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Chocolate Tart with Sweet Pastry Recipe

This is a two part recipe. The first part is for the sweet pastry and the second part is for the bittersweet chocolate filling. The resulting bittersweet chocolate tart is scrumptious.

Trivia: According to Wikipedia, a bittersweet chocolate has less sugar and more liquor than semisweet chocolate but the two are interchangeable when baking.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: This recipe requires a good quality bittersweet chocolate.

Sweet Pastry Recipe


1 moist vanilla bean, from which you have removed the seeds
4 tablespoons of softened butter
1/2 cup icing sugar or confectioners sugar
2 egg yolks at room temperature
1 cup plus two additional tablespoons of flour
a pinch of salt
additional butter for greasing the pan


Using a food processor, add the vanilla and butter and process thoroughly. Add the sugar. At this point, your pastry should resemble a thick cake icing. Add the egg yolks and process. Next, add one cup of flour and the salt. Process just to mix but do not allow the pastry to make a ball shape. Avoid over processing.

Dump the dough out onto a sheet of waxed paper. Using your hands, quickly shape it into a ball and flatten. Wrap and place in the refrigerator for up to 24 hours and no less than one hour.

Heat the oven to 375° Fahrenheit or 190 °C.

Butter a fluted tart pan.

Remove the pastry dough from the fridge and place it on a new sheet of waxed paper. Using the remaining two tablespoons of flour, roll this out to a circular shape.

Transfer the dough to the fluted tart pan. Prick with a form and crimp the edges.

For this recipe, you want to bake the shell only partially. This should take about fifteen or twenty minutes.

If you make this pastry for another recipe that calls for a fully baked shell, continue baking for an additional quarter of an hour.

Chocolate Tart Recipe


3/4 cup half and half cream
1/3 cup milk
7 ounces or 250 grams of grated bittersweet chocolate
1 egg, lightly beaten
unsweetened cocoa


Pour the cream and milk in a saucepan and heat until it is simmering. Remove from the stove and add the grated chocolate. Stir this mixture until the chocolate melts. Cool to lukewarm then add the lightly beaten egg. Whisk thoroughly.

Pour this into the half baked pastry shell and return to the oven. Bake for approximately twelve minutes or a little longer. Remove the tart from the oven when the filling is set but still jiggly in the middle.

Allow your chocolate tart to cool and then garnish with some cocoa powder. Serve with whipped cream for an even richer, more decadent treat.

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