Chocolate Tart Recipe

Prepare dry ingredients

Whisk together the flour, cocoa powder, granulated sugar, and salt in a large bowl to ensure even distribution.

Cut in butter

Add the cold cubed butter to the dry mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add egg yolk and water

Mix the egg yolk with the ice water and drizzle into the flour-butter mixture. Gently toss with a fork until the dough starts to come together. Add up to 1 more tablespoon ice water only if the dough is too dry. Do not overwork.

Form and chill

Gather the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Chilling hydrates the flour and firms the butter for a flaky crust.

Roll out and fit

On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thick and large enough to line a 9-inch (23 cm) tart pan with removable bottom. Gently lift and fit the dough into the pan, pressing into corners and trimming excess. Patch any thin spots with scraps. Chill the lined tart shell for 15 minutes.

Blind bake

Preheat oven to 375°F (190°C). Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, prick bottom lightly with a fork, then bake 8–10 minutes more until the shell is set and slightly firm to the touch. The cocoa will keep it dark; avoid burning. If edges brown too quickly, shield with foil.

Cool

Let the baked shell cool on a rack for 15 minutes before filling. Reduce oven temperature to 325°F (160°C) if you plan to gently heat the filled tart for a firmer set (optional).

Chop chocolate

Place the chopped chocolate in a heatproof bowl. Use a mix of chopped bars for best texture and flavor.

Heat cream

In a small saucepan, bring the heavy cream just to a simmer over medium heat (small bubbles around the edge). Do not boil.

Combine and rest

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2–3 minutes to soften the chocolate.

Emulsify ganache

Using a whisk or rubber spatula, stir the chocolate and cream from the center outward until smooth and glossy. Add the cubed butter, corn syrup (if using), vanilla and salt, stirring until fully incorporated and shiny.

Strain (optional)

For an ultra-smooth ganache, pass the mixture through a fine-mesh sieve into a clean bowl to remove any unmelted bits.

Fill tart shell

Pour the warm ganache into the cooled tart shell. Gently tap the pan on the counter to release any air bubbles and smooth the surface with a spatula.

Chill to set

Let the tart sit at room temperature for 30 minutes, then refrigerate for at least 2 hours (best 3–4 hours) until the ganache is fully set. If you prefer a firmer set, place in a 325°F (160°C) oven for 6–8 minutes immediately after filling, then cool and chill.

Remove the tart from the refrigerator 10–15 minutes before serving to take the chill off and improve texture.

Run a thin knife around the tart edge to loosen, then release the removable bottom and transfer to a serving plate if desired.

Optionally sprinkle sea salt flakes across the surface for contrast, dust lightly with cocoa powder, and arrange whipped cream and fresh berries on the side or in a small mound on the tart.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.