Baked Chocolate Tart

Jump to recipe
Chocolate tart is probably one of my favorite desserts to serve. It never gets old, it’s a crowd pleaser and goes well with anything from fresh berries, berry puree, vanilla ice cream, salted caramel, and the list goes on. Be forewarned though, this dessert was made for the chocolate lovers, and this is not extremely popular with kids. I recommend using Valrhona Guanaja 70% or an equivalent high quality dark chocolate, this is not the dessert to skimp on your chocolate, use your cheaper chocolate for chocolate chip cookies or brownies, but for this, I can’t emphasise it enough, USE HIGH QUALITY CHOCOLATE. Why? Because there’s no sugar in the filling, so the chocolate flavour is intense and if it’s not the great kind, it will just be bitter and not pleasant at all.

My recipe was adapted from the late Joel Robuchon’s Tarte au Chocolat recipe. I added a few of my own tweaks and I think mine has richer flavours compared to the original. I wrote this recipe as simple to follow as possible, and I give you the option to make everything from scratch or to get store-bought pastry for the shell. I also have some optional ingredients like brown butter and raspberry puree, depending on how special you want the tart to be. The addition of these two things makes this tart next level, I promise. So if you can, I suggest you go all out. Otherwise, without the optional ingredients, the tart is still amazing with a scoop of vanilla ice cream or even by itself.

I cool my tart down in the oven with the door left ajar. I leave it in there for an hour to two hours and by then the chocolate sets. Note thought, I live in Sydney, Australia and I don’t know if this would work the same in warm places, if the tart still looks super soft after 2 hours, refrigerate it until it sets. This process of cooling down the tart slowly, prevents cracking. I recommend serving the tart on the same day, but you can make it ahead a day before and keep it at room temperature, again, if you live in warmer climate, best to refrigerate. If you need a visual guide, you can watch the video below on how to make this chocolate tart. Don’t forget to like and follow!

 
Difficulty: Easy

Baked Chocolate Tart

1 x 25-28 cm tart

   

Ingredients

    For the tart:
    • To serve:
    • Optional raspberry puree:

Instructions

0/14 Instructions
    Make the tart:
  • Follow the recipe for the shortcrust pastry (see notes for my recipe or the packet instructions if you bought your pastry). The tart shell should already be blind baked and should just be cooling down.
  • Preheat oven to 120C.
  • Start making the filling. Chop chocolate and brown butter (if using) into small pieces and place in a medium bowl.
  • In a small sauce pan, bring the cream, milk and vanilla to the boil then pour on top of chocolate.
  • Let sit for a minute then start stirring vigorously with a wooden spoon or mariz (rubber spatula) until smooth.
  • Add eggs one at a time whisking until combined.
  • Pour the mixture into the tart shell and bake for 45 minutes. The centre of the tart will still be wobbly.
  • Turn the oven off and leave the door slightly ajar. Let the tart cool down in the oven for 1-2 hours until it's set. At this stage it shouldn't wobble at all.
    • Optional raspberry puree:
  • Bloom gelatin by sprinkling it on top of the water. Set aside.
  • Bring all other ingredients the boil. Blend until smooth, being careful with the hot liquid.
  • Add the gelatin, mix and strain. Refrigerate until set.
  • Blend to a smooth puree and serve alongside tart.
    • To serve:
  • Slice tart with a hot sharp knife with a thin blade. This will ensure you have sharp edges. Wipe knife after each stroke for a clean cut.
  • Serve chocolate tart slice by itself or with vanilla ice cream and raspberry puree or fresh raspberries (if using any).

Notes

  1. You can either use store-bought shortcrust pastry or use my simple sweet shortcrust pastry recipe.
  2. Brown butter adds a nice nutty flavour to the tart, but it's optional. You can watch how to make brown butter here.