Chocolate Tart Recipe

Measure & Prep

Place the flour, cocoa powder, confectioners' sugar, and salt in a large bowl. Whisk briefly to combine and remove any lumps.

Cut in Butter

Add the cold cubed butter to the dry mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 4–6 minutes).

Add Egg & Bring Dough Together

Make a well in the center and add the egg yolk and cold water. Use a fork to gently incorporate until the dough begins to clump. If the dough is still dry, add up to 1 additional teaspoon cold water, 1 tsp at a time, just until it holds together when pressed.

Form, Chill & Rest

Turn the dough out onto a lightly floured surface and quickly press it into a flat disk (do not overwork). Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.

Roll & Line Tart Pan

Remove dough from fridge and let sit 5 minutes to soften slightly. On a lightly floured surface, roll the dough to about 1/8-inch thickness and 1–2 inches larger than a 9-inch tart pan. Carefully transfer and gently press into a 9-inch tart pan with a removable bottom, trimming excess and patching any cracks. Use a fork to prick the bottom several times.

Blind Bake

Preheat oven to 350°F (175°C). Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until the crust is set and edges are firm. Cool slightly in the pan for 10 minutes, then transfer to a wire rack. Reduce oven to 325°F (160°C) if you prefer to finish in the oven later; otherwise cool fully before filling.

Chop Chocolate

While the shell chills or bakes, place the chopped bittersweet chocolate in a heatproof bowl. Ensure pieces are small and evenly chopped so they melt smoothly.

Heat Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (steam rising, small bubbles forming) — do not boil.

Combine & Emulsify

Pour the hot cream over the chopped chocolate. Let stand undisturbed for 1 minute to soften the chocolate. Gently whisk in small circles from the center outward until the mixture is glossy and fully combined. Add the butter, corn syrup (if using) and salt, and whisk until the butter is melted and the ganache is smooth.

Temper & Fill

If the shell is warm, allow the ganache to cool ~3–5 minutes so it thickens slightly but is still pourable. Pour the ganache into the tart shell, smoothing the top with an offset spatula. Tap the pan gently on the counter to release air bubbles.

Set

Let the tart sit at room temperature until the ganache reaches near room temperature (about 1–2 hours). For faster set, refrigerate for 30–60 minutes, but avoid chilling too long to prevent condensation when returning to room temp.

Dust the tart lightly with dutch-processed cocoa powder using a fine sieve. Scatter a few fresh raspberries or candied orange peel around the edge or center if using. Finish with a light sprinkle of sea salt flakes for contrast.

Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices. Serve at room temperature or slightly chilled. Store leftovers tightly covered in the refrigerator for up to 3 days; bring to room temperature 20–30 minutes before serving for best texture.