This low-sugar Triple Chocolate Tart combines a flakey chocolate pie crust, a decadent truffle-like baked Chocolate Filling and a beautiful Dark Chocolate Drizzle to create a chocolate-lover dream dessert!
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This epic recipe is what happen when you try to use as much chocolate as you can in one dessert… 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 Shortcrust Chocolate Pastry
- The truffle-like baked Chocolate Ganache Filling
- The Dark Chocolate Drizzle used to finish the tart with even more chocolate.
Chocolate Tart 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.
Shortcrust Chocolate Pastry
- Plain Flour
- Unsweetened Cacao Powder
- Powdered Sugar
- Cold Butter
- Egg
Dark Chocolate Tart Filling
- Dark Cooking Chocolate (70% Cacao at least recommended)
- Heavy Cream (Thickened Cream)
- Butter
- Eggs
Dark Chocolate Drizzle
- Dark Cooking Chocolate (70% Cacao at least recommended)
- Full Cream Milk
- Butter
How to make this Chocolate Ganache Tart
Chocolate Tart Crust
The pastry of this tart is made from a simple, classic Shortcrust Pastry with the addition Unsweetened Cacao Powder:
- 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!
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 whisk 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!
Dark 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.
What to serve with this Chocolate Ganache Tart
This tart will be great on its own, but here are a few ideas of what you can serve it with:
- Raspberry Coulis
- Whipped Cream
- Berry Compote
- Vanilla Ice Cream
- Crème Anglaise
- Chocolate Sauce
- Fresh Berries
How to keep this French Chocolate Tart
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 fudgey!
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 fudgey texture of the chocolate filling when thawed.
More Chocolate Dessert Ideas:
Double Chocolate Bavarois Cake
Vegan Chocolate Mousse Tart
Mini Chocolate Brownie Bites
Chocolate Avocado Mousse (Vegan)
Double Chocolate Zucchini Muffins
French Chocolate Tart Recipe:
Triple Chocolate Tart
Ingredients
Chocolate Shortcrust Pastry
- 1 cup (150gr) Plain Flour
- 3 tbsp (30gr) Unsweetened Cacao Powder
- 2 1/2 tbsp (30gr) Powdered Sugar
- 1/2 cup (120gr) Cold Unsalted Butter
- 1 Egg
Dark Chocolate Filling
- 7 oz (200gr) Dark Cooking Chocolate, at least 70% Cacao recommended
- 1 cup (150ml) Heavy (Thickened) Cream
- 1 1/2 tbsp (20gr) Unsalted Butter
- 2 Eggs
Chocolate Drizzle
- 2 oz (60gr) Dark Cooking Chocolate
- 2 tbsp (30ml) Full Cream Milk
- 1 teasp. (5 gr) Unsalted Butter
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.
Hi there, I'm Sylvie - a Belgian Expat living in Melbourne, Australia. I am addicted to baking and love to share my favourite recipes and tips. Join me on my Baking Journey! - Sylvie
What a beautiful looking tart! It sounds so rich and decadent. Please give me a slice. 😀
Thanks Jhuls! Wish I could send you a slice right now!
OMG that looks amazing! If you’re going to make a chocolate dessert, go all in!!
Exactly – the more chocolate, the best dessert 😉
Oh yum! This looks absolutely amazing!
Thanks Donna!
This looks so decadent and delicious.
Thanks Cat, super decadent indeed 🙂
Yeah you had me at triple choc 🤩
Hehe hard to resist anything triple chocolate, isn’t it!?
Tripple Chocolate well that certainly got my attention. It looks divine. Thank you for linking your fabulous bakes to #CookBlogShare
Hard to walk past anything “triple chocolate” if you ask me 😉
Wow, this looks delicious. I love that the pastry is chocolate too, it must give an extra layer of flavour to the tart. #CookBlogShare
It’s all about the chocolate!
Wowsers, how rich and decadent is this dark beauty? I could so eat a slice of this right now! This is the tart of my dreams. I agree that it’s all in the chocolate. I have an intense dislike for cheap chocolate! Thank you so much for bringing this bake to #BakingCrumbs
So happy you like it, Jenny! Quality chocolate makes all the difference 🙂
This is such a gorgeous tart! I love chocolate desserts and this looks super chocolatey and delicious!
Thanks Natalie!
Oh wow this looks absolutely dreamy!
Thank you so much, Kat!
for a chocoholic like me, this is bliss!
Chocolate-heaven!
This is gorgeous and I could so do with a slice!
Wish I could ship you one right now!
This chocolate tart is a stunner! I imagine serving it with some fresh raspberries and cream. Can’t wait to try it! Thanks for sharing.
Yummm absolutely winning combo!
I am what you consider the ultimate chocolate-lover so this is my dream dessert. Not only is it stunning it is also loaded with all the dark chocolate anyone could ever want.
You wouldn’t be able to pack more chocolate than this hehe! Glad you like the recipe, Kelly 🙂
You had me at triple chocolate! This tart is gorgeous!
Thanks Karly!
Oh, what a beautiful looking dessert! I want to eat some right now. Anything with chocolate is a winner for me. Triple chocolate is even better!
Thanks Andrea! Anything chocolate is always a winner for me too 😉
Another truly beautiful recipe, Sylvie!
This would be such a showstopper at a dinner party of birthday! So gorgeous 🙂
Thanks Alex, so glad you like it!
Oh my word! So beautifully chocolatey, elegant and decadent! Chocolate lover dream dessert indeed! Thank you for sharing with #BakingCrumbs 🙂
Yum! This tart looks so rich and decadent. I love that’s it has no added sugar – when you have good chocolate you just don’t need it!
Thanks Sally, I completely agree with the chocolate!
Certainly sounds like my dream dessert. Triple chocolate says it all, but the fact you’ve not added sugar to the chocolate filing really rings my chimes. Looks beautiful too.
#CookBlogshare
So glad you liked the recipe, Choclette!
This looks like absolute chocolate heaven!
For sure!
Looks so yummy!!
This cake looks so yummy!!!! 😍 All that chocolate!!! 😍 I need to try this recipe! With vanilla icecream is going to taste awesome!!!
Yuum yes it would be great with Vanilla Ice cream!!
I know a couple of chocoholics I need to make this for. Looks delicious!
Any chocoholics would go crazy for this one!
You had me at TRIPLE chocolate 😉 this looks and sounds unreal!
Thanks Gavin!