Chocolate Tart

Total Time:
3 hr 20 min
Prep:
50 min
Inactive:
1 hr 30 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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 52
The tart shell took more than forty minutes to cook and the salt suggested in the recipe is way to much.  There could definitely be some adjustment in the recipe. item not reviewed by moderator and published
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
Amazing!!!!!!!!!!!! i used Anne Burrell's meyer lemon curd tart recipe as i read from the other rating it was amazing item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is a great dessert! I made if for a baby shower and it was a big hit. I used Anne Burrell's crust from her meyer lemon curd tart and it came out really good (although her crust is a bit hard to work with - it tears very easily. I also used an 11 inch tart pan and it took a little over 25 minutes to set. I also put raspberry's on top, which I glazed with thinned out strawberry preserves. I will definitely make this again! item not reviewed by moderator and published
WOW!!!!!! This is my new favorite chocolate dessert! Turned out perfect the 1st time I made it. I would recommend making the crust....it does not taste like the usual crust you would use for a pie...it compliments the chocolate perfectly! My 2 year old son could not get enough! Much easier than I was expecting too! You will not be let down with this recipe....Thank you Tyler! item not reviewed by moderator and published
Awesome, rich pie! I like to add some whipped cream on top. Never made the crust, I just buy a frozen pie crust (Mrs. Smithfields I think) and it's awesome, saves a lot of time! item not reviewed by moderator and published
I used the 11" pan, baked for 25 minutes, and used the Anne Burrell crust, as recommended in previous reviews... SO yummy! I tried a couple of other tart recipes first and they flopped, this one was by far the easiest AND most mouth-watering. item not reviewed by moderator and published
I used Anne Burrell's lemon tart recipe to make nearly a hundred mini tart shells, but realized there was just no way I was going to squeeze that many lemons, and went looking for an easy chocolate custard filling. This hit the mark! Easy but still very good, and probably foolproof as well. I've become a bit of a Burrell recipe only person, but I'm glad I used this recipe as its simpleness allowed me to squeeze in a few hours of much needed sleep. I made them in cute little tartlette crusts, dusted with cocoa powder and topped with raspberries. I can't comment on the tart crust but as another reviewer mentioned a crumbly lemon tart crust like Anne's works amazingly. item not reviewed by moderator and published
Yet another excellent recipe from Mr. Florence. I followed the instructions to a T, with 2 minor adjustments, thanks to other reviewers who detailed the "setting" issue. I simply increased the size of the pan to 11". In doing so, the filling was set in exactly 25 minutes and was perfect. The second adjustment I made was changing the crust to a simple shortbread-esque crust, which is basically that which you would use with a lemon tart. I thought it worked better and was less pie-like. The texture of the chocolate filling was DIVINE. Thank you Mr. Florence for providing such easy and great recipes. item not reviewed by moderator and published
I had a little trouble getting it to set up in 20 min. at 325. I read a few other recipes and increase the heat to 350 and added 10 more minutes. It seems to have work. To hot to taste but will write again after I taste it. Thanks, cookiemaker item not reviewed by moderator and published
Very good tart. Perfect amount of chocolate. Definitely a keeper, especially for family cookouts. item not reviewed by moderator and published
this looks amazing i tryed this am i loved it item not reviewed by moderator and published
I love to bake and was thinking of making chocolate tart, and came across this recipe. I was curious how the tart shell comes out. I don't know if I did something wrong, but since I was expecting to have French style tart shell, it was a bit disappointing. The shell was a lot more like normal pie crust. The chocolate filling is absolutely divine though. I added 2 Tbsps of amaretto which made it very special. item not reviewed by moderator and published
My 11 year old son helped me make this for our Mother's Day celebration. He's a fantastic crust maker! I'm so glad we made it from scratch because it was out of this world! The tart was decadent and delicious. A perfect dessert complementing a perfect meal! item not reviewed by moderator and published
I followed the recipe to a "T," and I have an oven that is new & true to temperature. I baked the filling in the shell for 20 minutes, took it out, and it was not set - it was liquid. I wasn't sure if it firmed up after being taken out, so I put it in the fridge for an hour, and it was still liquid. I put it back in the oven for about another 20 minutes at 325, and when I took it out, it was perfect. item not reviewed by moderator and published
if you sub in around 4oz of green and black's espresso dark chocolate bar this is awesome...... item not reviewed by moderator and published
Very easy to make. We liked it served cold with whipcream. item not reviewed by moderator and published
I made this for Easter and used Ghirardeli chocolates... it was SSSOOOO GOOD!! Easy to make, and my family was IMPRESSED!!! item not reviewed by moderator and published
The crust was superb and the filling was super simple to make. I will be making this tart over and over again! A must! item not reviewed by moderator and published
I love chocolate deserts and this is now my favorite, by a mile! The other reviewers are right though; the recipe makes twice as much filling as you need (I made 2 tarts with it). I followed the recipe for the first and made the second with a simple shortbread crust using shortening instead of butter for crispness and to avoid it being too rich for the decadent filling. It was fantastic and much easier that the pie-crust method: no rolling out the dough, just spread it into the pan. Also, make sure to let the tart cool completely, the texture will be worth the wait. This is incredible! Make it! item not reviewed by moderator and published
This was my first excursion into tart-making, and it's an adventure I'd like to repeat! Everyone commented on how the lemon zest in the crust was perfect with the rich chocolate filling. This tart is best when served warm with a cup of coffee or espresso. item not reviewed by moderator and published
This recipe is fantastic. It is soooo easy to make and always gets rave reviews from friends and family. If you're pressed for time, using store-bought graham cracker crusts work very well. item not reviewed by moderator and published
This is a fantastic recipe, a definite keeper. Everyone who tried it, loved it. item not reviewed by moderator and published
It was easy to make even for me, a person who struggles to make crusts. Put whipped cream on it and it is even better. item not reviewed by moderator and published
heaven. make sure you've mastered the art of a pastry crust. item not reviewed by moderator and published
This tart is easy and delicious! item not reviewed by moderator and published
I made this for thanksgiving dessert and it was gone! Beautiful tart and so rich. I did use a mix of semisweet & added some good dark chocolate. Guittard chocolate is just wonderful and adds great depth to this tart. Another great tyler recipe - you can't go wrong with this! item not reviewed by moderator and published
This tart is a quick and tasty treat. item not reviewed by moderator and published
This recipe is great! I used it in my school's chocolate cook-off and won. I even won the county level. It is now a favorite in my house and present at every holiday. item not reviewed by moderator and published
I made this tart several times for my co-workers and family. They loved it! The chocolate is perfect, not too sweet. The pastry is very easy to make. I used the mini tart pans and made 6 with this recipe. item not reviewed by moderator and published
This was so wonderful! And it didn't cost me must at all! It is such a wonderful easy recipe. If you like chocolate, you should try this. item not reviewed by moderator and published
This tart was very simple to make, even down to the dough. Tyler's recipes are always tasty and impressive. This recipe is no exception. The tart came out beautifully, and the chocolate is soooo rich and creamy, it was a dream to eat. item not reviewed by moderator and published
I followed this recipe to the letter and it was perfect. I too had a little extra crust and a little extra filling. I used the crust to make up a few little snowflake decorations for the top of the tart and cooked the extra filling for myself to nibble on... the tart was delicious -- perfect for hard core chocolate people... item not reviewed by moderator and published
Everyone wanted a slice and now there are requests to bring it to all family functions. item not reviewed by moderator and published
Following the recipe was easy, and filling was out of this world. Use the finest chocolate possible. However,with the the 9" tart pan left a great deal of both crust and filling that wouldn't fit in the pan. Since I used very expensive chocolate, I baked the remaining filling in small ramekins.But now I'm wondering -do tart pans, even if the circumference is correct, come in varying depths? It tart pan sizes are standard, I will make this again in an 11 inch rather than 9 inch tart pan. item not reviewed by moderator and published
This tart is delicious and easy to make. Very rich, so a small piece goes a long way. item not reviewed by moderator and published
I only use Ghirardelli Chocolate for all my baking needs - I did not know there was a difference between the "dark chocolate bark" and the "semi-sweeet". I inadvertently used the dark chocolate bark; the pie was shiny with a silky texture but so bitter, I had to toss it. Next time I'll know better. item not reviewed by moderator and published
Very rich and delicious. Another hit from Tyler! item not reviewed by moderator and published
I followed this recipe as written, and it turned out perfectly! The crust is wonderful (I'll use this as a base for other tarts, in fact), and the filling is rich and very chocolatey. I had enough crust leftover that I was able to make some snowflake-like cutouts that I brushed with egg white and sugar and baked separately to use as a garnish atop the tart after it finished baking - it was very pretty for a holiday table. I served mine with a dollop of sweet cream - just a sliver will do as it's very rich. There were rave reviews. item not reviewed by moderator and published
This is pretty easy to make and looks great. Don't skimp on the quality of the chocolate and follow the instructions on how long to cook it. If your guests like chocolate, they'll love this. item not reviewed by moderator and published
it was very easy to make and everyone that tried loved it item not reviewed by moderator and published

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