Description
Indulge in this luscious Chocolate Tart featuring a buttery, tender crust filled with a smooth, rich semisweet chocolate custard and topped with a shiny, decadent chocolate glaze. Perfect for special occasions or a sophisticated dessert treat, this recipe balances creamy textures and intense chocolate flavors with a crisp tart shell.
Ingredients
For the Crust
- 1/2 cup (1 stick) unsalted butter, at room temperature
- ¼ cup + 2 tablespoons sugar
- ¼ teaspoon salt
- 1¼ cups all-purpose flour (spooned into measuring cup and leveled-off)
- 1 large egg yolk
For the Chocolate Filling
- 8 oz semisweet chocolate (best quality such as Ghirardelli, chopped or broken into small pieces)
- 1¼ cups heavy cream
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 2 oz semisweet chocolate (best quality such as Ghirardelli, chopped or broken into small pieces)
- 1 tablespoon hot water
Instructions
- Prepare the crust dough: In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the bowl sides. Add the flour and mix on low speed until incorporated, about 30 seconds. Add the egg yolk and mix until evenly incorporated and dough is clumpy, about 30 seconds. Lightly knead dough into a ball, press into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Shape and freeze the crust: Lightly spray a 9.5-inch tart pan with removable bottom with cooking spray. Pinch off dough pieces and press evenly onto the sides and bottom of the pan to ⅛ to ¼ inch thick, sealing any seams and trimming the edge flush with the pan rim. Press scraps into the bottom. Cover and freeze at least 30 minutes.
- Blind bake the crust: Preheat oven to 350°F (175°C) and position oven rack in the middle. Place chilled tart pan on a baking sheet for easy handling and bake until dry and lightly golden, about 20 minutes. Cool on a wire rack while preparing filling.
- Make the chocolate filling: Place chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan until boiling, then pour over chocolate. Let sit a few minutes, then whisk until smooth. Add sugar and salt; whisk well. Add eggs and vanilla; whisk until fully incorporated and smooth.
- Fill and bake the tart: Pour chocolate filling into the baked tart shell and pop air bubbles with a toothpick. Bake for 20 to 25 minutes, until mostly set but still slightly wobbly in the center. Cool completely on a wire rack, about 1 hour. Refrigerate for up to 2 days if needed, bring to room temperature before glazing.
- Prepare chocolate glaze: On serving day, combine cream and corn syrup in a microwave-safe bowl. Microwave on high until boiling, about 30 seconds to 1 minute. Add chopped chocolate; let stand a few minutes. Whisk gently until smooth, then whisk in hot water. Pour glaze onto tart center and tilt to evenly coat edges. Let set at room temperature about 1 hour.
- Serve the tart: Remove outer ring of the tart pan. Use a metal spatula to loosen tart from base and slide onto a platter or leave base in place. Slice into wedges, wiping knife between cuts. Serve plain or with sweetened whipped cream. Store leftovers covered in the refrigerator up to 4 days; glaze may lose sheen.
Notes
- Use high-quality semisweet chocolate like Ghirardelli for best flavor and texture.
- Ensure eggs are at room temperature to help the filling emulsify smoothly.
- Do not overbake the filling; it should be mostly set but slightly wobbly in the center when done.
- Bring refrigerated tart to room temperature before glazing for best glaze adherence.
- Trim the crust evenly to prevent overly thick edges which can cause uneven baking.
- Chocolate glaze is best poured fresh for a shiny finish; store tart covered but remove glaze if storing long-term.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
