Robert Linxe, author of La Maison du Chocolat
Heart-Shaped Chocolate-Apricot Tart
(Tarte en Coeur Abricot Chocolat)
Adapted from La Maison du Chocolat, by Robert Linxe.
This recipe is reprinted with permission from Rizzoli
Yield: 6-7 servings
1 stick plus 4 Tablespoons unsalted butter, soft but
still quite cold
1/2 cup plus 1 Tablespoon confectioners' sugar
1 egg 1 egg yolk
2 cups plus 2 Tablespoons all-purpose flour
1/2 cup fresh apricot purée or apricot sauce (Available
at gourmet markets)
1/4 cup confectioners' sugar
Chocolate Ganache Filling
6 1/2 ounces bittersweet chocolate (3 1/2 ounces maracaïbo,
3 1/2 ounces orinoco)
2 ounces milk chocolate (merida)
1/2 cup heavy cream
1/2 vanilla bean, split
At least 5 hours before serving, prepare the pastry:
Place the butter and sugar in a bowl and quickly rub
between your fingers until the mixture resembles coarse
cornmeal. Add the egg and egg yolk and work them in
until combined. Add the flour and mix quickly; do not
overwork the dough. Form into a ball, place in a plastic
bag and refrigerate for at least 2 hours. (You can also
prepare the pastry one day in advance).
Grease a heart shaped tart pan. Remove the pastry from
the refrigerator and let stand at room temperature for
10 minutes. Roll out to a 1/4-inch thickness and transfer
to the prepared pan. Prick the base all over with a
fork and refrigerate for at least 3 hours (this prevents
the pastry from shrinking during cooking).
Preheat the oven to 350°F. Remove the pastry from the
refrigerator. Line the bottom and sides with parchment
paper and fill with dried beans or pie weights. Bake
for 10 minutes. Remove the beans and paper, and continue
cooking until just golden. Remove from the oven and
To prepare the apricot filling: Place the apricot purée
in a saucepan. Add the sugar and bring to a boil. Cook
over low heat for 5 minutes, stirring occasionally.
Remove from the heat and let cool. Pour into the bottom
of the pastry shell.
For the chocolate ganache filling: Place both the chocolates
on a work surface and chop finely. Transfer to a heatproof
mixing bowl and set aside. Place the cream in a saucepan,
add the split vanilla bean, and bring to a boil. Boil
for 20 seconds, then pour through a strainer onto the
chocolate. Let stand for 30 seconds; discard the vanilla
bean. Whisk to combine in a circular motion, starting
from the middle and working out.
When the chocolate is completely melted and still lukewarm
(not hot), pour over the apricot filling. Let harden
Tip: The temperature of the chocolate ganache
must be correct: It should be warm enough to have a
pouring consistency, but not so warm that it mixes with
the apricot filling instead of resting on top.