This Triple Baked Chocolate Tart combines a flakey chocolate pastry crust, a decadent truffle-like baked Chocolate Filling and a beautiful Dark Chocolate Drizzle. A true chocolate-lover dream dessert!
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Why we love this recipe
This epic recipe is what happen when you try to use as much chocolate as you can in one dessert... just like my Chocolate Ganache Tart, you create the ultimate chocolate-lover dream dessert!
With almost no-added sugar and the use of Dark Cooking Chocolate only, it is a great dessert to serve at a dinner party or for the Holidays.
This Triple Chocolate Tart has chocolate in every one of its elements:
- The Chocolate Shortcrust Pastry
- The truffle-like baked Chocolate Ganache Filling
- The Dark Chocolate Drizzle used to finish the tart with even more chocolate.
Ingredients
There might be a lot of different elements in this recipe, but the list of ingredients is actually fairly short. And surprise... it contains mainly Chocolate! You didn't see that one coming, did you!?
I know I always say that the quality of ingredients is super important when it comes to baking (just as much as baking, if not more!), and it is oh-so true for this recipe.
The quality of the chocolate you use is super important - using low quality baking chocolate will completely change the taste of this dessert.
You do not need to find an expensive chocolate, but look for a Dark Cooking Chocolate that will create an intense chocolate taste without the added sugar.
I can only recommend using a 70% Cacao Cooking Chocolate if you can find some - I usually only use a Belgian 70% Cacao Callebaut Chocolate.
Chocolate Pastry
See all quantities below
- Plain Flour
- Unsweetened Cacao Powder
- Powdered Sugar
- Cold Butter
- Egg
Baked Chocolate Filling
See all quantities below
- Dark Cooking Chocolate (70% Cacao at least recommended)
- Heavy Cream (Thickened Cream)
- Butter
- Eggs
Dark Chocolate Drizzle
See all quantities below
- Dark Cooking Chocolate
- Full Cream Milk
- Butter
How to make a Baked Chocolate Tart
Chocolate Tart Crust
The pastry of this tart is made from a simple, classic Shortcrust Pastry with the addition Unsweetened Cacao Powder. This pastry is made in the food processor, but can absolutely be made by hands as well if needed. You can read all about this pastry (and the step by step photos to make it by hands) in my Chocolate Pie Crust recipe.
- Place all the dry ingredient in the bowl of your food processor. Pulse a couple of time to mix.
- Add the cold butter, cut into small cubes. Blend until the butter and flour are fully combined - it should look like thick, wet sand.
- Add the Egg and pulse until the dough starts to come together. Transfer onto a lightly floured surface to bring it together into a large ball. Cover with wrap and place in the fridge to set for at least 30 minutes.
- Gently roll the rested pastry and fill your large 9.5" / 24 cm Pastry Ring and blind bake for 15 minutes.
Note: Like I always do when it comes to making Pastry, I use my food processor to cut the butter into the dry ingredients. If you do not want to use a food processor, see how to make it by hands in the notes of the recipe card!
Alternatively, you can use a basic Sweet Shortcrust Pastry if you don't want to use Cacao Powder in the crust as well.
Baked Chocolate Tart Filling
The Chocolate Filling is basically a Chocolate Ganache mixed with Eggs to keep its shape. It is made by simply heating up the Cream and Butter and pouring it warm over the chopped chocolate to melt it. The eggs are then added.
- Thinly chop the Dark Cooking Chocolate and place it in a heat-proof mixing bowl.
- Place the Cream and Butter in a small pot on low heat. Remove from the stove just before it starts boiling (you will start to see steam just before it starts to boil) and pour it over the chopped Chocolate. Leave for a couple of minutes then stir until the chocolate is completely melted.
- Add the Eggs and stir until glossy and shiny.
- Fill the blind-baked pastry and bake on low temperature for 10 minutes.
The technique to make the chocolate tart filling is based on a recipe from French star chef Frédéric Anton.
In his recipe, he first bakes the tart pastry, then fill it with the chocolate cream and place it back in an oven turned off. The remaining of the heat that baked the pastry simply bakes the chocolate filling!
I did it slightly differently for this recipe though, by just lowering the temperature of the oven and baking it for a very short time. It is a really interesting technique to bake the filling that contains eggs while keeping it super fudgey - almost like a dense chocolate mousse!
Chocolate Drizzle
The Chocolate Drizzle is possibly the easiest part of this recipe:
- Melt the Dark Cooking Chocolate and Milk in the microwave in a heat-proof bowl, stopping every 30 seconds to stir.
- When fully melted, add the butter and stir until combined
- Place in a piping bag with a very small round opening and drizzle over the French Chocolate Tart. Place back in the fridge to set before serving.
Recipe FAQs
This tart will be great on its own, but here are a few ideas of what you can serve it with: Vanilla Ice Cream, Crème Anglaise, Chocolate Sauce. And if you wanna go all in with the chocolate, why not pipe some decadent Whipped Ganache over this tart?
You can could associate this chocolate tart with fruits like Fresh Berries, Raspberry Coulis, a Berry Compote or a Strawberry Coulis!
Once baked and completely cool, I recommend storing this tart in the fridge. Not only it will help to keep this tart fresh for up to 3 days, it will also make the chocolate filling become dense and deliciously fudgy!
This chocolate tart can also be made ahead, but I recommend serving it within 24 hours to keep the tart pastry crunchy. If you have any leftovers, simply cover with plastic wrap and leave in the fridge for up to three days.
I do not recommend freezing this tart to avoid loosing the fudgy texture of the chocolate filling when thawed.
More Chocolate Desserts
- Double Chocolate Bavarois Cake
- Mini Chocolate Brownie Bites
- Brownie Muffins
- Chocolate Avocado Mousse (Vegan)
- Chocolate Loaf Cake with Whipped Ganache
- Chocolate Peanut Butter balls
- French Chocolate Fondant Cake
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Recipe
Triple Chocolate Tart
Ingredients
Chocolate Shortcrust Pastry
- 150 gr (1 cup) Plain Flour
- 30 gr (3 tablesp.) Unsweetened Cacao Powder
- 30 gr (2 1/2 tablesp.) Powdered Sugar
- 120 gr (1/2 cup) Cold Unsalted Butter
- 1 Egg
Dark Chocolate Filling
- 200 gr (7 oz) Dark Cooking Chocolate - 70% Cacao recommended
- 150 ml (1/2 cup + 2 tablesp.) Heavy (Thickened) Cream
- 20 gr (1 1/2 tablesp.) Unsalted Butter
- 2 Eggs
Chocolate Drizzle
- 60 gr (2 oz) Dark Cooking Chocolate
- 20 ml (2 tablesp.) Full Cream Milk
- 5 gr (1 teasp.) Unsalted Butter
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Chocolate Shortcrust Pastry
- (See note 1 to make the pastry without a Food Processor)
- Place the Flour, Cacao Powder and Powdered Sugar in the bowl of your food processor. Pulse a couple of time to mix. Add the Cold Butter, pre-cut into small cubes.
- Pulses to get a thick sand consistency - you should only see very small pieces of butter. Add the Egg and keep pulsing until the pastry starts to come together. Transfer onto a lightly floured surface and bring together into a ball. Cover with wrap and gently press on in to flatten the ball. Place in the fridge for 30 to 60 minutes.
- Preheat your oven on 180'C/350'F.
- Once it has hardened, roll the pastry on a lightly floured surface into a large circle. Fill your Tart Pan with the rolled pastry and remove any excess. Prickle the pastry with a fork and bake for 15 minutes. Remove from the oven and set aside to cool down
Dark Chocolate Filling
- Drop the oven temperature to 150'C / 300'F.
- Thinely chop the Dark Cooking Chocolate and place in a heat-proof bowl.
- In a small saucepan, heat up the Cream and Butter. Remove from the heat just before it starts to boil and pour over the chopped chocolate. Leave for a couple of minutes (see note 2). Gently stir with a spatula until the chocolate has fully melted.
- Add the Eggs and whisk well. The chocolate should have thickened slightly and be glossy.
- Pour the chocolate over the pre-baked pastry and bake on the low temperature for 10 minutes. Leave at room temperature to cool down slightly, then transfer into the fridge.
Chocolate Drizzle
- When the tart is competely cold, start making the chocolate drizzle. Thinly chop the Dark Chocolate and place it in a heat-proof bowl with the Milk. Melt in the microwave, stopping and stiring every 30 seconds to avoid burning the chocolate.
- When melted, add the Butter and stir to combine. Place in a piping bag and cut a very small opening. Drizzle over the tart (see note 3), then place back in the fridge until ready to serve (or at least 15 minutes for the chocolate drizzle to cool and set).
- Serve small portions on their own or with Vanilla Ice Cream, Whipped Cream or a Raspberry Coulis and fresh Berries
Notes
- To make this chocolate pastry without a food processor, place the Dry Ingredients in a large mixing bowl. Cut the cold butter into small cubes and add them to the dry ingredients. Rub the butter into the dry ingredients with your fingers to get a thick sand-like consistency.
Whisk the egg in a separate bowl and add it to the preparation. Gently mix it in until the dough starts to come together. Transfer onto a lightly floured surface and bring the dough together into a ball. Try not to overwork the pastry to avoid activating the gluten! Cover with wrap, gently press on the ball to flatten it and place in the fridge to rest. - The chocolate will melt more easily and evenly if you leave the warm liquid over it for a few minutes.
- To avoid making a mess, place your tart over a large sheet of baking paper before drizzle the chocolate over. Don't be afraid to go over and around the tart, then simply use a small sharp knife to remove any chocolate drizzle that would have gone outside of the tart.
