Desserts | Holidays

Chocolate Tart

Cocoa and chocolate. Flour, sugar, butter and cream. Elegant in its simplicity. The pastry can be made ahead and refrigerated or frozen for that matter. The pastry shell is baked “blind,” that is, unfilled. Best served at room temperature.


  • 2 cups (240 gr) all-purpose flour
  • ¼ cup (25 gr) cocoa powder
  • 7 oz. (198 gr) salted butter
  • ½ cup (100 gr) sugar
  • 2 cups (473 ml) heavy cream
  • 4 oz. (113 gr) unsalted butter at room temperature, cut into small pieces


Time: 2 hours
Yield: 8-10 SERVINGS
  • Sift together flour and cocoa powder. Set aside.
  • Beat butter in a stand mixer with the paddle attachment until smooth. Add sugar until combined. Reduce speed and add flour/cocoa mixture until well incorporated. The dough should be crumbly. Do not overwork.
  • Gather dough, flatten into a disk and wrap tightly in plastic wrap. Rest in the refrigerator for at least 1 hour.
  • Preheat the oven to 350°F. When ready to bake crust, butter 10 x 1-inch fluted tart pan. Lightly flour your work surface. Roll out dough ¼ inch thick. Roll from the center out, turning it to keep it round and lifting it to make sure that it does not stick. Roll it up around the pin and drape it over the tart pan. Fit dough on bottom and up along sides of the tart ring. If it cracks, just patch with scraps. Prick it with a fork in a few places.
  • Chill for at least 30 minutes.
  • Fit a parchment round onto the crust and fill with dry beans, rice, or pie weights.
  • Bake for 30-40 minutes until firm. Cool on rack.
  • Bring heavy cream to boil, in a heavy enameled or stainless lined saucepan. Remove saucepan from heat.
  • Gently stir in the chocolate. When chocolate is melted and smooth, add the butter piece by piece. Ganache should be smooth and glossy.
  • Pour ganache into cooled tart crust.
  • Spread it gently from side to side to level the filling.
  • Chill for at least 30 minutes.
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