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I’m not claiming this tart is “healthy”… but it’s honestly not that bad. The shortcrust uses relatively little butter and sugar, it’s made with semi-whole wheat flour, and the filling is built around 70% dark chocolate—so yes, indulgent, but also a solid-quality treat. It takes some time to make, but that’s how it’s done.

Ingredients

For the tart shell (shortcrust pastry)

• 500 g Type 1 flour (or unbleached all-purpose flour)

• 200 g cold butter, diced

• 1 whole egg + 1 egg white

• 40 g fructose (or 60 g granulated sugar)

• 1 pinch fine salt

• Milk, as needed (for brushing)

For the chocolate custard filling

• 2 eggs

• 100 g sugar

• 35 g cornstarch

• 300 g whole milk

• 300 g dark chocolate (70%), chopped

• 50 g of finely chopped hazelnuts

Directions

Step 1 — Make the shortcrust pastry

• Sand the dough (sablage)
• In a food processor, combine flour + butter + salt.
• Pulse in short bursts until the mixture looks sandy.
• Form the dough
• Add the fructose (or sugar), then the lightly beaten egg and egg white.
• Mix only until you get a smooth dough ball—do not overwork.
• Chill
• Flatten the dough slightly into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2 — Make the chocolate custard

• Chop the chocolate and set aside.
• Heat the milk until hot (it doesn’t need to boil).
• Egg base
• Whisk eggs + sugar until paler. Add the sifted cornstarch and whisk until smooth.
• Cook the custard
• Pour the hot milk into the egg mixture in a thin stream, whisking constantly.
• Return everything to the saucepan and cook over medium heat, stirring continuously, until thickened.
• Melt in the chocolate
• Remove from heat, add the chopped chocolate, and stir until fully melted and smooth.
• Cool
• Add the chopped hazelnuts
• Transfer to a bowl and cover with plastic wrap touching the surface.
• Let cool to room temperature, then refrigerate until cold and set.

Step 3 — Assemble the tart

• Roll out the pastry
• Briefly “soften” the chilled dough by tapping it with a rolling pin.
• Roll to 7–8 mm thickness.
• Line the pan
• Line a 28 cm (11-inch) tart pan (preferably with a removable bottom).
• Trim the edges (save scraps for the lattice). Prick the base with a fork.
• Fill
• Pour in the chocolate custard and level the surface.
• Lattice top (diamond pattern)
• Roll out the scraps, cut strips with a fluted pastry wheel, and place them diagonally, crossing to form diamonds.
• Finish
• Brush the strips lightly with milk.

Step 4 — Bake

• Convection (fan) oven: 170°C (340°F)
• Middle rack: 40 minutes
• Cool completely before unmolding and slicing.
• Prep the ingredients
• Take the butter and eggs out of the fridge 10 minutes before starting: they should stay cold, just not rock-hard.