Chocolate delight tart

Tarte Choco

The queen of tarts, aka Catherine Kluger, shares with us her cult recipe: the famous chocolate delight tart.

Melt the chocolate and butter in a bain-marie pot. Separate the whites and the yolks. Whip the yolks with the sugar until they whiten. Add the mix butter-chocolate, then the cocoa. Mix well until you obtain a homogenous consistence.

Whip the egg whites into firm peaks with a pinch of salt and incorporate them delicately into the chocolate preparation using a spatula. Pour everything on the pastry crust and cook in the oven at 180°C during 35 minutes. The tart is considered cooked when it has inflated.

Serve tepid or at room temperature, taking the tart out of the icebox at least one hour ahead of time.


Also discover the pumpkin pie recipe and the chocolate tart of Jean-Paul Hévin.

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-1 precooked sugary pastry crust base

-100g of black chocolate

-75g of semi-salty butter

-3 eggs

-110g of powdered sugar

-20g of unsweetened powder cocoa

-1 pinch of salt

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