Chocolate Tart Recipe
Chocolate Tart is dense in the filling, neat in the slice and intense in flavour. Dark and milk chocolate create depth, while the texture remains balanced and gives the tart a particularly harmonious finish.
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Servings: 12
Nutrition Facts
Chocolate Tart Recipe
Serving Size
1 Slice
Amount per Serving
Calories
457
% Daily Value*
Fat
31.7
g
49
%
Saturated Fat
19.3
g
121
%
Sodium
46
mg
2
%
Carbohydrates
40.1
g
13
%
Fiber
4.5
g
19
%
Sugar
21.2
g
24
%
Protein
6.7
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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Equipment
- Electric hand mixer (with whisk and beater attachments)
- Kaiser La Forme Plus tart and quiche pan (28 cm / 11-inch diameter)
- Kaiser Inspiration silicone scraper (about 30 cm / 12 inches long)
- Zenker 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)
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Ingredients
Shortcrust pastry base
- 180 g Flour (about 1 1/2 cups) (recommended: all-purpose flour)
- 1 Egg
- 70 g Sugar (about 1/3 cup)
- 1 Pinch Salt
- 125 g Butter (about 9 tbsp) (room temperature)
- 2 TL Cocoa powder (2 tsp)
Chocolate filling
- 200 g Dark chocolate (about 1 1/4 cups, chopped)
- 100 g Milk chocolate (about 2/3 cup, chopped)
- 70 g Sugar (about 1/3 cup)
- 1/4 TL Cinnamon (1/4 tsp) (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)
- 60 g Cocoa powder (optional: for decoration)
Instructions
Prepare the shortcrust pastry base
- Preheat the oven to 180°C / 350°F top and bottom heat. 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 knead everything quickly 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, you can roll it out and shape it directly in the pan using a small rolling pin. Press the base and sides down well, trim off any excess and prick the pastry base several times with a fork.
- Line the dough with baking paper and weigh it down with chickpeas, for example, as shown. Blind bake the base for about 10 to 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 it cool briefly. In a bowl, whisk together the egg, softened butter, salt and cinnamon. Then add the slightly cooled chocolate mixture and stir everything until smooth.
Baking and decoration
- Remove the baking paper and chickpeas from the base. Pour the filling onto the pre-baked base and bake the tart for another 15 to 20 minutes. The center may still seem slightly soft.
- Once completely cooled, fill a small kitchen sieve with cocoa powder and lightly dust the chocolate tart with cocoa. Then decorate with raspberries, for example.
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Recommended Equipment
For this chocolate tart, a powerful hand mixer, a reliable tart pan with a loose base, a precise kitchen scale, and a stainless steel cake lifter have proven especially useful. Here is a selection we particularly enjoy working with:
