Who knew that dark chocolate and honey mustard were a match made in heaven? The addition of honey mustard to this dark chocolate tart (in both the crust and the filling) brings out the sweetness of it all, in a very surprising, but elegant way. Best of all, it’s truly addictive!
A Dark Chocolate Tart is a true French Classic that you will find on most Parisian Bistro dessert menus (usually served in a bath of crème anglaise). It is rich, dense, with a decadent buttery crust and an intensely chocolatey ganache. For me, it has to be thin, but with a very dense bite. I think this gives the tart a certain sophistication when sliced and served on a plate, and means you won’t actually need a very large slice to satisfy your chocolate craving.
If you’ve never tried the chocolate and honey mustard pairing before, don’t be scared (you definitely won’t regret it!). The taste of the Honey mustard is actually very subtle. So subtle, that I wonder if I would have known it was there if I didn’t bake it myself. But since I knew, I definitely recognized its mellow sweetness, which beautifully intensified the chocolate flavours, without overpowering it.
A delicious recipe to surprise your guests’ palates…
Cooking notes:
- A French Chocolate Tart is not a fussy dessert to prepare. The two secrets are precise proportions (which is why I chose to offer this recipe in grams) and to simply use quality ingredients, including a good salted butter for the crust and a quality dark chocolate for the filling (really, you can’t cheap out on the chocolate when making a chocolate tart).
- Although I am a huge fan of intensely dark chocolates (this 99% cocoa chocolate bar is my ultimate TV snack), I recommend using a 70% cocoa dark chocolate (at most) for baking this tart. Above this percentage, the chocolate will be more difficult to work with and your dessert will be too bitter. A 70% cocoa dark chocolate will give you the right intensity and depth of chocolate flavour, without overpowering everything else.
- For the honey mustard, I recommend using Maille Honey mustard , which to me, is the very best honey mustard around.
If you try this Dark Chocolate Honey Mustard Tart recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
9 comments
[…] the same note, Pardon Your French’s recipe for chocolate and honey mustard tart sounds like the pudding version of hot wing roulette, but dark […]
I was challenged to cook something with the theme of “mustard” and stumbled upon this recipe. I want to say – thank you, thank you! It was a gorgeous recipe and I’m so glad I was pushed to try it. The mustard complements the dark chocolate in ways I never would have thought of and I’m sure I’ll make this again.
You might also be interested to know that it was very easy to make vegan and gluten-free. For anyone else curious, I used margarine in place of butter, storebought gluten-free flour, soy milk, and coconut cream; for the yolk in the pastry I used a flaxmeal “egg” and for the egg in the ganache I used a starch-based commercial egg replacer. I also made some maple mustard dressing instead of honey mustard. I’m terribly sorry for bringing up margarine on a French cooking site, but I think it’s a testament to your recipe that it was able to adapt so easily and remain so delicious. Despite the laundry list of substitutions I otherwise followed your methods and ratios exactly and was not disappointed. Merci!
Bunny, thank you so much for trying this recipe. It’s defintely not a recipe that on the surface seems it would work.. But it really does! I am also thankful for you sharing your vegan substitutions, as I get asked this a lot, and am unfortunately able to answer. This will help many readers.
I hope you get a chance to try some other recipes as well. Take care and thanks again!
Hi Audrey, I planned to make this tart in a few days but I can’t find honey mustard anywhere. I do already have Maille Dijon mustard and Maille wholegrain mustard at home. If I wanted to make my own honey mustard blend how would I do this?
Hello, Amanda! I will be very honest with you, in that I’ve never made my own honey mustard, but my husband uses this recipe when he makes it for his bbq – Recipe here. . I’d love to hear back as to what you thought about the tart! it’s different, but delicious!
Fantastic thank you! I will definitely try that recipe and let you know how the tart goes. Just one more question- is it 10g or 100g of butter in the ganache? Some are butter heavy, others aren’t so much.. Thanks 🙂
You’re welcome. Only 10gr of butter in the ganache, as it is accompanied by 15cl (150ml) of heavy cream!
Unfortunately this didn’t work BUT it was all due to my lack of math skills. Cl is not used in Australia but I thought I had converted it properly (I made the ganache before my morning coffee…). Instead of adding 50ml I added 500ml, and I wondered why the ganache came out of the oven watery hahaha I did try the watery ganache and the flavour was delicious and the pastry was perfect. It’s a shame because I went to a lot of effort- I even made my own butter so that I could get a perfect, high quality pastry! And in the end after searching another two supermarkets I found the Maille Honey Mustard. I’ll definitely try this again, and triple check everything!
Oh, Amanda. I am heartbroken over this error. I am so sorry, but it happens to the best of us! I can assure you that every time I create recipes for the blog I make an error somewhere in measurements, or temperature… And the result is… Well.. Less than perfect.
I am so glad you enjoyed the taste, it really is a delicious tart. And I’m also so glad you ended up finding Maille Honey Mustard. I am positive that the next time, this will turn out wonderfully!