A perfect chocolate tart.
Published: January 28th, 2021 | Last Updated: August 25th, 2021
This chocolate tart recipe features a silky, smooth and soft dark chocolate ganache encased between a perfect tart shell.
The following recipe is designed for a 18cm (7-inch) tart which will be suitable for 8-14 people. The tart shell dough recipe should be enough for multiple tarts, whereas the ganache is the exact amount.
- 130g unsalted butter (at room temperature)
- 80g icing sugar
- 25g ground almonds
- 1g salt
- 50g egg (at room temperature)
- 215g all purpose flour
Tart Shell Glaze
- 40g egg yolk
- 10g heavy cream
This is enough ganache to fill a single 18cm (7 inch) tart.
- 185g heavy cream (35% fat)
- 20g invert sugar
- 210g dark chocolate pieces 55%
- 38g unsalted butter (at room temperature)
Tools used for this Recipe
We've used the following tools for years and we highly recommend them to help you get the best results with your desserts.
The hand blender is one of our most used tools. It is used in so many recipes and techniques and helps you achieve perfect emulsions. In this recipe, it is used to create a perfect emulsion the chocolate ganache for a smooth and glossy finish.
Dough Thickness Guides
A really convenient way to achieve an even thickness for a tart shell is by using a guide. We use these ones and they work perfectly. This recipe uses the 3mm guides by putting them on either side of the dough, while rolling the dough between sheets of baking paper. The frames prevented me from going any thinner than 3mm and ensured an even thickness throughout the dough.
Other tools used in this recipe
Perforated Tart rings for even baking: Buy it on Amazon
Perforated Mats for allow for even airflow when baking the tart shells: Buy it on Amazon
Saucepan for heating up the cream: Buy it on Amazon
Scale for precise measurements of all the ingredients: Buy it on Amazon
*Note: We earn a small commission for the links above at no extra cost to you.
Tart Shell Dough
- The butter should be soft and pliable. It should hold its shape but should not provide any resistance when being pressed.
- Sift the icing sugar and ground almonds.
- Add the unsalted butter, icing sugar, ground almonds and salt to a stand mixer fitted with the paddle attachment and mix on a low speed until the mixture is completely smooth and evenly mixed.
- Beat the egg slightly and slowly drizzle it into the stand mixer, giving time for the egg to be fully incorporated before adding more egg. Mix until mixture is smooth and evenly combined.
- Sift the flour.
- Add it to the stand mixer and on the lowest speed, mix until mostly combined. You should still see some flour that hasn’t been incorporated.
- Turn off the mixer.
- Incorporate the remaining flour by hand using a spatula or dough scraper until it is evenly incorporated. We want to avoid developing the gluten in the flour so that the tart shell has a better texture.
- Spread into a 1cm thick block between two sheets of plastic wrap.
- Completely wrap the block and store in the fridge to harden for 1 hour.
- Once hardened, unwrap the dough and roll it out to a 3mm thickness between two sheets of baking paper.
- Return it to the fridge again to harden for 1 hour.
Lining the Tart Rings
- Once the dough has hardened, carefully peel the baking paper off.
- Press the start shell ring onto the dough and carefully place the tart ring with the dough onto a baking sheet or a perforated baking mat.
- Cut strips from the remaining dough and line the sides of the tart ring.
- Cut away the excess dough by running a knife perpendicular to the edge of the tart ring.
- Store the lined tart rings in the fridge and allow to harden overnight.
Baking the Tart Shells
- Preheat the oven to 160°C.
- Bake the tart shells for 15-20 minutes or until desired colour is reached.
Glazing the Tart Shells
- Lightly beat the cream and the egg yolks until evenly mixed.
- Once the tart shells are done baking, remove them from the oven and remove the tart rings.
- Brush the entire tart shell with the glaze. Try to have an even and thin layer.
- Return the glazed shells to the oven and bake for another 5 minutes or until the glaze has browned.
- Remove from the oven and allow to cool.
- Heat the cream and invert sugar, constantly stirring until just boiling.
- Pour over the chocolate and allow the chocolate to melt for 1 minute.
- Emulsify with a hand blender.
- Once the mixture has reached 40°C.
- Add the room temperature butter and emulsify.
Filling the Tart
- Pour the ganache into the completely cooled tart shells.
- Store the tart shells in the fridge to allow the ganache to set.
How do I make a smooth ganache?
A smooth ganache relies on a good recipe and a good emulsion. A good recipe is balanced to make sure the chocolate emulsifies well, has a good chocolate hit and has a great texture. To create a good emulsion, the best way is to use the speed and friction from a hand blender.
If all else fails, cover imperfections with decorations!
Why do we use invert sugar in the ganache?
The invert sugar is used to retain moisture in the ganache as it sets in the fridge. This allows it be supple and soft after being refrigerated. The butter also helps with softness and texture. Visit this link to learn more about the effects of every element in a ganache. It also includes a handy calculator that allows you to see the composition of a ganache recipe.
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