This velvety Dark Chocolate Tart Recipe is so indulgent and perfect for the current party season. It pairs beautifully with some whipped Chantilly cream so read on for my fool proof method to make this delicious dessert.
Let’s talk Dessert…
So I decided to make my shortcrust pastry and it’s a pretty easy dough to whip up HOWEVER it will significantly increase the cooking time of this recipe if you decide to make the pastry yourself. This is because you need to chill the dough before rolling it out and chill it again once in the tart case. Chilling your tart case before blind baking is essential as otherwise you will have shrinkage of the pastry away from the tin and end up with a very shallow tart with extremely short sides! Using store-bought shortcrust pastry will remove the need to chill the dough before rolling it out as it is usually sold pre-rolled in the refrigerator section of your local supermarket.
Ingredients for shortcrust dessert if making at home
- 250g plain flour
- 125g butter diced into cubes and kept in the fridge
- 3 tbsp cold milk
- pinch of salt
Dark Chocolate Tart Ina Method
- Into a food processor or large bowl (if doing by hand), sift in the plain flour and add the butter and salt. Pulse the food processor 4-5 times until you have something that resembles breadcrumbs, this takes about 3 minutes if rubbing the butter into the flour with your fingertips. Make sure you you have a bowl of ice cold water nearby to kee§p your hands with and prevent you melting the butter!
- Add 1 tbsp of cold milk at a time until a dough forms.
- Tip the dough onto your floured work surface, shape into a disc, clingfilm and pop in the freezer for 20-25 minutes.
- Remove from the freezer, roll out your dough and using your rolling pin to transfer it into your tart case. Crimp in the sides by gently lifting the pastry with one hand and pushing into the side of the case at the same time.
- Pop back in the freezer for another 25 minutes and then blind bake at 150 degrees. You can use rice, lentils or baking beans to blind bake with. Just make sure to place a large piece of parchment paper of your pastry before filling it with whatever you choose to blind bake with.
Dark Chocolate Tart
Now this part of the dish is the star of the show and is super simple to make and tastes absolutely divine. The secret ingredient in this ganache is sea salt, trust me on this one guys. Sea salt enhances the flavour of chocolate to another level and should not be skipped!
Component For Dark Chocolate Tart
- 2 eggs
- 300g caster sugar
- 100ml double cream
- 100ml milk
- 150g dark chocolate (at least 70% cocoa solids)
- hefty pinch of sea salt
Method of Working
- Crack your eggs into a large bowl and add the sugar and whisk.
- Heat the milk and cream for 45 seconds in the microwave
- Pour the cream mixture slowly into the egg mixture to temper the eggs, stir with a spatula whilst pouring.
- Chop the dark chocolate into equal sized chunks and melt in the microwave in 30 second intervals or using a Bain Marie on your stove. Once melted add int eh sea salt and stir well.
- Pour the cream and egg mixture over your melted chocolate, whilst stirring well with your spatula until smooth and shiny.
- Allow to cool for 5 minutes before pouring into your blind baked tart case.
- Pour the chocolate ganache into your tart case and bake for 20-25 minutes on 150 degrees. Check regularly, the final tart should have a wobble in the centre!
If you like the look of my Dark Chocolate tart then you should definitely check out the recipes below for some more amazing dessert ideas::
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Dark Chocolate Tart
Ingredients
Shortcrust pastry
- 250 g plain flour
- 125 g butter diced into cubes and kept in the fridge
- 3 tbsp cold milk
- pinch of salt
Dark Chocolate ganache
- 2 eggs
- 300 g caster sugar
- 100 ml double cream
- 100 ml milk
- 150 g dark chocolate at least 70% cocoa solids
- hefty pinch of salt
Instructions
Shortcrust Pastry
- Into a food processor or large bowl (if doing by hand), sift in the plain flour and add the butter and salt. Pulse the food processor 4-5 times until you have something that resembles breadcrumbs, this takes about 3 minutes if rubbing the butter into the flour with your fingertips. Make sure you you have a bowl of ice cold water nearby to keep your hands with and prevent you melting the butter!
- Add 1 tbsp of cold milk at a time until a dough forms.
- Tip the dough onto your floured work surface, shape into a disc, clingfilm and pop in the freezer for 20-25 minutes.
- Remove from the freezer, roll out your dough and using your rolling pin to transfer it into your tart case. Crimp in the sides by gently lifting the pastry with one hand and pushing into the side of the case at the same time.
- Pop back in the freezer for another 25 minutes and then blind bake at 150 degrees. You can use rice, lentils or baking beans to blind bake with. Just make sure to place a large piece of parchment paper of your pastry before filling it with whatever you choose to blind bake with.
Dark Chocolate Ganache
- Crack your eggs into a large bowl and add the sugar and whisk.
- Heat the milk and cream for 45 seconds in the microwave
- Pour the cream mixture slowly into the egg mixture to temper the eggs, stir with a spatula whilst pouring.
- Chop the dark chocolate into equal sized chunks and melt in the microwave in 30 second intervals or using a Bain Marie on your stove. Once melted add in the sea salt and stir well.
- Pour the cream and egg mixture over your melted chocolate, whilst stirring well with your spatula until smooth and shiny.
- Allow to cool for 5 minutes before pouring into your blind baked tart case.
- Pour the chocolate ganache into your tart case and bake for 20-25 minutes on 150 degrees. Check regularly, the final tart should have a wobble in the centre!
- Allow to cool for 1½ hours and then pop in the fridge to cool for a further 30 minutes.
- Dust with cocoa powder before slicing with a hot knife (heat the blade on your stove or using a blowtorch, hot water also works but you'll have to keep running it under hot water!)
