HomeDIY CraftChocolate Tart - A Beautiful Mess

Chocolate Tart – A Beautiful Mess


The buttery fluted crust and rich, luxurious chocolate filling are the stars of this chocolate tart. Your guests will think you’ve stopped by a French patisserie, but you can create chocolate magic in your own kitchen with our easy step-by-step recipe.

The tarts are a shallow, single-crust reminiscent of a classic pie, and you can make an apple tart, a mini citrus tart, or a honey and whiskey apple tart!

Looking for more delicious dishes? paying off:

Chocolate tart

Chocolate tart ingredients

For crust:

  • A simple buttery pie crust made from flour, sugar, salt, butter, and cold water will hold the chocolate filling.

To fill:

  • Semisweet chocolate: Chopped semi-sweet chocolate is the perfect amount of sweetness for this rich tart.
  • Heavy cream: Adding heavy cream to chocolate makes it a silky ganache.
  • Instant espresso: Optional, but adding a little gives the tart another level of depth and flavor. Highly recommended!
  • sugar: All you need is a small amount of sugar along with semi-sweet chocolate.
  • salt: Only a pinch of salt is needed for this tart.
  • egg: It gives your filling a thick, custard-like consistency.
  • Vanilla: It adds a touch of vanilla to counteract the chocolate flavour.
Chocolate tart

How to make chocolate tart

Make the dough: In a food processor, mix flour with sugar, salt, and cold butter until crumbly. Add the first 3 tablespoons of cold water and whisk again. If necessary, add an additional tablespoon of cold water. It will still look crumbly but you want the dough to come together when you press it with your fingers.

Place it on a clean counter and press the dough together into a disc shape (you can knead it 2-3 times until it comes together). Cover it with a plastic cover and put it in the refrigerator for 30 minutes until it cools. You can also prepare the dough in advance and freeze it for up to 3 days.

Add the dough to the tart pan: On a floured surface, roll the dough into a 12-inch circle and place it in a 9-inch tart pan. If your dough is sticking, add a little flour to your dough and your rack every few turns and turn it over once or twice.

To add the dough to the pan, you can either wrap the dough around a rolling pin and then spread it over the pan, or fold the circle of dough in half, then in half again until you have a pizza wedge shape and then spread the shape into the tart pan.

Place the dough in the tart pan, then run a rolling pin over it to remove any excess. Prick the bottom with a fork and put it in the refrigerator for 30 minutes until it cools.

Blind bake the chocolate tart crust

Add a layer of aluminum foil over the crust to add pie weights or dried beans or rice to blind bake the pie.

Bake on a cookie sheet at 350 degrees for 25-30 minutes, covered, then remove the aluminum foil and bake uncovered for another 12-15 minutes. You want the crust to bake and start to brown.

Allow the crust to cool completely for about an hour while you prepare the filling.

Prepare your filling: To prepare the filling, add the chopped chocolate to a bowl and heat the heavy cream until it boils or bubbles around the edges. Pour the hot cream into the bowl and leave it for a few minutes until the chocolate melts. Whisk to combine.

Add the instant coffee, sugar and salt and whisk again.

Add the eggs and vanilla and beat until combined.

Chocolate tart filling

Pour the filling into your baked crust and bake again at 350 degrees for about 25 minutes or until the tart is mostly cooked but the center is still a little wobbly. If you see any cracks starting to form, remove them.

Leave the tart to cool for an hour before cutting it. Enjoy!

Tips for making

  • When serving, wipe the knife between slices for cleaner cuts.
  • To reduce air bubbles in the filling, you can pop any bubbles you see with a toothpick before baking.
  • You can use milk or dark chocolate baking bars too, so mix and match to your taste level.
  • Make sure to let the tart cool completely before cutting it so it hardens and holds its shape when cutting.
  • Chop the chocolate into small pieces so that it melts easily when adding the hot cream. You can microwave them in small increments (stirring between each one) if the chocolate isn’t completely melted after adding the cream.
Chocolate tart

Fits great with:

Try serving this chocolate tart with:

Instructions

Frequently asked questions

Can you freeze chocolate tart?

You should be able to freeze this tart for up to a month in the refrigerator. Thaw in the refrigerator overnight.

How do you store chocolate tarts?

In a covered container (or covered with plastic wrap), this tart should keep in the refrigerator for about four days.

Can you make the chocolate tart in advance?

You can prepare the dough in advance and keep it well wrapped in the refrigerator for up to a week. Give it 15-30 minutes to cook before wrapping it.

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Get the recipe

This chocolate tart recipe is amazing yet simple

it costs $10

fruit 12 the people

to equip 30 minutes

Break time 30 minutes

He cooks 1 hour 5 minutes

the total 2 hours 5 minutes

directions

Make the dough:

  • In a food processor, mix flour with sugar, salt, and cold butter until crumbly. Add the first 3 tablespoons of cold water and whisk again. If necessary, add an additional tablespoon of cold water. It will still look crumbly but you want the dough to come together when you press it with your fingers.

  • Place it on a clean counter and press the dough together into a disc shape (you can knead it 2-3 times until it comes together). Cover it with a plastic cover and put it in the refrigerator for 30 minutes until it cools. You can also prepare the dough in advance and freeze it for up to 3 days.

Add the dough to the tart pan and bake:

  • On a floured surface, roll the dough into a 12-inch circle and place it in a 9-inch tart pan. If your dough is sticking, add a little flour to your dough and your rack every few turns and turn it over once or twice. To add the dough to the pan, you can either wrap the dough around a rolling pin and then spread it over the pan, or fold the circle of dough in half, then in half again until you have a pizza wedge shape and then spread the shape into the tart pan. Place the dough in the tart pan, then run a rolling pin over it to remove any excess. Prick the bottom with a fork and put it in the refrigerator for 30 minutes until it cools.
  • Add a layer of aluminum foil over the crust to add pie weights or dried beans or rice to blind bake the pie. Bake on a cookie sheet at 350 degrees for 25-30 minutes, covered, then remove the aluminum foil and bake uncovered for another 12-15 minutes. You want the crust to bake and start to brown.Allow the crust to cool completely for about an hour while you prepare the filling.

Make the filling:

  • To prepare the filling, add the chopped chocolate to a bowl and heat the heavy cream until it boils or bubbles around the edges. Pour the hot cream into the bowl and leave it for a few minutes until the chocolate melts. Whisk to combine. Add the instant coffee, sugar and salt and whisk again.Add the eggs and vanilla and beat until combined.
  • Pour the filling into your baked crust and bake again at 350 degrees for about 25 minutes or until the tart is mostly cooked but the center is still a little wobbly. If you see any cracks starting to form, remove them. Leave the tart to cool for an hour before cutting it. Enjoy!

Notes

Tips for making

  • When serving, wipe the knife between slices for cleaner cuts.
  • To reduce air bubbles in the filling, you can pop any bubbles you see with a toothpick before baking.
  • You can use milk or dark chocolate baking bars too, so mix and match to your taste level.
  • Make sure to let the tart cool completely before cutting it so it hardens and holds its shape when cutting.
  • Chop the chocolate into small pieces so that it melts easily when adding the hot cream. You can microwave them in small increments (stirring between each one) if the chocolate isn’t completely melted after adding the cream.

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Nutritional facts

Chocolate tart

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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