Dark Chocolate Tart grandmother’s recipe, super easy for a delicious chocolate dessert. The grandmother’s recipe for a delightful chocolate tart your kids will love! Among the many recipes for special tarts on our blog, this one is certainly among the most indulgent. My family loves chocolate desserts, and I’m sure this delicious crispy tart with a soft, creamy center will win you over at the first bite. A perfect cake as an after-dinner dessert, but also great for breakfast or an afternoon snack. The recipe for cocoa shortcrust pastry for tarts is already on the blog, together with many other recipes such as savory shortcrust pastry, classic shortcrust pastry and shortcrust pastry for cookies, but you’ll also find recipes for softer tarts like soft tart with cream and strawberries or soft cocoa tart with camy cream and pistachio shortcrust tart.
Curious? Let’s go to the kitchen and make it together! But before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Cooking time: 35 Minutes
- Portions: 10 servings
- Cuisine: Italian
Ingredients
- 1 lb 9 oz chocolate shortcrust pastry (for tart (cocoa))
- 1 cup milk (whole, preferably)
- 1/3 cup granulated sugar
- 1/3 cup + 1 tbsp all-purpose flour (type 0)
- 1 egg
- 1 packet vanilla
- 5 1/4 oz dark chocolate
- 3 tbsp + 1 tsp milk (to adjust consistency if needed)
Dark Chocolate Tart
To make the dark chocolate tart, start by preparing the filling: combine in a saucepan the dry ingredients needed for the cream and add an egg.
Add 3 tbsp + 1 tsp (about 50 ml) of milk and begin to blend everything with an electric whisk. Then add the remaining milk (about 3/4 cup, ~200 ml) and finish preparing the mixture.
Place the saucepan over low heat and wait for the cream to thicken without reaching a boil. Stir with a whisk so it doesn’t burn, and once ready add the chocolate. If the consistency is too thick, adjust with 3 tbsp + 1 tsp (about 50 ml) of milk.
While you prepare the pastry, let the cream cool in a separate bowl.
Take the cocoa shortcrust pastry — I use my recipe at this link.
Prepare the cocoa shortcrust pastry and let it rest in the refrigerator for 30 minutes. Once ready, roll it out between two sheets of parchment paper to prevent sticking (use a little flour if needed).
The pastry thickness should be about 3/16 in (0.2 in). Using a rolling pin, place it into the tart pan and prick the base with a fork.
Add the cream, spreading it evenly, and use the remaining dough to cut strips to decorate the tart’s surface.
Bake at 356°F (180°C) for about 40–45 minutes; make sure the base is fully baked too, so adjust according to your oven. For the last five minutes of baking I place the tart on the oven’s bottom rack.
Remove from the oven and let rest at least a couple of hours before serving — a longer rest will make it even better.
Storage, notes and tips
The tart keeps for a couple of days in a cool, dry place, covered under a glass dome or in an airtight container.
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