Baked Chocolate Tart
It took me about a year to crack the perfect recipe for a sweet tart crust. I wanted the dough to keep its shape during baking, and also wanted it to be comfortable to work with, without having to chill it.
I am very proud to share this recipe with you, that ever since discovered, is used by me whenever I am making sweet tarts. My best baking tip for baking a tart crust (pies as well) is that it should be well frozen prior baking. The dough will set during the first minutes in the oven, before getting a chance to lose its shape. The weights help prevent the dough from puffing.
This time I am sharing a classic, delicious recipe for a baked chocolate tart, using my sweet tart crust which you can implement not just for tarts, but also for cookies.
First published:
Last modified:
Baked Chocolate Tart:
Equipment: Fluted tart pan 18cm (d) x 3.5cm (h)
Recipe: Makes 1 Tart
Sweet Tart Crust:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 113g |
| Almond Meal | 29g |
| Powdered Sugar | 38g |
| Frozen Unsalted Butter Cubes | 57g |
| Egg Yolks | 19g (1 Large egg yolk) |
| Water | 5g |
Chocolate Filling:
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 150g |
| Unsalted Butter | 85g |
| Eggs | 100g (2 Medium sized eggs) |
| White Granulated Sugar | 38g |
| Vanilla Extract | 7g |
Preparation instructions:
For the Sweet Tart Crust:
- In a food processor, mix together the flour, almond meal and powdered sugar.
- Add the frozen butter cubes and pulse until the mixture looks like small peas.
- Add the yolk and water and pulse until large crumbs are formed (do not reach a dough ball stage).
- Pour the crumbs on top of a large piece of plastic wrap.
- Knead the crumbs together using a plastic wrap to help minimize the heat transfer from your palms into the dough (see video demonstration).
- Roll the dough to 2 mm thickness and arrange it inside the tart pan. Dock the bottom with a fork.
- Freeze the dough for 20 minutes, while you preheat your oven to 175C (fan mode off), placing a baking rack at the lowest level inside the oven.
- Blind bake the crust by using baking stones or dried beans as weights, for 20 minutes.
- Remove the weights and chill the crust on a cooling rack while making the filling.
For the chocolate filling:
- Melt the chocolate and butter in the microwave and mix them together to a thick and glossy ganache. Allow it to cool down slightly while you proceed.
- Using a handheld electric mixer, beat the eggs, sugar and vanilla extract on high speed for 7 minutes. Then lower the mixing speed and keep beating on the lowest speed for 1 minute.
- Beat the chilled ganache into the eggs’ mixture on the lowest speed, while pouring it in a thin stream. Finish mixing with a spatula and pour the filling into the pre-baked crust.
- Bake at 175C (fan mode off) for 20 minutes, in an oven with a baking rack placed at the lowest level, until the filling is puffed have a matte finish, and slightly cracks around the edges.
Cool down completely before cutting and serving.
