{"id":1920122,"date":"2023-10-20T10:17:18","date_gmt":"2023-10-20T15:17:18","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1920122"},"modified":"2024-10-04T08:49:25","modified_gmt":"2024-10-04T13:49:25","slug":"chocolate-tart","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/","title":{"rendered":"How to Make a Chocolate Tart"},"content":{"rendered":"There are <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-most-decadent-chocolate-desserts\/\">chocolate desserts<\/a>, and then there are chocolate masterpieces. This chocolate tart happens to be the latter, and for good reason. A perfectly structured, simple crust hugs creamy, thick chocolate in this dessert you're going to fall in love with. Though simple, this tart certainly falls into our roundup of <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-prettiest-tart-recipes\/\">prettiest tarts<\/a> for its silky glaze alone. Plus, there's plenty you can add to dress it up\u2014chocolate shavings, orange zest, raspberries\u2014for everything from holiday dinners to birthday parties.\r\n\r\nWant to try another humble-looking tart from across the Portugal? Look no further than this<a href=\"https:\/\/www.tasteofhome.com\/article\/pastel-de-nata-portuguese-pastry\/\"> egg tart\u00a0<\/a>recipe.\r\n<h2>Ingredients for a Chocolate Tart<\/h2>\r\n<ul>\r\n \t<li><strong>Dough:<\/strong> Any good tart starts with a solid dough that will hold the filling together once baked into a crust. The best part is that you probably already have all the ingredients for this dough!<\/li>\r\n \t<li><strong>Heavy whipping cream:<\/strong> Like a good <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\">homemade ganache<\/a>, you'll need heavy whipping cream to add density and thickness to your tart.<\/li>\r\n \t<li><strong>Bittersweet chocolate:<\/strong> Bittersweet chocolate has a higher cacao percentage than semisweet chocolate, which means is has a lower sugar content. This lends to the rich flavor and velvety texture of a chocolate tart.<\/li>\r\n \t<li><strong>Eggs:<\/strong> To take the filling from ganache to tart status, you'll need to add eggs for structure and setting power.<\/li>\r\n<\/ul>\r\n<h2>Chocolate Tart Recipe<\/h2>\r\nThis recipe from <em>Taste Recipes<\/em> contributor Rachael Cushing of Portland, Oregon makes one tart. Cut the tart evenly to get 12 slices.\r\n<h3>Ingredients<\/h3>\r\n<ul>\r\n \t<li>5 tablespoons unsalted butter, softened<\/li>\r\n \t<li>2\/3 cup confectioners' sugar<\/li>\r\n \t<li>2 large egg yolks, room temperature<\/li>\r\n \t<li>1 cup plus 3 tablespoons all-purpose flour<\/li>\r\n<\/ul>\r\n<strong>Filling:\u00a0<\/strong>\r\n<ul>\r\n \t<li>1-1\/4 cups heavy whipping cream<\/li>\r\n \t<li>10-1\/2 ounces bittersweet chocolate, finely chopped<\/li>\r\n \t<li>2 large eggs, room temperature<\/li>\r\n<\/ul>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Create the dough<\/h4>\r\nPlace the butter, sugar and egg yolks in a food processor, and pulse until blended. Then add the flour and pulse again until the dough forms a ball. Shape the dough into a disk, wrap it tightly in plastic wrap and refrigerate for at least one hour or overnight.\r\n<h4>Step 2: Shape the dough to the pan<\/h4>\r\nOn a lightly floured surface, roll dough into a 1\/8-inch-thick circle. Transfer the dough to your tart pan and trim the edges. Refrigerate for one hour.\r\n<h4>Step 3: Parbake the dough<\/h4>\r\nPreheat your oven to 325\u00b0F. Line your unpricked crust with a double thickness of foil. Fill with pie weights (dried beans or uncooked rice also works here) and bake on a lower oven rack until the edge of the dough is light golden brown, about 15 to 20 minutes.\r\n\r\nRemove foil and weights, and bake until the bottom is golden brown, about three to six minutes longer. Cool on a wire rack.\r\n<h4>Step 4: Mix the filling<\/h4>\r\nIncrease the oven temperature to 400\u00b0. While the oven heat rises, create the filling. Place the chopped chocolate in a large bowl. In a small saucepan, bring heavy cream just to a boil. Remove from heat before it becomes a rolling boil and pour it over the chocolate. Let this mixture stand for two minutes.\r\n\r\nStir until smooth and let it cool slightly, then whisk in the eggs. Add the filling to the crust once the eggs are incorporated.\r\n<h4>Step 5: Bake the tart<\/h4>\r\nBake until the crust is golden brown and the filling is just set, about 10 minutes.\r\n<h4>Step 6: Let the tart cool<\/h4>\r\nCool on a wire rack, then refrigerate for at least two hours or overnight. Remove from the refrigerator about 30 minutes before serving so it's not too chilled.\r\n<h2>Chocolate Tart Recipe Variations<\/h2>\r\nOnce you've mastered the classic chocolate tart, there are plenty of variations to have fun with.\r\n<ul>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-dark-chocolate-tart\/\">Salted dark chocolate<\/a>:<\/strong> If you're making this tart for people who can't get enough chocolate in their lives, test out a chocolate crust and sprinkle sea salt on top.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-mint-truffle-tart\/\">Chocolate mint truffle tart<\/a>:<\/strong> Looking for a bit more pizzazz? With a few extra ingredients, you can take a basic chocolate tart and turn it into a minty truffle-esque delight.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache-pumpkin-tart\/\">Chocolate ganache pumpkin tart<\/a>:<\/strong> Topped with ganache and infused with the flavors of fall, this chocolate tart variation should be a must-serve at a Halloween or Thanksgiving party.<\/li>\r\n<\/ul>\r\n<h2>How to Store a Chocolate Tart<\/h2>\r\nStore your chocolate tart in an airtight container or tightly wrapped in plastic wrap for up to one week.\r\n<h2>Can you freeze a chocolate tart?<\/h2>\r\nYou can freeze a chocolate tart for about one month. Allow it to thaw overnight in the fridge rather than the counter. Keep in mind the chocolate might not have the same texture as it did when it was freshly baked, so it's best to eat it fresh.\r\n<h2>Chocolate Tart Tips<\/h2>\r\n<img class=\"alignnone wp-image-1922761 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/How-to-Make-a-Chocolate-Tart_TOHcom23_134639_DR_09_21_2b.jpg?fit=700,467\" alt=\"Chocolate Tart with Chocolate Curls as Toppings\" width=\"700\" height=\"467\" \/>\r\n<h3>Why won't my chocolate tart set?<\/h3>\r\nProportions really matter when it comes to setting your chocolate tart filling. If your chocolate didn't set, it could be because there was too much cream or that it didn't properly cool before whisking in the eggs and pouring into the crust to bake.\r\n<h3>Why is my chocolate filling grainy?<\/h3>\r\nA common <a href=\"https:\/\/www.tasteofhome.com\/collection\/common-fudge-mistakes-and-how-to-fix-them\/\">fudge-making mistake<\/a> is that the sugars crystalize and form a grainy fudge. Because there are no added sugars making this chocolate tart filling grainy, the grainy texture could instead be from chocolate that didn't fully melt. This can happen if you don't let the hot cream sit with the chocolate before whisking the two together.\r\n<h3>How can I decorate a chocolate tart?<\/h3>\r\nTop your cooled tart with shavings of orange zest, fresh raspberries or sliced strawberries for fruity hints of sweetness. If you'd rather skip the fruit, shave <a href=\"https:\/\/www.tasteofhome.com\/article\/creating-chocolate-curls\/\">chocolate curls<\/a> over the cooled tart. Mix white and dark chocolate for an elevated look.","protected":false},"excerpt":{"rendered":"<p>Making a chocolate tart should be on every baker&#8217;s bucket list. This rich pastry turns basic ingredients into a sublime filling and crust combo that even the most discerning chocolate lover will appreciate.<\/p>\n","protected":false},"author":7895,"featured_media":1922762,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304158,306980,305487,306848,306809,304150],"categories-v2":[310461,309438,310014,313117,310796,309603,313107,309434],"coauthors":[341687],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Tart Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Chocolate Tart Recipe: How to Make It","description":"Rich and fancy, this chocolate tart recipe takes your favorite flavor and turns it into a silky, elegant dessert.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/","og_locale":"en_US","og_type":"article","og_title":"How to Make a Silky Chocolate Tart","og_description":"Who knew so few ingredients could result in something this divine?","og_url":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2023-10-20T15:17:18+00:00","article_modified_time":"2024-10-04T13:49:25+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/How-to-Make-a-Chocolate-Tart_TOHcom23_134639_DR_09_21_3b_Social.jpg","type":"image\/jpeg"}],"author":"Rosemary Siefert","twitter_card":"summary_large_image","twitter_title":"How to Make a Silky Chocolate Tart","twitter_description":"Who knew so few ingredients could result in something this divine?","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/How-to-Make-a-Chocolate-Tart_TOHcom23_134639_DR_09_21_3b_FT.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Rosemary Siefert","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/"},"author":{"name":"Rosemary Siefert","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/0404dcbc8c54a567f66fe9ca4d68778d"},"headline":"How to Make a Chocolate Tart","datePublished":"2023-10-20T15:17:18+00:00","dateModified":"2024-10-04T13:49:25+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/"},"wordCount":922,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/10\/How-to-Make-a-Chocolate-Tart_TOHcom23_134639_DR_09_21_3b_FT.jpg","keywords":["Baking Breads &amp; 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Starting out as a freelancer for Taste Recipes, she joined the team full time in 2022. She writes and edits food content and helps manage Taste Recipes\u2019s freelance community. Rosie focuses her writing on cooking tips, baking and cleaning techniques (gotta have a sparkling kitchen!). Rosie\u2019s degrees in journalism and English from the University of Missouri contribute to her skills as an editor, while her penchant for trying new recipes and kitchen hacks shines in her writing. If Rosie isn\u2019t making a (fun) mess in the kitchen, she\u2019s scoping out new restaurants, trying foods she\u2019s never heard of, holed up at a coffee shop with a book or clanging away on one of the typewriters in her collection.","sameAs":["https:\/\/www.linkedin.com\/in\/rosemary-siefert-a6a745152"],"url":"https:\/\/www.tasteofhome.com\/author\/rosie-siefert\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 19:36:38","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/chocolate-tart\/","author_details":{"7895":{"ID":7895,"user_url":"","user_email":"rosie.siefert@tmbi.com","user_nicename":"rosie-siefert","user_login":"rosie.siefert","display_name":"Rosemary Siefert","first_name":"Rosemary","last_name":"Siefert","description":"Rosemary has been writing and editing for digital and print publications for six years. Starting out as a freelancer for Taste Recipes, she joined the team full time in 2022. 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