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Chocolate Tart Recipe

Chocolate Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

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  • on May 10, 2013

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    Very easy and great flavor! Use good chocolate!

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  • on March 02, 2013

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    Amazingly good! This review is just for the filling. I used a shortbread recipe for the crust. I found a simple one on the joy of cooking site that was perfect and easy. I took the advice of other reviews and used an 11 inch tart pan. It held the entire filling, and it set perfectly in 25 minutes. I used Guittard semi sweet chocolate chips. I love dark chocolate but I'm glad I did not use a darker chocolate for this recipe. This was served as a dessert for a neighborhood get together. We served it with fresh blackberries and a whipped topping made with heavy whipping cream, cream cheese, vanilla, and sugar. Several people requested the recipe. I will definitely make this one again. Oh, and it was beautiful. We cut it into about 16 small slices. It's so rich, a little goes a long way.

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  • on February 16, 2013

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    This recipe was just OK. I loved the idea of a chocolate tart and was amazed at this beautiful creation. I was disappointed in the chocolate and set time. I made this exactly as the recipe called for as I am very familiar with chocolate tempering and setting. The chocolate never fully set, even after being in the refrigerator for 5+ hours. I served this to guests and while they enjoyed the crust and the chocolate idea, the fact that it never set was an issue. So, I think the setting for the chocolate time needs to be adjusted. Just be aware of that. This is why I rated it 3 stars.

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  • on January 29, 2013

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    Wow! So chocolatey! And the crust is delicious too! I made 6 mini tarts instead of one giant one. I baked them for 20 minutes, did not add egg white wash. I used Ghiradelli chocolate bars. I also topped them with some warm Door County Cherry Butter and fresh whipped cream. Absolutely wonderful!

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  • on September 17, 2012

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    Made it for my dessert for Christmas in 2011. It was such a hit. I used Ghiradelli dark chocolate chips and the recipe could not have been simpler!

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  • on June 28, 2012

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    I made this recipe for Father's Day at the foot of the letter and it turned out pretty well, I just got a little confused at the end with the cooking time because the filling still liquid, but when the mixture was cooled takes the right consistency and the taste was quite rich. I add strawberries on top and a little whipped cream and it was a success.

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  • on April 14, 2012

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    Rich, delicious, creamy.

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  • on January 15, 2012

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    Amazing!!!!!!!!!!!!

    i used Anne Burrell's meyer lemon curd tart recipe as i read from the other rating it was amazing

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  • on December 12, 2011

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    Delicious! I made this for a party and it was quickly devoured. I used Anne Burrell's crust recipe as well and it was fantastic. For the chocolate filling I used about 1 1/4 cups of heavy cream and 1/4 cup of whole milk. It created a rich, almost ganache like filling and I also added a teaspoon of instant espresso powder to the heated cream. The first time I made it I used a semi-sweet chocolate and it was good, but when I made it this past time with a 73 percent dark chocolate it was much better.

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  • on December 01, 2011

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    A lot of work for an amateur like me, but worth it, and it turned out perfectly, just like a picture! A good learning experience for rolling out crusts.

    The chocolate really is the star of this dessert, so be sure to use a high quality chocolate.

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