These over-the-top, rich chocolate tarts are made with delicious chocolate and heavy cream. Perfect for a decadent dessert any time of year!
I’ve always been really afraid of tart recipes, because I was intimidated. They seemed like fancy French desserts that only *professional* bakers would try. Not little ‘ol me.
It turns out that tarts actually aren’t French in their origins as I thought; in fact, they can be traced back to ancient Egyptians! Apparently they were popular with nobility.
Well . . . . I consider myself to be a queen of sorts. And I love to make desserts, so it was time to try a basic recipe in the tart family.
I’ve made lots of cupcakes, dessert bars, unique cookies, fudge, creme brulee, and more. I decided if I can do all those?
I can make some chocolate tarts! So that’s what I did.
And guess what my friends – making tarts is not hard. There aren’t that many ingredients. This recipe has six, and the last line item is the optional garnish.
This decadent dessert features rich, chocolate ganache inside a buttery crust. It melts in your mouth, and it’s the perfect recipe when you need something impressive with not too much effort.
Before you dive into the recipe, I’d like to share some tips with you. Things that I learned. If you’re interested, take a peek – otherwise you can scroll to the bottom.
Tips for Making Tarts
Are you looking to make the tastiest tarts ever? Here’s what to make sure to pay attention to for this recipe.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get high quality chocolate, cream, butter, and pure vanilla extract (instead of imitation).
Use Tart Pans
They make it easier to remove after baking and ensures your crust maintains its shape. Get them here.
Blind Bake the Crust
To prevent a soggy crust, blind bake it before adding the filling. Line the crust with parchment paper and fill it with pie weights, rice, or dried beans to keep it flat while baking.
Evenly Spread the Ganache
Pour the chocolate ganache into the cooled crust and spread it evenly with a spatula. Refrigerate the tart for an hour minimum, or until the ganache is fully set. This will ensure a smooth texture.
Serve Properly
Remove the tart from the refrigerator about 20-30 minutes before serving to allow it to soften slightly. This will enhance the flavors and make it easier to slice.
Don’t Forget Toppings
Decorate with whipped cream, berries, shaved chocolate, cocoa powder, or edible gold dust for an elegant touch.
Remember to follow specific recipe instructions closely, as different tart recipes may have variations to be aware of. With these tips in mind, you’ll be well-equipped to create a indulgent dessert! Here’s what you’re going to need:
Ingredients
- 1 package (2 rolls) refrigerated pie crusts
- 8 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- Flakey sea salt, whipped cream, chocolate shavings (optional)
Store any leftover tarts in an airtight container in the fridge for up two – three days. Just make sure to cover in an airtight container to keep them fresh.
To store in the freezer, wrap each tart individually in plastic wrap and place in an airtight container. They can stay good for up to 2-3 months if stored correctly.
These would be delicious at a Valentine’s Day bake sale! Get the printable recipe below:
Chocolate Tarts
Ingredients
- 14.1 ounces refrigerated pie crust(s) 1 package
- 8 ounces semi-sweet chocolate finely chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- Flakey sea salt to garnish
Instructions
Make the Crusts
- [mv_schema_meta name="Preheat the Oven"]Preheat your oven to 400F. Grease eight (4-inch) tart pans with nonstick baking spray and set them aside.
- [mv_schema_meta name="Cut Circles Out of the Dough"]Unroll the pie crusts on a lightly floured surface and cut four (6-inch) circles out of the dough.
- [mv_schema_meta name="Press Dough Into Tart Pans"]Press one round of dough into each prepared tart pan, making sure to press the dough into the bottom and sides. Poke the bottom crust a few times.
- [mv_schema_meta name="Weight Down the Crust"]Cover each pan with parchment. Then fill the tart shell with pie weights, dry rice, or dried beans.
- [mv_schema_meta name="Blind Bake the Crust"]Blind bake for 15 minutes, then remove your pie weights and bake for an additional 5 minutes, or until the crusts are golden brown. Remove to a wire rack to cool completely before filling.
Make the Filling
- [mv_schema_meta name="Heat the Cream"]Heat the cream in a small saucepan (or in the microwave) until steaming.
- [mv_schema_meta name="Add Chocolate and Butter"]Add the chocolate and butter to a large bowl. Pour over the cream and whisk until smooth.
- [mv_schema_meta name="Add Vanilla and Chill"]Add the vanilla and whisk to combine. Transfer the ganache to the fridge while you bake the crusts – or for at least 30 minutes.
- [mv_schema_meta name="Spread Ganache on the Crust"]Once the crusts have cooled, spread 2-3 tablespoons of ganache in the center of each crust.
- [mv_schema_meta name="Chill the Tarts"]Place the tarts in the fridge until set– about 1 hour.
Nutrition
Did you enjoy this chocolate tart recipe? Let me know in the comments! I’d also love for you to check out these other posts:
Indya | The Small Adventurer
Friday 27th of October 2023
Oh my, these look sooooo delicious 😋 I've been wanting to get into tart-making, I wonder if they have pre made pie crusts where I live because that would make it a whole lot easier! Gosh, you really did the filling so appealing to the eye 😍
Amy
Monday 13th of November 2023
Thank you so much!