Decadent Chocolate Tart Recipe
A decadent chocolate tart featuring a buttery chocolate crust filled with silky dark chocolate ganache. This elegant dessert is surprisingly easy to make and perfect for special occasions.
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Servings: 8
Calories: 585kcal
Cost: $16-18
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
Nutrition
Serving: 120g | Calories: 585kcal | Carbohydrates: 48g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 95mg | Sodium: 180mg | Potassium: 250mg | Fiber: 4g | Calcium: 60mg