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Dark Chocolate Tart | A cocoa crust with a silky bittersweet filling and topped with a rich ganache

Dark Chocolate Tart #ChoctoberFest

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I made a lemon cake for a 90th birthday party last month. Knowing that my friend, the hostess, would much rather eat chocolate, I also baked this decadent, intensely rich Dark Chocolate Tart.

Dark Chocolate Tart

Dark Chocolate Tart

Living in a house of chocoholics, I am well aware a non-chocolate dessert might not be the best way to cap off a celebratory meal. If I’m making coconut bars for a gathering, I’ll bring some brownies, too. The plates of Christmas goodies I pass along to my friends and neighbors includes nut, caramel and ginger treats, but also plenty of fudge or chocolate truffles.

My friend, Gini, was hosting a party for her mom and requested a lemon cake. But, like my family, Gini loves chocolate. She’ll come over and watch me bake just so she can lick the bowls. One of her sisters put a bug in her ear as she queried, “Why can’t we have a chocolate cake??” Well, her mom didn’t want chocolate. But I made sure those chocoholics weren’t neglected by baking up this luscious dark chocolate tart.

Dark Chocolate Tart (5)

A Food and Wine Favorite

Since this was for a special occasion, I went to the Food & Wine website to find the perfect chocolate dessert. This dark chocolate tart is a classic from Alain Ducasse. With a cocoa pastry, silky bittersweet chocolate filling and ganache topping, it was certain to satisfy those deep chocolate needs. I think it was a hit!!!

Chocotoberfest and Giveaway:

Today is the fourth day of #Choctoberfest!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Here’s what this event is all about!

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!

You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

  • Granulated Sugar from Imperial Sugar
  • Chocolate Mint Essential Woman Omega Swirl and Chocolate Silk Greens from Barlean’s
  • Chocolate bars (dark, milk, and white) from Lindt Chocolate
  • Hemp seed prize pack (hulled hemp seed, toasted hemp seed, hemp seed oil, and hemp protein powder) from Just Hemp Foods
  • Divine Chocolate gift set (15 flavors of chocolate bars!) from Divine Chocolate
  • Dark chocolate caramels from Tahana Confections
  • Vintage inspired gathering apron from Bless This Mess
  • Lulu’s Lovepack (6 flavors of chocolate bars!) from Lulu’s Chocolate
  • Pure Chocolate Lovers Supreme gift box from Pearson Farm

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!

The Rafflecoptor to enter the giveaway is on Monday’s post, Ganache Topped Caramel Bars. Pop over for your chance to win. Good luck!!!

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist:

The PinterTest Kitchen2 Cookin’ MamasA Day in the Life on the FarmAloha FlavorAmy’s Cooking Adventures • Angels Homestead • Balancing MotherhoodBless this MessBusy-at-HomeChocolate SlopesCoconut & LimeColie’s KitchenCookaholic WifeCooking In StilettosCooking With LibbyCookistryCopyKat RecipesCravings of a LunaticCrumbs in my MustachioCulinary CoutureCupcakes Take The CakeDeliciously SavvyEat It & Say Yum • Fairyburger • Famished Fish, Finicky SharkFarm Fresh FeastsFood Hunter’s Guide to CuisineFull Belly SistersGet Off The Couch and CookGrumpy’s HoneybunchHey What’s for Dinner Mom?Honey and BirchI Can Cook ThatJane’s Adventures in DinnerJessie WeaverLife on Food Life, Love, and Good Food • Majorly Delicious • Moore or Less Cooking Food BlogMother Would KnowOr Whatever You DoPoet in the PantryRecipes Food and CookingSassy Southern Yankee • Savory Tart • Seduction in The KitchenSerena LissySumptuous SpoonfulsTake Two TapasThat Skinny Chick Can BakeThatsSoYummyThe Chonchudo FilesThe Crumby CupcakeThe Dinner-MomThe Saucy SouthernerThe Spiced LifeThe Spiffy CookieThe Two Bite ClubThe Weekday GourmetVintage KittyWendy PolisiWhat A Girl EatsWhitBit’s Indian KitchenWit Wisdom & FoodZesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We’ll make sure you get an email about our next blogger event.

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Dark Chocolate Tart - Made with a cocoa pastry, silky bittersweet chocolate filling and ganache topping,

Dark Chocolate Tart #ChoctoberFest

A cocoa crust with a silky bittersweet filling and topped with a rich ganache adapted from Alain Ducasse

  • Author: Liz Berg
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert, Tart

Ingredients

Crust:

  • 1 cup of flour
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup powdered sugar
  • 3 tablespoons cocoa powder
  • 3 tablespoons almond flour
  • 1/4 teaspoon salt
  • 1 egg

Filling

  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 12 ounces bittersweet (or semisweet) chocolate, chopped
  • 1 egg
  • 1 egg yolk

Ganache topping

  • 1 teaspoon unflavored powdered gelatin (I use Knox brand)
  • 2 tablespoons whole milk
  • 1/3 cup heavy cream
  • 1/4 cup Imperial sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 ounces milk chocolate, chopped
  • Raspberries and sweetened whip cream, to serve (optional)

Instructions

  1. In your mixer with the paddle attachment, mix the flour with the butter, sugar, cocoa, almond flour and salt for about a minute, till butter is broken up. Mix in the egg just until a soft dough forms. Scrape the dough out onto a sheet of plastic wrap, cover with a second sheet of plastic wrap, then roll into a 12-inch round. Place the plastic wrapped dough onto a baking sheet and freeze till firm, about 10 minutes.
  2. Preheat the oven to 325°.
  3. Peel off the top sheet of plastic and flip the dough onto a 10-inch tart pan with a removable bottom. Remove the remaining plastic and when the dough is malleable enough, gently press the dough into the pan. Trim the excess dough (I usually use the rolling pin and roll over the rim which breaks off the extra dough).
  4. Line the tart shell with parchment paper and fill with pie weights (you can also use dried beans). Bake for 30 minutes, until the tart is almost fully baked. Remove the parchment and weights and bake until the shell is cooked through, about 15 minutes longer. Let cool on a rack. Lower the oven temperature to 250°.
  5. To make the filling, combine the cream and milk in a saucepan and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then slowly whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still a little jiggly in the middle, about 30 minutes. Cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
  6. To make the glaze, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over medium heat until the sugar is dissolved, about 2 minutes. Remove from the heat, add the gelatin into the cocoa mixture, then the milk chocolate and whisk until melted. Pour the glaze over the tart and spread to cover the filling using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with berries and whipped cream.


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35 comments on “Dark Chocolate Tart #ChoctoberFest”

  1. Love the idea of blanching the menu with chocolate! 🙂 This tart looks heavenly, Liz. A BIG yes for this beautiful tart.

  2. I could eat such things every day 😀

  3. Gorgeous! I’d have to have a slice of each:@)

  4. This tart looks so good! No one can say no to chocolate, it’s the best way to end a meal! 😉

  5. I like chocolate. Thank you for guide.

  6. Liz, this dark chocolate tart is perfection!!! As always!!! and I’m loving Chocotoberfest!!!!

  7. i’m sorry. but your ganache just looks wrong. it’s speckled. ganache should look smooth and shiny, not speckled like it’s crystalized.

    • Hi, AR, I don’t typically use cocoa or gelatin in my ganache, so one of those may have been the culprit. But the good news is that the recipients LOVED this tart!

  8. Chocotoberfest is the best idea ever. I mean a girl can never get enough chocolate, can she? And this tart is such a fabulous way to celebrate Chocotoberfest with. I am already dreaming about the little extras I can slip into it.

  9. Absolutely gorgeous, Liz! That filling looks so silky!

  10. That is so sweet (pun) of you to bring a second dessert with chocolate! I love lemon cakes but yeah need to cut the tart with a piece of choco something. Gorgeous intense tart!

  11. Yum! Eating a slice of this chocolate tart will make me a very happy girl!

  12. What a beautiful, beautiful tart! Pinned!

  13. Liz this looks fabulous! Your desserts are always so beautiful.

  14. Beautiful LIz, I think this is going on one of my holiday tables this season.

  15. Being a chocoholic myself, I think I need to make this tart the first chance I get 😉
    PS: Are you coming to blogHer food? I would love to finally meet you!

  16. OH MY! That pie looks like a dream. I could totally see a girl who just broke up with her boyfriend, sitting in on a Friday night, eating the whole thing – LMFAOOO! 😉

  17. Well, Liz… You are a very good friend! If I had this at my last meal, I would die a happy camper!

  18. Oh that tart has my name written all over it!

  19. I love a chocolate tart! Thanks!

  20. Definitely wise words of wisdom on chocolate! This looks like such a winner although I bet a sliver is enough to satisfy a chocolate craving – looks super indulgent!

  21. I’m a real lover of everything lemon but I would certainly have to try a slice of this delicious tart. Just in passing, I grew up on a ranch just a few miles away from Sugar Land, the headquarters of Imperial Sugar company. 🙂

  22. Delicious I can’t get enough of chocolate tart. I love them like crazy. this one is just awesome.

  23. What a lovely tart, you are brave doing a chocolate pastry I am always afraid I’ll over bake it as its so hard to tell when its done!

  24. Wow Liz, how deliciously decadent!

  25. Ohhhhhhh my! Chocolate, girl, you know how to steal my heart!

  26. This is a stunner, Liz. I would have a hard time to choose between lemon cake and chocolate tart.

  27. Pairing with the raspberries is pretty!

  28. FANTASTIC tart!! Looks super elegant and I know it’s delicious (I make a similar recipe)

  29. Awesome! This needs to be in my kitchen tonight! 🙂

  30. My name is Eva an I’m chocoholic! More when I see a tarte like yours! Looks terrific!

  31. LOL. Of course chocolate is always needed to balance a menu, the blues or plain ol’ day of hard work =) That said, I’m sure your lemon creation was gorgeous, too =)

  32. This looks soooo yummy! Thank you so much for sharing it 😉 That was very sweet of you to do for your friend 😉

  33. There’d be a fight (virtual) to the finish for the last slice!

  34. Lizzy,
    Wow! This tart is a chocolate-lover’s dream. I’ll have to buy a tart pan and try it. Then I’ll have to find a place to store the new pan.
    Annamaria

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