Chocolate tart
This chocolate tart features a buttery crust filled with a rich, creamy dark chocolate filling. It's a simple yet indulgent dessert, perfect for any occasion.
Cook time 50 min
Prep time 100 min
Ingredients:
1.50 cups all-purpose white wheat flour2 tbsp powdered sugar
1/2 cup butter
2 eggs
1 tbsp water
1/3 cup sugar
1/3 cup heavy whipping cream
1 cup dark chocolate
Chocolate tarts are a delicious and elegant dessert that combines a buttery crust with a rich, creamy chocolate filling. Perfect for any special occasion or as a delightful treat, this recipe is both simple and indulgent. Whether you're a novice or experienced baker, you'll find this chocolate tart both satisfying and rewarding to make.
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and powdered sugar.
- Cut in the Butter: Add the cold, cut-up butter pieces to the flour mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a small bowl, lightly beat one egg and 1 tbsp of cold water together. Pour this into the flour-butter mixture and mix until the dough just comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour.
- Preheat your oven to 375°F (190°C).
- Once chilled, roll out the dough on a lightly floured surface to fit your tart pan, ideally around 9 to 10 inches in diameter. Transfer the dough to the tart pan and press it in to fit evenly. Trim any excess dough from the edges.
- Prick the bottom of the tart crust with a fork several times. Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
- Bake in the preheated oven for about 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until the crust is golden brown.
- Remove from the oven and let the crust cool completely.
- Heat the Cream: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not boil.
- Melt the Chocolate: Remove from heat and immediately add the finely chopped dark chocolate to the hot cream. Let sit for 2 minutes, then stir until completely melted and smooth.
- Mix in the Egg and Sugar: In a separate bowl, whisk together one egg and the granulated sugar. Gradually add this mixture to the melted chocolate, stirring continuously, until smooth and well combined.
- Pour the chocolate filling into the cooled tart crust, spreading it evenly.
- Bake the tart in the oven (still at 375°F/190°C) for about 12-15 minutes, until the filling is set but still slightly jiggly in the center.
- Allow the tart to cool completely before slicing. For the best results, let it chill in the refrigerator for at least 1-2 hours.
- Serve as is or with a dollop of whipped cream or fresh berries on the side.
This chocolate tart is the perfect dessert for chocolate lovers, offering a balance of a crisp, buttery crust and a smooth, rich chocolate filling. By following the steps and tips provided, you can create a dessert that not only looks impressive but tastes extraordinary as well. Enjoy the compliments from your guests and savor every decadent bite of this delightful treat.
Chocolate tart FAQ:
The chocolate tart should be baked at 375°F (190°C) for about 12-15 minutes after filling, until the center is set but still slightly jiggly.
The tart is done when the filling is set with a slight jiggle in the center. If it’s too wobbly, bake for an additional minute or two, but avoid overbaking.
You can substitute semi-sweet chocolate for dark chocolate if desired, but the flavor and richness will change slightly. White chocolate can be used as well, but it will result in a sweeter tart.
Store the chocolate tart in the refrigerator, covered with plastic wrap, for up to 3-4 days. For longer storage, you can freeze it for up to 2 months.
A 9 to 10-inch tart pan is recommended for this recipe to ensure proper baking and filling distribution.
Cooking Tips:
- Ensure your butter is cold when incorporating it into the flour for the crust. This helps create a flaky texture.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out to make it easier to handle and to prevent shrinking while baking.
- Use pie weights or dried beans to keep the crust from puffing up when blind baking.
- Chop the dark chocolate into small, even pieces to help it melt more quickly and evenly when mixing with the hot cream.
- Allow the chocolate and cream mixture to cool slightly before adding the eggs to avoid cooking them.
- For a glossy finish on your tart, you can gently warm the chocolate filling with a kitchen torch or back in the oven for a brief moment after pouring it into the crust.
- Serve the tart with a sprinkle of sea salt or a dollop of whipped cream for an extra touch of flavor.
Nutrition Facts
8 ServingsCalories 280kcal
Protein 7g
Carbohydrates 44g
Fiber 3.87g
Sugar 20g
Fat 30g
More recipes
Chocolate mousse with olive oil
Rich chocolate mousse enriched with olive oil and hazelnuts.
17 Dec 2025White chocolate & raspberry self-saucing pudding
A rich white chocolate and raspberry pudding with a self-saucing layer.
23 Jan 2026Pot au chocolate with cinnamon whipped cream
Rich Pot au Chocolat with cinnamon whipped cream dessert.
27 Dec 2025Chocolate caramel poke cake
Rich chocolate poke cake topped with luscious caramel sauce.
18 Feb 2026Shortbread (scotland)
Classic buttery Scottish shortbread cookies, perfect for tea time.
20 Dec 2025Vanilla & cream cheese pound cake
A moist and dense Vanilla & Cream Cheese Pound Cake perfect for any occasion.
28 Dec 2025