Chocolate Tart Recipe

written by Chef Amanda 2nd October 2015

chocolate tart recipe

With its crust, toppings and rich three-fold texture profile, this easy-to-make tart looks somewhat like a pizza, and is a sure way to satisfy your sweet tooth.

Serves 8

For the crust

  • 175 grams butter
  • 1/2 teaspoon salt
  • 2 cups plus 3 tablespoons (290g) all-purpose flour
  • 1/3 cup (35g) almond flour, skinless
  • 1 cup (110g) icing sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 yolks egg yolks

For topping

  • 160g dark chocolate (65%), chopped or coins
  • 1 extra-large egg
  • 1/4 cup and 2 tablespoons whole milk
  • 2/3 cup (150g) heavy cream
  • Seeds from 1 pomegranate (optional, for garnish)


    1. Place the butter, salt, and sifted all-purpose flour in the bowl of your mixer.
    2. Mix on low speed with the paddle until the mixture is crumbly
    3. Add the almond flour and the sifted icing sugar and mix on low speed until the ingredients are just mixed together.
    4. Add the vanilla and egg yolk and mix on medium just until all the ingredients come together.
    5. Scrape the dough out of the bowl and press it into a 1⁄2-inch-thick rectangular block.
    6. Wrap airtight in plastic wrap and refrigerate overnight.
    7. Roll the dough into a 1⁄4-inch-thick circle.
    8. Line a 9-inch tart pan with baking parchment, grease with a thin layer of melted butter and carefully place rolled dough.
    9. Use a fork to perforate holes up and down the bottom of the dough.
    10. To pre-bake the dough, preheat the oven to 160°C with the rack positioned in the middle of the oven.
    11. Bake for 15 minutes or until golden brown and evenly coloured. Remove from oven and set aside.
    12. Leave oven on at 160°C.
    13. Place the chopped chocolate or coins in a bowl over a water bath (Make sure the water is not boiling), and melt while stirring continuously.
    14. Set aside but keep warm.In a small mixing bowl, beat together the egg and 2 tablespoons of milk.
    15. Combine the cream and remaining milk in a medium saucepan and place over medium heat.
    16. Bring to a boil, then remove from the heat. Allow to cool.
    17. Making sure that it is not boiling hot, whisk half into the egg mixture to temper the egg.
    18. Then whisk the tempered egg back into the milk mixture, scraping all of it out of the bowl with a rubber spatula.
    19. Return the saucepan to low heat. For 2 minutes, whisk constantly, making sure to whisk along the bottom and sides of the saucepan.
    20. Remove from the heat and sieve the hot custard over the melted chocolate. Using a rubber spatula, carefully stir from the centre of the bowl out to the sides until the mixture is completely combined.
    21. If the mixture looks broken or separated, use a blender to combine for 10 seconds on medium speed. Pour into the pre-baked crust and place in the preheated oven. Bake for 8 to 9 minutes, until you see the sides become thicker and slightly more set than the middle.
    22. Remove from the oven and set aside to cool for 2 hours. Sprinkle with pomegranate seeds, if using, and serve at room temperature.


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