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. Already have an account? 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!
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
Measuring cups and spoons Mixing bowls 9-inch (23cm) tart pan Saucepan Pie weights (see tips)
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.):
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!
