EASTER : Chocolate tart "Rendez-Vous" by Jean-Paul Hevin

EASTER : Chocolate tart "Rendez-Vous" by Jean-Paul Hevin


For the sweet dough

  • 25g 70% dark chocolate Guanaja
  • 140g soft butter 
  • 90g icing sugar 
  • 30g almond powder 
  • 2 drops of natural liquid vanilla 
  • 1 pinch of salt 
  • 50g eggs 
  • 230g flour 

For the ganache 

  • 180g 66% dark chocolate Caraibe
  • 210g whipping cream 
  • 25g whole egg 
  • 20g egg yolk 
  • 40g butter 

For the icing

  • 110g whipping cream 
  • 10g  invert sugar or honey 
  • 100g 70% dark chocolate Guanaja

For the decor (optional)

  • 20g of egg whites 
  • 20g caster sugar 
  • 20g of icing sugar 
  • 100g dark chocolate
  • golden powder


Step 1: Sweet dough

Melt the chocolate in a bain marie. Gently mix the butter, icing sugar, almond powder, vanilla and salt. Add the eggs, then the flour and finally the melted chocolate. Mix until you obtain a homogeneous mass. Film it for six hours in the fridge.

Spread thinly, approximately 3 mm thick. Line a 22 cm tart ring and leave in the fridge for 30 minutes. Bake at 170°C for approximately 20 minutes.

Step 2: Ganache

Chop the chocolate. Boil the cream. Pour it in three batches over the chocolate, mixing until you obtain a homogeneous mixture. Add the beaten whole egg and the yolk. Then add the butter in pieces and mix again.

Pour the ganache into the tart base, bake for 5 minutes at 170°C. Let cool time to time (add a little water if necessary).

Step 3: Icing

In a saucepan, bring the cream to the boil with the sugar. Chop the chocolate, pour in the cream and mix gently with a whisk to create an emulsion.

Spread the icing on the cooled tart using a spatula and leave to cool for 30 minutes.

Step 4: Decor

Beat the whites with the caster sugar, delicately incorporate the icing sugar.

Cook the poached meringue in drops for 1 hour 30 minutes at 100°C.

Temper the chocolate and pipe two needles.

Dust the meringue with gold, place the decorations.