Chocolate Tart Recipe

A silky, foolproof chocolate tart recipe with a buttery shortcrust base and rich ganache filling; easy, elegant, and ready in just 30 minutes of prep.

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Course: Dessert

Cuisine: American, French

Prep Time: 30

Cook Time: 25

Chill Time: 2

Total Time: 2 55

Servings: slices

Calories: 450kcal

Cost: $10

Equipment

1 9-inch tart pan with removable bottom Preferably with removable bottom for easy release
1 Medium saucepan To heat heavy cream gently
1 Mixing bowls (glass preferred) For making the tart crust
1 Pastry cutter or fork To cut cold butter into the flour
1 Rolling Pin For rolling out the shortcrust pastry
1 Parchment paper For blind baking the crust
1 Pie weights or dried beans Or dried beans, to prevent puffing during baking

Ingredients

Tart Crust

1.5 cups all-purpose flour
0.5 cup unsalted butter cold and cubed
0.25 cup powdered sugar
1 large egg yolk
2–3 tablespoon ice water as needed to form the dough

Chocolate Ganache Filling

8 oz dark chocolate chopped, 60–70% cocoa recommended
1 cup heavy cream
2 tablespoon unsalted butter
1 teaspoon vanilla extract
1 pinch sea salt

Instructions

Whisk flour and sugar, then cut in butter until crumbly.
Add yolk and ice water to form dough; don’t overmix.
Wrap and chill dough 30 mins; roll out and fit into tart pan.
Line with parchment and weights; bake at 375°F for 25 minutes.
Simmer cream just until bubbling around edges.
Pour cream over chocolate; let sit 2 minutes, then stir.
Add butter, vanilla, and salt; mix until smooth and glossy.
Pour ganache into cooled crust and tap to remove air bubbles.
Refrigerate at least 2 hours or overnight until fully set.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition