Dining In 1 minute 24 January 2022

Recipe: Chocolate Tart From François Perret at the Ritz Paris

Impress guests or your +1 this Valentine's Day or any day with this exquisite chocolate tart by François Perret, pastry chef at the Ritz Paris.

Recipe Chocolate Valentine's Day

Get out your kitchen scale and roll up your sleeves to make this delicious chocolate tart from Ritz Paris pastry chef François Perret.



  • 180g semi-salted butter
  • 70g icing sugar
  • 1 whole egg
  • 1 egg yolk
  • 280g standard flour


  • Mix the melted butter with the sugar before adding the whole egg and the egg yolk.
  • Add the flour and leave the dough to rest before rolling it out.
  • Roll it out to half a centimeter (.2") thick before placing it in a greased tart tin and pricking it with a fork.
  • Leave it to rest in a cool place and then bake in the oven at 180°C (350°F).
  • Place a piece of greaseproof paper larger than the tin on top of the pastry and put some baking beans (or lentils, chickpeas, or rice) in the middle of the tin.
  • Bake for 15 to 20 minutes, removing the paper and baking beans halfway through the baking time. The tart base should have a nice color.
  • Leave to cool and gently run a grater over the pastry, taking care not to break it. The result will be smoother and you can use the grated dough to decorate the tart.


  • 200g dark chocolate (70%)
  • 50g milk chocolate
  • 150g light cream


  • Chop up your chocolate and place it in a cylindrical container such as a measuring cup.
  • Heat the cream to boiling and pour over the chocolate.
  • Mix with an electric mixer, making sure you keep the beaters in the liquid to avoid air bubbles.
  • Pour the ganache over the tart base and sprinkle over the top the pastry created by grating the tart base and a little fleur de sel (you can sub in Maldon).
  • Leave to cool at room temp (unless you live somewhere hot, in which case put it in the fridge.)

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