Chocolate Tart Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut the unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.

Add Water

Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Chill the Dough

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough

After chilling, roll out the dough on a floured surface to fit your tart pan. Press the dough into the pan and trim the edges.

Pre-bake the Crust

Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and bake for another 10 minutes until golden.

Melt the Chocolate

In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth.

Combine with Sugar and Eggs

Remove from heat and stir in granulated sugar and vanilla extract. Allow the mixture to cool slightly before whisking in the eggs until fully incorporated.

Fill the Tart Shell

Pour the chocolate filling into the pre-baked tart shell, smoothing the top with a spatula.

Bake the Tart

Bake the tart in the preheated oven for about 20-25 minutes, or until the filling is set but still slightly wobbly in the center.

Cool and Serve

Allow the tart to cool at room temperature before refrigerating for at least 2 hours. Serve chilled, optionally garnished with whipped cream or fresh berries.