Impress Guests With This Easy Chocolate Tart Recipe

Chocolate tart combines a buttery, crisp crust with a rich and velvety chocolate filling. The crust is baked first, then filled with melted chocolate ganache and set in the fridge. Garnished with cocoa powder or berries, it’s an elegant and delicious dessert. Perfect for special occasions or a sweet indulgence.

Chocolate tart is a rich dessert with a crisp, buttery crust and a smooth chocolate ganache filling. The tart shell is made by mixing flour, butter, sugar, and egg yolk, then blind-baked to golden perfection. The filling is prepared by melting dark chocolate with hot cream and butter, creating a silky texture. Once poured into the crust, the tart is chilled until firm. It is then garnished with cocoa powder, chocolate shavings, or fresh berries for extra flavor. This indulgent treat is perfect for any special occasion or as a luxurious dessert.

Ingredients

For the Tart Crust (Pastry Dough):

1 ¼ cups (160g) all-purpose flour
½ cup (115g) unsalted butter (cold, cut into cubes)
¼ cup (30g) powdered sugar
1 egg yolk
1-2 tbsp cold water (as needed)
½ tsp vanilla extract
¼ tsp salt

For the Chocolate Filling:

1 cup (200g) dark chocolate (at least 60% cocoa, chopped)
½ cup (120ml) heavy cream
¼ cup (30g) unsalted butter
2 tbsp sugar (optional, for added sweetness)
1 tsp vanilla extract
A pinch of salt

For Garnishing (Optional):

Cocoa powder (for dusting)
Chocolate shavings
Berries (strawberries, raspberries, or blueberries)
Whipped cream

Step-by-Step Instructions

Step 1: Prepare the Tart Crust

Mix Dry Ingredients: In a large bowl, sift the flour, powdered sugar, and salt.
Add Butter: Add cold, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
Incorporate Wet Ingredients: Add egg yolk and vanilla extract, mixing gently. Add cold water, 1 tablespoon at a time, until the dough starts to come together.
Form the Dough: Bring the dough together into a ball. Flatten slightly into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps relax the gluten for a crispier crust.

Step 2: Roll and Bake the Tart Shell

Preheat the Oven: Set your oven to 180°C (350°F).
Roll the Dough: On a lightly floured surface, roll out the chilled dough into a 1/8-inch thick circle, slightly larger than your tart pan.
Transfer to Tart Pan: Gently lift and place the dough into a 9-inch tart pan. Press it into the bottom and sides without stretching. Trim any excess.
Blind Bake: Prick the base with a fork to prevent puffing. Line with parchment paper and fill with baking beans or rice. Bake for 15 minutes.
Remove Weights: Take out the parchment paper and weights, then bake for another 10 minutes or until golden brown. Let it cool completely.

Step 3: Prepare the Chocolate Filling

Heat the Cream: In a small saucepan, heat the heavy cream and butter over medium heat until just simmering (do not boil).
Melt the Chocolate: Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2-3 minutes, then stir until smooth.
Enhance the Flavor: Add vanilla extract and a pinch of salt. Mix well until silky. If desired, add sugar for extra sweetness.

Step 4: Assemble the Chocolate Tart

Fill the Tart Shell: Pour the warm chocolate ganache into the cooled tart crust. Smooth the surface with a spatula.
Set the Tart: Refrigerate for at least 2-3 hours until the filling is firm.

Step 5: Garnishing and Serving

Decorate: Dust with cocoa powder, add chocolate shavings, or top with fresh berries for extra flavor.
Slice and Serve: Use a sharp knife to cut clean slices. Serve chilled or at room temperature.

Tips for the Best Chocolate Tart

Use high-quality dark chocolate for a richer taste.
Chill the dough before rolling to prevent shrinkage during baking.
Blind baking ensures a crisp tart shell and prevents sogginess.
For a glossy finish, brush the tart shell with melted chocolate before adding the filling.