Go Back
+ servings
Chocolate Tart with slices cut out.
Print Recipe
5 from 1 vote

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.
Prep Time25 minutes
Cook Time53 minutes
Chill Time30 minutes
Total Time1 hour 48 minutes
Course: Dessert
Cuisine: American
Servings: 10 Servings
Calories: 511kcal
Author: Aimee Mars

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