Tartelette-chocolat_la Perruche

Chocolate tart

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  • Servings 10 people
  • Prep : 50 minutes
  • Cooking : 20 minutes
Tartelette-chocolat_la Perruche


For the pastry:

  • 100 g unsalted butter
  • 20 g la Perruche Cassonade brown sugar
  • 40 g icing sugar
  • 1 egg
  • 185 g plain flour

For the filling:

  • 200 g pecans
  • 3 eggs
  • 50 g unsalted butter
  • 30 g la Perruche Cassonade brown sugar
  • 130 g maple syrup
  • 2 pinches of fleur de sel


For the pastry/dough:

  1. In a mixing bowl, mix the flour and the two types of sugar with the chopped up cold butter.
  2. Bring together with your fingertips and then use the palms of your hands to mix.
  3. Make a well in the centre and add the egg.
  4. Mix well.
  5. Tip onto a lightly floured work surface.
  6. Flatten the dough and then roll it with the palm of your hand so that it folds back on itself.
  7. Form a disc, flatten it and cover with cling film.
  8. Chill in the fridge for at least 30 minutes.
  9. Roll out the dough with a rolling pin to about 3mm and place in a greased tart tin or cake ring.
  10. Cover the dough with a round of baking paper, fill with baking beads or dried beans and blind bake at 200°C for 10 minutes.

For the filling:

  1. Melt the butter.
  2. In a mixing bowl, whisk the eggs and maple syrup, brown sugar and fleur de sel.
  3. Add the melted butter and mix again.
  4. Arrange the pecans in a rosette on the blind baked and cooled dough.
  5. Carefully pour the maple syrup mixture over the pecans.
  6. Bake at 190°C for 30 to 35 minutes.

Chef's tip

For an even more gourmet, caramelised taste, roast the pecans for 10 minutes at 200°C before placing them on the dough.

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