Chocolate Tart Recipe
This recipe is one I always come back to when I want a dessert that delivers bold chocolate flavor without being overly sweet.
Equipment
- Tart pan (9-inch, preferably with removable bottom)
- Mixing Bowls
- Pastry cutter or food processor
- Rolling Pin
- Saucepan
- Whisk or silicone spatula
- Measuring cups and spoons
- Sharp Knife
Ingredients
For the Tart Crust
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup cold unsalted butter cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 2 –3 tablespoons cold water
For the Chocolate Filling
- 8 oz 225 g dark chocolate, chopped
- ¾ cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Tart Crust
- In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Give it a quick stir so everything is evenly mixed.
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture looks like fine crumbs.
- Stir in the egg yolk, then add the cold water one tablespoon at a time until the dough just comes together.
- Shape the dough into a disc, wrap it tightly, and refrigerate for 30 minutes. This helps the butter firm up and keeps the crust from shrinking.
- Pro tip: If the dough feels sticky, sprinkle in a little extra flour. If it feels dry, add a few drops of cold water—small adjustments make a big difference.
Roll and Bake the Crust
- Preheat your oven to 350°F (175°C).
- Lightly flour your work surface and roll the chilled dough into a circle slightly larger than your tart pan.
- Carefully transfer the dough to the pan, pressing it gently into the bottom and sides. Trim any excess dough from the edges.
- Prick the bottom of the crust with a fork to prevent air bubbles.
- Bake for 15–18 minutes, or until the crust looks set and slightly firm to the touch.
- Remove from the oven and let it cool completely in the pan.
- Pro tip: For an extra crisp crust, let it bake until the edges look dry and matte, not glossy.
Make the Chocolate Filling
- Place the chopped chocolate in a heatproof bowl and set it aside.
- In a small saucepan, heat the heavy cream and sugar over medium heat until it’s hot but not boiling. You should see steam, not bubbles.
- Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
- Add the butter, vanilla extract, and salt, then gently whisk until the mixture is smooth and glossy.
- Pro tip: Whisk slowly and steadily to avoid trapping air bubbles in the ganache.
Assemble the Tart
- Pour the chocolate filling into the cooled tart crust, spreading it evenly with a spatula if needed.
- Gently tap the pan on the counter to release any air bubbles.
- Refrigerate the tart for at least 2 hours, or until the filling is fully set.
- Pro tip: If you want perfectly clean slices, chill the tart overnight and slice with a warm knife.
Serve and Enjoy
- Remove the tart from the pan just before serving.
- Slice and serve as is, or top with fresh berries, whipped cream, or a light dusting of cocoa powder for an extra touch.
Notes
Nutritional Value (per serving, approximate)
- Calories: 360–400 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 26 g
- Saturated Fat: 15 g
- Fiber: 3 g
- Sugar: 20 g
- Sodium: 120 mg