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Bid Adieu to Store-Bought Chocolate Tarts With This Foolproof Formula for Fabulous Homemade Chocolate Tarts

By Neelanjana Mondal
Bid Adieu to Store-Bought Chocolate Tarts With This Foolproof Formula for Fabulous Homemade Chocolate Tarts

Homemade tarts can be a pain, but it's all worth it when you know what goes into crafting them, doesn't it? With a little effort, you can give yourself a pat on the back for making something worth rivaling pastry chefs.

There is nothing more decadent or delightful than a perfectly crafted chocolate tart with a smattering of cocoa or berries on top. These elegant little pastries have been pleasing palates for centuries with their harmonious blend of textures and flavors.

A chocolate tart begins with a crisp, buttery crust that forms the structure and base notes. Within its walls lies a smooth and luscious chocolate filling that takes center stage. The filling can vary from a dense fudge to a lighter cream, but they all deliver an indulgent chocolate experience.

Topping it off is often a delicate dusting of powdered sugar or shiny glaze that adds the final sweet and visual flair. You can get creative with touches of cocoa, nuts or fruit too.

The History


Before we get into the basics of the chocolate tart and its components, where exactly did the mother tart come from? It was France of course, where two single women, actually sisters who ran a hotel called Hôtel Tatin in the 1880s, were behind the invention of the Tarte des Demoiselles Tatin, or the Tart, named after the two single women named Caroline and Stephanie Tatin respectively.

Apple tarts were more popular then, since cocoa was yet to take over Europe. It was not until the mechanization of the baking processes, that cocoa, which was more popular in drinks then, began creeping into solid and semi-solid confections.

But written records trace the first chocolate tart recipe to 1737 in a book called The Whole Duty of a Woman. The recipe used five ingredients for the filling—rice flour, milk, salt, egg yolks, and chocolate resting on a flour tart base. It’s likely that later versions emerged or took inspiration from this recipe itself.

The Chocolate Tart Today


Whether made with rich dark chocolate or milder milk chocolate, every bite of a chocolate tart transports the eater to a place of pure bliss. The crispy and flaky crust gives way to a silky filling that coats the mouth. Each flavor mingles together in perfect harmony.

The modern chocolate tart consists of a shortcrust pastry shell that bakes up crisp yet buttery to form the base. Common fillings nestled within include silky ganache made from cream and chocolate, light-as-air mousse, or rich pastry cream infused with cocoa. For visual flair, tops may feature additions like chocolate shavings, cocoa powder or seasonal berries. Presentation varies from naked tarts in their pans to creative plating for a polished presentation.

While simple in components, crafting the perfect chocolate tart is an art that takes practice and a delicate hand. Seasoned pastry chefs spend years mastering techniques to produce tarts of consistent quality and visual appeal. But don’t worry, we will simplify the process for you.

The Perfect Homemade Chocolate Tart


The difficulty level for the recipe is intermediate, if you are a novice, consider skipping making the tart base and buying it instead from the local bakery and making the process easier for yourself.


For the tart base:

  • 250 gm all-purpose flour
  • 125 gm unsalted butter, chilled and cut into cubes
  • 50 gm powdered sugar
  • 1 egg
  • 1/4 tsp salt
  • 150 ml chocolate ganache or chocolate pastry cream (recipe below)

For the ganache:

  • 150 gm semi-sweet chocolate, chopped
  • 150 ml heavy cream

For the pastry cream:

  • 150 ml milk
  • 1 egg yolk
  • 30 gm sugar
  • 20 gm cornflour
  • 30 gm cocoa powder
  • 150 ml whipped cream


  • Sift the flour into a big bowl, then add the butter cubes and mix together until the mixture resembles coarse crumbs. Add in the sugar.
  • Beat the egg with a fork and add to the flour mixture along with the salt. Mix until just combined. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
  • Preheat the oven to 180°C. Roll out the dough on a floured surface to 1/4 cm thickness. Cut into circles to fit tart pans. Line pans and trim edges. Refrigerate for 30 minutes.
  • Bake crusts for 15-18 minutes until light golden. Allow to cool completely.
  • For ganache, heat the cream until it’s steaming. Pour over the chocolate and let it sit for 5 minutes. Whisk until smooth and pour it into the tart shells.
  • For pastry cream, heat the milk. Whisk egg yolk, sugar, and cornflour in a bowl. Temper yolks with hot milk. Return it to the pot and cook for 2 minutes. Stir in cocoa and whipped cream.
  • Fill tart shells with ganache or pastry cream. Refrigerate until set.

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