Fudgy Dark Chocolate Tart, a rich and decadent chocolate dessert recipe, just perfect for Valentine's Day.The base is a buttery homemade shortcrust pastry, and the filling is the most indulging chocolate ganache. So simple, yet so impressive!
It's been a long time since I last posted a dessert recipe. After all the Christmas baking, a little break is always welcome. But, with Valentine's Day just round the corner, it's high time we put those chocolate bars to good use and make the most impressive chocolate dessert to sweeten up the loved one.
Now, this dark chocolate tart is just the way I like it, fudgy, rich, a tiny little bit bitter, but overly indulgent. You could add extra sugar if you like it on the sweeter side, otherwise, just dark chocolate is all we need.
There are tons of recipes out there for chocolate tarts, but somehow most of them get the chocolate: cream ratio wrong!!! And that's because they call for way too much cream, which makes the ganache more of a chocolate dip, so the filling doesn't set the way it should.
So, hear me out, this chocolate tart filling needs less than half the amount of cream to the amount of chocolate. Not same quantities!
- plain flour - all purpose flour
- butter - cold, cubed
- sugar- caster or granulated
- vanilla extract
For the chocolate filling
- dark chocolate
- double cream -heavy cream
Step-by-step photos and instructions
This is one of the easiest chocolate dessert recipes you can make. And only the base needs baking, the filling can set either at room temperature, although that would take a few hours, or in the freezer for about one hour or so. We start by making the base, so let's get going!
The shortcrust pastry
- sift the flour, add the cold cubed butter, and use for fingertips to rub the flour and butter together until the flour resembles breadcrumbs
- add the sugar, and mix
- add the egg yolk, vanilla extract and water (or milk) and mix together to get a dough
- form into a ball, cover in clingfilm, and refrigerate for at least 30 minutes
- roll the pastry, then transfer it to a cake or quiche tin, using the rolling pin to level the pastry out to fit the tin
- cover the pastry with kitchen foil, and either add baking beans or any pulses you have around (rice, lentils etc) to keep the pastry from shrinking in the oven
- bake for 10 minutes, then remove the foil and beans and bake for a further 15 minutes until golden
- remove from the oven and leave to cool down completely
The chocolate ganache filling
As previously mentioned, getting the chocolate filling right is essential, otherwise the tart will not set, and you won't be able to slice it.
- break the chocolate bars into pieces, add the double (heavy) cream and butter into a heat-proof bowl
- set the bowl over a pan of simmering water, and cover the bowl with a pan or a lid
- leave until the chocolate is melted, then give it a good stir to make sure it's smooth and silky
- pour the filling into the cooled pastry case, and leave to set
You can either leave it to set at room temperature- it will take a few good hours, in the fridge for 2-3 hours, or in the freezer for one hour. Once set, you can dust it with cocoa powder, put it's completely optional.
I find that the milk chocolate changes the consistency of the tart, so it's best to use dark and add more sugar if needed.
Too much cream will prevent the filling from setting well, so it will be hard to slice it, even after hours of letting it set, so do not add any more cream than necessary.
Other chocolatey treats
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Fudgy Dark Chocolate Tart
For the shortcrust pastry base
- 250 g plain flour (2 cups all purpose flour)
- 125 g butter (cold, cubed) (1.5 cups)
- 100 g sugar
- 1 egg
- 1 teaspoon vanilla extract
For the chocolate filling
- 350 g dark chocolate
- 150 ml double cream (heavy cream)
- 50 g butter
- To make the base, sift the flour, add the cubed butter and use your fingertips to rub the flour and butter together until it resembles breadcrumbs.
- Add the sugar, and mix well.
- Crack in the egg, and knead gently to get a dough.
- Shape it into a ball, cover with clingfilm, and refrigerate for at least 30 minutes.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Roll the dough and transfer it to a pastry case, using the rolling pin to cut the edges so that the pastry can fit the case.
- Cover the pastry with kitchen foil, and fill the case with baking beans or pulses (blind baking).
- Bake for 10 minutes, then remove the foil and beans, and continue to bake for a further 10-15 minutes or until the pastry is golden.
- Remove from the oven, and leave to cool completely.
- To make the filling, use a heat-proof bowl, break the chocolate into pieces, add the butter cut into cubes and the double cream.
- Place the bowl over a pan of simmering water, and cover the bowl with a plate, so that the chocolate can melt completely.
- Give it a good stir, until you get a smooth filling.
- Pour the filling over the pastry, and leave to set either at room temperature for a few hours, int he fridge for 2-3 hours, or in the freezer for 1 hour.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- I find that the milk chocolate changes the consistency of the tart, so it's best to use dark and add more sugar if needed.
- Too much cream will prevent the filling from setting well, so it will be hard to slice it, even after hours of letting it set, so do not add any more cream than necessary.