Decadent Dark Chocolate Tart

My Best Chocolate Tart Recipe Decadent Easy

By Emily CollinsSeptember 18, 2025

Table of Contents

Recipe Introduction

Fancy a slice of heaven? This chocolate tart recipe is pure indulgence. I remember the first time I made it.

Oh my gosh, it was messy but SO worth it. We're talking rich, dark chocolate ganache in a buttery crust.

You know, that kind of dessert that makes everyone go "Mmm!".

This isn't just any chocolate tart dessert . It's inspired by those fancy French patisseries. But it's made easy enough for you to whip up at home! It's a french chocolate tart , but without the air miles.

Why This Tart Rocks

Think of this rich chocolate tart as a hug in a dessert. It's the perfect thing to serve at a dinner party to impress or maybe after a Sunday roast for your family.

Maybe even a cheeky Monday treat? No one's judging!

It's a medium effort bake. It takes about 2 hours, and you'll get 8-10 slices. That's plenty to share or keep all to yourself, you greedy devil! And you get a decadent chocolate tart !

This Ain't Your Average Tart

One of the best things about this homemade chocolate tart ? The dark chocolate is packed with antioxidants. Honestly, it’s basically health food.

.. right? Wink! I made a conscious decision to make this recipe as a great way to boost your mood any day of the week!

This recipe makes an amazing chocolate shortbread tart . This is not your everyday dessert. It’s a treat that’s special because you made it with love.

Let's get started, shall we? Now, where did I put that apron?

Ingredients & Equipment: Let’s Get Started

So, you want to make an easy chocolate tart recipe ? Ace! But first, let’s get our ducks in a row.

This isn’t about fancy techniques. It's about a decadent chocolate tart that anyone can whip up.

Main Ingredients: The Heart of the Tart

Right, let's talk ingredients! Quality matters, especially with chocolate. Don't be shy on the dark stuff!

For the Shortbread Crust:
- All-purpose flour: 1 1/4 cups (150g) . Plain flour, nothing fancy.
- Cold unsalted butter: 1/2 cup (113g) , cubed. The colder, the better. We want that chocolate shortbread tart to have a great crust.
- Granulated sugar: 1/4 cup (50g) . Regular sugar will do.
- Salt: 1/4 teaspoon . Just a pinch.
- Ice water: 3-4 tablespoons . Add slowly.
For the Dark Chocolate Ganache Filling:
- Good quality dark chocolate ( 70% cocoa or higher ): 10 ounces (283g) , finely chopped. Don't skimp here. This is the star.
- Heavy cream: 1 cup (237ml) . Double cream, that's the stuff.
- Unsalted butter: 2 tablespoons (28g) . Makes the ganache all shiny.
- Light corn syrup: 1 tablespoon . This gives it a fab texture.
- Sea salt: A pinch. Brings out the chocolate flavor.

The key to the crust is cold butter. Seriously. The filling requires great chocolate. Buy the best you can afford.

Seasoning Notes: A Little Extra

Don’t go wild, but these additions help your rich chocolate tart sing! A touch of sea salt enhances the dark chocolate vibe.

Want a twist? Try a tiny pinch of chilli flakes in the ganache. Trust me, it’s a game changer. Don't have corn syrup? Use honey just a little!

Equipment Needed: Keep it Simple

You don't need a million gadgets for this homemade chocolate tart . These are the non-negotiables:

9 inch tart pan with removable bottom. Makes life easier.
Food processor (optional). If you're feeling lazy, use your hands.
Rolling pin. For rolling out that chocolate tart with shortbread crust .
Parchment paper. Prevents sticking.
Pie weights or dried beans. To stop the crust from puffing up.
Double boiler or heatproof bowl and saucepan. For the dark chocolate ganache tart .
Whisk. For a smooth ganache.

If you don't have pie weights, dried beans work brilliantly. No tart pan? A cake tin will do in a pinch! Remember to have fun when making your french chocolate tart .

Indulge in a Decadent Dark Chocolate Tart

Fancy a slice of heaven? Honestly, you simply must try this chocolate tart recipe . This isn't just any chocolate tart dessert ; it's a rich, decadent chocolate tart experience.

Think of it as the best chocolate tart recipe you'll ever make, seriously. Get ready for some serious chocolate therapy.

Prep Like a Pro: Your Mise en Place is Key!

Before you even think about switching on the oven, get organized. It's your essential mise en place moment. Chop your good quality dark chocolate and measure out all the ingredients.

This will save you from any frantic, flour covered moments later. Trust me, being prepared is half the battle. Safety first: avoid any cuts whilst chopping and use oven gloves before holding something hot.

The Star: step-by-step to Chocolate Tart Perfection

Make the Shortbread Crust: Blitz 1 1/4 cups flour, 1/2 cup cold butter, 1/4 cup sugar, and 1/4 teaspoon salt until it resembles breadcrumbs. Add 3-4 tablespoons ice water until it clumps.
Chill Out: Form a disc, wrap in plastic wrap and chill for at least 1 hour . This is non-negotiable .
Roll and Bake: Roll to a 12 inch circle. Press into the tart pan, prick with a fork and line with parchment. Bake at 375° F ( 190° C) for 15 minutes with pie weights.
More Baking: Remove weights and bake for another 10- 15 minutes . It should be a beautiful golden brown.
Make the Ganache: Heat 1 cup heavy cream, 2 tablespoons butter, and 1 tablespoon light corn syrup until simmering. Pour over 10 ounces chopped dark chocolate. Let it sit for 1 minute .
Whisk Away: Whisk gently until smooth and glossy. Stir in a pinch of salt.
Assemble and Chill: Pour ganache into the cooled crust. Chill for at least 2 hours or longer!
Serve and Devour: Remove 15- 20 minutes before serving for the perfect consistency.

Chocolate Tart Secrets: Level Up Your Game

Pro Tip 1: Use cold butter and don't overwork the pastry for a perfectly crisp chocolate shortbread tart .
Pro Tip 2: Always use good quality chocolate. The flavor is key to a rich chocolate tart .
Avoid the Mistake: Be gentle mixing the dark chocolate ganache tart . Overmixing is a recipe for disaster!

Honestly, this easy chocolate tart recipe is a crowd pleaser. And yes, you can make the crust ahead of time! You will have a delicious and homemade chocolate tart

Recipe Notes: Nailing Your Chocolate Tart Recipe

So, you’re about to try this oh-so-good chocolate tart recipe ? Brilliant! Here's a few nuggets of wisdom to help you along the way.

These are the things I've learned while whipping up this decadent chocolate tart over the years.

Serving It Up Right

Okay, so you've got this gorgeous homemade chocolate tart . How do you make it look even more impressive? First, plating matters! A simple dusting of cocoa powder works wonders.

For something extra, try fresh raspberries. They cut through the rich chocolate tart perfectly. I sometimes add a scoop of vanilla ice cream, it's heavenly.

As for drinks, a dessert wine or a strong espresso complements it perfectly.

Storage Superpowers

Right, let's talk leftovers. If you actually have any, that is! This chocolate tart with shortbread crust keeps well in the fridge.

Just pop it in an airtight container and it’ll be good for up to 3 days. Fancy freezing it? You can! Wrap it well in cling film, then foil, and it’ll keep for up to a month.

To reheat, let it thaw in the fridge overnight. Honestly, I think it tastes best cold, straight from the fridge!

Tweak It Your Way

This is where the fun starts! Fancy a vegan chocolate tart ? Use vegan butter, cream, and chocolate. Boom! Want to get seasonal? In autumn, a pinch of cinnamon or nutmeg in the ganache is fantastic.

For a bit of zing, try adding orange zest. Don't be afraid to experiment with this easy chocolate tart recipe and make it your own.

Nutrition Nutshell

Alright, let's get real for a second. This dark chocolate ganache tart is a treat, pure and simple. It's packed with good fats and antioxidants from the dark chocolate but enjoy it in moderation, yeah? It contains around 450-550 calories per slice.

The good thing? Dark chocolate is proven to reduce stress and is a great source of antioxidants. A slice might just make your day!

I hope that was useful. Don't be intimidated by making the best chocolate tart recipe ! It's easier than you think. Have fun, and enjoy every rich, chocolatey bite!

Frequently Asked Questions

My chocolate ganache is grainy! What did I do wrong?

A grainy ganache is usually down to overheating or overmixing the chocolate mixture. Make sure the cream is just simmering, not boiling, when you pour it over the chocolate. Whisk gently until just combined. Think of it like making a delicate cuppa you don’t want to scald the milk or beat it to death!

Can I make this chocolate tart recipe ahead of time?

Absolutely! The chocolate tart is a great make-ahead dessert. You can bake the crust up to 2 days in advance and store it in an airtight container at room temperature. The assembled tart can be stored in the refrigerator for up to 3 days.

Just remember to bring it to room temperature about 15-20 minutes before serving for the best flavour and texture. It's like planning for a Sunday roast the more prep you do beforehand, the easier it is on the day!

What's the secret to a perfectly crisp shortbread crust for this chocolate tart recipe?

Cold ingredients and minimal handling are key to a crisp shortbread crust. Make sure your butter is fridge cold and don't overwork the dough. Chilling the dough before rolling it out also prevents it from shrinking in the oven. Blind baking with pie weights is also essential to stop the base from puffing up.

It's all about treating it with a bit of respect!

Can I use different types of chocolate for the ganache filling?

Definitely! While the recipe calls for dark chocolate (70% cocoa or higher), you can experiment with milk chocolate or semi sweet chocolate if you prefer a sweeter tart. Keep in mind that the sweetness level will change, so you might want to adjust the amount of sugar in the crust accordingly.

Think of it as customising your chocolate bar selection you know your own preferences!

Help! My tart crust shrank while baking. What can I do next time?

Shrinking crusts are a baker's nightmare! This usually happens if the gluten in the dough has been overdeveloped, or if the dough wasn't chilled enough. Make sure you don't overmix the dough and chill it for at least an hour (or even longer) before rolling.

When placing the dough into the tart pan, avoid stretching it; gently press it into the edges. Docking the crust well with a fork also helps prevent shrinkage. Like giving it a gentle nudge rather than forcing it into position.