Chocoholic in need of a fix? This Chocolate Tart is here to help.
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.
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.
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.
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.
- 1 ½ cup chocolate graham cracker crumbs, about 11 sheets
- ¼ cup + 2 Tbs granulated sugar
- 8 Tbs unsalted butter, melted
- ¼ tsp salt
- 8 oz semi sweet chocolate, roughly chopped
- 1 cup heavy whipping cream
- 2 Tbs unsalted butter
- ½ cup heavy whipping cream
- 1 Tbs granulated sugar
- Preheat oven to 325F.
- Combine all ingredients in a medium sized bowl and stir until combined.
- Firmly press crust into a 9” tart pan*.
- Bake for 12 minutes and set aside to cool.
- 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.
- Pour hot cream over chocolate and let it sit for a minute.
- Quickly stir together until smooth. Then mix in butter until combined.
- Pour ganache into chocolate crust and allow to set.
- Combine cream and sugar into the bowl of a stand mixer with the whip attachment.
- Whip on medium-high speed until you reach stiff peaks. Watch closely and do not over whip!
- Top tart with whipped cream and serve immediately.
NOTES: *An 8 or 9 inch pie pan will also work for this recipe.