Triple French Chocolate Tart

This Triple 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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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:

1. The Shortcrust Chocolate Pastry
2. The truffle-like baked Chocolate Ganache Filling
3. 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.

Shortcrust Chocolate Pastry

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• Plain Flour
• Unsweetened Cacao Powder
• Powdered Sugar
• Cold Butter
• Egg

Dark Chocolate Tart Filling

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• Dark Cooking Chocolate (70% Cacao at least recommended)
• Heavy Cream (Thickened Cream)
• Butter
• Eggs

Dark Chocolate Drizzle

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• Dark Cooking Chocolate (70% Cacao at least recommended)
• 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.

• 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 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!

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 dessert

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
• Strawberry Coulis

How to keep this 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
• Chocolate Loaf Cake with Whipped Ganache