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Hi Bold Bakers!
A good chocolate tart has to be two things: one, above all else, absolutely delicious, can’t-put-my-fork-down-until-it’s-done delicious, and two, easy to make, but undeniably elegant.
My Sinful Chocolate Tart recipe is a home run in both categories! This recipe also calls for a homemade chocolate tart shell. I really encourage you to give making your own tart shell a go, it’s not like making your own pie dough, and it comes together, from mixing the ingredients, to chilling, to baking, in under an hour. There are no hidden ingredients here! Just a good old fashioned chocolate tart shell that’s tender and buttery.
But the filling — oh my gosh, the filling!! This tart filling is unbelievably silky and the perfect amount of chocolate. I use bittersweet chocolate to offset it being too sweet, and it gets extra creamy from the inclusion of 3 egg yolks.
It’s so simple but so elegant! Perfect for a special occasion!
What Is Chocolate Tart?
A chocolate tart is a dessert made with a chocolate filling and a sweetened pastry shell, baked until it is all firm and silky. Since the filling includes eggs, it is technically a custard tart. It’s likely you see this type of dessert on display at upscale bakeries or listed on a fancy restaurant’s dessert menu, but here’s a secret: a delicious, homemade chocolate tart is very simple to make!
What You Need To Make A Chocolate Tart
How To Make A Chocolate Tart
This recipe covers how to make the tart shell and the filling for a chocolate tart, both of which are very simple to do! Here is how you make a delicious chocolate tart at home (and don’t forget to get the full recipe with measurements, on the page down below.):
- To make the chocolate tart shell, start by preheating your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
- Rub in the butter until the mixture resembles a coarse meal.
- Stir in the beaten egg and knead the dough until it just comes together.
- Wrap the dough and refrigerate it for 30 minutes to allow the dough to firm up.
- Once the dough has chilled, roll it out onto a lightly floured surface. Then, line your 9-inch (23cm) tart pan with it. Prick the tart dough all over with a fork, so air bubbles do not form while baking. Pop the tart into the refrigerator for 15 minutes.
- After the dough has been rechilled, place parchment paper over it and fill it with pie weights.
- Bake the tart shell for about 15 minutes. Then, remove the weights and parchment paper and continue to bake for another 10 minutes, or until fully baked. You want to pour the chocolate filling in while the tart shell is still hot, so you will want to prep that before it finishes this baking round.
- To make the chocolate filling, melt the chocolate and butter in a saucepan over medium heat. Allow it to cool for 5 minutes.
- In a bowl, whisk the sugar, egg, and egg yolks together. Then, gradually whisk the egg mixture into the chocolate mixture until smooth.
- Once the crust is baked, remove it from the oven and pour the filling into the hot crust. Return the tart to the oven and bake for 5 minutes.
- Allow the tart to cool and set, loosely covered, at room temperature for 4 hours (or overnight.) Dust with cocoa powder before serving.
Gemma’s Pro Chef Tips For Making Chocolate Tart
- When you are whisking the eggs into the chocolate filling, the chocolate should still be warm but not hot; otherwise, the eggs might curdle.
- You can make the tart shell dough in advance and freeze it for up to 2 months.
- For an extra tender crust, replace the whole egg with an egg yolk and 2 tablespoons of heavy cream, whisk it together and knead it into the flour mixture.
- For pie weights, I use old dried beans or rice. I store them away to reuse!
How Do I Store Chocolate Tart?
Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. You can also freeze this chocolate tart in an airtight container for up to 2 months. Be sure to bring it to room temperature for an hour or two before serving!
Make More Pies & Tarts!
- The Only Blueberry Pie Recipe You’ll Ever Need
- 15 Minute Banana Cream Pie
- No-Bake Key Lime Pie
- 5-Ingredient Chocolate Pie
- The Whole Lemon Tart
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Sinful Chocolate Tart Recipe
Chocolate tart shell
- 1 ⅓ cups (6 ½oz/185g) all-purpose flour
- 5 tablespoons cocoa powder
- ½ Tsp Salt
- ¼ cup (2oz/57g) granulated sugar
- ¾ cup (6oz/170g) cold butter , diced
- 1 large egg , beaten
- 1 ⅓ cups (8oz/227g) bittersweet chocolate , chopped
- 10 tablespoons (5oz/145g) butter
- ¼ cup (2oz/57g) granulated sugar
- 1 large egg, room temperature
- 3 egg yolks
Make the Chocolate Tart Shell
- Preheat the oven to 400°F (200°C).
- whisk together flour, cocoa powder, sugar, and salt in a large bowl.
- Rub in butter until the mixture resembles a coarse meal.
- Stir in the beaten egg and quickly knead the dough, just until it comes together.
- Wrap and refrigerate for 30 minutes to let the dough firm up a bit.
- Once chilled, on a lightly floured surface, roll out the dough and line a 9-inch (23cm) tart pan with it and prick all over with a fork. Refrigerate for 15 minutes.
- Line the dough with parchment and fill with pie weights.
- Bake for 15 minutes, then remove the weights and parchment and continue to bake for another 10 minutes, or until fully baked.
Make the Chocolate Filling:
- in a saucepan over medium heat, melt the chocolate and butter together. Let cool for five minutes.
- Whisk the sugar, egg, and yolks together in a bowl and then gradually whisk the egg mixture into the chocolate mixture until smooth.
- Once the crust is baked, remove it from the oven, pour the filling into the hot crust and return to the oven. Bake for five minutes.
- Let cool and set, loosely covered, at room temperature for 4 hours (or overnight). Dust with cocoa powder before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. This tart can also be frozen in an airtight container for up to 2 months. Bring up to room temperature for an hour or two before serving.