Chocolate tart

Chocolate tart

Indulge in decadence with this irresistible chocolate tart, with luscious layers of velvety cocoa, and embrace your taste buds in a symphony of pure delight!


¾ cup butter (I tend to prefer salted)
½ cup granulated sugar
Pinch of salt
2 cups all-purpose flour
One orange zest (grated)
Two eggs
½ cup + 1 Tbs cocoa powder

Mix the chilled butter, sugar, and pinch of salt in a mixer until you get a creamy-looking mix. Continue adding the flour, orange zest, cocoa powder, and eggs until you get a crumbly-looking base. There will still be rough pieces of butter, which is important for a short-bread crust.
Pour the mix on the counter and combine it into a ball, which feels more like Playdough. Flatten it into a rough disk, wrap it in plastic, and leave it in the refrigerator for about 45 to chill.
Meanwhile, butter a 12-inch (30 cm) pie pan. The ones with removable bottoms work great for tarts because you can remove the ring after it’s baked.
Take the chilled dough out of the refrigerator, dust it lightly with flour, and start rolling it onto an approximately ¼-inch thick disk slightly bigger than the pie pan with about a 1-inch extra margin. Try to work fast while the dough is chilled. Once it warms up, it starts becoming sticky. If it’s too sticky, form it into a roll and place it back in the refrigerator for 30 minutes.
Roll the flattened crust onto your pin, then unroll it carefully in the pan. Don’t worry if it breaks, you can always patch the gaps with the extra dough.
Do your best to line the pan with an even thickness of the dough. It doesn’t need to be perfect. The only important thing is that there are no gaps where the filling would leak.
Place the pan with the dough in the freezer for 1 hour.
Preheat your oven to 350F (177C), place your pie crust on a double sheet on the middle rack, and bake it for 15 minutes. Take the crust out of the oven, turn it down to 325F (163C), and let’s get on with the chocolate filling.


½ cup whole milk
1 cup heavy cream
1-½ Tbs granulated sugar
6 oz (170 g) chocolate chips (semi-sweet)
One egg

Start by bringing the milk, cream, and sugar to a boil in a saucepan on medium heat. Once it boils, remove the heat and slowly pour in the chocolate chips while whisking gently to a smooth consistency.
Add the egg while whisking and continue until you get a smooth, velvety sauce.
Pull the oven rack just enough to place the pie crust (with the double cookie sheets) and pour the chocolate filling in. Carefully slide it back into the 325F (163C) oven and bake it for about 15 minutes.
Take the baked pie out carefully (the filling will still be a little wobbly), put it on a cooling rack, and let it cool for another 15 minutes before cutting it.
Top it with whipped cream. It tastes amazing!

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