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SideChef
Recipes
Chocolate Tart
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Recipe

7 INGREDIENTS • 11 STEPS • 2HRS 15MINS

Chocolate Tart

5.0
2 ratings
The perfect dessert for entertaining: Chocolate Tart. Made with buttery crust topped with decadent chocolate ganache and flakey sea salt. The salt brings out the sweet richness of the chocolate, and takes this tart to the next level.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
The perfect dessert for entertaining: Chocolate Tart. Made with buttery crust topped with decadent chocolate ganache and flakey sea salt. The salt brings out the sweet richness of the chocolate, and takes this tart to the next level.
2HRS 15MINS
Total Time
$0.37
Cost Per Serving
Ingredients
Servings
10
US / Metric
SideChef Shortcrust Pastry
Cake Flour
1 cup
Cake Flour
Butter
1/2 cup
Butter
frozen for at least 30 minutes and then grated
Salt
1/2 tsp
Water
3 Tbsp
Water
icy cold
Filling
Heavy Cream
3/4 cup
Heavy Cream
Semi-Sweet Chocolate Chips
2 cups
Semi-Sweet Chocolate Chips
Nutrition Per Serving
VIEW ALL
Calories
365
Fat
24.9 g
Protein
4.3 g
Carbs
36.4 g
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Chocolate Tart
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Using your fingers, combine Cake Flour (1 cup) and grated Butter (1/2 cup) in a large mixing bowl. Mix until a shaggy dough forms.
step 2
Add iced Water (3 Tbsp) and Salt (1/2 tsp). Stir until clumps form, then knead on a clean work surface until the dough is smooth.
step 3
Press the dough into a disk, cover with plastic wrap and allow the dough to rest in the fridge for 1 hour.
step 4
Preheat oven to 400 degrees F (205 degrees C).
step 5
Using a floured rolling pin and a floured work surface, roll out the dough to around a 9-inch diameter and ⅛-inch thick. Roll the dough around the rolling pin to transport it to the pie pan.
step 6
Drape the rolled dough over the rolling pin and press into a 8-inch pie pan with a removable bottom. Press dough until evenly covered. Be sure to leave at least 2 inches of dough around the edges, as the crust will shrink as it bakes. Poke all along the bottom of the crust with a fork.
step 7
Lay parchment paper along the inside of the pan and evenly distribute pie weights along the inside. If you don’t have pie weights you can also use dry beans or coins.
step 8
Bake for 15 minutes, or until the edges start to turn golden brown. Remove the weights and continue to cook another 10-15 minutes until the whole pie is golden brown.
step 9
Allow to cool. Once cooled, trim the crust of the pie.
step 10
In a small saucepan simmer the Heavy Cream (3/4 cup) on medium heat. Add the Semi-Sweet Chocolate Chips (2 cups) to the hot cream and sprinkle in the Coarse Salt (1 tsp). Stir until combined and all chocolate is melted.
step 11
Pour the chocolate mixture into the cooled tart shell, garnished with additional sea salt if desired. Chill in the fridge for 30 minutes.
Tags
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Budget-Friendly
Christmas
Date Night
Shellfish-Free
Vegetarian
Dessert
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