🍫 Silky Dark Chocolate Tart with Buttery Shortbread Crust

Craving a dessert that’s both elegant and indulgent? Look no further than this Silky Dark Chocolate Tart with a Buttery Shortbread Crust. Imagine a crisp, melt-in-your-mouth crust filled with rich, velvety chocolate ganache—pure bliss in every bite.

Perfect for dinner parties, romantic evenings, or simply treating yourself, this tart is surprisingly easy to make. And if you’re a fan of chocolate desserts, you might also enjoy our Chocolate Mousse Cake or Triple Chocolate Brownies.

Ingredients:

For the Shortbread Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Chocolate Ganache Filling:

• 8 ounces high-quality dark chocolate (60-70% cocoa), chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine flour, powdered sugar, and salt.
• Add softened butter and vanilla extract. Mix until the dough comes together.
• Press the dough evenly into a 9-inch tart pan with a removable bottom.
• Prick the bottom with a fork and bake for 15-20 minutes or until golden.
• Let it cool completely.

2. Make the Ganache Filling:

• In a saucepan, heat the heavy cream until it just begins to simmer.
• Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
• Let it sit for 2 minutes, then stir until smooth.
• Add butter, sea salt, and vanilla extract. Stir until fully incorporated.

3. Assemble the Tart:

• Pour the ganache into the cooled crust.
• Smooth the top with a spatula.
• Refrigerate for at least 2 hours or until set.

4. Serve:

• Remove the tart from the pan.
• Slice and serve as is or with your favorite toppings.

🍽️ Serving and Presentation Tips:

• Garnish: Top with fresh berries, a sprinkle of sea salt, or edible gold flakes for an elegant touch.
• Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Serving: Use a hot knife for clean slices. Dip the knife in hot water and wipe dry before each cut.

❓ FAQ:

Q: Can I make this tart ahead of time?
A: Absolutely! This tart can be made a day in advance and stored in the refrigerator until ready to serve.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the tart?
A: Yes, wrap the tart tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator overnight before serving.

🔁 Storage Information:

• Refrigeration: Store the tart in the refrigerator, covered, for up to 3 days.
• Freezing: Wrap the tart tightly in plastic wrap and freeze for up to a month.
• Thawing: Thaw overnight in the refrigerator before serving.

Chocolate Tart

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine French

Servings 8 servings

Ingredients

  

For the Shortbread Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter softened
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Chocolate Ganache Filling:

• 8 ounces high-quality dark chocolate 60-70% cocoa, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract

Instructions

 

Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine flour, powdered sugar, and salt.
• Add softened butter and vanilla extract. Mix until the dough comes together.
• Press the dough evenly into a 9-inch tart pan with a removable bottom.
• Prick the bottom with a fork and bake for 15-20 minutes or until golden.
• Let it cool completely.

Make the Ganache Filling:

• In a saucepan, heat the heavy cream until it just begins to simmer.
• Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
• Let it sit for 2 minutes, then stir until smooth.
• Add butter, sea salt, and vanilla extract. Stir until fully incorporated.

Assemble the Tart:

• Pour the ganache into the cooled crust.
• Smooth the top with a spatula.
• Refrigerate for at least 2 hours or until set.

Serve:

• Remove the tart from the pan.
• Slice and serve as is or with your favorite toppings.

Notes

• For a gluten-free version, use a gluten-free flour blend.
• You can infuse the cream with flavors like orange zest or espresso before adding to the chocolate.

Nutrition (per serving):

• Calories: 450
• Carbs: 30g
• Protein: 5g
• Fat: 35g
• Cholesterol: 80mg
• Sodium: 150mg
• Potassium: 200mg
• Fiber: 3g
• Sugar: 20g

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

I hope you enjoy making and indulging in this decadent chocolate tart as much as I do! If you give it a try, I’d love to see your creations. Share your photos and tag me on social media!