Chocolate Tart

Few desserts deliver elegance and indulgence as effortlessly as a classic chocolate tart. With its glossy ganache filling and delicate pastry crust, it looks refined but is surprisingly simple to prepare at home.

The base of this tart starts with a buttery, crisp shortcrust pastry. Whether you make it from scratch or use a good store-bought version, the crust is blind-baked until golden and firm, providing the perfect contrast to the soft filling. Once cooled, it’s ready to be filled with a rich chocolate ganache.

The ganache is the star of the show. Made by gently heating heavy cream and pouring it over chopped dark chocolate, the mixture melts into a smooth, glossy, deeply chocolatey filling. A touch of butter adds shine and silkiness, while a pinch of salt enhances the depth of flavor. You can even add a splash of vanilla extract, espresso, or liqueur like Grand Marnier or Baileys to tailor it to your taste.

After the ganache is poured into the tart shell, it’s chilled in the fridge until set, typically a few hours. Once firm, the tart slices beautifully, revealing a smooth, creamy center that melts on the tongue. It’s rich, so a small slice goes a long way.

This chocolate tart is versatile when it comes to garnishes. Keep it simple with a dusting of cocoa powder or sea salt flakes. For something more festive, top it with fresh berries, whipped cream, or a drizzle of raspberry sauce. You can even add caramelized nuts for crunch or edible gold leaf for a special occasion.

Whether you’re hosting a dinner party, celebrating a birthday, or just in the mood for something decadent, this chocolate tart delivers every time. It’s the kind of dessert that looks like it came from a bakery window but brings the comfort of homemade goodness, a chocolate lover’s dream in every bite.

Chocolate Tart

3.61 from 138 votes

Indulge in a rich and decadent chocolate tart. Perfect for chocolate lovers!

Servings 8 people

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

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Ingredients

  

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• For the Crust:
• 1 1/2 cup all-purpose flour
• 1/2 cup cocoa powder unsweetened
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter cold and cubed
• 1 egg yolk large
• 3 tbsp ice water
• For the Filling:
• 1 1/2 cup heavy cream
• 12 ounces semisweet chocolate chopped
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 eggs large

Instructions

 

• For the Crust:
• 1. In a food processor, combine the flour, cocoa powder, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
• 2. In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the food processor, pulsing until the dough comes together.
• 3. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• 4. Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
• 5. Place a sheet of parchment paper over the dough and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes. Remove the parchment paper and pie weights, and bake for an additional 5 minutes. Set the crust aside to cool.
• For the Filling:
• 1. In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.
• 2. Add the chopped chocolate, butter, vanilla extract, and salt to the saucepan. Let sit for a minute to allow the heat to melt the chocolate. Stir until smooth and well combined.
• 3. In a separate bowl, whisk the eggs. Gradually pour the chocolate mixture into the eggs while whisking continuously.
• 4. Pour the filling into the cooled tart crust. Smooth the top with a spatula.
• 5. Bake the tart for 20-25 minutes, until the filling is set but still slightly jiggly in the center.
• 6. Remove the tart from the oven and let it cool completely at room temperature. Then refrigerate for at least 2 hours before serving.
• 7. Serve the chocolate tart chilled, optionally topped with whipped cream or fresh berries.

Nutrition

Calories: 460kcalCarbohydrates: 32gProtein: 6gFat: 34gFiber: 3g

Calories: 460kcal

Meal Type: Dessert

Cuisine: American

Keyword: chocolate tart, tart

Cooking Method: Baked

Diet: Nut-free

Time: >45 Min

Level: Intermediate

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