Baked Chocolate Tart Recipe
Baked Chocolate Tart has a dense filling, a clean cut and an intense chocolate flavor. Dark and milk chocolate add depth, while the overall texture remains balanced and harmonious.
Print recipe
Save on Pinterest
Servings: 12
Nutrition Facts
Baked Chocolate Tart Recipe
Serving Size
1 Slice
Amount per Serving
Calories
414
% Daily Value*
Fat
26.9
g
41
%
Saturated Fat
17.2
g
108
%
Sodium
44
mg
2
%
Carbohydrates
39
g
13
%
Fiber
3.1
g
13
%
Sugar
23.4
g
26
%
Protein
5.8
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Already tried this recipe?Thank you for your rating.
Equipment
- Electric hand mixer
- Tart pan (28 cm / 11-inch diameter)
- Silicone scraper (about 30 cm / 12 inches long)
- Stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Whisk
- Small kitchen sieve (optional, for decoration)
Ingredients
Shortcrust pastry base
- 180 g Flour (about 1 1/2 cups; recommended: all-purpose flour)
- 1 Egg
- 70 g White sugar (about 1/3 cup)
- 1 pinch Salt
- 100 g Butter (about 7 tbsp, room temperature)
- 2 tsp Cocoa powder
Chocolate filling
- 200 g Dark chocolate (about 1 1/4 cups, chopped)
- 100 g Milk chocolate (about 2/3 cup, chopped)
- 70 g White sugar (about 1/3 cup)
- 1/4 tsp Cinnamon (to taste: slightly less or more if preferred)
- 400 g Heavy cream (about 1 2/3 cups)
- 1 Egg
Additional
- 12 Raspberries (optional: nice raspberries for decoration)
- 25 g Cocoa powder (optional: for decoration)
Instructions
Prepare the shortcrust pastry base
- Preheat the oven to 180°C / 350°F using conventional heat without the fan. Grease the tart pan and lightly dust it with flour. For the base, combine the flour, sugar, salt and cocoa powder in a bowl. Add the egg and the butter in small pieces, then quickly knead everything into a smooth shortcrust pastry. Flatten the dough and chill it briefly if needed, in case it is too soft.
- Roll out the dough into a circle on a lightly floured work surface and place it in the prepared pan. Alternatively, roll out and shape the dough directly in the pan using a small rolling pin. Press the base and sides down firmly, trim off any excess and prick the pastry base several times with a fork.
- Line the dough with parchment paper and weigh it down with chickpeas, for example, as shown. Blind bake the base for about 10–15 minutes.
Prepare the chocolate filling
- Meanwhile, prepare the filling. Heat the cream in a saucepan, but do not let it boil. Roughly chop the chocolate, add it to the hot cream and stir until melted and smooth. Let the chocolate mixture cool slightly, stirring occasionally; it should still be warm, but not hot. In a bowl, whisk the egg, sugar and cinnamon until smooth. Then gradually add the warm chocolate mixture and stir until the filling is smooth.
Baking and decoration
- Remove the parchment paper and chickpeas from the base. Pour the filling onto the pre-baked base and bake the tart for another 15–20 minutes. The center may still appear slightly soft when removed from the oven, as the chocolate filling will continue to firm up while cooling. Let the tart cool completely in the pan, then refrigerate it for at least 2 hours for clean slices. Carefully remove the fully chilled tart from the pan and place it on a serving plate.
- Shortly before serving, fill a small kitchen sieve with cocoa powder and lightly dust the chocolate tart. Then decorate it with raspberries, for example.
Notes
Let the tart cool completely in the pan after baking. The center may still appear slightly soft when removed from the oven, as the chocolate filling will continue to firm up while cooling. For clean slices, refrigerate it for at least 2 hours afterward. Add the cocoa powder and raspberries shortly before serving.
Already tried this recipe?Thank you for your rating.