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Chocolate Tart Recipe

Chocolate Tart Recipe

Learn how to make the best homemade chocolate tart with this easy baking recipe. A crisp, buttery pastry shell filled with silky-smooth chocolate ganache that's rich yet light. Perfect for special occasions or when you need a foolproof chocolate dessert that impresses every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 tart (8 slices)
An overhead shot of the glossy chocolate tart sitting on a matte black ceramic cake stand, with one perfect slice removed to reveal the contrast between the crisp, golden-brown pastry and the velvety dark chocolate filling. Natural window light creates subtle highlights on the tart's mirror-like surface, while a light dusting of cocoa powder adorns the edges. In the background, a scattering of high-quality chocolate shards, a small bowl of sea salt flakes, and a delicate sprig of fresh mint provide context. A vintage silver fork rests beside the plated slice, showing the clean, perfect cut through the silky ganache.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the pastry:</strong></li> <li class="ingredients-single-item">175g all-purpose flour</li> <li class="ingredients-single-item">85g cold unsalted butter, cubed</li> <li class="ingredients-single-item">30g icing sugar</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp cold water</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">200g dark chocolate (70% cocoa solids), finely chopped</li> <li class="ingredients-single-item">200ml double cream (heavy cream)</li> <li class="ingredients-single-item">50g unsalted butter, softened</li> <li class="ingredients-single-item">2 tbsp golden syrup (or honey)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of sea salt flakes</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm loose-bottomed tart tin</li> <li class="equipment-single-item">Baking beans or uncooked rice</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour, butter, icing sugar and salt in a food processor. Pulse briefly until the mixture resembles fine breadcrumbs (this prevents overworking the gluten, which would make your pastry tough). If making by hand, use your fingertips to rub the butter into the dry ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg yolk and 2 tablespoons of cold water, then pulse again until the dough just comes together - add the remaining tablespoon of water if needed. The cold ingredients and minimal handling are crucial for a flaky, tender crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and form into a disc without kneading. Wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms the butter, resulting in a better texture and preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully transfer the pastry to your tin, gently pressing it into the corners without stretching (stretching leads to shrinkage). Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork and chill for another 15 minutes to prevent the butter from melting too quickly in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is golden and crisp. The blind baking ensures the base isn't soggy once filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pastry cools, make the filling. Place the finely chopped chocolate in a heatproof bowl. Chopping the chocolate into small pieces ensures even melting without having to overheat it, preserving its flavor compounds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Heat the cream in a saucepan until it just begins to simmer around the edges (tiny bubbles will appear) - don't let it boil. Immediately pour the hot cream over the chocolate and let it stand for 2 minutes. This gentle heating allows the chocolate to melt without seizing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Gently stir the mixture until smooth and glossy. The emulsion of fat from the chocolate and liquid from the cream creates that signature silky texture. Avoid stirring vigorously as this can introduce air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Add the butter, golden syrup, vanilla extract, and a pinch of salt, stirring until fully incorporated. The butter adds richness and shine, while the golden syrup prevents crystallization, keeping the ganache smooth. The salt enhances the chocolate flavor without making it taste salty. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Pour the chocolate filling into the cooled pastry case and smooth the top with a spatula. Gently tap the tart on the counter to remove any air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the tart to set at room temperature for 1-2 hours, then refrigerate for at least 2 more hours until completely set. Room temperature setting first prevents condensation forming on the surface, which would dull its glossy appearance. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Before serving, bring the tart back to room temperature for about 30 minutes - this allows the ganache to soften slightly, enhancing its melt-in-the-mouth texture and intensifying the flavor notes of the chocolate. Dust with cocoa powder or decorate with fresh berries if desired. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Tart Recipe?

A chocolate tart requires all-purpose flour, unsalted butter, icing sugar, egg yolks, dark chocolate (70% cocoa), double cream, golden syrup, vanilla extract, and sea salt. These combine to create a buttery pastry shell with a silky chocolate ganache filling.

How to cook Chocolate Tart Recipe at home?

Learn how to cook Chocolate Tart Recipe by first making a buttery shortcrust pastry, blind baking it until golden, then filling it with a silky ganache made from melted dark chocolate and heated cream. Allow it to set for several hours before serving at room temperature for the perfect melt-in-the-mouth texture and rich flavour experience.

Can I make a chocolate tart without a food processor?

Absolutely! Instead of using a food processor, make the pastry by hand using the "rubbing in" method. Use your fingertips to rub the cold butter into the flour mixture until it resembles breadcrumbs, then add the egg yolk and water to form the dough.

Why is my chocolate ganache not setting properly?

Ganache problems usually stem from incorrect ratios or temperatures. For a firm tart filling, maintain a 1:1 ratio of chocolate to cream. Ensure your chocolate is properly melted, and allow the tart to set at room temperature first before refrigerating for at least 2-3 hours.

What's the best chocolate to use for a silky ganache filling?

Dark chocolate with 65-70% cocoa solids creates the most luxurious ganache. Higher quality chocolate with real cocoa butter (not vegetable fats) will melt more smoothly and taste richer. Avoid chocolate chips as they contain stabilisers that prevent proper melting.

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Pulse briefly until the mixture resembles fine breadcrumbs. If making by hand, use your fingertips to rub the butter into the dry ingredients." }, { "@type": "HowToStep", "name": "Form dough", "text": "Add the egg yolk and 2 tablespoons of cold water, then pulse again until the dough just comes together - add the remaining tablespoon of water if needed. The cold ingredients and minimal handling are crucial for a flaky, tender crust." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Turn the dough onto a lightly floured surface and form into a disc without kneading. Wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms the butter, resulting in a better texture and preventing shrinkage during baking." }, { "@type": "HowToStep", "name": "Roll pastry", "text": "Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang." }, { "@type": "HowToStep", "name": "Line tart tin", "text": "Carefully transfer the pastry to your tin, gently pressing it into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork and chill for another 15 minutes." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the pastry is golden and crisp." }, { "@type": "HowToStep", "name": "Prepare chocolate", "text": "Place the finely chopped chocolate in a heatproof bowl. Chopping the chocolate into small pieces ensures even melting without having to overheat it, preserving its flavor compounds." }, { "@type": "HowToStep", "name": "Heat cream", "text": "Heat the cream in a saucepan until it just begins to simmer around the edges - don't let it boil. Immediately pour the hot cream over the chocolate and let it stand for 2 minutes." }, { "@type": "HowToStep", "name": "Make ganache", "text": "Gently stir the mixture until smooth and glossy. The emulsion of fat from the chocolate and liquid from the cream creates that signature silky texture. Avoid stirring vigorously as this can introduce air bubbles." }, { "@type": "HowToStep", "name": "Add ingredients", "text": "Add the butter, golden syrup, vanilla extract, and a pinch of salt, stirring until fully incorporated. The butter adds richness and shine, while the golden syrup prevents crystallization, keeping the ganache smooth." }, { "@type": "HowToStep", "name": "Fill tart shell", "text": "Pour the chocolate filling into the cooled pastry case and smooth the top with a spatula. Gently tap the tart on the counter to remove any air bubbles." }, { "@type": "HowToStep", "name": "Set tart", "text": "Allow the tart to set at room temperature for 1-2 hours, then refrigerate for at least 2 more hours until completely set. Room temperature setting first prevents condensation forming on the surface." }, { "@type": "HowToStep", "name": "Serve", "text": "Before serving, bring the tart back to room temperature for about 30 minutes - this allows the ganache to soften slightly, enhancing its melt-in-the-mouth texture and intensifying the flavor notes of the chocolate. Dust with cocoa powder if desired." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-04-12", "reviewBody": "The balance between bitter and sweet in this tart is absolutely perfect! The dark chocolate provides a rich depth of flavor while the buttery crust adds just the right amount of sweetness. I've made many chocolate desserts but this one stands out.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Kai Nakamura", "datePublished": "2024-04-05", "reviewBody": "This is genuinely the silkiest chocolate dessert I've ever made! The ganache has an incredible texture that melts in your mouth. The detailed instructions about temperature and mixing technique really make a difference in the final result.", "name": "Silky Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Emilia Rossi", "datePublished": "2024-04-10", "reviewBody": "I made this for a dinner party and my guests literally begged me for the recipe! The pastry was crisp and buttery, and the chocolate filling was absolutely divine. Everyone was impressed that I made it myself. Will definitely make again.", "name": "Dinner Party Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Hassan", "datePublished": "2024-04-15", "reviewBody": "Better than any restaurant dessert I've had! The technique explanations really helped me understand what I was doing. The addition of sea salt flakes elevates the chocolate flavor beautifully. This recipe made me feel like a professional pastry chef.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Thompson", "datePublished": "2024-04-08", "reviewBody": "I was intimidated at first since it says 'intermediate' level, but the step-by-step instructions were so clear that it turned out perfectly on my first try! The chocolate ganache is so luxurious and smooth. Absolutely worth the effort and calories!", "name": "Easier Than Expected", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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