A buttery fluted crust and a rich luxurious chocolate filling are the stars of this chocolate tart. Your guests will think you’ve stopped by a French patisserie, but you can make chocolate magic in your own kitchen with our easy step-by-step recipe.
Tarts are a shallow, one crust cousin to the classic pie, and you can make yours an Apple Tart, Mini Citrus Tarts, or Honey & Whiskey Apple Tarts!
Looking for more delicious treats? Check out:
Ingredients for chocolate tart
For the crust:
- A simple buttery pie crust of flour, sugar, salt, butter, and cold water will hold your chocolaty filling.
For the filling:
- Semi-sweet chocolate: Chopped semi-sweet chocolate is the perfect amount of sweetness for this rich tart.
- Heavy cream: Adding heavy cream to your chocolate makes it a silky ganache.
- Instant espresso: Optional, but adding a little of this gives the tart another level of depth and flavor. Highly recommend!
- Sugar: A small amount of sugar is all you need with semi-sweet chocolate.
- Salt: Just a dash of salt needed for this tart.
- Eggs: Gives your filling a thick custard-type consistency.
- Vanilla: Adds a hint of vanilla to counter the chocolate notes.
How to make a chocolate tart
Make the dough: In a food processor, pulse together the flour, sugar, salt, and cold butter until crumbly. Add the first 3 tablespoons of cold water and pulse again. If needed, add an additional tablespoon of cold water. It will still look crumbly but you want the dough to just come together when you pinch it with your fingers.
Dump onto a clean counter and press the dough together into a disc (you can knead it 2-3 times to get it to come together). Cover in plastic wrap and place in the refrigerator for 30 minutes to chill. You can also make the dough ahead of time and freeze for up to 3 days.
Add dough to tart pan: On a floured surface, roll out your dough into a 12″ circle and place in your 9″ tart pan. If your dough is sticking, lightly flour the dough and your rolling pin every few rolls and flip it over once or twice.
To add your dough to your pan you can either roll the dough around your rolling pin and unroll it over your pan, or fold the dough circle in half, and in half again so you have a pizza wedge shape and then unfold the shape in the tart pan.
Press dough into the tart pan and roll your rolling pin over the top to cut off any excess. Prick the bottom with a fork and place in freezer for 30 minutes to chill.
Add a layer of foil over the crust to add pie weights or dried beans or rice to blind bake the pie.
Blind bake on a cookie sheet at 350° for 25-30 minutes covered and then remove foil and bake uncovered for another 12-15 minutes. You want the shell baked and just starting to brown.
Let shell cool completely for about one hour while you make the filling.
Prepare your filling: To make your filling, add your chopped chocolate to a bowl and heat your heavy cream until simmering or bubbles around the edges. Pour the heated cream into the bowl and let it sit for a few minutes to melt the chocolate. Whisk to combine.
Add your instant coffee, sugar, and salt and whisk again.
Add your two eggs and vanilla and whisk to combine.
Pour your filling into your baked shell and bake again at 350° for about 25 minutes or until the tart is mostly set but the middle is still a little wobbly. If you see any cracks starting to form, take it out.
Let your tart cool for one hour before slicing into it. Enjoy!
Tips for Making
- When serving, wipe your knife off between slices for cleaner cuts.
- To cut down on air bubbles in the filling, you can pop any you see with a toothpick before baking.
- You can use milk or dark chocolate baking bars as well so mix and match to your taste level.
- Make sure to allow the tart to fully cool before cutting into so it will solidify and keep its shape when cut.
- Chop your chocolate in small pieces so it’s easier for it to melt when you add the heated cream. You can microwave it for small increments (and stir between each one) if you chocolate doesn’t all melt after you add the cream.
Goes Great With:
Try serving chocolate tart with:
FAQ
Frequently Asked Questions
Can you freeze a chocolate tart?
You should be able to freeze this tart for up to a month in the freezer. Thaw in the fridge overnight.
How do you store a chocolate tart?
In a covered container (or covered in plastic wrap), this tart should keep in the fridge for about four days.
Can you make a chocolate tart in advance?
You can make the dough in advance and keep it well wrapped in the fridge for up to a week. Give it 15-30 minutes to soften before rolling.
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A decadent but simple chocolate tart recipe
Instructions
Make the dough:
-
In a food processor, pulse together the flour, sugar, salt, and cold butter until crumbly. Add the first 3 tablespoons of cold water and pulse again. If needed, add an additional tablespoon of cold water. It will still look crumbly but you want the dough to just come together when you pinch it with your fingers.
-
Dump onto a clean counter and press the dough together into a disc (you can knead it 2-3 times to get it to come together). Cover in plastic wrap and place in the refrigerator for 30 minutes to chill. You can also make the dough ahead of time and freeze for up to 3 days.
Add dough to tart pan and bake:
-
On a floured surface, roll out your dough into a 12″ circle and place in your 9″ tart pan. If your dough is sticking, lightly flour the dough and your rolling pin every few rolls and flip it over once or twice. To add your dough to your pan you can either roll the dough around your rolling pin and unroll it over your pan, or fold the dough circle in half, and in half again so you have a pizza wedge shape and then unfold the shape in the tart pan. Press dough into the tart pan and roll your rolling pin over the top to cut off any excess. Prick the bottom with a fork and place in freezer for 30 minutes to chill.
-
Add a layer of foil over the crust to add pie weights or dried beans or rice to blind bake the pie. Blind bake on a cookie sheet at 350° for 25-30 minutes covered and then remove foil and bake uncovered for another 12-15 minutes. You want the shell baked and just starting to brown.Let shell cool completely for about one hour while you make the filling.
Make the filling:
-
To make your filling, add your chopped chocolate to a bowl and heat your heavy cream until simmering or bubbles around the edges. Pour the heated cream into the bowl and let it sit for a few minutes to melt the chocolate. Whisk to combine. Add your instant coffee, sugar, and salt and whisk again.Add your two eggs and vanilla and whisk to combine.
-
Pour your filling into your baked shell and bake again at 350° for about 25 minutes or until the tart is mostly set but the middle is still a little wobbly. If you see any cracks starting to form, take it out. Let your tart cool for one hour before slicing into it. Enjoy!
Notes
Tips for Making
- When serving, wipe your knife off between slices for cleaner cuts.
- To cut down on air bubbles in the filling, you can pop any you see with a toothpick before baking.
- You can use milk or dark chocolate baking bars as well so mix and match to your taste level.
- Make sure to allow the tart to fully cool before cutting into so it will solidify and keep its shape when cut.
- Chop your chocolate in small pieces so it’s easier for it to melt when you add the heated cream. You can microwave it for small increments (and stir between each one) if your chocolate doesn’t all melt after you add the cream.
Nutrition
Nutrition Facts
Chocolate Tart
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
