Chocolate Tart
Silky, glossy chocolate tart with a crisp cocoa shortcrust and a rich dark chocolate ganache — an elegant dessert perfect for celebrations or cozy indulgence.
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Servings: 8 servings
Calories: 420kcal
Ingredients
- 200 g plain all-purpose flour
- 30 g cocoa powder for crust
- 100 g cold unsalted butter cubed
- 50 g granulated sugar
- 1 large egg yolk
- Pinch of salt
- 300 g dark chocolate 60–70% cocoa, chopped
- 250 ml heavy cream double cream
- 40 g unsalted butter for ganache, cubed
- 2 tbsp light corn syrup or honey optional, for shine
- Cocoa powder or flaky sea salt for finishing
Instructions
- Whisk together flour, cocoa powder, sugar and a pinch of salt in a bowl.
- Rub or pulse cold butter into the dry mix until it resembles coarse crumbs.
- Add the egg yolk and 1–2 tablespoons cold water; gently bring the dough together without overworking.
- Form the dough into a disc, wrap and chill for 30 minutes.
- Roll chilled dough to fit a 23 cm (9-inch) tart pan, press into the pan, trim excess and refrigerate for 15 minutes.
- Line the shell with parchment and baking weights; blind bake at 180°C (350°F) for 15–18 minutes until set.
- Remove weights and parchment and bake 3–5 minutes more to dry the base; cool on a rack.
- Heat the cream until just simmering, then pour over the chopped dark chocolate and let sit 1–2 minutes.
- Stir the chocolate and cream until smooth, then add the butter and corn syrup if using; mix until glossy.
- Pour the ganache into the cooled tart shell, smooth the surface and chill for 2–3 hours (or overnight) until firm.
- Garnish with a dusting of cocoa or flaky sea salt, warm a knife for clean slices, and serve.
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Fiber: 3g | Sugar: 18g