Get the flavrs app for thousands more FREE recipes and cooking videos
Get
flavrs
Get the flavrs app for thousands of FREE videos and full recipes
App StoreRecipes QR code

Dark Chocolate Tart Recipe (with Video)

Dessert, Gluten, Peanut-free
bakewithzoha
By
bakewithzoha

Discover our Dark Chocolate Tart Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
8

Prep 1h | Cook 20min

Ingredients

Crust
- 3 tbsp Butter, room temperature
- 0.333 c Powdered sugar
- 1 Egg
- 0.5 tsp Salt
- 0.75 c Flour, scant
- 0.25 c cocoa
Ganache
- 0.75 c Heavy cream
- 6 oz Chocolate, mostly dark and a little semi sweet
- 3 tbsp Butter, room temperature
Glaze
- 3 oz Chocolate
- 0.333 c Cream
- 3 tbsp corn syrup
Optional decoration
- Raspberries
- tempered dark chocolate
Flavrs app
Get the flavrs app for the full experience
Discover, organize your favorite recipes all in one place
Get app to bookmark recipe

Directions

For the tart dough
1. Whisk the butter and sugar until they form a creamy mix.
2. Whisk in the egg, and then fold in the flour, salt and cocoa powder until a dough forms.
3. Don’t overwork the dough, knead lightly until it comes together.
4. Cover in cling film and chill for 30 minutes.
Preparation before baking
1. Preheat oven to 325F.
2. Gently form a ball with the dough and roll it out on a lightly floured surface until it is fairly thin and can cover a 9” nonstick tart pan.
3. Carefully transfer to the pan and gently press it down so it moulds well to the tart shape.
4. Prick with a fork and bake for about 18-20 minutes (you can blind bake if you’d like but it’s not necessary).
5. Let the crust cool down.
For the ganache
1. For the ganache, bring the cream to just a boil, and pour over chopped chocolate.
2. Cover and let sit for 5 minutes.
3. Then stir until a shiny mix forms and all the chocolate melts in.
4. Add the butter and mix until combined.
Assembling the tart
1. While the ganache is still warm, pour it into the tart shell and spread evenly.
2. Refrigerate for 30 minutes.
For the glaze
1. For the glaze, melt chocolate and cream using the same method as the ganache and then add corn syrup and mix.
2. It should be fairly runny.
3. While the glaze is warm, pour over cooled tart and spread.
4. Let it cool for another 1-2 hours.
Final touches
1. Decorate the tart with raspberries and tempered chocolate (optional).
2. Serve and enjoy.

See more recipes

Recipe Image
Recipe Image
Recipe Image
Recipe Image
Recipe Image
Flavrs Logo

Discover, organize, and grocery shop your favorite recipes

No Ads

See it in action

Down Chevron