Chocolate Tart

A decadent but simple chocolate tart recipe

Course Dessert

Cuisine French

Keyword chocolate, tarte

Prep Time 30

Cook Time 1 5

Chill Time 30

Total Time 2 5

Servings people

Calories 354kcal

Cost $10

In a food processor, pulse together the flour, sugar, salt, and cold butter until crumbly. Add the first 3 tablespoons of cold water and pulse again. If needed, add an additional tablespoon of cold water. It will still look crumbly but you want the dough to just come together when you pinch it with your fingers.
Dump onto a clean counter and press the dough together into a disc (you can knead it 2-3 times to get it to come together). Cover in plastic wrap and place in the refrigerator for 30 minutes to chill. You can also make the dough ahead of time and freeze for up to 3 days.

On a floured surface, roll out your dough into a 12″ circle and place in your 9″ tart pan. If your dough is sticking, lightly flour the dough and your rolling pin every few rolls and flip it over once or twice. To add your dough to your pan you can either roll the dough around your rolling pin and unroll it over your pan, or fold the dough circle in half, and in half again so you have a pizza wedge shape and then unfold the shape in the tart pan.
Press dough into the tart pan and roll your rolling pin over the top to cut off any excess. Prick the bottom with a fork and place in freezer for 30 minutes to chill.
Add a layer of foil over the crust to add pie weights or dried beans or rice to blind bake the pie. Blind bake on a cookie sheet at 350° for 25-30 minutes covered and then remove foil and bake uncovered for another 12-15 minutes. You want the shell baked and just starting to brown.
Let shell cool completely for about one hour while you make the filling.

To make your filling, add your chopped chocolate to a bowl and heat your heavy cream until simmering or bubbles around the edges. Pour the heated cream into the bowl and let it sit for a few minutes to melt the chocolate. Whisk to combine. Add your instant coffee, sugar, and salt and whisk again.
Add your two eggs and vanilla and whisk to combine.
Pour your filling into your baked shell and bake again at 350° for about 25 minutes or until the tart is mostly set but the middle is still a little wobbly. If you see any cracks starting to form, take it out. Let your tart cool for one hour before slicing into it. Enjoy!

Tips for Making

When serving, wipe your knife off between slices for cleaner cuts.
To cut down on air bubbles in the filling, you can pop any you see with a toothpick before baking.
You can use milk or dark chocolate baking bars as well so mix and match to your taste level.
Make sure to allow the tart to fully cool before cutting into so it will solidify and keep its shape when cut.
Chop your chocolate in small pieces so it’s easier for it to melt when you add the heated cream. You can microwave it for small increments (and stir between each one) if your chocolate doesn’t all melt after you add the cream.