Chocolate tart
I have made this chocolate tart many times, especially when I need a simple yet satisfying dessert. The recipe works well when you want something to prepare in advance, as it needs to chill overnight in the fridge. A few basic ingredients, nothing complicated, and the method doesn’t require any pastry techniques. What I like most is that the final texture always turns out creamy, with minimal effort.
Quick Info
Total time: about 12-14 hours (including overnight chilling)
Effective preparation time: about 30 minutes
Baking time: 22-25 minutes
Servings: 8
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for events or weekends
Ingredients
Dough:
- 200 g flour
- 100 g butter (cold, cut into pieces)
- 1 egg
- 40 g sugar
- 1 pinch of salt
Filling:
- 300 g chocolate (ideally dark, with over 50% cocoa)
- 400 ml liquid cream (unsweetened)
- 50 ml milk
- 1 egg
For decoration:
- grated chocolate (optional, for serving)
Preparation method
1. Start with the dough. In a bowl, place the flour, cold butter cut into small pieces, egg, sugar, and salt. Quickly knead by hand just until the ingredients come together. Do not overwork it to avoid warming the butter. When the dough has formed, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least an hour.
2. After the dough has rested, preheat the oven to 180°C (or the appropriate setting for baking delicate pastries, if you have a different oven).
3. Roll out the dough on a lightly floured surface into a sheet that will cover a round tart pan, usually 22-24 cm in diameter. Carefully transfer the sheet to the pan, gently pressing the edges and trimming the excess.
4. Prick the base of the dough with a fork in several places. Place the pan in the oven and bake for 12-15 minutes. The dough should firm up but not brown too much.
5. For the filling, place the liquid cream, milk, and broken chocolate pieces in a saucepan. Keep over low heat, stirring frequently, until the chocolate completely melts. Do not let it boil; it just needs to be warm and everything smooth.
6. Remove the saucepan from the heat and let it cool for 1-2 minutes. Add the beaten egg and mix well. You can use a mixer; it’s safer for a smooth mixture, but it’s not mandatory if you whisk vigorously with a whisk.
7. Pour the chocolate mixture over the baked crust in the pan. Return the pan to the oven, this time at a lower temperature (about 160°C if you have an electric oven), for 10 minutes. The filling should just form a light crust on top, not dry out.
8. Remove the tart from the oven and let it reach room temperature. When it’s no longer warm, put the pan in the fridge and leave it overnight. This step ensures the dense texture and beautiful cut.
9. Before serving, decorate with grated chocolate, if desired.
Why I make this recipe often
It’s one of those desserts you can prepare ahead of time and know it will turn out consistently. You only need simple ingredients that I always have in the fridge and pantry. It cuts well, has an intense chocolate flavor, and keeps well for several days.
Tips and variations
Tips
- Do not over-bake the crust in the first round; if it becomes too crispy, the tart will be hard to cut.
- For the filling, use unsweetened liquid cream so the final result isn’t too sweet.
- If you have a hand mixer, I recommend using it to incorporate the egg into the filling without any cooked egg whites.
Substitutions
- Butter cannot be effectively replaced in this recipe, as it gives the crust its tenderness.
- Milk can be substituted with extra cream, but the texture will be denser.
- If you don’t have dark chocolate, milk chocolate can be used, but the taste will be sweeter and less intense.
Variations
- For an extra flavor boost, you can add a little vanilla extract to the filling.
- If you want a crunchy note, sprinkle chopped nuts or almonds over the chocolate filling before the final baking.
Serving ideas
- It’s best served cold, straight from the fridge.
- It goes well plain or with a bit of whipped cream on the side.
- For those who prefer, a slice of tart with some sour fruits on the side balances the sweetness nicely.
Frequently asked questions
1. Can I use another type of chocolate?
Yes, but using milk chocolate will make it sweeter and softer. I recommend dark chocolate for a balanced texture and flavor.
2. If I don’t have time to let the tart chill overnight, how long should it stay in the fridge at a minimum?
At least 4-5 hours in the fridge, but ideally overnight for a firm structure.
3. Can the tart be frozen?
I do not recommend it. The texture of the filling changes upon thawing and it no longer remains creamy.
4. Can I skip the first baking of the crust (blind baking)?
No. If you don’t bake the crust first, it will remain raw under the chocolate cream.
5. Is it necessary to use a mixer for the filling?
It’s not mandatory, but it helps with homogenization. You can also use a whisk if you mix quickly.
Nutritional values
Approximately, one serving (out of 8) has about:
Calories: 420 kcal
Protein: 6 g
Fat: 30 g
Carbohydrates: 35 g
The values are indicative and may vary depending on the type of chocolate used and the size of the portions.
Storage and reheating
It keeps covered in the fridge for up to 4 days. Reheating is not recommended; the tart is served cold. If you leave it at room temperature, consume it the same day.
Ingredients: For the dough: 200 g flour, 100 g butter, 1 egg, 40 g sugar, 1 pinch of salt. For the filling: 300 g chocolate (preferably dark), 400 ml liquid cream, 50 ml milk, 1 egg.
