"Simple Chocolate Tarts have a rich chocolate filling baked into a tender sweet crust. They’re rich and decadent, with just the perfect amount of sweetness."
Chocolate Tart
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Prep time 45mins
Cook time 30mins
Serves or Makes: 5 (4-inch) tarts
Recipe Card
For the Crust
ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, at cool room temperature, cubed
- 2 large 1 hardboiled and 1 raw egg yolks
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
To Make the Crust
Method
Step 1
Combine the flour, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Stir on low to combine. Add the butter to the flour one chunk at a time while the mixer is running. Continue to mix until it is all worked into the dry ingredients, and it looks like slightly clumpy sand.
Step 2
Grate the hardboiled egg yolk into the dough, then mix in the raw egg yolk, heavy cream, and vanilla extract. Stir until a dough begins to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball.
Step 3
Remove it from the bowl and press together gently to form a ball, then wrap it in plastic wrap and press it into a disc. Refrigerate for at least 2 hours or up to 3 days.
Step 4
Remove the dough from the refrigerator and divide it into four equal portions. On a lightly floured surface, roll each into a 1/4-inch thick round. Carefully lift the dough into your tart pans and press it into edges and up the sides. Allow any extra dough to hang over the sides, and either run your rolling pin over the edges to remove it, or cut it off with a sharp knife. If any cracks are visible, press a bit of the excess dough into it with your fingers to fill it in. Put the crusts back in the fridge for 1 hour.
Step 5
Preheat the oven to 375ºF. Poke each crust 4-5 times with a fork, then line them with a sheet of parchment paper and fill with baking weights, dry beans, sugar, or rice. Bake for 8 minutes, then remove the parchment paper and baking weights. Return the crust to the oven and bake for another 5-8 minutes, or until the bottom crust is no longer shiny and the edges are golden brown. Remove it from the oven and cool completely before filling. The crusts can be frozen for up to two weeks if wrapped well.
For the Chocolate Filling
ingredients
- 8 ounces bittersweet chocolate
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1 large egg
- 1 large egg, yolk
- 2 teaspoons vanilla extract
- pinch salt
To Make the Chocolate Filling
Step 1
Preheat the oven to 350ºF. Place the chopped chocolate and butter in a medium mixing bowl. Heat the cream in a small saucepan until it’s simmering and steaming, then pour it over the chocolate and let it sit for 5-8 minutes. Slowly stir it together, mixing continually until the mixture is cohesive and smooth.
Step 2
Add in the egg, egg yolk, vanilla extract, and salt. Stir until the mixture looks smooth and glossy. It will be a bit lighter in color at this point.
Step 3
Place your prebaked tart shells on a baking sheet, and spoon the filling into each until it reaches the top edge. Bake for 12-15 minutes. The filling should be set around the edges, but the center should still have a wobble. Remove from the oven and allow to cool completely. Decorate as desired, and store in the refrigerator until serving.