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Chocolate Tart

This homemade chocolate tart looks like it came out of a French bakery! The chocolate ganache is rich, glossy, and easy to make with just cream and chocolate chips. I cut it into small slices and serve with coffee for a delicious dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours 10 minutes
Course lunch/dinner
Cuisine French
Servings 12 people
Calories 3070.7 kcal

Equipment

  • 1 Food Processor
  • 1 Rolling Pin
  • 1 8-inch Tart Pan
  • 1 Microwave-Safe Bowl
  • 1 Whisk

Ingredients
  

Main

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • ½ cup cold butter
  • 2 teaspoons water
  • 1 cup heavy whipping cream
  • 2 cups semisweet chocolate chips

Instructions
 

  • Combine flour, sugar, and salt in a food processor; pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until dough comes together. Wrap dough and refrigerate for 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
  • Flour a work surface and a rolling pin; roll out dough into a 10-inch disc.
  • Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes in the dough on the bottom and along the sides of the pan.
  • Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
  • Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated until ready to serve.

Notes

For a tender, flaky crust, ensure your butter is truly cold and avoid overworking the dough in the food processor; pulse just until it comes together. Blind baking the crust as directed is crucial for preventing a soggy bottom once the ganache is added. Consider chilling the tart pan with the dough for 15 minutes before baking to help prevent shrinkage. Prick holes generously for steam release. Use high-quality semisweet chocolate for the best flavor and a smooth, glossy finish. Heat the cream until just simmering, then pour over the chocolate chips. Allow it to sit undisturbed for a full minute before whisking from the center outwards; this ensures proper melting and emulsification. Overheating the chocolate can cause it to seize. For a perfect set, ensure the crust is completely cool before pouring in the ganache. A pinch of flaky sea salt on top can elevate the chocolate flavor.