Hey there! If you’re looking for the perfect dessert to wow your guests, this chocolate tart is the one you’ve been waiting for! Imagine a buttery, melt-in-your-mouth crust topped with a silky smooth dark chocolate filling. It’s like a chocolate lover’s dream come true! And the best part? It’s super easy to make—no need for fancy skills to create this restaurant-quality dessert in your own kitchen. Ready to impress? I’ve got you covered!
Why You'll Love This Chocolate Tart
There's something magical about the combination of a crisp, buttery tart shell filled with rich, velvety chocolate ganache. This chocolate tart recipe strikes the perfect balance between sophisticated elegance and straightforward preparation. Whether you're an experienced baker or trying your hand at tarts for the first time, this recipe will guide you to success.
The beauty of this chocolate tart lies in its versatility. You can serve it plain for pure chocolate indulgence, or dress it up with fresh berries, caramel drizzle, or a dusting of cocoa powder for special occasions. It's an excellent make-ahead dessert that actually tastes better the next day, as the flavors have time to develop fully.
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Ingredients
For the Chocolate Tart Shell:
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 2-3 tablespoons ice water
For the Chocolate Ganache Filling:
- 12 ounces high-quality dark chocolate (60-70% cocoa), chopped
- 1¼ cups heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Garnishes:
- Fresh raspberries or strawberries
- Whipped cream
- Cocoa powder for dusting
- Sea salt flakes
Instructions
Preparing the Chocolate Tart Shell
- Combine flour, cocoa powder, powdered sugar, and salt in a food processor. Pulse briefly to mix.
- Add cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
- Beat together the egg and vanilla extract. With the processor running, add the egg mixture through the feed tube.
- Add ice water one tablespoon at a time until the dough just comes together.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough between two pieces of parchment paper to fit a 9-inch tart pan with removable bottom.
- Carefully transfer the dough to the pan, pressing it into the corners and trimming excess.
- Freeze the lined tart pan for 15 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Blind bake for 20 minutes, then remove weights and paper and bake for an additional 5-10 minutes until fully cooked.
- Let cool completely before filling.
Making the Chocolate Ganache Filling
- Place chopped chocolate in a large heatproof bowl.
- Heat heavy cream in a saucepan until it just begins to simmer (do not let it boil).
- Pour hot cream over chocolate and let stand for 5 minutes.
- Gently stir until smooth and completely combined.
- Add room temperature butter, vanilla extract, and salt. Stir until butter is melted and mixture is glossy.
- Pour the ganache into the cooled tart shell.
- Gently tap the pan on the counter to remove any air bubbles.
- Refrigerate for at least 4 hours or overnight until set.
- Step 1: Preparing the Shell
Ingredients for the tart shell, including cocoa, butter cubes, and eggs, are prepped near a food processor.
- Step 2:Rolling and Baking
Chocolate dough is rolled out, placed in the tart pan, and blind baked with pie weights ready nearby.
- Step 3: Making Ganache
Chopped chocolate sits in a bowl with heated cream, butter, and vanilla ready to be mixed.
- Step 4:Filling the Tart
Silky ganache is poured into the baked shell, with a spatula spreading it evenly as air bubbles are tapped out.
- Step 5: Final Presentation
The glossy tart is garnished with fresh berries and mint, ready to serve on a platter.
Variations
No-Bake Chocolate Tart
Replace the traditional tart shell with a press-in cookie crust made from chocolate cookie crumbs and melted butter. Perfect for hot summer days when you don't want to turn on the oven.
Salted Caramel Chocolate Tart
Add a layer of salted caramel sauce between the tart shell and chocolate filling for an indulgent twist. This variation transforms the classic chocolate tart into a show-stopping salted caramel chocolate tart.
Chocolate Fruit Tart
Top the set ganache with fresh berries, figs, or sliced stone fruit for a fruity variation. The fresh fruits add brightness and cut through the richness of the chocolate.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Heavy-bottomed saucepan
- Rubber spatula
- Measuring cups and spoons
Storage
- Room Temperature: The tart can be kept at room temperature for up to 2 days in a cool spot
- Refrigerator: Store covered for up to 1 week
- Freezer: Can be frozen for up to 3 months, wrapped well in plastic wrap and foil
Top Tip
- Use high-quality chocolate for the best results - it's the star ingredient
- Ensure all ingredients are at the proper temperature as specified
- Don't overwork the tart dough, or it will become tough
- Let the tart come to room temperature for 15-20 minutes before serving for the best texture and flavor
FAQ
Why has my chocolate tart not set?
If your chocolate tart hasn't set properly, the ratio of cream to chocolate may be off. Make sure you're using the correct measurements and allow at least 4 hours of refrigeration time. Room temperature can also affect setting time.
Why are my butter tarts soggy?
A soggy tart is usually caused by underbaking the crust or not blind baking it properly. Always use pie weights when blind baking and ensure the crust is golden brown before adding the filling.
Why does my chocolate tart crack?
Cracks typically appear when the tart is exposed to sudden temperature changes. Let it come to room temperature gradually and avoid moving it from very cold to very warm environments quickly.
What does tart mean in baking?
In baking, a tart is a pastry dish with shallow sides, a bottom crust, and a filling. Unlike pies, tarts are usually straight-sided and removed from their pans before serving.
Your Perfect Chocolate Tart Awaits – Ready to Impress!
Yay, your chocolate tart is all set to wow everyone! This dessert is perfect for anything from cozy family nights to fancy dinner parties. The combo of that crisp chocolate tart shell and the silky ganache filling makes it a treat chocolate lovers will keep coming back for.
I’d love to hear how it turns out for you! Drop a comment below and let me know. And don’t forget to tag us in your photos on social media—whether you stick with the classic recipe or get creative with a twist, this chocolate tart is sure to become a go-to favorite in your dessert lineup! And if you’re looking for more sweet treats, check out our Blackberry Cake Recipe for another delicious dessert!
Related
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Pairing
These are my favorite dishes to serve with this Chocolate Tart Recipe:
Decadent Chocolate Tart Recipe
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Rolling Pin
- Parchment paper
- Pie weights or dried beans
- Heavy-bottomed saucepan
- Rubber spatula
- Measuring cups and spoons
Ingredients
For the Chocolate Tart Shell:
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 2-3 tablespoons ice water
For the Chocolate Ganache Filling:
- 12 ounces high-quality dark chocolate (60-70% cocoa), chopped
- 1¼ cups heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Garnishes:
- Fresh raspberries or strawberries
- Whipped cream
- Cocoa powder for dusting
- Sea salt flakes
Instructions
Preparing the Chocolate Tart Shell
- Combine flour, cocoa powder, powdered sugar, and salt in a food processor. Pulse briefly to mix.
- Add cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
- Beat together the egg and vanilla extract. With the processor running, add the egg mixture through the feed tube.
- Add ice water one tablespoon at a time until the dough just comes together.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C).
- Roll out the chilled dough between two pieces of parchment paper to fit a 9-inch tart pan with removable bottom.
- Carefully transfer the dough to the pan, pressing it into the corners and trimming excess.
- Freeze the lined tart pan for 15 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Blind bake for 20 minutes, then remove weights and paper and bake for an additional 5-10 minutes until fully cooked.
- Let cool completely before filling.
Making the Chocolate Ganache Filling
- Place chopped chocolate in a large heatproof bowl.
- Heat heavy cream in a saucepan until it just begins to simmer (do not let it boil).
- Pour hot cream over chocolate and let stand for 5 minutes.
- Gently stir until smooth and completely combined.
- Add room temperature butter, vanilla extract, and salt. Stir until butter is melted and mixture is glossy.
- Pour the ganache into the cooled tart shell.
- Gently tap the pan on the counter to remove any air bubbles.
- Refrigerate for at least 4 hours or overnight until set.
Notes
- Use high-quality chocolate for the best results - it's the star ingredient
- Ensure all ingredients are at the proper temperature as specified
- Don't overwork the tart dough, or it will become tough
- Let the tart come to room temperature for 15-20 minutes before serving for the best texture and flavor
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