Dark Chocolate Honey Dijon
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…
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- For the Tart crust:
- 100g butter, cold, diced into cubes.2 tbsp honey mustard
- 1 egg yolk
- 80g sugar
- 250g all-purpose flour
- Ganache:5cl (50ml) milk
- 15cl (150ml) heavy cream
- 150g 70% dark chocolate (or minimum 55%), chopped
- 10g butter
- 1 egg
- 1 tbsp honey mustard
- Optional: unsweetened cocoa powder to decorate
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Before serving, sprinkle with cocoa powder.