Question: Chocolate Tart

February 26, 2011
I want a very gooey chocolate tart that melts in my mouth, and a very good crust. I just want chocolate, nothing else inside. It's hard to find a decent tart. Answers, anyone?


Janice Harper's picture

Try this recipe; it may not be very gooey, but it's a good dose of chocolate:

Chocolate Tart

For the dough:

1 ½ sticks unsalted butter
2/3 cup confectioners’ sugar
2 egg yolks
2 cups all-purpose flour

For the filling:

2 eggs
3 egg yolks
10 T. butter
½ pound bittersweet chocolate (couveture discs, roughly chopped, or high quality chocolate chips)

To make the dough:

Place butter, confectioners’ sugar and egg yolks in food processor fitted with the blade attachment. Pulse until thoroughly combined. Add the flour and run the machine until the dough is thoroughly mixed and holds together. Pat the dough into a ball and wrap in plastic wrap. Chill for one hour.

Preheat the oven to 350F. Remove the dough from the refrigerator and let rest for 15 minutes. On a lightly floured bread board, roll out the dough to an 11-inch circle. Transfer to a 10-inch tart pan, pressing on the dough lightly so it fits snugly against the bottom and sides of the pan. Cover dough completely with parchment paper, and weight paper down with dried beans or pie weights over the parchment, covering the bottom of the tart shell. Bake for 15 minutes, then remove the parchment and beans or weights, prick the bottom of the tart shell with a fork, and return the shell to the oven (without parchment or weights) for an additional 10 minutes. Remove from the oven and set aside.

To make the filling:

Raise the oven temperature to 375F. Place eggs and yolks in a large bowl and beat until thick and fluffy, about three to five minutes. Put the butter and chocolate in a microwave-safe bowl and microwave on high for thirty seconds; stir and microwave twenty to thirty more seconds. After removing from microwave, stir again to combine thoroughly; the heat from the melted chocolate should melt any remaining butter or chocolate. If not, return to microwave for fifteen seconds and stir again (do not over-microwave; chocolate scorches easily in a microwave).

Add the warm chocolate and butter mixture to the eggs and mix until well combined. Pour the filling into the tart shell. Bake for five minutes and let cool before serving.

Serve with slightly sweetened whipped cream and fresh berries.

Milly's picture

Hey Janice,
I just took your "Chocolate Tart" out of the oven. I made your Tart because we are having a "Carnaval Party" in Holland and a few friends come over. The smell is delicious I tasted a little piece and yes! The best "Chocolate Tart" You know that the Dutch love there chocolate and this Tart will be the best on the party I am sure.
Thanks for putting your Chocolate Tart on the web so I could make it.
I am looking forward to more of your recepies.
Greetings from Holland
Milly van den Broek :)