There’s nothing quite like a chocolate tart to make an occasion feel memorable. This version focuses on balance: a buttery crisp pastry shell, and a glossy, intensely chocolate filling that sets with a little jiggle. The recipe is straightforward and can be dressed up with sea salt, toasted nuts, or berries for contrast.
Ingredients
- For the crust: 200g plain flour, 30g cacao (optional), 130g cold butter, 50g icing sugar, 1 egg yolk, pinch of salt
- For the filling: 300g dark chocolate (70% recommended), 300ml double cream, 50g caster sugar (optional if chocolate is sweet), 50g butter, 1 tsp vanilla extract, pinch sea salt
Method
- Make the crust: Rub the butter into the flour (and cacao if using) until the mixture resembles breadcrumbs. Mix in icing sugar and salt, then add the egg yolk and bring together to form a dough. Chill 30 minutes.
- Roll and blind bake: Roll out the dough and line a 23–25cm tart tin. Chill again for 15 minutes, then blind-bake at 180°C (350°F) with baking beans for 15–18 minutes until set. Remove beans and bake 5–7 minutes more to dry the base.
- Prepare filling: Heat cream until simmering, pour over chopped chocolate in a heatproof bowl, let sit 2 minutes, then stir until smooth. Stir in butter, sugar (if using), vanilla and salt until glossy.
- Assemble: Pour filling into the cooled tart shell and refrigerate until set, at least 2 hours. Bring to room temperature before serving for the best texture.
"Use the best quality chocolate you can find. It's the star of the show."
Troubleshooting
- If the filling is grainy, the chocolate may have been overheated or seized; gently warm and stir, or strain to remove lumps.
- If the crust softens, blind-bake a little longer or brush with a thin layer of melted chocolate to seal before filling.
Make ahead and storage
Chocolate tarts hold well in the fridge for up to 4 days. For make-ahead parties, bake the shell and keep it wrapped; fill the day before to save time. Freeze slices for longer storage, but expect a slight change in texture after thawing.