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Chocolate pie


A pastry classic: the chocolate pie. Today, Chefs de Tahiti brings you its recipe for chocolate tart, a must for all gourmet and chocolate lovers.


  • 120g flour
  • 8g cocoa powder
  • 20g icing sugar
  • 40g butter
  • 20g beaten egg
  • 200g of 30% liquid cream
  • 300g GAYA 70% chocolate from Chocolaterie de l’Opéra


For the tart dough, mix the flour, cocoa powder and 20g powdered sugar in a bowl. Add the butter and work the mixture into a “sandy” texture. Then add the 20g of beaten egg and make sure the dough is smooth. Form the dough into a ball and chill for 2 hours. After resting, roll out the pastry thinly and place in a tart tin. Bake the pastry at 160 degrees Celsius for 6 minutes.

For the chocolate ganache, melt the 300g of Gaya 70% chocolate in a bain-marie and heat the liquid cream over a low heat. Once the chocolate has melted, stir the cream into the liquid chocolate a little at a time.

After removing the pastry from the oven and allowing it to cool, pour the chocolate ganache into the baked tart shell, then chill for at least 2 hours.


Chefs de Tahiti Tips

When you add the liquid cream to your melted chocolate, make sure you mix from the center outwards to obtain a thick ganache. To add a light, fruity touch to your dessert, add grated lime zest to finish your tart.

If you are like us, gourmands and lovers of real chocolate, we recommend the 70% Gaya chocolate chips from Chocolaterie de l’Opéra (Le Comptoir Commercial Cécile). This “chip” format is ideal for quick preparations: no more headaches with the hardened chocolate bar out of the fridge (we’ve all been there). Thanks to this format, it’s easy to make homemade cookies, or as shown here, a delicious chocolate tart. In terms of taste, you’ll find the authentic flavor of real chocolate, without the bitterness of classic dark chocolate. In short, a treat for chocolate lovers.


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