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Savor the irresistible symphony of rich, velvety chocolate in every delectable bite of our luscious Chocolate Tart. A delicate, buttery crust envelops a sumptuous chocolate center that is a cocoa lover’s dream come true.
Rich chocolate-filled pies such as Fudge Pie or the light and fluffy S’mores Pie are perfect year-round and always crowd-pleasers. This tart is the sophisticated version of the two.
What I Love About This Recipe
- Decadent. Chocolate Tart is the epitome of indulgence, offering a rich and luscious cocoa experience that’s impossible to resist.
- Impressive Dessert: Whether you’re hosting a dinner party or enjoying a cozy night in, a Chocolate Tart is an impressive and delightful choice for dessert. It’s also not complicated to make.
- Easy to Customize: You can personalize your Chocolate Tart with different chocolate types, toppings, or even the addition of nuts for a unique twist. You can also use a Graham Cracker Crust instead of a traditional Flaky Pie Crust.
How to Make Chocolate Tart
- Mix the pie crust dry ingredients. In a large mixing bowl whisk the flour, sugar, and salt together.
- Cut in the butter. Using a pastry cutter or two forks cut the butter into the flour mixture until it resembles a coarse meal.
- Create the pie dough. Mix the egg yolk and ice water in a small bowl, then incorporate it into the larger bowl with the pie crust mixture. Use your hands to work the dough into a pie dough-like consistency. Shape the dough into a flat disc, wrap it in plastic, and refrigerate for 30 minutes to chill.
- Prep the pie crust. Preheat the oven to 350º F. On a floured surface, roll out the pie dough into a 12-inch-sized disc that’s approximately 1/4 inch thick. Carefully place the dough in a 9-inch tart pan and press it into the pan (press the dough to the top of the edge). Trim away any excess.
- Par-bake the pie crust. Position the tart pan on a baking sheet, line the pie crust with parchment, and add pie weights (beans or rice). Bake at 350ºF for 30 minutes. Remove parchment and weights, brush crust with beaten egg white, then bake an additional 8 minutes.
- Melt the chocolate into the cream mixture. In a large pot, combine the heavy cream and milk. Heat over medium-low until it just begins to simmer, then remove it from the heat. Add the chocolate to the pot and stir until it melts and blends thoroughly with the milk mixture.
- Mix in sugar, salt, and eggs. Whisk in the sugar and salt into the pot until fully incorporated, then whisk in the beaten eggs.
- Bake. Reduce the oven heat to 325ºF. Gently pour the filling into the tart shell, taking care not to overflow the crust edges. Bake for 15 to 20 minutes, or until the surface takes on a glossy sheen.
PRO TIP: If your pie crust shrinks too much don’t worry, you can still use it. Carefully fill the crust, making sure not to overfill it as stated above. If you have some filling left, that’s okay. The main thing is to not overfill the crust.
Storage and Freezing Instructions:
- To Store: Store any remaining portions in an airtight container within the refrigerator. Avoid using plastic wrap or foil, as it may cause damage to the top. These leftovers can be kept fresh for up to one week in the fridge.
- To Freeze: If you intend to freeze either the entire tart or individual slices, I highly advise a “flash freezing” method. Arrange the tart or its slices on a baking sheet and place it directly in the freezer for 30 to 45 minutes, allowing the chocolate filling to become firm and solid. Afterward, carefully wrap it in plastic wrap or transfer it to an airtight container.
Chocolate Tart Recipe
Indulge in the harmonious blend of velvety chocolate with every bite of our exquisite Chocolate Tart. Its buttery crust cradles a luxurious cocoa center, fulfilling the dreams of true chocolate enthusiasts.
Print Pin Rate Servings: 10 Servings
Calories: 511kcal
Equipment
- Pastry Cutter
- Pie Weights
- 9-inch Tart Pan
- Baking Sheet
Ingredients
Crust
- 2 cups Flour
- 3 tablespoons Sugar
- 1/4 teaspoon Salt
- 3/4 cup Unsalted Butter cold and cut into cubes
- 1 large Egg separated
- 1/4 cup Ice Water
Filling
- 1 cup Heavy Cream
- 1/2 cup Milk
- 10 ounces Semi-Sweet Chocolate chopped
- 2 tablespoons Sugar
- 1/4 teaspoon Salt
- 2 large Eggs room temperature and beaten
Instructions
- Mix the pie crust dry ingredients. In a large mixing bowl whisk the flour, sugar, and salt together.
- Cut in the butter. Using a pastry cutter or two forks cut the butter into the flour mixture until it resembles a coarse meal.
- Create the pie dough. Mix the egg yolk and ice water in a small bowl, then incorporate it into the larger bowl with the pie crust mixture. Use your hands to work the dough into a pie dough-like consistency. Shape the dough into a flat disc, wrap it in plastic, and refrigerate for 30 minutes to chill.
- Prep the pie crust. Preheat the oven to 350º F. On a floured surface, roll out the pie dough into a 12-inch-sized disc that's approximately 1/4 inch thick. Carefully place the dough in a 9-inch tart pan and press it into the pan (press the dough to the top of the edge). Trim away any excess.
- Par-bake the pie crust. Position the tart pan on a baking sheet, line the pie crust with parchment, and add pie weights (beans or rice). Bake at 350ºF for 30 minutes. Remove parchment and weights, brush crust with beaten egg white, then bake an additional 8 minutes.
- Melt the chocolate into the cream mixture. In a large pot, combine the heavy cream and milk. Heat over medium-low until it just begins to simmer, then remove it from the heat. Add the chocolate to the pot and stir until it melts and blends thoroughly with the milk mixture.
- Mix in sugar, salt, and eggs. Whisk in the sugar and salt into the pot until fully incorporated, then whisk in the beaten eggs.
- Bake. Reduce the oven heat to 325ºF. Gently pour the filling into the tart shell, taking care not to overflow the crust edges. Bake for 15 to 20 minutes, or until the surface takes on a glossy sheen.
Notes
- To Store: Store any remaining portions in an airtight container within the refrigerator. Avoid using plastic wrap or foil, as it may cause damage to the top. These leftovers can be kept fresh for up to one week in the fridge.
- To Freeze: If you intend to freeze either the entire tart or individual slices, I highly advise a “flash freezing” method. Arrange the tart or its slices on a baking sheet and place it directly in the freezer for 30 to 45 minutes, allowing the chocolate filling to become firm and solid. Afterward, carefully wrap it in plastic wrap or transfer it to an airtight container.
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 41g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 157mg | Potassium: 246mg | Fiber: 3g | Sugar: 17g | Vitamin A: 890IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!
This post was originally posted on November 10th 2021, and modified on April 30th, 2023, and updated in October 2023.
