Chocolate Tart

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Want to wow your guests with a dessert that looks bakery-worthy but is secretly simple? This chocolate tart is rich, elegant, and surprisingly easy to make!

Sliced chocolate tart.

This chic chocolate tart looks like it came from a fancy pastry shop, but don’t be intimidated by its elegant appearance—it’s actually super simple to make at home with just a few ingredients. It features three indulgent layers: a press-in shortbread crust (no rolling pin required!), a truffle-like chocolate filling, and a glossy chocolate glaze.

For best results, I recommend using a high-quality chocolate, like Ghirardelli or Guittard, because the flavor really shines through. You’ll need a 9.5-inch tart pan with a removable bottom; these pans are affordable and easy to find at any kitchen shop or online. Give this chocolate tart recipe a try—I promise it’s much easier than it looks!

“Outstanding!! Made the tart for a family birthday and it is divine.”

Mary

Chocolate Tart Ingredients

chocolate tart ingredients

Step-by-Step Instructions

Step 1: Make the Crust

In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and salt. Beat on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula and add the flour.

adding the flour

Mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk.

adding egg yolk to pate sucree dough

Mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds.

mixed pate sucree dough

Using your hand, lightly knead the dough into a ball inside the bowl.

pate sucree dough kneaded in bowl

Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.

pate sucree dough wrapped in plastic wrap

Lightly spray a 9.5-inch tart pan with a removable bottom with nonstick cooking spray. Pinch off pieces of dough and press them against the sides of the pan to reach between â…› and ¼ inch thick. Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may initially seem like you won’t have enough dough, but have faith, it will come together. If you run out of dough, you’ve made the crust too thick.)

pressing the crust in the tart pan

Be sure there are no seams in the dough and press it squarely along the corners where the bottom meets the sides of the pan to avoid extra-thick edges.

evening out the crust

Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom crust. Cover with plastic wrap and place in the freezer for at least 30 minutes.

pate sucree ready to chill

Preheat the oven to 350°F and set an oven rack in the middle position. Place the chilled crust on a baking sheet (for easy handling) and bake until dry and very lightly golden, about 20 minutes. Let cool on the baking sheet on a wire rack while you prepare the filling.

golden brown tart crust

Step 2: Make the Chocolate Filling

Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a boil and then pour over the chocolate.

adding hot cream to chocolate

Let the mixture sit for a few minutes, then whisk until melted and smooth. Add the sugar and salt.

adding the sugar and salt to the chocolate mixture

Whisk until well incorporated, then whisk in the eggs and vanilla.

adding the eggs and vanilla

Pour the filling into the baked tart shell and pop any air bubbles with a toothpick.

chocolate tart ready to bake

Bake for 20 to 25 minutes, until the filling is mostly set but still a bit wobbly in the center. Let cool completely in the pan on a wire rack, about 1 hour. The tart can be refrigerated at this point for up to 2 days (but bring to room temperature before glazing).

baked chocolate tart

Step 3: Make the Chocolate Glaze

On the day of serving, pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high until boiling, 30 seconds to 1 minute. Add the chocolate and let stand for a few minutes to allow the chocolate to soften.

hot cream, corn syrup, and chocolate in bowl

Whisk gently until the chocolate is melted and smooth, then whisk in the hot water.

Whisk in a bowl of chocolate glaze.

Working quickly so it doesn’t cool and thicken, pour the glaze onto the center of the tart.

pouring chocolate glaze on chocolate tart

Carefully tilt the tart around to allow the glaze to run evenly to the edges.

tilting the tart pan to spread the chocolate glaze

Let the glaze set for about an hour, then keep the tart at room temperature until you’re ready to serve. When it’s time, remove the outer ring from the tart pan. To transfer it to a serving platter, slide a metal spatula between the crust and the pan bottom to loosen it—or just leave the bottom in place for easy serving. Cut into wedges, wiping the knife clean between slices, and serve it plain or with a dollop of whipped cream. If you’re making it ahead, you can prepare the tart up to 2 days in advance—just wait to add the glaze until the day you plan to serve.

Sliced chocolate tart.

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Chocolate Tart

Sliced chocolate tart.

This chic chocolate tart is a dessert to impress, and it’s much easier than it looks!

Servings: 10 to 12
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 30 Minutes, plus at least 1 hour to chill the dough and 1 hour to set the glaze

Ingredients

For the Crust

  • 1 stick (½ cup) unsalted butter, at room temperature
  • ¼ cup + 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 large egg yolk

For the Chocolate Filling

  • 8 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces
  • 1¼ cups heavy cream
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

For the Chocolate Glaze

  • 3 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • 2 ounces semisweet chocolate, best quality such as Ghiradelli or Guittard, chopped or broken into small pieces
  • 1 tablespoon hot water

Instructions

For the Crust

  1. In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
  2. Lightly spray a 9.5-inch tart pan with a removable bottom with nonstick cooking spray. Pinch off pieces of dough and press them against the sides of the pan to reach between ⅛ and ¼ inch thick. Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may initially seem like you won't have enough dough, but have faith, it will come together. If you run out of dough, you’ve made the crust too thick.) Be sure there are no seams in the dough and press it squarely along the corners where the bottom meets the sides of the pan to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Press any scraps into the bottom crust. Cover with plastic wrap and place in the freezer for at least 30 minutes.
  3. Preheat the oven to 350°F and set an oven rack in the middle position.
  4. Place the chilled crust on a baking sheet (for easy handling) and bake until dry and very lightly golden, about 20 minutes. Let cool on the baking sheet on a wire rack while you prepare the filling.

For the Chocolate Filling

  1. Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a boil. Pour over the chocolate and let sit for a few minutes, then whisk until melted and smooth. Add the sugar and salt and whisk until well incorporated. Add the eggs and vanilla and whisk until completely smooth. Pour the filling into the baked tart shell and pop any air bubbles with a toothpick. Bake for 20 to 25 minutes, until the filling is mostly set but still a bit wobbly in the center. Let cool completely in the pan on a wire rack, about 1 hour. The tart can be refrigerated at this point for up to 2 days (but bring to room temperature before glazing).

For the Chocolate Glaze

  1. On the day of serving, pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high until boiling, 30 seconds to 1 minute. Add the chocolate and let stand for a few minutes to allow the chocolate to soften. Whisk gently until the chocolate is melted and smooth, then whisk in the hot water. Working quickly so it doesn’t cool and thicken, pour the glaze onto the center of the tart, then carefully tilt the tart around to allow the glaze to run evenly to the edges. Let stand until the glaze is set, about 1 hour, and leave out at room temperature until serving.
  2. Remove the outer ring from the tart pan. Insert a metal spatula between the crust and pan bottom to loosen the tart and slide it onto a serving platter (or just leave the bottom in place). Cut into wedges, wiping the knife clean between slices, and serve plain or with sweetened whipped cream. Leftovers will keep nicely in a covered container in the refrigerator for up to 4 days (although the glaze will lose its sheen).
  3. Make-Ahead Instructions: The tart can be made, without the glaze up to 2 days ahead of time, and refrigerated. Bring to room temperature before glazing.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Calories: 382
  • Fat: 27 g
  • Saturated fat: 16 g
  • Carbohydrates: 36 g
  • Sugar: 24 g
  • Fiber: 2 g
  • Protein: 4 g
  • Sodium: 125 mg
  • Cholesterol: 106 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Wow, the best chocolate tart ever! The crust is wonderful and the filling so rich and chocolatey. I prefer bittersweet so I used Scharffen Berger 70% and it came out great! Definitely a rich desert, so 12 servings is about right.

    • — Steve M on May 17, 2025
    • Reply
  • Hi! I love your recipes. Can you make this with milk chocolate?

    • — amber on April 18, 2025
    • Reply
    • Hi Amber, so glad you like the recipes! I don’t recommend milk chocolate here – I don’t think it will set up well – sorry!

  • Hi Jen, just wondering why some recipes, like this one, have a glaze on top? is it purely for looks? Does it affect the taste if you skip the glaze?

    • — Donna on April 14, 2025
    • Reply
    • Hi Donna, there’s really not a one-size-fits-all answer to your question as it depends on the recipe, but for this one, it is primarily for looks.

  • I don’t know what I did wrong, my crust ended up looking like honeycomb

    • — Naomi Klassen on March 16, 2025
    • Reply
    • That’s very strange – did you make any adjustments to the recipe or ingredient substitutions?

  • Hi, I’m planning to make this tomorrow and wonder if you have ever used Dark Chocolate, 85% Cacao, or if you think it would work the same? I could also just use the dark chocolate in the glaze?
    Thanks

    • — Mary Pat on January 25, 2025
    • Reply
    • Hi Mary Pat, I probably weighed too late to help but worry that the tart could be pretty bitter with a dark chocolate filling. I do think you could get away with using it as the glaze though.

      • Hi Jen, I did use the dark chocolate for the glaze only and it was delicious. I used “The Dark Chocolate Lovers Chocolate Bar”, from Trader Joes. It is 85% Cacao and a little fruity, the perfect combination with the semi sweet base tart. Your recipe was a big hit and I will definitely make it again!
        Thanks

        • — Mary Pat Casella on February 2, 2025
        • Reply
        • So glad it came out well – thanks for taking the time to report back!

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