Chocolate Tart

1. Make the Base

In a mixing bowl, combine 250 grams of plain flour, a pinch of salt, and 75 grams of caster sugar. Give it a whisk.

Grate 125 grams of cold, unsalted butter directly into the bowl with the flour. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.

In a small bowl, whisk 1 egg yolk and 1 tablespoon of cold water, then add it to the dough. Mix until the dough just comes together, adding more water if necessary. Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

2. Preheat the Oven

Preheat your oven to 180°C (350°F) and lightly grease a 28 cm (11”) tart tin.

3. Roll out the Dough

Using a rolling pin, roll out the dough. Take into account the height of the tart tin. To transfer it to the baking tin, roll the dough over your rolling pin and place it on top of the tart tin. Gently lift the pastry and slide it onto the side of the tin. Be attentive not to stretch the pastry by doing so. Press it into the edges and poke a couple of holes in the bottom of the dough with a fork. These permit the steam to flee and stop the dough from bragging. Carefully remove the excess pastry. Cover the pastry with cling film and let it rest in the refrigerator again for at least 10 minutes.

4. Bake the Crust

Once chilled, place a sheet of baking parchment on top of the dough, making sure it covers the edges.

Fill in the baking weight. If you don’t have them by hand, use lentils, dry beans, rice or sugar. Fill the tin to the top. They hold pressure against the sides of the tart shell so that they do not tip over.

Bake the crust in the preheated oven for 15 minutes.

After that, take the tart tin out of the oven, remove the parchment with the weights, brush the crust with the egg white, and bake for another 5–8 minutes until lightly golden brown.

Allow the crust to cool completely.

5. Prepare the Filling

Place 300 grams of roughly chopped chocolate in a heatproof bowl.

In a saucepan, heat 200 millilitres of whipping cream until just simmering. Do not bring to a boil.

Pour the hot cream over the chocolate and leave for 2–3 minutes to gently soften it. Stir gently with a spatula until fully combined and the chocolate has melted. Let it cool to room temperature.

When the tart has cooled and the chocolate ganache has reached room temperature, pour the filling into the tart shell and smooth it out.

6. Cool and Serve

Cool the chocolate tart for at least two hours, or until set. Take the tart out of the fridge about 20–30 minutes before serving and garnish it with fruit of your choice.

Baker’s Note

When preparing the pastry, keep the butter, egg and water cold. This creates a tender, flaky crust that won’t shrink in the oven.

Tips for Success

Prevent Soggy Crust: Brush the bottom of the tart crust with an egg white. This will act as a barrier and prevent the filling from soaking into the crust.

Good Quality Chocolate: Use high-quality chocolate with a good cocoa content. Typically, chocolate bars, especially high-quality ones, offer a richer flavour profile and a more refined taste than chocolate chips because of the higher cocoa content and fewer additives.

Slicing Neatly: To get clean slices, dip a sharp knife in hot water, wipe dry and cut slowly. Repeat between cuts.

Variations to Try

Nutty Crust: For a delicately nutty taste, replace 50 grams of plain flour with ground almonds or hazelnuts.

Spiced Chocolate: Add a pinch of cinnamon or chilli powder to the chocolate for warmth and depth.

Flavoured Ganache: For a grown-up touch, add a teaspoon of vanilla extract, espresso powder, or a splash of liqueur (like Cointreau or Amaretto).

How to Store the Chocolate Tart

In the Refrigerator: Store the tart in an airtight container or tightly wrapped in the refrigerator. It has a shelf life of 3–4 days. The crust will be a little softer, but remains delicious.

In the Freezer: You can freeze the tart (whole or sliced) for up to 1 month. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Make-Ahead Tips

Base: Make the pastry dough up to 2 days in advance and keep it refrigerated. For a stress-free start, you can also roll it out, line the tart tin and then freeze it unbaked.

Fully Baked & Assembled Tart: The finished tart can be prepared 1–2 days in advance. Store it covered in the refrigerator until serving. Let it rest at room temperature before slicing.

Blind Bake Early: The crust alone (completely blind baked and cooled) can be stored in an airtight container at room temperature for up to 1 day before filling.

If you love chocolate desserts, don’t miss the following recipes:

Chocolate Raspberry Bars

Chocolate Muffins

Chocolate Chip Cookies

Conclusion

This tart is proof that simplicity can truly be luxurious. A crispy shell, a soft filling and the deep comfort of chocolate. Serve it chilled or at room temperature and enjoy the quiet pleasure it brings with every bite.