Pies & Tarts

Sinful Chocolate Tart

4.77 from 21 votes
My Sinful Chocolate Tart recipe is unbelievably silky, elegant, and has the perfect amount of chocolate to satisfy all your cravings.
The whole Chocolate Tart on a platter ready to cut and serve.

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.

[ Looking for something fruity? Try my famous Whole Lemon Tart! ]

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! 

My Chocolate Tart recipe dusted with cocoa powder.

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

A slice of chocolate tart on a plate next to a fork.

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.):

  1. To make the chocolate tart shell, start by preheating your oven to 400°F (200°C).
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
  3. Rub in the butter until the mixture resembles a coarse meal.
  4. Stir in the beaten egg and knead the dough until it just comes together. 
  5. Wrap the dough and refrigerate it for 30 minutes to allow the dough to firm up.
  6. 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. 
  7. After the dough has been rechilled, place parchment paper over it and fill it with pie weights. 
  8. 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.
  9. To make the chocolate filling, melt the chocolate and butter in a saucepan over medium heat. Allow it to cool for 5 minutes.
  10. In a bowl, whisk the sugar, egg, and egg yolks together. Then, gradually whisk the egg mixture into the chocolate mixture until smooth. 
  11. 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. 
  12. 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! 

 

A close of up of the interior of my sinful chocolate tart recipe topped with whipped cream.

Make More Pies & Tarts!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Sinful Chocolate Tart Recipe

4.77 from 21 votes
My Sinful Chocolate Tart recipe is unbelievably silky, elegant, and has the perfect amount of chocolate.
Author: Gemma Stafford
Servings: 8 people
Prep Time 25 mins
Cook Time 30 mins
My Sinful Chocolate Tart recipe is unbelievably silky, elegant, and has the perfect amount of chocolate.
Author: Gemma Stafford
Servings: 8 people

Ingredients

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

Chocolate Filling

  • 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

Instructions

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.

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Rodney
4 months ago

Hope you a have a video on this sinful chocolate tart gemma so that i can follow your recipe. A big thanks.

luke
luke
4 months ago

no video??

Samaira
4 months ago

Made this recipe for a friend’s birthday! Turned out amazing! I plan on making this once again very soon….

Christine Pfister
Christine Pfister
4 months ago

Can this crust be used in a regular pie tin? I don’t have a tart pan.

Jessica J
4 months ago

How would you rub the butter in for the crust? Can you just mix it in?

Elizabeth Hayes
Elizabeth Hayes
4 months ago

Looks worth baking

Tom
Tom
4 months ago

A quick question: You said to pour the chocolate filling into the tart shell while it’s still hot. If you freeze the tart shell for up to two months, do you have to reheat it before adding the chocolate filling?

Susie
Susie
4 months ago

Can I make this non dairy by using coconut butter instead?

Yvette Mader
Yvette Mader
4 months ago

Question – could the finished tart be dusted with freeze dried raspberry powder?

Mehar
4 months ago

Hi Gemma!
Can the chocolate filling be made with flax egg? Or any other substitute for egg?

– Mehar

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!