A buttery fluted crust and a rich, luxurious chocolate filling are the stars of this chocolate tart. Your guests will think you’re stopping at a French patisserie, but you can create chocolate magic in your own kitchen with our easy, step-by-step recipe.
Tartlets are a shallow-crusted cousin of the classic tart, and you can make your own Apple pie, Mini citrus tartletsOr Apple, honey and whiskey tartlets!
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Ingredients for chocolate tart
For the dough:
- A simple buttery pie crust made with flour, sugar, salt, butter and cold water will hold your chocolatey filling.
For the filling:
- Semi-sweet chocolate: Chopped semi-sweet chocolate is the perfect amount of sweetness for this rich pie.
- Thick cream: Adding heavy cream to your chocolate makes a silky ganache.
- Instant espresso: Optional, but adding a little gives the pie another level of depth and flavor. Highly recommend!
- Sugar: A small amount of sugar goes a long way with semi-sweet chocolate.
- Salt: Just a pinch of salt needed for this pie.
- Eggs: Gives your filling a thick custard-like consistency.
- Vanilla: Adds a touch of vanilla to counter the chocolate notes.
How to make a chocolate tart
Prepare the dough: In a food processor, combine flour, sugar, salt and cold butter until crumbly. Add the first 3 tablespoons of cold water and pulse again. If necessary, add an additional tablespoon of cold water. It will still look crumbly, but you want the dough to come together when you pinch it with your fingers.
Pour it onto a clean work surface and press the dough into a disk (you can knead it 2-3 times to bring it together). Cover with plastic wrap and place in the refrigerator for 30 minutes to chill. You can also make the dough in advance and freeze it for up to 3 days.
Add the dough to the tart pan: On a floured surface, roll out your dough into a 12″ circle and place it in your 9″ tart pan. If your dough is sticking, lightly flour the dough and your rolling pin every few rolls and turn it once or twice.
To add your dough to your mold you can either roll the dough around your rolling pin and unroll it onto your mold, or fold the circle of dough in half, then in half again to obtain a pizza wedge shape then unfold it. form in the sense of form. pie pan.
Press the dough into the tart pan and roll your rolling pin over the top to cut off the excess. Prick the bottom with a fork and place in the freezer for 30 minutes to chill.
Add a layer of foil to the crust to add pie weights or dried beans or rice to blind bake the pie.
Bake blind on a cookie sheet at 350° for 25 to 30 minutes covered, then remove the foil and bake uncovered for another 12 to 15 minutes. You want the shell to be cooked and just starting to brown.
Let the shell cool completely for about an hour while you prepare the filling.
Prepare your filling: To make your filling, add your chopped chocolate to a bowl and heat your heavy cream until it is simmering or bubbling around the edges. Pour the heated cream into the bowl and let 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 pie shell and bake again at 350° for about 25 minutes or until the pie is almost set but the middle is still a little wobbly. If you see cracks starting to form, remove them.
Let your pie cool for an hour before cutting it. Appreciate!
Tips for making
- When serving, wipe your knife between slices for cleaner cuts.
- To reduce air bubbles in the filling, you can pop any you see with a toothpick before baking.
- You can also use milk chocolate or dark chocolate baking bars, so mix and match to taste.
- Be sure to let the pie cool completely before cutting so that it solidifies and holds its shape when cut.
- Cut your chocolate into small pieces so it melts more easily when you add the heated cream. You can microwave it in small increments (and stir between each) if your chocolate doesn’t fully melt after adding the cream.
Goes very well with:
Try serving the chocolate tart with:
FAQs
Frequently asked questions
Can you freeze a chocolate tart?
You should be able to freeze this pie for up to a month in the freezer. Thaw in the refrigerator overnight.
How to store a chocolate tart?
In a covered container (or covered with plastic film), this tart will keep for about four days in the refrigerator.
Can you make chocolate tart in advance?
You can make the dough in advance and store it tightly wrapped in the refrigerator for up to a week. Give it 15 to 30 minutes to soften before rolling.
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A decadent yet simple chocolate tart recipe
Instructions
Prepare the dough:
-
In a food processor, combine flour, sugar, salt and cold butter until crumbly. Add the first 3 tablespoons of cold water and pulse again. If necessary, add an additional tablespoon of cold water. It will still look crumbly, but you want the dough to come together when you pinch it with your fingers.
-
Pour it onto a clean work surface and press the dough into a disk (you can knead it 2-3 times to bring it together). Cover with plastic wrap and place in the refrigerator for 30 minutes to chill. You can also make the dough in advance and freeze it for up to 3 days.
Pour the dough into the tart pan and bake:
-
On a floured surface, roll out your dough into a 12″ circle and place it in your 9″ tart pan. If your dough is sticking, lightly flour the dough and your rolling pin every few rolls and turn it once or twice. To add your dough to your mold you can either roll the dough around your rolling pin and unroll it onto your mold, or fold the circle of dough in half, then in half again to obtain a pizza wedge shape then unfold it. form in the sense of form. pie pan. Press the dough into the tart pan and roll your rolling pin over the top to cut off the excess. Prick the bottom with a fork and place in the freezer for 30 minutes to chill.
-
Add a layer of foil to the crust to add pie weights or dried beans or rice to blind bake the pie. Bake blind on a cookie sheet at 350° for 25 to 30 minutes covered, then remove the foil and bake uncovered for another 12 to 15 minutes. You want the shell to be cooked and just starting to brown.Let the shell cool completely for about an hour while you prepare the filling.
Prepare the filling:
-
To make your filling, add your chopped chocolate to a bowl and heat your heavy cream until it is simmering or bubbling around the edges. Pour the heated cream into the bowl and let 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 pie shell and bake again at 350° for about 25 minutes or until the pie is almost set but the middle is still a little wobbly. If you see cracks starting to form, remove them. Let your pie cool for an hour before cutting it. Appreciate!
Remarks
Tips for making
- When serving, wipe your knife between slices for cleaner cuts.
- To reduce air bubbles in the filling, you can pop any you see with a toothpick before baking.
- You can also use milk chocolate or dark chocolate baking bars, so mix and match to taste.
- Be sure to let the pie cool completely before cutting so that it solidifies and holds its shape when cut.
- Cut your chocolate into small pieces so it melts more easily when you add the heated cream. You can microwave it in small batches (and stir between each) if your chocolate doesn’t completely melt after adding the cream.
Nutrition
Nutritional intake
Chocolate pie
Amount per serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet.
Note: Nutrition is calculated automatically using Spoonacular, for your convenience. Where applicable, we recommend using your own nutritional calculations.