Chocolate Tart
This post may contain affiliate links. Read my full disclosure policy. Want to wow your guests with a dessert that looks bakery-worthy but is secretly simple? This chocolate tart is rich, elegant, and surprisingly easy to make! This chic chocolate tart looks like it came from a fancy pastry shop, but don’t be intimidated by its elegant appearance—it’s actually super simple to make at home with just a few ingredients. It features three indulgent layers: a press-in shortbread crust (no rolling pin required!), a truffle-like chocolate filling, and a glossy chocolate glaze. For best results, I recommend using a high-quality chocolate, like Ghirardelli or Guittard, because the flavor really shines through. You’ll need a 9.5-inch tart pan with a removable bottom; these pans are affordable and easy to find at any kitchen shop or online. Give this chocolate tart recipe a try—I promise it’s much easier than it looks! “Outstanding!! Made the tart for a family birthday and it is divine.” Chocolate Tart Ingredients Step-by-Step Instructions Step 1: Make the Crust In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and salt. Beat on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula and add the flour. Mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk. Mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. Lightly spray a 9.5-inch tart pan with a removable bottom with nonstick cooking spray. Pinch off pieces of dough and press them against the sides of the pan to reach between ⅛ and ¼ inch thick. Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may initially seem like you won’t have enough dough, but have faith, it will come together. If you run out of dough, you’ve made the crust too thick.) Be sure there are no seams in the dough and press it squarely along the corners where the bottom meets the sides of the pan to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom crust. Cover with plastic wrap and place in the freezer for at least 30 minutes. Preheat the oven to 350°F and set an oven rack in the middle position. Place the chilled crust on a baking sheet (for easy handling) and bake until dry and very lightly golden, about 20 minutes. Let cool on the baking sheet on a wire rack while you prepare the filling. Step 2: Make the Chocolate Filling Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a boil and then pour over the chocolate. Let the mixture sit for a few minutes, then whisk until melted and smooth. Add the sugar and salt. Whisk until well incorporated, then whisk in the eggs and vanilla. Pour the filling into the baked tart shell and pop any air bubbles with a toothpick. Bake for 20 to 25 minutes, until the filling is mostly set but still a bit wobbly in the center. Let cool completely in the pan on a wire rack, about 1 hour. The tart can be refrigerated at this point for up to 2 days (but bring to room temperature before glazing). Step 3: Make the Chocolate Glaze On the day of serving, pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high until boiling, 30 seconds to 1 minute. Add the chocolate and let stand for a few minutes to allow the chocolate to soften. Whisk gently until the chocolate is melted and smooth, then whisk in the hot water. Working quickly so it doesn’t cool and thicken, pour the glaze onto the center of the tart. Carefully tilt the tart around to allow the glaze to run evenly to the edges. Let the glaze set for about an hour, then keep the tart at room temperature until you’re ready to serve. When it’s time, remove the outer ring from the tart pan. To transfer it to a serving platter, slide a metal spatula between the crust and the pan bottom to loosen it—or just leave the bottom in place for easy serving. Cut into wedges, wiping the knife clean between slices, and serve it plain or with a dollop of whipped cream. If you’re making it ahead, you can prepare the tart up to 2 days in advance—just wait to add the glaze until the day you plan to serve. You May Also Like RecipeComments (106)Add Comment Recipe Comments (106) Add Comment Ingredients For the Crust 1 stick (½ cup) unsalted butter, at room temperature ¼ cup + 2 tablespoons sugar ¼ teaspoon salt 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off 1 large egg yolk 1 stick (½ cup) unsalted butter, at room temperature ¼ cup + 2 tablespoons sugar ¼ teaspoon salt 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off 1 large egg yolk For the Chocolate Filling 8 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces 1¼ cups heavy cream 2 tablespoons sugar ¼ teaspoon salt 2 large eggs, at room temperature 1 teaspoon vanilla extract 8 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces 1¼ cups heavy cream 2 tablespoons sugar ¼ teaspoon salt 2 large eggs, at room temperature 1 teaspoon vanilla extract For the Chocolate Glaze 3 tablespoons heavy cream 1 tablespoon light corn syrup 2 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces 1 tablespoon hot water 3 tablespoons heavy cream 1 tablespoon light corn syrup 2 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces 1 tablespoon hot water Instructions For the Crust In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. Lightly spray a 9.5-inch tart pan with a removable bottom with nonstick cooking spray. Pinch off pieces of dough and press them against the sides of the pan to reach between ⅛ and ¼ inch thick. Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may initially seem like you won't have enough dough, but have faith, it will come together. If you run out of dough, you’ve made the crust too thick.) Be sure there are no seams in the dough and press it squarely along the corners where the bottom meets the sides of the pan to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom crust. Cover with plastic wrap and place in the freezer for at least 30 minutes. Preheat the oven to 350°F and set an oven rack in the middle position. Place the chilled crust on a baking sheet (for easy handling) and bake until dry and very lightly golden, about 20 minutes. Let cool on the baking sheet on a wire rack while you prepare the filling. In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. Lightly spray a 9.5-inch tart pan with a removable bottom with nonstick cooking spray. Pinch off pieces of dough and press them against the sides of the pan to reach between ⅛ and ¼ inch thick. Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may initially seem like you won't have enough dough, but have faith, it will come together. If you run out of dough, you’ve made the crust too thick.) Be sure there are no seams in the dough and press it squarely along the corners where the bottom meets the sides of the pan to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom crust. Cover with plastic wrap and place in the freezer for at least 30 minutes. Preheat the oven to 350°F and set an oven rack in the middle position. Place the chilled crust on a baking sheet (for easy handling) and bake until dry and very lightly golden, about 20 minutes. Let cool on the baking sheet on a wire rack while you prepare the filling. For the Chocolate Filling Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a boil. Pour over the chocolate and let sit for a few minutes, then whisk until melted and smooth. Add the sugar and salt and whisk until well incorporated. Add the eggs and vanilla and whisk until completely smooth. Pour the filling into the baked tart shell and pop any air bubbles with a toothpick. Bake for 20 to 25 minutes, until the filling is mostly set but still a bit wobbly in the center. Let cool completely in the pan on a wire rack, about 1 hour. The tart can be refrigerated at this point for up to 2 days (but bring to room temperature before glazing). Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a boil. Pour over the chocolate and let sit for a few minutes, then whisk until melted and smooth. Add the sugar and salt and whisk until well incorporated. Add the eggs and vanilla and whisk until completely smooth. Pour the filling into the baked tart shell and pop any air bubbles with a toothpick. Bake for 20 to 25 minutes, until the filling is mostly set but still a bit wobbly in the center. Let cool completely in the pan on a wire rack, about 1 hour. The tart can be refrigerated at this point for up to 2 days (but bring to room temperature before glazing). For the Chocolate Glaze On the day of serving, pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high until boiling, 30 seconds to 1 minute. Add the chocolate and let stand for a few minutes to allow the chocolate to soften. Whisk gently until the chocolate is melted and smooth, then whisk in the hot water. Working quickly so it doesn’t cool and thicken, pour the glaze onto the center of the tart, then carefully tilt the tart around to allow the glaze to run evenly to the edges. Let stand until the glaze is set, about 1 hour, and leave out at room temperature until serving. Remove the outer ring from the tart pan. Insert a metal spatula between the crust and pan bottom to loosen the tart and slide it onto a serving platter (or just leave the bottom in place). Cut into wedges, wiping the knife clean between slices, and serve plain or with sweetened whipped cream. Leftovers will keep nicely in a covered container in the refrigerator for up to 4 days (although the glaze will lose its sheen). Make-Ahead Instructions: The tart can be made, without the glaze up to 2 days ahead of time, and refrigerated. Bring to room temperature before glazing. On the day of serving, pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high until boiling, 30 seconds to 1 minute. Add the chocolate and let stand for a few minutes to allow the chocolate to soften. Whisk gently until the chocolate is melted and smooth, then whisk in the hot water. Working quickly so it doesn’t cool and thicken, pour the glaze onto the center of the tart, then carefully tilt the tart around to allow the glaze to run evenly to the edges. Let stand until the glaze is set, about 1 hour, and leave out at room temperature until serving. Remove the outer ring from the tart pan. Insert a metal spatula between the crust and pan bottom to loosen the tart and slide it onto a serving platter (or just leave the bottom in place). Cut into wedges, wiping the knife clean between slices, and serve plain or with sweetened whipped cream. Leftovers will keep nicely in a covered container in the refrigerator for up to 4 days (although the glaze will lose its sheen). Make-Ahead Instructions: The tart can be made, without the glaze up to 2 days ahead of time, and refrigerated. Bring to room temperature before glazing. Nutrition Information Powered by Per serving (12 servings) Calories: 382 Fat: 27 g Saturated fat: 16 g Carbohydrates: 36 g Sugar: 24 g Fiber: 2 g Protein: 4 g Sodium: 125 mg Cholesterol: 106 mg Per serving (12 servings) Calories: 382 Fat: 27 g Saturated fat: 16 g Carbohydrates: 36 g Sugar: 24 g Fiber: 2 g Protein: 4 g Sodium: 125 mg Cholesterol: 106 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertMake-AheadFrench Cakes, Pies & Tarts Dessert Make-Ahead French