How to Make a Delicious Chocolate Tart

Author:
Liza
Updated date:
Jan 27, 2021

Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.

Voila! A beautifully decorated chocolate tart with fresh raspberries, blueberries, and strawberries. The dark chocolate filling is smooth, rich, and delicious.

Rich Chocolate Filling in a Crisp Chocolate Crust

If you're a chocolate lover like me, you will love this luscious chocolate tart. It has a thin chocolate crust and is filled with a smooth and silky dark chocolate. It is the perfect dessert to enjoy with family after a weekend dinner.

The Ingredients

The ingredients are quite simple. For the crust, I used fine pastry flour. The chocolate filling is a combination of dark chocolate, heavy cream, eggs, butter, vanilla, and coffee. Yes, coffee. I always find that coffee accentuates the flavor of chocolate. Once the chocolate filling is ready, it is poured into a crisp pastry crust, and it just needs 12 minutes to bake.

Decoration

For the final presentation, I decided to decorate the tart with fresh raspberries, blueberries, and chocolate-covered strawberries.

Ingredients

For the chocolate pastry:

1/2 cup unsalted butter, room temperature
1/2 cup icing sugar
3 large egg yolks, room temperature
1 cup pastry flour (I used Bob's Red Mill unbleached white fine pastry flour)
1/4 cup cocoa powder (I used Hershey's)
2 tablespoons cornstarch
1/2 teaspoon salt

For the filling:

Scroll to Continue

Instructions

Make the chocolate pastry: In a large mixing bowl, cream the butter with icing sugar until smooth.
Add the egg yolks all at once in the butter mixture and beat until well combined.
In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture. Use a spatula to stir until evenly combined.
Shape the dough into a disc, wrap with a cling wrap, and chill until ready to use.
Make the crust or shell: Take out the chilled crust from the fridge. Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften, then roll out the dough to a circle just less than 1/4-inch thick.
Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan. Press the dough into the shell and trim away any excess.
Dock the pastry with a fork. Chill the tart shell for at least 20 minutes.
Preheat the oven to 350° F.
Place the chilled crust shell onto a baking tray and bake it for about 18 minutes or until you see that the pastry has an even, dull finish. Allow it to cool while you prepare the filling.
Make the filling: In a saucepan, bring the cream and butter up to a simmer and pour the mixture over the chocolate chips in a large bowl, letting it sit for just a few seconds.
Gently stir the mixture with a spatula until the chocolate melts, then whisk in the sugar and the coffee. Lightly beat the eggs in a small dish and add to the chocolate mixture.
Add a teaspoon of vanilla into the chocolate mixture and whisking gently until incorporated.
Pour the chocolate mixture into the cooled tart crust and bake (still at 350° F) for 12 minutes.
Allow the tart to cool to room temperature, then chill for at least 2 hours before serving.
Decorate the tart as desired. Slice the chocolate tart and place on a serving plate and enjoy!

Chocolate Pastry Photo Tutorial (Steps 1–4)

In a large mixing bowl, cream the butter with icing sugar until smooth.

Add the egg yolks all at once in the butter mixture and beat until well combined.

In a separate bowl, sift the flour, cocoa powder, cornstarch and salt.

Add this to the butter mixture. Use a spatula to stir until evenly combined.

The mixture will turn into like this. It's a soft dough.

Shape the dough into a disc, wrap with cling wrap, and chill until ready to use.

In a large mixing bowl, cream the butter with icing sugar until smooth.

Chocolate Crust Photo Tutorial (Steps 5-9)

Take the chilled crust out from the fridge. Knead the chocolate pastry dough once or twice on a lightly floured (I used a baking mat) work surface to soften.

Roll out the dough to a circle just less than 1/4-inch thick.

Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan.

Press the dough into the shell and trim away any excess.

Dock the pastry with a fork. Chill the tart shell for at least 20 minutes.

Place the chilled crust shell onto a baking tray and bake it for about 18 minutes or until you see that the pastry has an even, dull finish. Allow it to cool while you prepare the filling.

Take the chilled crust out from the fridge. Knead the chocolate pastry dough once or twice on a lightly floured (I used a baking mat) work surface to soften.