DARK CHOCOLATE SHORTBREAD TART

A word from Gilles Marchal
This chocolate tart is renowned the world over. At La Maison du Chocolat, we have been following the same recipe scrupulously for thirty years, preparing it exactly the same way every morning in Paris, London, Tokyo, New York, and Hong Kong. I like to serve it with a soft, spiced caramel, a fruit compote, or a citrus zest praline. The shortbread can be prepared the day before by filling the tart molds with dough and then leaving them in the refrigerator. The way the crust is baked is essential to the flavor and how well the dessert lasts. Personally, I prefer it slightly crisp rather than underdone. Reprinted with permission from La Maison du Chocolat: Timeless Classics with a Twist by Gilles Marchal, copyright © 2009. Published by Stewart, Tabori & Chang. Photo credit: Veronique Durruty © 2009 (This recipe has been featured in the 10th issue of Desserts Magazine.)

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La Maison du Chocolat: Timeless Classics with a Twist (Hardcover)
Gilles Marchal (Author), Veronique Durruty (Photographer)
Hardcover: 152 pages
Publisher: Stewart, Tabori & Chang (September 1, 2009)
Language: English
ISBN-10: 1584798009
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