Double Chocolate Tart Recipe

Name: Double Chocolate Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE PASTRY; 1 1/4 cups flour; 1/3 cup powdered sugar; 1/3 cup unsweetened cocoa powder; 10 tbsp (1 1/4 sticks) butter, chilled, chopped; 2 None egg yolks; None None FOR THE FILLING; 4 None egg yolks; 2 None eggs; 1/4 cup granulated sugar; 10 oz semi-sweet chocolate, melted, plus additional 2 oz; 1/3 cup heavy cream; 1 tsp vanilla extract; None None Whipped cream, to serve

Servings: persons

None None FOR THE PASTRY
1 1/4 cups flour
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
10 tbsp (1 1/4 sticks) butter, chilled, chopped
2 None egg yolks
None None FOR THE FILLING
4 None egg yolks
2 None eggs
1/4 cup granulated sugar
10 oz semi-sweet chocolate, melted, plus additional 2 oz
1/3 cup heavy cream
1 tsp vanilla extract
None None Whipped cream, to serve

1
Preheat the oven to 350u00b0F. Lightly grease a 9-inch tart pan with removable bottom.
2
For the pastry, sift flour, powdered sugar and cocoa powder into a large bowl. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add egg yolks and 1 tsp iced water and mix to form a soft dough. Transfer to a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap and refrigerate 30 mins.
3
Roll out pastry between two sheets of parchment paper to a 10-inch circle. Press pastry into pan. Trim edges and refrigerate 30 mins. Line pastry with parchment paper and dried beans or pie weights. Bake for 15 mins. Remove paper and weights and bake for a further 10 mins. Reduce oven to 325u00b0F.
4
Beat yolks, eggs and sugar in a large bowl with an electric mixer until pale and thick. Fold in melted chocolate, heavy cream and vanilla. Pour mixture into tart crust. Bake for 25-30 mins, until filling is set. Cool on a wire rack.
5
Meanwhile, melt the remaining 2 oz chocolate in a resealable plastic bag. Snip the corner and pipe in shapes on parchment paper. Let stand until set. Serve tart topped with whipped cream and chocolate shapes.

1236

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None FOR THE PASTRY, 1 1/4 cups flour, 1/3 cup powdered sugar, 1/3 cup unsweetened cocoa powder, and more.

Yes, Double Chocolate Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions