Chocolate Tart Recipe

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.

18th century chocolate tart recipe

Chocolate tart recipe from 1837

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

Prep Time: 45 mins
Cook Time: 45 mins
Yields: 8 slices


  • 1 1/2 cups plain flour
  • 125g butter, chopped, cold
  • 2 Tbsp icing sugar
  • 1 egg yolk
  • 1 tablespoon water
  • 2 egg yolks
  • 1/3 cup caster sugar
  • 2 eggs
  • 1/3 cup thickened cream
  • 200g melted dark chocolate
  • Vanilla ice cream to serve


  1. Process flour, butter and icing sugar and butter until the mixture is well combined. It will start to clump together and look like breadcrumbs.
  2. Add water and egg yolk and mix until dough forms. Add more water if it’s a little dry.
  3. Knead dough on a floured board until smooth.
  4. Make a ball out of the pastry, wrap with cling wrap and refrigerate for at least a ½ hour until thoroughly chilled.
  5. Preheat oven to 180°C (fan-forced) and grease a 24cm fluted tin.
  6. 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.
  7. Line pastry with baking paper and fill with pie weights. If you don’t have weights you can use rice which also works well.
  8. Bake for 12-15 minutes then remove the weights and paper. Continue baking until golden in colour (about 5 minutes).
  9. Set pastry aside to cool and reduce oven temperature to 140°C (fan-forced).
  10. To make filling beat egg yolks, caster sugar and eggs. Gently fold in chocolate and cream until combined.
  11. Pour filling into pastry case and bake for 25 to 30 minutes or until just set.
  12. Refrigerate until chilled then serve with vanilla ice cream.


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