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Chocolate Tart

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

This chic chocolate tart looks like it came from a fancy bakery, but don’t be intimidated by its elegant appearance! It’s actually super easy 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 can make this tart up to 2 days in advance (just hold off on the glaze until the day you’re serving it). To make it, 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 a try — I promise it’s much easier than it looks!

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.

butter, sugar, and salt in mixer

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 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.)

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.

chocolate pieces in 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 add the eggs and vanilla. adding the eggs and vanilla

Whisk again until smooth.

chocolate fillingPour 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.

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 stand until the glaze is set, about 1 hour, and leave out at room temperature until serving. 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 in 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).

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Chocolate Tart

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

Servings: 10 to 12

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

  • I can’t begin to tell you how delish this tart turned out. I messed up on the crust at first, so I made it again. I used a 9″ springform pan. It was rich and decadent. One of my friends took a bite and did a double take followed by an hmmm… sound. We send some home with them. I was very lucky to have Jen respond to my numerous messages so that I could do justice to this chocolate delight. Thanks so another hit Jen!!

    • — Samantha on March 25, 2023
    • Reply
  • My tart dough didn’t really come together and was somewhat crumbly even after chilling. Once it was in the pan I noticed there were small yellow flecks in it… did I do something wrong? It is currently chilling in the freezer. Thank you!! It is amazing how you reply and give advice.

    • — Samantha on March 25, 2023
    • Reply
    • Hi Samantha, I’m guessing the yellow flecks are the egg yolk. As long as you were able to press it into the tart pan, it should be perfectly fine.

      • — Jenn on March 25, 2023
      • Reply
  • Hi! Would bitter sweet chocolate work? I’m having problems finding semi sweet… or semi sweet chocolate chips?

    Thanks!

    • — Samantha on March 22, 2023
    • Reply
    • Hi Samantha, Yes bittersweet chocolate would work well here. Enjoy!

      • — Jenn on March 22, 2023
      • Reply
      • Thank you! How long can it sit out once it’s been glazed. I want to glaze it and then we will be gone for a few hours…

        • — Samantha on March 22, 2023
        • Reply
        • Hi Samantha, It will be fine for several hours with the glaze. Enjoy!

          • — Jenn on March 23, 2023
          • Reply
          • Hi, I’m so sorry to bother you again… I thought we had a 9 1/2 in pan, but is an 11 inch… will that still work? Are there any adjustments I’d need to make? Or is there another type of pan I could use. Thanks so much!

            • — Samantha on March 23, 2023
          • Hi Samantha, You’d need to increase the recipe by 1.5 for an 11-inch pan. Or you could use a 9-inch springform pan.

            • — Jenn on March 25, 2023
  • Could I make the dough ahead of time and freeze for a few days prior to cooking? thanks.

    • — AH on February 24, 2023
    • Reply
    • Yes that’s fine 🙂

      • — Jenn on February 24, 2023
      • Reply
  • Hello, I found that I had more chocolate filling left over then the 9.5 tart pan could hold. I’m of
    the opinion that the sides of the tart pan were not high enough.

    • — John Kegel on February 22, 2023
    • Reply
    • Hi John, Are you sure you’ve got a 9.5-inch pan?

      • — Jenn on February 23, 2023
      • Reply
  • Dear Jen, there are no semisweet bars to be found in my area, Fort Lauderdale, go figure! I bought 2 baes of 86 percent intense dark, and one bar of milk chocolate. Can I combine them to make semi sweet? I have an important dinner party coming up, and don’t want to mess up!
    Any suggestions?

    • — Gayann on February 21, 2023
    • Reply
    • Sure, Gayann, that should work. Hope everyone enjoys!

      • — Jenn on February 21, 2023
      • Reply
    • It worked thanks sooo much!

      • — Gayann on February 22, 2023
      • Reply
  • Another triumph from Jenn! This ranks right up there with her luscious lemon bars (unbelievably delicious). Thanks Jenn for putting the metric version up so quickly. I have made chocolate tarts before, which were much heavier than this, with more of a dense ganache filling. This one was so much nicer, surprisingly light and meltingly delicious. It was easy to make, it just takes a bit of time, but is well worth the wait. The picture perfect glaze on the top gave it a very professional look. Thank you Jenn 🙂

    • — Sinead on February 18, 2023
    • Reply
  • My first ever attempt making a tart turned out well,the filling delicious and rich of which I had a little extra.I suspect my sides weren’t thick enough which made the the crust a little to shallow to accommodate all the filling,not a deal breaker though. The crust is also delicious.While I`ve never been a much of a baker(bbq guy) Jenn`s recipes are well written, easy to follow and apply.Keep up the good work and the recipes coming.

    • — lowandslow on February 17, 2023
    • Reply
  • I made this chocolate tart but was pushed for time and patience so I made it with a graham crust (from Jenn’s cheesecake recipe 😄) and it got rave reviews!

    • — Kathy Aldus on February 16, 2023
    • Reply
  • Thank you for sharing the recipe. The chocolate tart was easy to make, and it yielded a decadent dessert that everyone loved. It was absolutely delicious. Thank you

    • — Karly Anderson on February 15, 2023
    • Reply
  • This looks delicious, but I have 2 questions:
    -Is it necessary to use corn syrup or could sugar be used instead? Trying to avoid a trip to the grocery store for a product I rarely use.
    -I don’t have the type of tart pan you recommend. I assume using a glass pie dish would not cook correctly because it’s not metal?

    Thank you!

    • — Val on February 13, 2023
    • Reply
    • Hi Val, Instead of sugar, I’d use honey if you have that on hand. Just keep in mind that the topping won’t be quite as shiny. And it’s fine to use a glass pie dish — it may just take a few extra minutes in the oven as it will be a little thicker. I’d love to hear how it comes out!

      • — Jenn on February 17, 2023
      • Reply
    • Hi Val I found myself in the same situation as yours,ended up buying the corn syrup and Jenn`s pan recommendation on this site.The pan is of excellent quality and look forward to using it in the future for tarts/quiche.

      • — lowandslow on February 17, 2023
      • Reply
      • This looks amazing and from the few comments so far it can be done by the non baker. My question: I have a tart pan a bit is closer to 11-12 in. Can recipe be adapted for this size pan or should I use a glass pie plate as I don’t really want to buy another tart pan. BTW, I plan to try this recipe as dessert along with the always requested classic lasagna at this months family birthdays dinner. Five stars in advance as your recipes never fail me. Thanks Jen

        • — Dawn on February 20, 2023
        • Reply
        • Hi Dawn, Thanks for your nice words about the recipes – so glad you like them! I think you could go either way here; if you’d like to use the tart pan, I’d increase the recipe by 1/3. If not, the pie plate should be fine. Hope everyone enjoys along with the lasagna! 😊

          • — Jenn on February 22, 2023
          • Reply
  • This tart was simple and it looks Devine! Surprised how easy this really was to make. You’re my favorite chef and I’m ready for you to come out with a third cookbook! Thank you for testing every recipe over and over till it’s perfect! ~ Carmen

    • — Carmen on February 13, 2023
    • Reply
    • 💗

      • — Jenn on February 13, 2023
      • Reply
  • This looks amazing! Could this be made in a springform pan? That’s the only pan I have with a separate bottom.

    • — Claire on February 13, 2023
    • Reply
    • Yep that will work. Enjoy!

      • — Jenn on February 13, 2023
      • Reply

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