Fudgy Dark Chocolate Tart

A slice of chocolate tart on a white plate

4.34 from 3 votes

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! If you like chocolate desserts, this is the perfect one for you and your better half. It can also be made into mini tarts or tartlets, the recipe is just the same.

Prep Time15

Cook Time20

Cooling Time1

Total Time1 35

Course: Dessert

Cuisine: French

Servings: slices

Calories: 655kcal

Author: Daniela Apostol

Ingredients

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

Instructions

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.

Notes

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.

Nutrition