Chocolate Tart
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This decadent Chocolate Tart comes together in just a few steps. It’s surprisingly simple to make. With a velvety texture and a deep chocolate flavor, this rich chocolate ganache tart is perfect for Christmas or any special occasion. If you are hosting a festive gathering or treating yourself, this elegant dessert brings big chocolate flavor in every bite!
Can we all agree that every day needs a little chocolate? This chocolate ganache tart is ridiculously simple to make! The tart dough mixes in a food processor, and the dark chocolate ganache is made with three ingredients. It takes an hour or so to set up, and it’s a great make-ahead dessert for a dinner party.
Chocolate lovers will love the silky texture of this tart that pairs perfectly with a buttery crust. Top the slices with fresh berries, a drizzle of caramel sauce, or a sprinkle of flaky sea salt.
Ingredients For Chocolate Tart
- Tart Dough – Use my perfect tart crust recipe.
- Chocolate – This easy recipe was designed for a semi-sweet chocolate. Use a cacao somewhere in the 54%-62% range.
- Heavy cream – For a rich ganache, use heavy whipping cream or heavy cream for the best results.
- Butter – As usual, we are using unsalted butter so we can control the saltiness of the final tart. It will get melted into the heavy cream, so chop it into small pieces.
In Photos: How To Make A Chocolate Tart
Step 1: Make the tart dough
Mix dry ingredients: Combine flour, powdered sugar, and salt in a mixing bowl, food processor, or stand mixer.
Cut in butter: Add the cold butter and mix until the mixture resembles coarse crumbs.
Add wet ingredients: Stir in the egg yolk, cream, and vanilla until the dough pulls together into a ball.
Chill: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Step 2: Make the tart crust
After the tart dough has chilled, press it into a 9-inch tart pan with a removable bottom.
Bake until lightly golden and allow to cool.
Step 3: Make the filling
Add the whipping cream and butter to a small sauce pan and warm over low heat until the butter is melted. Then bring the cream/butter mixture to a gentle simmer.
Pour the warm cream/butter mixture over the chopped chocolate and let it sit for 3 minutes to soften the chocolate.
Stir with a metal spoon or silicone spatula until combined and smooth.
Step 4: Add ganache to tart shell
Then pour the ganache into the cooled tart shell and let it set. This should take about an hour in the refrigerator or a few hours on the counter.
Helpful Tips
- Chop your chocolate into very small pieces so it melts better. I like using a serrated knife.
- Use a metal, glass, or porcelain bowl for the ganache.
- If all the chocolate doesn’t melt after sitting with the warm cream mixture, use a double boiler to lightly heat the mixture. You can place the bowl over a pot of simmering water with about 1 inch of water. You want the bowl to fit snugly over the pot of water and NOT touch the water.
More Tart Recipes
Chocolate Tart
Ingredients
- 1 1/2 cups 187.5 g all-purpose flour
- 1/3 cup 40 g powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup 113 g (1 stick) unsalted butter, cold
- 1 large egg yolk
- 2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
- 12 ounces quality dark chocolate, 340 g, chopped small
- 1 cup heavy whipping cream
- 4 tablespoons unsalted butter, 57 g, chopped
Instructions
For The Tart Dough
- Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
- Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
- Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Wrap the dough tightly in plastic wrap, and chill for 1 hour.
- On a lightly floured surface, roll the dough until it’s an inch or two wider than your tart pan.
- Press the dough gently into the pan(s), trimming away any excess.
- Line the tart pan with parchment paper and pie weights.
- Bake the tart shell at 375°F for 18 to 22 minutes, or until completely set and beginning to turn golden brown around the edges. Let the crust cool for 15 minutes before making the ganache.
For The Chocolate Ganache
- Place the chopped chocolate into a glass or metal bowl.
- Add the whipping cream and butter to a small sauce pan and warm over low heat until the butter is melted. Then bring the cream/butter mixture to a gentle simmer.
- Pour the warm cream/butter mixture over the chopped chocolate and let it sit for 3 minutes to soften the chocolate.
- Stir with a metal spoon or silicone spatula until combined and smooth.
- Then pour the ganache into the cooled tart shell and allow to set up. This should take about an hour in the refrigerator or a few hours on the counter.
