Death by Chocolate Tart a Rich and Decadent Dream

Death By Chocolate Tart Rich Easy Recipe

By Emily CollinsSeptember 15, 2025

Table of Contents

Recipe Introduction

Ever craved something seriously chocolatey? Like, shut the-world out-and-dive-in chocolatey? Well, get ready for the Death By Chocolate Tart . This ain't your average dessert; it’s pure, unadulterated indulgence.

Craving the Chocolate Tart?

This chocolate tart is a rich and decadent dream . Think buttery pastry and a smooth chocolate ganache tart filling. Trust me, it's a winner.

This dessert draws inspiration from classic French patisserie. It's basically a super fancy, totally worth-it chocolate fix. Plus, this recipe gives you eight generous servings!

Origin Story and Easy to Make

The inspiration comes from the classic french chocolate tart . It's decadent, rich, and utterly satisfying. And no, it isn't hard to make!

Don't be scared off. This is medium level. The hardest part is waiting for the pastry to chill. You'll need about 2 hours, 10 minutes from start to finish.

Why You Need This Chocolate Tart

This recipe is special because of the deep dark chocolate tart flavor. Plus, it's great for special occasions. Honestly, this homemade chocolate tart is so good, you'll want it all the time.

The rich bittersweet chocolate tart is packed with antioxidants. That makes it almost healthy, right? Serve this showstopper at your next dinner party and watch your guests swoon.

It's truly the best chocolate tart recipe .

Now, let's gather those ingredients!

Alright, let's dive into what you need to whip up this decadent chocolate tart . I call it "Death By Chocolate Tart "! Honestly, the name says it all.

This dark chocolate tart is intense. But hey, don't let that scare you. Even if you're not a seasoned pro, this easy chocolate tart recipe is totally doable.

Ingredients & Equipment

Let's gather our artillery. We're talking about the bits and bobs that make this chocolate tart sing.

Main Ingredients

Pastry:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (100g) cold unsalted butter, cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- Pinch of salt
Chocolate Filling:
- 1 1/4 cups (300ml) heavy cream (35% fat minimum, the good stuff!)
- 12 ounces (340g) bittersweet chocolate (70% cacao), chopped
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon sea salt (optional)

For the chocolate, quality matters. Seriously, splurge a little. Look for 70% cacao for a deep, rich flavor. It's what makes it a french chocolate tart .

You'll taste the difference. If you cannot find it try getting the highest quality bittersweet chocolate!

Seasoning Notes

Okay, so we're not talking crazy spices here. The chocolate is the star. But a little salt? Total game changer.

It brings out the chocolate flavor, you know? A touch of sea salt in the ganache? Mind blowing. If you are into spicy things, you can try adding a pinch of chilli flakes to the filling, but do not overdo!

Equipment Needed

Keep it simple, yeah?

9 inch tart pan with removable bottom. Essential for easy removal.
Food processor (optional, for pastry). Hands work too!
Rolling pin. Obvs.
Parchment paper. For easy blind baked chocolate tart
Pie weights or dried beans. No soggy bottoms, please.
Double boiler or heatproof bowl and saucepan.
Whisk.

No fancy equipment needed for a homemade chocolate tart . A bowl and a spoon work just fine. If you don't have pie weights, dried beans are your friend.

Honestly, I've used rice in a pinch. Just don't eat them after, lol!

So there you have it. Everything you need to create this chocolate ganache tart . Get your ingredients ready, and let's get baking!

Let's Make a Death By Chocolate Tart!

Oh my gosh, are you ready for this? This decadent chocolate tart is seriously rich. I mean, really rich. We're talking pure, unadulterated chocolate dessert tart heaven.

Think fancy French patisserie, but achievable in your own kitchen. Inspired by the great French chocolate tart . I've tweaked it to be a dark chocolate tart dream.

We're making a chocolate ganache tart , folks!

Prep Steps: Get Your Mise en Place On!

First, gather your ingredients. It's all about that essential mise en place . Chop your chocolate before you even think about touching anything else.

Seriously, this is a massive time saving organization tip . Trust me, you'll thank me later. Safety reminder: Don't lick the chocolate bowl just yet…we've got work to do!

step-by-step to Chocolate Bliss

Make the pate sucree chocolate tart shell. Find a recipe online, or buy a pre-made one.
Blind bake it like your life depends on it. Set the oven to 375° F ( 190° C) . We don't want any soggy bottoms here!
Heat 1 1/4 cups (300ml) of heavy cream until simmering.
Pour the hot cream over 12 ounces (340g) of chopped bittersweet chocolate . Let it sit for a minute to melt.
Whisk like crazy until smooth! Stir in 2 tablespoons of softened butter and a pinch of sea salt.
Pour the chocolate tart filling into the cooled crust.
Chill for at least 2 hours until set.

Pro Tips for a Perfect Tart

Honestly, using good quality chocolate is crucial . Don't skimp on the ingredients, or you won't have the best chocolate tart recipe .

I find that 70% cacao is the sweet spot. Don't overbake the crust a slightly underbaked crust is better than a burnt one.

For that homemade look, dust the top with cocoa powder.

So there you have it, our guide to the perfect easy chocolate tart recipe ! Grab some fresh raspberries, brew a pot of tea and let the chocolate tart with raspberries melt in your mouth.

I promise it won’t disappoint you!

Recipe Notes for Your Killer Chocolate Tart

Right then, you've got the easy chocolate tart recipe , now let's nail those final touches. Honestly, even a homemade chocolate tart rookie can make this amazing.

My nan always said, "A good dessert can fix almost anything," and this chocolate tart is definitely a good dessert.

Plating Like a Pro: Serving Suggestions

Presentation matters, yeah? Think fancy but accessible. A simple dusting of cocoa powder does wonders. A few fresh raspberries scattered on top? Chef's kiss .

My personal fave? A cheeky quenelle of vanilla ice cream alongside. For drinks, a dessert wine or even a strong coffee works a treat.

Trust me.

Keep it Fresh: Storage Tips

Got leftovers? Lucky you. Keep your decadent chocolate tart in the fridge. It'll be grand for up to three days, covered, of course.

Honestly, I doubt it'll last that long. Freezing isn't ideal because the filling can get a bit weird, texture wise. But, if you must, wrap it well in cling film and foil.

Reheating? Just let it sit at room temperature for a bit before diving in.

Switching it Up: Variations

Fancy a change? Let's get creative! For a dark chocolate tart with a zing, try adding a pinch of sea salt to the filling.

Boom! Vegan? Swap out the cream for full fat coconut milk and use a vegan butter alternative in the crust. Sorted! Love coffee? Add a teaspoon of instant espresso powder to the hot cream.

That's how you make an chocolate ganache tart .

The Good Stuff: Nutrition Basics

Let's be real, this isn't a salad. It's a treat. But hey, dark chocolate does have antioxidants, right? So, technically, it's good for you.

..kind of. A slice of this french chocolate tart is roughly 650-750 calories. The high percentage cacao chocolate provides flavanols, so it's healthy!

Don't worry too much about the numbers. Just enjoy every mouthful. This is all about treating yourself. So get baking that best chocolate tart recipe and don't forget to have fun!

Frequently Asked Questions

Help! My chocolate tart filling is too runny. What did I do wrong?

A runny chocolate tart filling usually means the ratio of chocolate to cream was off. It's a bit like trying to make custard without enough eggs, isn't it? Either you didn't use enough chocolate, or you used too much cream.

Next time, double check your measurements and ensure you're using heavy cream (minimum 35% fat) that extra fat is essential!

Can I make this chocolate tart ahead of time? I'm having a dinner party, you see!

Absolutely! This chocolate tart is a fantastic make-ahead dessert. In fact, it's better that way! You can bake the tart shell a day or two in advance and store it in an airtight container at room temperature. Once the filling is set, the entire tart can be stored in the refrigerator for up to 3 days.

Just think of it as your little secret weapon for stress free entertaining!

My pastry always shrinks when I bake it. How can I prevent a "soggy bottom" on my chocolate tart?

Ah, the dreaded pastry shrinkage! This sounds like a classic Bake Off crisis. A few things can help: Firstly, ensure your butter is very cold when making the pastry. Secondly, don't overwork the dough that develops the gluten and makes it shrink.

And thirdly, chilling the tart shell after you've lined the pan really helps it hold its shape during baking. Blind baking with pie weights is absolutely crucial to avoid the dreaded soggy bottom. It's like giving your pastry a supportive hug while it bakes!

What's the best type of chocolate to use for this chocolate tart recipe?

For the most intense chocolate flavor, I recommend using bittersweet chocolate with around 70% cacao. The higher cacao percentage will give your chocolate tart a rich, deep flavor without being overly sweet. However, if you prefer a slightly sweeter tart, you can use semi sweet chocolate (around 60% cacao).

Just be sure to use good quality chocolate it makes all the difference!

I'm allergic to eggs. Is there a way to make this chocolate tart without them?

Yes, you can definitely adapt this chocolate tart recipe to be egg-free! For the pastry, you can find many egg-free pâte sucrée recipes online that often use a bit of applesauce or vegetable shortening to bind the ingredients. The chocolate filling itself is naturally egg-free.

Just be sure to check the labels of your chocolate to ensure it doesn't contain any hidden egg derivatives.

Can I freeze my chocolate tart?

Yes, you can freeze the chocolate tart. Wrap the completely cooled tart tightly in several layers of plastic wrap, then place it in a freezer safe container or bag. It can be frozen for up to 2-3 months. To thaw, transfer the tart to the refrigerator overnight.

Just be aware that the texture of the pastry might change slightly after freezing and thawing, it could be a bit more crumbly.