Chocolate Tart

Total Time:
3 hr 20 min
50 min
1 hr 30 min
1 hr

6 to 8 servings

  • Tart Shell Pastry:
  • 2 cups all-purpose flour, plus more for dusting
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
  • 1 large egg, separated
  • 2 tablespoons ice water, plus more if needed
  • Filling:
  • 1 cup heavy cream
  • 1/2 cup milk
  • 10 ounces semisweet chocolate, chopped
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature

To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 350 degrees F.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

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4.8 51
you can also do small tarts. Another variation: bittersweet chocolate for a darker, chocolatier taste. Top with whipped cream. item not reviewed by moderator and published
This is a good recipe, but I found the filling a little egg-y. I used tart shells instead of a large tart and they were ready in less than 10mins in oven! Definitely needs some whipped cream! I think the large tart is a better application of this recipe, if only for taste. item not reviewed by moderator and published
My tart was in the oven almost 40 minutes before it actually started to set.Everything else is spot on. item not reviewed by moderator and published
Very easy and great flavor! Use good chocolate! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Rich, delicious, creamy. item not reviewed by moderator and published

Not what you're looking for? Try:

Amaretto Chocolate Tart with Apricot Cream

Recipe courtesy of Giada De Laurentiis