Double Chocolate Tart is ever so elegant and a breeze to make beautiful; don’t shy away thinking “I could never….” because, you can. It is tastes as gorgeous as it looks. Silky melt in your mouth decadent chocolate truffle filling with a sinfully delicious chocolate glaze that pairs perfectly a garnish of raspberries (or any berry for that matter).
If you are wanting a pie, not a tart, but with the same decadence try German Chocolate Pie or Chocolate Velvet Cream; you will love either.
The chocolate pastry crust is rolled out between two layers of plastic wrap, peel off the top layer, invert into tart pan, and peel off the remaining plastic.
Use a knife to trim off the extra dough and it’s ready to blind bake (a fancy way to say place foil on crust weighted with dry beans and then bake).
I used a 10-inch tart pan and whoa, the filling will came right to the brim. I was so afraid it was going to spill over, but it didn’t. Phew! It baked beautifully without any drips or bubbling over. The glaze also filled every last little spot to the edge of the crust (see below). It is a very perfect fit! So, you can use a slightly larger tart pan, but don’t go smaller than 10 inches.
After the tart cools for 1 to 1-1/2 hours, it’s time to make the glaze. You might think of skipping this, but the extra couple of minutes it takes is really worth. The glaze adds a beautiful sheen and gives your tart a beautiful finishing touch. Classy, elegant, and decadent.
I also added some chocolate curls and I just happened to have some gold luster dust from my cake decorating days. If you don’t want chocolate curls; no problem. Simply line the outer edge with raspberries or strawberries, beautifully delicious.
No matter what your garnish choice, it will look & taste like you purchased this at an exclusive high-end bakery!
When it’s late at night and you’ve had a trying day, you will be so happy that you saved the last slice for yourself!
Double Chocolate Tart
Silky melt in your mouth chocolate truffle filling in a dark chocolate crust, & a decadent ganache glaze. Top with homemade chocolate curls for a tasty gorgeous presentation.
8
35
minutes25
minutesKeep the screen of your device on
Ingredients
- Chocolate Tart Filling
1-1/4 cups heavy cream
1-1/2 cups dark chocolate chips (about 9 ounces)
2 large eggs
1 teaspoon vanilla
dash of salt
- Chocolate Tart Dough
12 tablespoons butter (1-1/2 cubes), softened to room temp
3/4 cup pure cane powdered sugar
1 large egg
6 tablespoons unsweetened (Dutch) cocoa powder
1-1/2 cups all-purpose flour
- Chocolate Glaze (for finished tart)
2 tablespoons heavy cream
1/3 cup dark chocolate chips
1 teaspoon light corn syrup
1 tablespoon warm water
Directions
- Chocolate Tart Crust
- Preheat Oven to 350 F.
- In a medium to large bowl, with electric mixer, cream butter and powdered sugar together about 3 minutes. Add in the egg and mix in thoroughly, about 1 to 2 minutes. Set aside.
- In a separate bowl mix the unsweetened cocoa and flour together. With a large serving fork or pastry cutter, mix the flour/cocoa mixture into the creamed butter and sugar, just until mixed. It should be large damp-looking crumbles, but when grabbing a handful and squeezing it holds together. It will not be sticky.
- Place dough in between 2 sheets of wax paper, parchment (shiny side for dough, or plastic wrap. Flatten a little with hand and roll out dough to the size of the 9-inch or 10-inch tart pan. Peel off top layer of plastic wrap/parchment and invert dough on top of tart pan, and peel off remaining plastic wrap/parchment.
- Press into tart pan and use a knife to cut off extra dough.
- Place a sheet of foil on crust, fill with dry beans or rice, and blind bake in 350 oven 20 minutes. Remove from oven, remove foil and set aside.
- Chocolate Tart Filling & Glaze
- Place chocolate in a medium size bowl, set aside.
- In a saucepan, bring cream to a boil, then pour over chocolate and let stand undisturbed for 10 minutes.
- After 10 minutes, gently whisk chocolate until smooth.
- In separate medium sized bowl, whisk together eggs, vanilla, and salt. Then whisk egg mixture into the melted chocolate.
- Pour filling into prepared crust. Bake 22 to 25 minutes, the center should still wobble a little (like set jello) when you remove it from oven. Cool in pan on a rack on counter for about 1 to 1-1/2 hours before glazing. (The center will set as tart cools.)
- For the glaze: In a small saucepan, bring cream to a boil, remove from heat, and stir in chocolate until smooth. Stir in corn syrup & warm water.
- Pour glaze onto tart and tilt and rotate tart to coat top evenly. Let glaze cool and set at room temp, about 30 to 40 minutes.
- Garnish with chocolate curls, raspberries, and gold luster dust if desired.
Notes
- This recipe was handed to me on a piece of paper around 1999, and I was told it was written out of a magazine from an unknown doctor’s office. If the true original recipe maker sees this, THANK YOU! I would love to give you credit.
Hi!
I have an assessment for evaluating this dessert and I was wondering if you know where this dish has originated from?
Please let me know asap.
Thank you!
Regards, Jocelyn
A friend gave it to me written down from a magazine and I tweaked a few things. If I knew where I could credit for the inspiration I would be more than happy to mention them!