The holiday season is coming soon; do yourself a favor—what’s better for impressing family and friends than a deliciously decadent chocolate tart to finish a good dinner? Incredibly easy to make and creamy, this tart is freaking divine after a night in the fridge. To balance the ganache’s extraordinary, rich, creamy texture, frozen raspberries bring the sweetness it needs.
Photo credit: © Eatwell101.com
Ingredient list for the Chocolate Tart recipe
- 2 1/2 cups (250g) flour
- 4 1/2(125g) cold butter, diced
- 1 pinch of salt
- 3 tablespoons sugar
- 1 egg
- 1lb (450g) milk chocolate
- 2 cups (250g) heavy cream
- Frozen raspberries for decoration (pick them up fresh when they are in season!)
Photo credit: © Eatwell101.com
Directions
Prepare the tart shell:
1. Prepare the short-crust pastry by kneading the ingredients by hand. For more details, check this tutorial on how to make short-crust pastry.
2. Line an 8-inch (20cm) diameter mold (I used a silicone cake pan, very convenient for releasing the pastry!).
3. Blind bake the tart shell at 390°F (200°C) for 15 minutes.
Make the filling:
1. Boil the cream in a saucepan. Remove from the heat and stir in the chocolate until completely melted.
2. Pour the ganache on the bottom of the baked tart shell and bake for 10 minutes more. If you’re worried it won’t set in the oven, leave it longer and give it a little shake from time to time; if it’s wobbling too much, leave it in a little longer.
3. Allow to cool completely before refrigerating overnight. Garnish with fresh or frozen raspberries before serving… Success is guaranteed!
Photo credit: © Eatwell101.com
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Chocolate Tart Recipe
Here's an easy-to-make, creamy, decadent chocolate tart to finish a great dinner!
Ingredients
- 2 1/2 cups (250g) flour
- 4 1/2(125g) cold butter, diced
- 1 pinch of salt
- 3 tablespoons sugar
- 1 egg
- 1lb (450g) milk chocolate
- 2 cups (250g) heavy cream
- Frozen raspberries for decoration (pick them up fresh when they are in season!)
Instructions
Prepare the tart shell:
- Prepare the short-crust pastry by kneading the ingredients by hand. For more details, check this tutorial on how to make short-crust pastry.
- Line an 8-inch (20cm) diameter mold (I used a silicone cake pan, very convenient for releasing the pastry!).
- Blind bake the tart shell at 390°F (200°C) for 15 minutes.
Make the filling:
- Boil the cream in a saucepan. Remove from the heat and stir in the chocolate until completely melted.
- Pour the ganache on the bottom of the baked tart shell and bake for 10 minutes more. If you're worried it won't set in the oven, leave it longer and give it a little shake from time to time; if it’s wobbling too much, leave it in a little longer.
- Allow to cool completely before refrigerating overnight. Garnish with fresh or frozen raspberries before serving... Success is guaranteed!
Nutrition
Nutrition information for this recipe.
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