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Easy to Make Decadent Dark Chocolate Tart

By Denise Pare-Watson

Do you have a fear of making pastry crusts? In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked.  This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream.  For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit.  It is also lovely when served with Raspberry Coulis.

Skip to my Recipe

Plated Decadent Dark Chocolate Tart | urbnspice.com

EASY DECADENT DARK CHOCOLATE TART

CHEF TALK:  Use a dark chocolate couverture (54.5% – 65%) for this tart.  The tart can be made ahead of time and chilled.  It is easier to cut into clean-edged portions if refrigerated overnight (Learn How to Cut a Tart in the Learning Tips shown below). The tart is easily adaptable to gluten-free by using a gluten-free flour blend in the chocolate short dough crust (shown in the photograph is a gluten-free crust). The tart also freezes very well.  

YIELD:   12 portions

Equipment:  1 – 9″  or 10″ (used in this post) tart pan with removable bottom

INGREDIENTS:                

CRUST: (about 400 g)                                                               

  • 1 cup (150 g) all-purpose flour or gluten-free flour blend
  • 1/4 cup (25 g) cocoa powder
  • 1/2 cup (72 g) confectioner’s (icing) sugar
  • 1 teaspoon vanilla extract (5 ml)
  • 1/4 teaspoon ground cinnamon, optional but recommended
  • 1/4 teaspoon fine salt
  • 2/3 cup (150 g) butter, unsalted, chilled and cut into small pieces

FILLING: about 2 cups (510 g) filling

  • 1/3 cup butter, unsalted (111 g)
  • 10.5 oz (308 g) dark couverture chocolate (54.5% – 65%)
  • 3 Eggs
  • 1 teaspoon vanilla extract (5 ml)
  • Pinch of fine salt
  • 1 teaspoon instant espresso powder, optional but recommended (5 ml)

METHOD:

For the Chocolate Tart Shell:

  1. Preheat the oven to 350°F/325°F if using the convection setting.  Prepare the pan:  Butter and dust flour on the tart pans, shaking out excess flour. Place a circle of parchment paper in the bottom of the tart pan and butter this as well. Set aside.  PASTRY CHEF TIP:  Dusting the pan with cocoa powder is an option instead of flour.  Flour leaves a white residue on the chocolate tart shell, while cocoa powder does not. 
  2. For the crust, place dry ingredients into a food processor.
  3. Add the butter, 1 tablespoon at a time.
  4. Process until the dough collects on top of the blade.  Shape the dough into a flat disk and cover lightly with a piece of plastic wrap. Chill for 10 minutes.
  5. Press the dough into the prepared tart pan.
  6. Pre-bake @ 325o F. for 7-9 minutes or just until the dough is set. Cool the tart shell slightly before adding the filling.  CHEF TIP:  You will notice that the crust loses its shine and becomes almost matte in appearance. Every oven is different, so use this tip to determine doneness.

For the Chocolate Filling:

  1. Melt the butter & the chocolate in a Bain Marie (see Learning Tips). Cool slightly. Add the eggs and vanilla.
  2. Pour the filling into the pre-baked shells.
  3. Bake @ 325o F. for 10 minutes. Turn trays and bake 5-7 minutes more. Do not over bake.  Cool the tart slightly at room temperature for about 30 minutes.
  4. Chill the tart thoroughly in the refrigerator, preferably overnight.  This makes cutting easier and cleaner.
  5. To Serve:  Cut the tart carefully into 12 portions using a hot, dry knife, wiping the blade between each cut.  (See Cutting Pies and Tarts in Learning Tips).
  6. To Store:  Refrigerate any leftovers and store in a covered container.  Use within 5 days.  This tart can also be frozen for up to one month.  CHEF TIP:  Chocolate picks up odours (from onion, etc) from the refrigerator very easily, so placing the tart in a covered container is recommended.
Plated Decadent Dark Chocolate Tart | urbnspice.com

Raspberry coulis, fresh berries and a chocolate garnish for Valentine’s Day or a special occasion

Here is your visual step-by-step in photographs How to Make Easy Decadent Dark Chocolate Tart:

Chocolate Short Dough | urbnspice.com

Prepare the step-by-step Easy to Make Chocolate Short Dough and chill for a few minutes

Preparing the pan and coating with cocoa powder | urbnspice.com

Prepare the tart pan by brushing with butter and dusting edges well with cocoa powder

Preparing the tart pan with a parchment circle | urbnspice.com

Add a circle of parchment paper into the bottom of the prepared tart pan

Decadent Dark Chocolate Tart Ingredients | urbnspice.com

Make the chocolate ganache filling:  the ingredients include espresso powder and vanilla

Melting Chocolate and Butter for Dark Chocolate Tart | urbnspice.com

A Baine Marie is used to melt the chocolate and butter

Pressed In Chocolate Shortdough Crust | urbnspice.com

The Chocolate Shortdough Crust is pressed into the bottom of the prepared tart pan

Pre-baking chocolate crust | urbnspice.com

Pre-bake the chocolate short dough crust and cool slightly

Pouring ganache into pre-baked crust | urbnspice.com

The chocolate ganache filling is poured into the prebaked crust

Decadent Dark Chocolate Tart | urbnspice.com

The Easy Decadent Dark Chocolate Tart is baked and chilled before cutting

Easy Decadent Dark Chocolate Tart | urbnspice.com

A simple dusting of icing sugar and fresh berries is all that is required for this lovely chocolate tart

Easy Decadent Dark Chocolate Tart | urbnspice.com

Cut the chilled tart into 12 portions (or 16 smaller pieces for tastings)

Plated Decadent Dark Chocolate Tart | urbnspice.com

Raspberry coulis, fresh berries and a chocolate garnish for Valentine’s Day or a special occasion

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Bain Marie
  • Cream
  • Cutting Pies and Tarts
  • Gluten-Free Flour Blends
  • Oven Temperature Accuracy
  • Preparing Your Pans
  • Parchment Paper
  • Vanilla Extract
    __________

You Might Also Like to See these Dessert Ideas:

Individual Baked Dark Chocolate Mousse in Crispy Wrappers

How to Make Raspberry Coulis

Double Chocolate Raspberry Cheesecake with Chocolate Pecan Crust

Urb’n’Spice Chocolate Desserts Made Easy and Delicious – Pies and Tarts

Plated Decadent Dark Chocolate Tart | urbnspice.com
Print

How to Make Decadent Dark Chocolate Tart

Cook 20 mins

Inactive 2 hours

Total 2 hours, 20 mins

Author Denise - The Urb'n'Spice

Yield 12 slices

In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked.  This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream.  For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit.  It is also lovely when served with Raspberry Coulis.

Ingredients

CRUST: (about 400 g)                                                               

  • 1 cup (150 g) all-purpose flour or gluten-free flour blend
  • 1/4 cup (25 g) cocoa powder
  • 1/2 cup (72 g) confectioner’s (icing) sugar
  • 1 teaspoon vanilla extract (5 ml)
  • 1/4 teaspoon ground cinnamon, optional but recommended
  • 1/4 teaspoon fine salt
  • 2/3 cup (150 g) butter, unsalted, chilled and cut into small pieces

FILLING: about 2 cups (510 g) filling

  • 1/3 cup butter, unsalted (111 g)
  • 10.5 oz (308 g) dark couverture chocolate (54.5% – 65%)
  • 3 Eggs
  • 1 teaspoon vanilla extract (5 ml)
  • Pinch of fine salt
  • 1 teaspoon instant espresso powder, optional but recommended (5 ml)

Instructions

For the Chocolate Tart Shell:

  1. Preheat the oven to 350°F/325°F if using the convection setting.  Prepare the pan:  Butter and dust flour on the tart pans, shaking out excess flour. Place a circle of parchment paper in the bottom of the tart pan and butter this as well. Set aside.  PASTRY CHEF TIP:  Dusting the pan with cocoa powder is an option instead of flour.  Flour leaves a white residue on the chocolate tart shell, while cocoa powder does not. 
  2. For the crust, place dry ingredients into a food processor.
  3. Add the butter, 1 tablespoon at a time.
  4. Process until the dough collects on top of the blade.  Shape the dough into a flat disk and cover lightly with a piece of plastic wrap. Chill for 10 minutes.
  5. Press the dough into the prepared tart pan.
  6. Pre-bake @ 325o F. for 7-9 minutes or just until the dough is set. Cool the tart shell slightly before adding the filling.  CHEF TIP:  You will notice that the crust loses its shine and becomes almost matte in appearance. Every oven is different, so use this tip to determine doneness.

For the Chocolate Filling:

  1. Melt the butter & the chocolate in a Bain Marie (see Learning Tips). Cool slightly. Add the eggs and vanilla.
  2. Pour the filling into the pre-baked shells.
  3. Bake @ 325o F. for 10 minutes. Turn trays and bake 5-7 minutes more. Do not over bake.  Cool the tart slightly at room temperature for about 30 minutes.
  4. Chill the tart thoroughly in the refrigerator, preferably overnight.  This makes cutting easier and cleaner.

Notes

To Serve:  Cut the tart carefully into 12 portions using a hot, dry knife, wiping the blade between each cut.  (See Cutting Pies and Tarts in Learning Tips).

To Store:  Refrigerate any leftovers and store in a covered container.  Use within 5 days.  This tart can also be frozen for up to one month.  CHEF TIP:  Chocolate picks up odours (from onion, etc) from the refrigerator very easily, so placing the tart in a covered container is recommended.

For further details, including step-by-step photographs, please refer to the original post:  https://urbnspice.com/urbnspice-chefs-muse/baking-techniques/easy-to-make-decadent-dark-chocolate-tart/

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dessert

Cuisine Canadian

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you give this Easy Decadent Dark Chocolate Tart a try, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! Dark Chocolate Tart long pin | urbnspice.com

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urb’n’Spice Chef – Inspiring the Chef in You!

 

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Filed Under: Baking Techniques, Chocolate, Desserts and Sweets, My Recipes, Pies and Tarts Tagged With: Baking Techniques, Chocolate, Gluten Free Desserts, Pies, Tarts

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Comments

  1. Yvonne Langen says

    at

    Denise, this dark chocolate tart looks like just the ticket to satisfy my chocolate craving. I love your Chef Tips along the way, definitely learned something new after reading this recipe!

    • Denise Pare-Watson says

      at

      Thank you so much, Yvonne! I appreciate so much your comments. I hope you get to try this chocolate tart – I think you will love it 🙂

  2. Dawn - Girl Heart Food says

    at

    This looks SO good! So rich and chocolatey! I bet it would be perfect for Valentine’s day….or a random Friday night 😉 Happy weekend!

    • Denise Pare-Watson says

      at

      Thanks, Dawn! The tart is really, really good! And definitely great for a random Friday night. We are having it for Valentine’s Day (actually, it is in the freezer 🙂

  3. Riz @ Chocolates & Chai says

    at

    I’m so glad you posted this step-by-step, Denise! I’m actually TERRIBLE at rolling out dough. It gets done…but I’ve messed it up so many times in the past that I approach it with a fear that should be reserved for exams.

    • Denise Pare-Watson says

      at

      This is the dough for you then, Riz. Although this chocolate short dough also rolls out beautifully with a rolling pin, it provides a perfect option for a press-in crust. You will do great! Your experience with desserts will carry you through this and you will triumph! 🙂

  4. Kaitlyn says

    at

    It looks so gorgeous and rich chocolate! And very easily you have shown the step, looking forward to following your instruction. 🙂

    • Denise Pare-Watson says

      at

      Thank you so much for your comment, Kaitlyn 🙂 I think you will enjoy making and eating this Decadent Chocolate Tart.

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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