A rich and indulgent chocolate tart recipe that’s perfect with vanilla ice cream.
This is one of my favourite desserts. It’s simple to make. I can’t remember ever having a fail with this recipe. The pastry is homemade and the chocolate filling is to die for.
The history of chocolate tarts goes a long way back. Below is a recipe from 1837 which comes from this book. The recipe hasn’t changed that much – it’s hard to improve on an already delicious dessert.
A few tips to make your chocolate tart better
I recommend avoiding cheap dark chocolate for the filling. It may cost you a couple of extra dollars to buy a premium brand but it’s worth it.
For the ice cream, you can buy your favourite brand from the supermarket if you’re in a hurry. If you can make your own vanilla ice cream using this recipe you’ll have some happy guests. Guaranteed.
You’ll notice the ice cream has a red powder sprinkled on it. This is sumac. Traditionally used for savoury Middle Eastern dishes, this spice has a real flavour kick. I use it occasionally to “create a diversion” from the sweetness of the ice cream and tart. It has a salty flavour and I like it with ice cream but I suggest you do a taste test first as it won’t be for everyone. Read more about sumac here.
Chocolate Tart Recipe
- 1 1/2 cups plain flour
- 125 gm butter chopped, cold
- 2 Tbsp icing sugar
- 1 egg yolk plus 2 egg yolks
- 1 Tbsp water
- 1/3 cup cup caster sugar
- 2 eggs
- 1/3 cup thickened cream
- 200 gm dark chocolate melted
- vanilla ice cream to serve
- Process flour, butter, and icing sugar and butter until the mixture is well combined. It will start to clump together and look like breadcrumbs.
- Add water and egg yolk and mix until dough forms. Add more water if it’s a little dry.
- Knead dough on a floured board until smooth.
- Make a ball out of the pastry, wrap with cling wrap and refrigerate for at least a ½ hour until thoroughly chilled.
- Preheat oven to 180°C (fan-forced) and grease a 24cm fluted tin.
- Roll pastry until about 5mm thick and line the bottom and sides of the tin. Cut excess from the top using a knife then refrigerate for another ½ hour.
- Line pastry with baking paper and fill with pie weights. If you don’t have weights you can use rice which also works well.
- Bake for 12-15 minutes then remove the weights and paper. Continue baking until golden in colour (about 5 minutes).
- Set pastry aside to cool and reduce oven temperature to 140°C (fan-forced).
- To make filling beat egg yolks, caster sugar, and eggs. Gently fold in chocolate and cream until combined.
- Pour filling into the pastry case and bake for 25 to 30 minutes or until just set.
- Refrigerate until chilled then serve with vanilla ice cream.