Chocolate Tart
A dark chocolate ganache tart in a buttery shortbread crust, chilled until firm and finished with flaky sea salt.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 3 hours 30 min.
- Serves 10 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Chocolate Tart recipe takes 3 hours 30 min and makes 10 servings, with 30 minutes of prep and a 3-hour chill that sets the filling. The crust is a shortbread of flour, powdered sugar, butter, and an egg yolk, pressed into the pan rather than rolled, which keeps it from cracking.
Helpful guides
Instructions
Pulse the flour, powdered sugar, and salt in a food processor, then add the cold butter and pulse until the mixture looks like coarse crumbs. An egg yolk and 1 tablespoon of cold water bring it into a dough that holds together when squeezed.
Press the dough evenly across the bottom and up the sides of a 9-inch tart pan, then freeze it 15 minutes. Chilling the shell keeps the butter from melting out before the crust sets.
Heat the oven to 350 degrees F, line the chilled shell with parchment and pie weights, and bake 20 minutes. Pull the parchment and bake 8 to 10 minutes more, until the crust is pale gold and dry to the touch.
Bring the cream to a bare simmer in a small saucepan, then pour it over the chopped chocolate in a bowl and let it stand 2 minutes without stirring. That rest melts the chocolate evenly instead of cooling the cream too fast.
Stir gently from the center outward until the ganache is smooth, then stir in the softened butter. Butter added last gives the set filling a glossy surface and a softer bite.
Pour the ganache into the cooled crust, smooth the top with an offset spatula, and refrigerate at least 3 hours until firm. The full chill is what allows clean slices later.
Sprinkle flaky salt over the top, then slice with a knife warmed in hot water and wiped dry between cuts. A warm blade passes through set ganache instead of dragging it.
Troubleshooting — fixes, not repeats
- If the crust slumps or shrinks, the dough was warm or the shell was not frozen. Press it while cool, freeze 15 minutes, and bake with weights for the first 20 minutes.
- If the ganache is grainy or oily, the cream was too hot or water got into the chocolate. Heat the cream only to steaming, keep the bowl dry, and stir slowly from the center outward.
- If the filling does not set, the cream to chocolate ratio was too generous or the chill was short. Use 8 ounces of chocolate to 1 cup of cream and chill the full 3 hours.
- If slices drag and smear, the tart was cut cold with a dull knife. Warm the blade, wipe it between cuts, and let the tart stand 2 minutes out of the refrigerator first.
Make it your way
- Serving with rice or naan: A graham cracker crust can replace the shortbread with no blind baking, but press it firmly and chill it 20 minutes first.
- For a chocolate caramel tart, spread 1/3 cup of thick caramel over the baked crust before the ganache goes in and freeze it 10 minutes so the layers stay separate.
- A milk chocolate version uses 8 ounces of milk chocolate and 3/4 cup of cream, since milk chocolate sets softer.
- Add 1 teaspoon of espresso powder to the warm cream for a mocha tart.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Freeze whole or in slices up to 2 months, wrapped tightly, and thaw overnight in the refrigerator.
FAQ
Can I use semisweet chocolate chips?
Yes, but chips contain stabilizers that give a softer, less glossy set. Chopped bar chocolate gives the cleanest texture. If you use chips, chill the tart an extra hour and expect a slightly softer slice.
Why did my ganache split?
Cream that is too hot, chocolate that is too cold, or water in the bowl will break the emulsion. Heat the cream to steaming, chop the chocolate fine, and stir gently from the center. If it splits, whisk in 1 tablespoon of warm milk.
How do I get clean slices?
Chill the tart until the center is firm, warm a thin knife in hot water, dry it, and cut straight down. Wipe the blade after every slice. A warm blade glides through ganache where a cold one drags and tears it.