Chocolate Truffle Tart and Tartlets

Sunday, 29 July 2012

It has been a long time since I've made anything from the Miette book, sometimes I put it off because I know the recipes are so detailed and contain so many processes and having baked all week, I wanted something simple. But alas, this chocolate tart caught my eye and I had to try Miette's filling - egg yolks in ganache, who'd have thought? AND it was truly indulgent! Who'd have thought? The 'Pate Sucree' is a great recipe, but my pastry skills are far to none so mine came out tougher than anyone's teeth can handle. 
The Recipe:
Pate Sucree Tart Shell
3 and a half cups all purpose flour (or plain)
Quarter cup caster sugar
Half tsp salt
2/3 large egg yolks
4 to 8 tbsp double cream
227g/1 cup unsalted butter, cold
1 tbsp cold water

note: I found that Miette's recipe did not form a dough, so I added an extra egg yolk and some cold water which helped!

Chocolate Ganache 
283g dark chocolate
71g icing sugar
Three quarter cup plus 1 tbsp double cream
2 large egg yolks
3 tbsp unsalted butter

To decorate 
Sprig of mint

The Recipe:
  • Start by preparing the dough for your tart shells. Throw in the flour, sugar and salt into a mixer and let blend for 30 seconds. Then cut up your butter into cubes and throw it in and mix some more until you have fine breadcrumbs; about 1 minute. 
  • In a small bowl, mix the egg yolks with 3 tablespoons of the double cream and then gently pour the mixture into your breadcrumbs to form a stiff dough. If a stiff dough does not form, simply add some cold water or more double cream until one does (remember to be sparing!). 
  • Once a dough has formed, take it out of the bowl, wrap in clingfilm and refrigerate for half an hour (or longer if you wish). 
  • Prepare your tart shells by dusting with flour and take your dough out of the fridge. 
  • Flour your surface and begin to roll it a quarter inch thick, and make sure you roll out large enough! Wrap the dough around the rolling pin and with a light hand, fit the dough into your tart shell/s. 
  • Prick the shells with a fork in several places and put in the freezer for a further half an hour. 
  • Once the dough has firmed completely, bake your shells in the oven for 10-12 minutes at 180 degrees. 
  • Take out of the oven and let cool completely. 
  • To make the ganache, put the chocolate and icing sugar into a bowl. 
  • In a saucepan, heat the cream till just simmering and then pour it over the chocolate until the icing sugar is combined. 
  • Now put the mixture over a ban marie and stir.
  • In a small bowl, whisk together the eggs. 
  • Add about half a cup of the chocolate mixture to the egg yolks and whisk till combined. Then add it to the original chocolate mixture and continue to mix. 
  • Take off the heat and pour 2 tbsp of hot water on top and leave. Insert a hand mixer (immersion) into the ganache and mix for 3 minutes, making sure not to let any air bubbles in or obstruct the top of the ganache. 
  • Pour into tart shells and refrigerate for 1 to 8 hours to firm up. 

Miette Chocolate Truffle Tart
Mbakes x


  1. you have made this tart just so perfectly. Looks excellent. Very nice post.

  2. Delicious delicious tart!

  3. Thanks Betty, the filling was certainly delicious!

  4. Thank you! The filling was quite something!


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