The Humble Chocolate Tart

Chocolate Tart
Chocolate Tart

Don’t be fooled. This humble chocolate tart is packed with enough potential to turn even the most chocolate-disciplined person into a dessert-ivore. So much more that is so easy and fast – if you read my previous post on baking short crust sweet pastry tart shells and you have two or three of them in the freezer.

So, What’s In A Chocolate Tart?

Chocolate, silly! And lots of it! There are mainly two kind of fillings for tarts: baked or uncooked.

For instance, the lime filling used on lime squares, is an example of baked filling. For these kind of baked filling tarts you would blind bake the short crust only for 12 minutes at 350 F until lightly brown, since you will continue baking it the second time when it goes in the oven with the filling.

But for our chocolate tart, we will bake the tart crust all the way through (15 min) since the our filling (chocolate Ganache) doesn’t need baking.


So, don’t wait – gather your ingredients NOW (recipe adapted from Jamie Oliver’s Naked Chef):

  • 1 short crust pastry tart shell (baked all the way through and cooled)
  • 1 cup & 6 Tbs heavy cream
  • 2 Tbs sugar (leveled)
  • small pinch of salt
  • 1/2 cup (1 stick) salted butter
  • 1 Lbs semi-sweet chocolate chips

Start by mixing in the sugar and pinch of salt into the heavy cream (in a sauce pan), then bring the mix to a boil over MEDIUM HEAT, mixing it continually.

Heavy Cream Sugar Bring to a boil

Now it is time to add some tan (the chocolate chips) to the mix, and of course butter (chopped)! Keep mixing until the chocolate and butter is all melted into the mix.

Off Heat!

Take off the heat, let it cool, add the milk and whisk the milk in. The mix should be silky and smooth.

Cool Mix!

You are ready now to pour the chocolate Ganache into your (cooled) tart shell and even out the mix by shaking it gently in a circular motion to form a nice even spread. Unfortunately you will have to wait about 2 hours for the tart mix to set and cool at room temperature. Otherwise the mix will be too liquid to cut and it will run off your tart.

Now, off you go,  get your ingredients together and bake this wicked Chocolate Tart for these upcoming Christmas – you will be coming back thanking me. Write back with result!

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