Chocolate Tart

Name: Chocolate Tart
Total time: 2 h 49 min
Yield: 4 servings
Cuisine: french
Ingredients: 150 g Plain flour; 50 g Icing sugar; 1 pinch Salt; 90 g Unsalted butter; 2 piece Egg yolks; 40 g Unsalted butter; 200 g Dark chocolate; 200 ml Double cream; 50 ml Whole milk; 1 piece Egg; 10 g Plain flour, for dusting

2 hr 49 min · 14 min active · makes 4 tarts · ~875 g · Medium

Rich dark chocolate tart with a silky ganache filling set with egg yolks.

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Chocolate Tart

Rich dark chocolate tart with a silky ganache filling set with egg yolks.

See more →

TOTAL TIME

2 hr 49 min

ACTIVE TIME

14 min

QUANTITY

4 tarts · ~875 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/9

Tools0/15

Ingredients

0/9 gathered · 4 servings

160g

50g

1pinch

130g

2piece

200g

200ml

50ml

1piece

#	Quantity	Notes	State
1	160g	—	—
2	50g	—	—
3	1pinch	—	—
4	130g	—	—
5	2piece	—	—
6	200g	—	—
7	200ml	—	—
8	50ml	—	—
9	1piece	—	—

Tools

15 items

Serveware

1 item

Procedure

42 steps

1 of 42

Set the oven to 180 °C and let it come fully up to temperature.

180°C

⏱ 10 min

2 of 42

Tip the flour into the mixing bowl.

Plain flour · 150 g

⏱ 5s

ResultMeasured plain flour

3 of 42

Add the icing sugar to the flour in the bowl.

Icing sugar · 50 g

⏱ 5s

ResultPlain flour and icing sugar

4 of 42

Add a pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and icing sugar and salt

5 of 42

Add the cold butter, cut into small cubes, straight from the fridge.

Unsalted butter · 90 g

⏱ 10s

ResultPlain flour mixture

6 of 42

Rub the butter into the flour with your fingertips, lifting and crumbling, until the mixture looks like coarse breadcrumbs with no visible butter lumps.

⏱ 1 min 30s

ResultCoarse crumb pastry mixture

7 of 42

Add the egg yolks to the crumb mixture.

Egg yolks · 2 piece

⏱ 10s

ResultCoarse crumb pastry mixture and egg yolks

8 of 42

Bring the mixture together with your hands, pressing and folding just until a smooth dough forms — stop the moment it comes together.

⏱ 30s

ResultShortcrust pastry dough

9 of 42

Wrap the dough tightly in cling film.

⏱ 10s

10 of 42

Put the wrapped dough in the refrigerator to rest.

⏱ 10s

ResultShortcrust pastry dough

11 of 42

Leave the dough to rest and firm up in the fridge for 30 minutes.

⏱ 30 min

ResultRested shortcrust pastry dough

12 of 42

Take the dough out of the refrigerator.

⏱ 5s

ResultRested shortcrust pastry dough

13 of 42

Dust the board lightly with flour, unwrap the dough and roll it out with a rolling pin into a circle a little larger than your tart tin and about 3 mm thick.

Plain flour · 10 g

⏱ 1 min 30s

ResultRolled pastry disc

14 of 42

Lift the pastry from the board by rolling it loosely around the rolling pin, then unroll it over the tart tin, easing it gently into the base and sides without stretching, and trim the overhang flush with the rim.

Rolled pastry disc · step 13

⏱ 1 min

ResultRolled pastry disc

15 of 42

Cut a circle of baking paper slightly larger than the base and lay it over the pastry, pressing it into the corners.

⏱ 15s

16 of 42

Put the pastry-lined tart tin in the refrigerator to chill before baking.

⏱ 10s

ResultPastry-lined case

17 of 42

Allow the pastry case to chill for 15 minutes so the shell holds its shape in the oven.

⏱ 15 min

ResultChilled raw pastry case

18 of 42

Remove the tart tin from the refrigerator.

⏱ 5s

ResultChilled raw pastry case

19 of 42

Check the baking paper still covers the base and sides of the chilled pastry, pressing it back into the corners.

⏱ 20s

20 of 42

Fill the paper-lined case with baking beans to weigh the base down.

Unsalted butter · 40 g

⏱ 10s

ResultBlind-bake-weighted pastry case

21 of 42

Place the tart tin in the oven.

⏱ 10s

ResultChilled raw pastry case and unsalted butter

22 of 42

Blind-bake for 15 minutes until the pastry sides are set and pale golden.

180°C

⏱ 15 min

ResultBlind-baked pastry case

23 of 42

Using oven gloves, lift the tart tin out of the oven and carefully remove the baking paper and baking beans.

⏱ 15s

ResultBlind-baked pastry case

24 of 42

Return the tart tin to the oven.

⏱ 10s

ResultBlind-baked pastry case

25 of 42

Bake for a further 10 minutes until the base is dry and lightly golden all over.

180°C

⏱ 10 min

ResultGolden pastry case

26 of 42

Using oven gloves, remove the tart tin from the oven and set it aside to cool slightly. Turn the oven down to 150 °C.

⏱ 15s

ResultGolden pastry case

27 of 42

Leave the pastry case to cool in the tin for 10 minutes before filling.

⏱ 10 min

ResultCooled pastry case

28 of 42

Chop the dark chocolate

Dark chocolate · 200 g

⏱ 1 min

ResultChopped dark chocolate

29 of 42

Tip the chopped chocolate into the heatproof bowl.

Chopped dark chocolate · step 28

⏱ 10s

ResultChopped dark chocolate

30 of 42

Pour the double cream into the small saucepan.

Double cream · 200 ml

⏱ 5s

ResultDouble cream

31 of 42

Add the whole milk to the cream in the saucepan.

Whole milk · 50 ml

⏱ 5s

ResultDouble cream and whole milk

32 of 42

Set the saucepan over a medium heat and warm the cream and milk together, stirring occasionally, until it just begins to steam and tiny bubbles form around the edge — do not let it boil.

⏱ 2 min

ResultHot cream and milk

33 of 42

Pour the hot cream over the chopped chocolate in the bowl.

Hot cream and milk · step 32

⏱ 10s

ResultChopped dark chocolate and hot cream and milk

34 of 42

Leave it to stand for 1 minute, then stir slowly from the centre outwards in small circles, gradually widening, until the ganache is completely smooth and glossy.

⏱ 1 min

ResultSmooth chocolate ganache

35 of 42

Crack the whole egg into the ganache.

Egg · 1 piece

⏱ 10s

ResultSmooth chocolate ganache and egg

36 of 42

Whisk the egg briskly into the ganache until the filling is silky and fully combined.

⏱ 30s

ResultChocolate tart filling

37 of 42

Pour the chocolate filling carefully into the cooled pastry case, filling it to just below the rim.

Chocolate tart filling · step 36

⏱ 15s

ResultCooled pastry case and chocolate tart filling

38 of 42

Slide the filled tart tin gently into the oven.

⏱ 10s

ResultCooled pastry case and chocolate tart filling

39 of 42

Bake for 15 minutes at 150 °C until the filling is just set at the edges but still has a slight wobble in the centre.

150°C

⏱ 15 min

ResultBaked chocolate tart

40 of 42

Using oven gloves, lift the tart tin carefully out of the oven.

⏱ 15s

ResultBaked chocolate tart

41 of 42

Leave the tart to cool completely at room temperature in the tin for at least 1 hour, until the filling is fully set.

⏱ 1 hr

ResultCooled chocolate tart

42 of 42

Run a sharp knife around the edge of the tin to release the tart, lift it out, then cut it into 4 equal wedges with a clean, confident stroke for each cut.

Into 4 equal portions

⏱ 1 min

ResultSliced chocolate tart

Total Time2 hr 49 min

#	Product	Tool	Action
1	—	180°C	Set the oven to 180 °C and let it come fully up to temperature.⏱ 10 min
2	150 g		Tip the flour into the mixing bowl.⏱ 5sResultMeasured plain flour
3	50 g		Add the icing sugar to the flour in the bowl.⏱ 5sResultPlain flour and icing sugar
4	1 pinch		Add a pinch of salt.⏱ 5sResultPlain flour and icing sugar and salt
5	90 g		Add the cold butter, cut into small cubes, straight from the fridge.⏱ 10sResultPlain flour mixture
6	—		Rub the butter into the flour with your fingertips, lifting and crumbling, until the mixture looks like coarse breadcrumbs with no visible butter lumps.⏱ 1 min 30sResultCoarse crumb pastry mixture
7	2 piece		Add the egg yolks to the crumb mixture.⏱ 10sResultCoarse crumb pastry mixture and egg yolks
8	—		Bring the mixture together with your hands, pressing and folding just until a smooth dough forms — stop the moment it comes together.⏱ 30sResultShortcrust pastry dough
9	—		Wrap the dough tightly in cling film.⏱ 10s
10	—		Put the wrapped dough in the refrigerator to rest.⏱ 10sResultShortcrust pastry dough
11	—		Leave the dough to rest and firm up in the fridge for 30 minutes.⏱ 30 minResultRested shortcrust pastry dough
12	—		Take the dough out of the refrigerator.⏱ 5sResultRested shortcrust pastry dough
13	10 g		Dust the board lightly with flour, unwrap the dough and roll it out with a rolling pin into a circle a little larger than your tart tin and about 3 mm thick.⏱ 1 min 30sResultRolled pastry disc
14	Rolled pastry discstep 13		Lift the pastry from the board by rolling it loosely around the rolling pin, then unroll it over the tart tin, easing it gently into the base and sides without stretching, and trim the overhang flush with the rim.⏱ 1 minResultRolled pastry disc
15	—		Cut a circle of baking paper slightly larger than the base and lay it over the pastry, pressing it into the corners.⏱ 15s
16	—		Put the pastry-lined tart tin in the refrigerator to chill before baking.⏱ 10sResultPastry-lined case
17	—		Allow the pastry case to chill for 15 minutes so the shell holds its shape in the oven.⏱ 15 minResultChilled raw pastry case
18	—		Remove the tart tin from the refrigerator.⏱ 5sResultChilled raw pastry case
19	—		Check the baking paper still covers the base and sides of the chilled pastry, pressing it back into the corners.⏱ 20s
20	40 g		Fill the paper-lined case with baking beans to weigh the base down.⏱ 10sResultBlind-bake-weighted pastry case
21	—		Place the tart tin in the oven.⏱ 10sResultChilled raw pastry case and unsalted butter
22	—	180°C	Blind-bake for 15 minutes until the pastry sides are set and pale golden.⏱ 15 minResultBlind-baked pastry case
23	—		Using oven gloves, lift the tart tin out of the oven and carefully remove the baking paper and baking beans.⏱ 15sResultBlind-baked pastry case
24	—		Return the tart tin to the oven.⏱ 10sResultBlind-baked pastry case
25	—	180°C	Bake for a further 10 minutes until the base is dry and lightly golden all over.⏱ 10 minResultGolden pastry case
26	—		Using oven gloves, remove the tart tin from the oven and set it aside to cool slightly. Turn the oven down to 150 °C.⏱ 15sResultGolden pastry case
27	—		Leave the pastry case to cool in the tin for 10 minutes before filling.⏱ 10 minResultCooled pastry case
28	200 g		Chop the dark chocolate⏱ 1 minResultChopped dark chocolate
29	Chopped dark chocolatestep 28		Tip the chopped chocolate into the heatproof bowl.⏱ 10sResultChopped dark chocolate
30	200 ml		Pour the double cream into the small saucepan.⏱ 5sResultDouble cream
31	50 ml		Add the whole milk to the cream in the saucepan.⏱ 5sResultDouble cream and whole milk
32	—		Set the saucepan over a medium heat and warm the cream and milk together, stirring occasionally, until it just begins to steam and tiny bubbles form around the edge — do not let it boil.⏱ 2 minResultHot cream and milk
33	Hot cream and milkstep 32		Pour the hot cream over the chopped chocolate in the bowl.⏱ 10sResultChopped dark chocolate and hot cream and milk
34	—		Leave it to stand for 1 minute, then stir slowly from the centre outwards in small circles, gradually widening, until the ganache is completely smooth and glossy.⏱ 1 minResultSmooth chocolate ganache
35	1 piece		Crack the whole egg into the ganache.⏱ 10sResultSmooth chocolate ganache and egg
36	—		Whisk the egg briskly into the ganache until the filling is silky and fully combined.⏱ 30sResultChocolate tart filling
37	Chocolate tart fillingstep 36		Pour the chocolate filling carefully into the cooled pastry case, filling it to just below the rim.⏱ 15sResultCooled pastry case and chocolate tart filling
38	—		Slide the filled tart tin gently into the oven.⏱ 10sResultCooled pastry case and chocolate tart filling
39	—	150°C	Bake for 15 minutes at 150 °C until the filling is just set at the edges but still has a slight wobble in the centre.⏱ 15 minResultBaked chocolate tart
40	—		Using oven gloves, lift the tart tin carefully out of the oven.⏱ 15sResultBaked chocolate tart
41	—		Leave the tart to cool completely at room temperature in the tin for at least 1 hour, until the filling is fully set.⏱ 1 hrResultCooled chocolate tart
42	—		Run a sharp knife around the edge of the tin to release the tart, lift it out, then cut it into 4 equal wedges with a clean, confident stroke for each cut. → Into 4 equal portions⏱ 1 minResultSliced chocolate tart
Total Time			2 hr 49 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Lift each slice onto a plate and serve at room temperature.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,007kcal
	15g
	70g
	41g
	69g
	27g
	6g
	84mg

Ingredients0/9

Tools0/15

Recipe

Chocolate Tart

Rich dark chocolate tart with a silky ganache filling set with egg yolks.

What you’ll doYou will make a pastry case by rubbing cold butter into flour and egg yolks, then rest and roll it out before blind-baking. While it cools, you'll make a ganache by pouring hot cream over chopped chocolate and whisking in an egg, then pour it into the pastry and bake until the edges set but the centre still wobbles slightly. The whole tart then cools at room temperature for at least an hour before slicing.

Serves4

Total2 hr 49 min

LevelMedium

Ingredients

Plain flour160 g
Icing sugar50 g
Salt1 pinch
Unsalted butter130 g
Egg yolks2 piece
Dark chocolate200 g
Double cream200 ml
Whole milk50 ml
Egg1 piece

Tools

Mixing bowlRolling pinOvenSmall saucepanChef's knifeCling filmWhiskWooden spoonRefrigeratorBaking paperPlateTart tinOven gloveHeatproof bowlChopping board

Method

Set the oven to 180 °C and let it come fully up to temperature.

180°C10 minOven

Tip the flour into the mixing bowl.

5sMixing bowlPlain flour · 150 g

Add the icing sugar to the flour in the bowl.

5sMixing bowlIcing sugar · 50 g

Add a pinch of salt.

5sMixing bowlSalt · 1 pinch

Add the cold butter, cut into small cubes, straight from the fridge.

10sMixing bowlUnsalted butter · 90 g

Rub the butter into the flour with your fingertips, lifting and crumbling, until the mixture looks like coarse breadcrumbs with no visible butter lumps.

1 min 30sMixing bowl

Add the egg yolks to the crumb mixture.

10sMixing bowlEgg yolks · 2 piece

Bring the mixture together with your hands, pressing and folding just until a smooth dough forms — stop the moment it comes together.

30sMixing bowl

Wrap the dough tightly in cling film.

10sMixing bowl, Cling film

Put the wrapped dough in the refrigerator to rest.

10sMixing bowl, Refrigerator

Leave the dough to rest and firm up in the fridge for 30 minutes.

30 minMixing bowl

Take the dough out of the refrigerator.

5sMixing bowl, Refrigerator

Dust the board lightly with flour, unwrap the dough and roll it out with a rolling pin into a circle a little larger than your tart tin and about 3 mm thick.

1 min 30sChopping board, Rolling pinPlain flour · 10 g

1 minTart tin, Rolling pinRolled pastry disc · step 13

Cut a circle of baking paper slightly larger than the base and lay it over the pastry, pressing it into the corners.

15sTart tin, Baking paper

Put the pastry-lined tart tin in the refrigerator to chill before baking.

10sTart tin, Refrigerator

Allow the pastry case to chill for 15 minutes so the shell holds its shape in the oven.

15 minTart tin

Remove the tart tin from the refrigerator.

5sTart tin, Refrigerator

Check the baking paper still covers the base and sides of the chilled pastry, pressing it back into the corners.

20sTart tin, Baking paper

Fill the paper-lined case with baking beans to weigh the base down.

10sTart tinUnsalted butter · 40 g

Place the tart tin in the oven.

10sTart tin, Oven, Oven glove

Blind-bake for 15 minutes until the pastry sides are set and pale golden.

180°C15 minTart tin, Oven

Using oven gloves, lift the tart tin out of the oven and carefully remove the baking paper and baking beans.

15sTart tin, Oven, Oven glove

Return the tart tin to the oven.

10sTart tin, Oven, Oven glove

Bake for a further 10 minutes until the base is dry and lightly golden all over.

180°C10 minTart tin, Oven

Using oven gloves, remove the tart tin from the oven and set it aside to cool slightly. Turn the oven down to 150 °C.

15sTart tin, Oven, Oven glove

Leave the pastry case to cool in the tin for 10 minutes before filling.

10 minTart tin

Chop the dark chocolate

1 minChopping board, Chefs knifeDark chocolate · 200 g

Tip the chopped chocolate into the heatproof bowl.

10sHeatproof bowlChopped dark chocolate · step 28

Pour the double cream into the small saucepan.

5sSmall saucepanDouble cream · 200 ml

Add the whole milk to the cream in the saucepan.

5sSmall saucepanWhole milk · 50 ml

Set the saucepan over a medium heat and warm the cream and milk together, stirring occasionally, until it just begins to steam and tiny bubbles form around the edge — do not let it boil.

2 minSmall saucepan

Pour the hot cream over the chopped chocolate in the bowl.

10sHeatproof bowlHot cream and milk · step 32

Leave it to stand for 1 minute, then stir slowly from the centre outwards in small circles, gradually widening, until the ganache is completely smooth and glossy.

1 minHeatproof bowl, Wooden spoon

Crack the whole egg into the ganache.

10sHeatproof bowlEgg · 1 piece

Whisk the egg briskly into the ganache until the filling is silky and fully combined.

30sHeatproof bowl, Whisk

Pour the chocolate filling carefully into the cooled pastry case, filling it to just below the rim.

15sTart tinChocolate tart filling · step 36

Slide the filled tart tin gently into the oven.

10sTart tin, Oven, Oven glove

Bake for 15 minutes at 150 °C until the filling is just set at the edges but still has a slight wobble in the centre.

150°C15 minTart tin, Oven

Using oven gloves, lift the tart tin carefully out of the oven.

15sTart tin, Oven, Oven glove

Leave the tart to cool completely at room temperature in the tin for at least 1 hour, until the filling is fully set.

1 hrTart tin

Run a sharp knife around the edge of the tin to release the tart, lift it out, then cut it into 4 equal wedges with a clean, confident stroke for each cut. → Into 4 equal portions

1 minChopping board, Chefs knife

Lift each slice onto a plate and serve at room temperature.

Result · Sliced chocolate tart

20sPlateSliced chocolate tart · step 42

Printed 10 October 2026