Chocolate Tart

Chocoholic in need of a fix? This Chocolate Tart is here to help. 

Chocolate Tart

One of the first things I learned how to make in pastry school was a Chocolate Tart and for good reason. It’s simple, super delicious and a staple in any pastry shop worth it’s weight in butter. 

Speaking of pastry shops, classic chocolate tarts are usually made with pâte sucrée, which literally means sugar dough. Pâte sucrée creates a tender, cookie-like shell that I prefer to use when making fruit tarts, but for this chocolate tart, I veered away from tradition and doubled down on chocolate. 

Chocolate Tart

My chocolate tart has a chocolate graham cracker crust because more chocolate is better than less chocolate, right? Plus, it’s fool-proof to make. Just combine the ingredients in a bowl, press them into the tart or pie pan of your choice and bake for 12 minutes. Done.

Time for the ganache, which also happens to be my favorite time of day. 

I really should do a Pastry Pro on the miracle that is ganache, but for today I’ll give you the quick and dirty.

Chocolate Tart

Roughly chop your chosen chocolate (for this recipe I used semi-sweet, but if you’re a die hard dark chocolate or milk chocolate fan that’ll work too). Scald your cream (scalding is when you bring milk or cream just to the point of boiling). Pour the hot cream over the chocolate and let it sit for a minute.  Then quickly stir the mixture together until it turns into a smooth ganache. Mix in butter for extra richness, and you have your ganache filling. 

Chocolate Tart

Topping your chocolate tart with whipped cream is really up to you, but for me, it’s mandatory. 

It adds extra presentation points and balances out all that chocolatey indulgence. If whipped cream isn’t your thing, you can top your chocolate tart with fruit. I think strawberries and raspberries go best. But if you’re truly a baker after my own heart, you’d add whipped cream and fruit. Yummm.

Happy Sifting! 

Chocolate Tart

Total Time: 1 hour

Chocolate Tart

    Crust
  • 1 ½ cup chocolate graham cracker crumbs, about 11 sheets
  • ¼ cup + 2 Tbs granulated sugar
  • 8 Tbs unsalted butter, melted
  • ¼ tsp salt
    Ganache Filling
  • 8 oz semi sweet chocolate, roughly chopped
  • 1 cup heavy whipping cream
  • 2 Tbs unsalted butter
    Whipped Cream
  • ½ cup heavy whipping cream
  • 1 Tbs granulated sugar
    Crust
  1. Preheat oven to 325F.
  2. Combine all ingredients in a medium sized bowl and stir until combined.
  3. Firmly press crust into a 9” tart pan*.
  4. Bake for 12 minutes and set aside to cool.
    Ganache Filing
  1. In a small sauce pan over medium-high heat, scald the heavy whipping cream, bringing it almost to the point of boiling. Have your chopped chocolate waiting in a medium size bowl.
  2. Pour hot cream over chocolate and let it sit for a minute.
  3. Quickly stir together until smooth. Then mix in butter until combined.
  4. Pour ganache into chocolate crust and allow to set.
    Whipped Cream
  1. Combine cream and sugar into the bowl of a stand mixer with the whip attachment.
  2. Whip on medium-high speed until you reach stiff peaks. Watch closely and do not over whip!
  3. Top tart with whipped cream and serve immediately.

NOTES: *An 8 or 9 inch pie pan will also work for this recipe.

Chocoholic in need of a fix? This Chocolate Tart is here to help.

6 thoughts on “Chocolate Tart

    1. The only reason I didn’t throw some raspberries on this tart is because I have a raspberry addiction and seem to throw it on everything. It would go so, so well though!

  1. Hello Sara! I was just introduced to your blog tonight. It seems we are cousins! Your Dad is my 1st cousin. I am so impressed by your writing style and loved sifting through the recipes! I might even try some. I’m more of a cookie baker, but will get brace and try something more complicated from your recipe library. 💕

    1. Well hello there, cousin! Thank you so much for your kinds words. Cookie bakers are the best bakers, in my opinion. If you try any of my recipes, be sure to let me know how it goes! ☺️

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