Tarte Robuchon

Tarte Robuchon is a tart with a chocolate filled heart named after its creator, chef Joel Robuchon.

This is the recipe for Tarte Robuchon revisited by Maurizio Santin, one of the most famous confectioners in Italy.

This cake lends itself perfectly to any occasion, as a dessert with coffee, to accompany a tea with friends in the middle of the afternoon, or for a delicious breakfast from Sunday morning.


  • 300 gr of flour;
  • 150 gr of cold butter;
  • 150 gr of sugar;
  • 1 whole egg;
  • 1 yolk;
  • 1/2 lemon zest;
  • 1 pinch of salt.


  • 200 gr dark chocolate;
  • 150 gr fresh cream;
  • 50 gr whole milk;
  • 1 egg.


First prepare the shortcrust pastry because it will have to rest in the fridge for at least an hour.

Cut the cold butter, just removed from the refrigerator into small cubes, add it to the sugar, previously poured into a large bowl and knead the dough until a well amalgamated mixture is obtained.

Then place this mixture in a fountain on the worktop. Add an egg yolk and a whole egg, mix well and finally, incorporate the flour, lemon peel and a pinch of salt.

Knead the ingredients quickly, kneading the dough for very little, so as not to heat (and then melt) the butter too much. Form a ball of dough, wrap it in transparent food grade film and let it rest for at least an hour in the fridge.

Once the time has passed, roll out the shortcrust pastry on a lightly floured pastry board. Using a rolling pin and a sheet of baking paper larger than the size of the dough ball, bring the shortcrust pastry to a thickness of about 5 mm.

Once this is done, butter a 26 cm tart mould and place a few strips of baking paper on the bottom, which will be very useful when you need to remove the cake from the baking sheet, then cover the bottom of the baking sheet with the shortcrust pastry, covering both the base and the edges.

Prick the surface with the tines of a fork, cover it with baking paper and place dry beans or rice inside so that it does not swell.

Cook the shortcrust pastry in the already hot oven at 180 for about 15 – 20 minutes.

Remove the baking tray from the oven, remove the paper and beans, then put it back in the oven for another 5-10 minutes until lightly browned. Remove from the oven and let it cool on a dessert grill.

In the meantime, chop the dark chocolate and pour it into a steel bowl. In a pan, boil the cream with the milk over low heat, taking care that it does not form the white film. Mix well and pour it all over the chopped dark chocolate. Mix with a whisk, so that the chocolate melts completely, add the whole egg, continuing to stir until you get a homogeneous mixture.

Finally, pour the cream into the shortcrust pastry shell and bake in a preheated oven at 120 until the cream reaches the consistency of a pudding.

Remove the Robuchon tarte from the oven and serve warm or at room temperature.

Black Cake With Pears And Rice Flour

The umpteenth version of a classic combination, pears and chocolate, but made without gluten and with two types of chocolate. A not too sweet cake, which keeps pleasantly moist inside.


  • 3 eggs;
  • 150 g sugar;
  • 100 g dark chocolate 50% cocoa;
  • 100 g dark chocolate 72% cocoa;
  • 160 g rice flour;
  • 2 pears thigh;
  • 15 g baking powder;
  • 3 tablespoons fresh cream;
  • 1 tablespoon rum;
  • 2 tablespoons of brown sugar;
  • pie pan.


Whip the eggs with sugar with electric whisks or planetaria for about 10 minutes, to make them puffy and frothy. Melt the chopped chocolate in a bain-marie. Sift rice flour and yeast, then gently incorporate them with a spatula into the egg mixture. Also incorporate the melted chocolate, cream, rum and mix well. Butter a 24 centimetre movable hinged cake tin and pour in the prepared mixture. Peel the pears, cut them into thin slices and arrange them in a radial pattern on the cake. Sprinkle with brown sugar and bake in a static oven at 180 degrees for 30/35 minutes. Serve the cake warm or at room temperature.

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