Baked Chocolate Tart

This stylish chocolate tart may appear as though it was crafted in a high-end pastry shop, but don't let its sophisticated look fool you—it's surprisingly easy to prepare at home using just a handful of ingredients. It boasts two luxurious layers: a press-in shortbread crust (no rolling pin needed!) and a chocolate filling reminiscent of truffles.

To achieve optimal results, I suggest using premium chocolate, as its flavor truly stands out. A  22–24 cm in diameter tart pan with a removable bottom is necessary. Try this chocolate tart recipe—it's much simpler than it appears!

Want to wow your guests with a dessert that looks bakery-worthy but is secretly simple? This chocolate tart is rich, elegant, and surprisingly easy to make!

INGREDIENTS:

For the dough

• 285 g plain flour

• 10 g cocoa powder

• 100 g icing sugar

• 160 g cow’s butter

• 1 egg

For the filling

• 300 g dark couverture chocolate with 50%–55% cocoa, finely chopped with a knife

• 60 gr Nutella spread

• 100 g cow’s butter, diced

• 100 g cream with 35%–36% fat

• 4 eggs

• 1 egg yolk

• 100 g sugar

DIRECTIONS:

1. Dough: Knead all the ingredients together either by hand or in the stand mixer with the paddle attachment, until a smooth dough forms. Wrap it in cling film and leave it to rest in the fridge for 1/2 hour.

2. Roll out the dough into a sheet 3 mm thick. If it sticks too much, roll it out between two sheets of baking paper. Line a tart tin 22–24 cm in diameter, making sure both the base and sides are covered. Trim off any excess dough with a knife.

3. Line the inside of the tart and the sides with cling film, letting it overhang. Fill the tart with rice up to the top and bake at 150°C for 10 minutes.

4. Filling: Meanwhile, put the butter and cream in a saucepan and place over the heat. As soon as they are well heated and the butter has melted, pour them over the finely chopped chocolate. Stir very well until the chocolate has completely melted. Add the nutella spread and stir until all ingredients are combined together.

5. In a metal bowl, whisk the eggs, the yolk, and the sugar with a hand whisk. Set the bowl over a bain-marie, that is, over a saucepan with a little simmering water. Stir continuously with the whisk until the mixture becomes fluffy and light, then pour it into the chocolate mixture. Stir very well.

6. Remove the tart from the oven and carefully take out the cling film with the rice. Fill the tart with the chocolate mixture. Increase the oven temperature to 170°C and bake for another 20–25 minutes. Serve the tart warm or cold, but not straight from the fridge.

Follow my easy and straightforward step-by-step guide, and you'll be making this delicious Baked Chocolate Tart recipe with ease in no time!

BAKING TIPS

1. Avoid over-baking the filling! This step is crucial! Over-baking can lead to a texture that isn't as silky. Bake until the edges start to bubble gently, but the center remains slightly wobbly. The egg is responsible for setting the filling into a firm yet silky custard texture, and it will continue to cook and set with the gentle residual heat of the tart as it cools

2. Choose a high-quality chocolate — one that you enjoy eating. Since the filling primarily consists of chocolate, it's crucial that it tastes good.