Simple Baked Chocolate Tart

Simple Chocolate Tarts have a rich chocolate filling baked into a tender sweet crust. They’re rich and decadent, with just the perfect amount of sweetness.

Chocolate Tart Recipe

Glory hallelujah, I know what I’m making for dessert on Valentine’s Day. And you’re looking right at it.

I have other tart recipes on my site (like this Triple Chocolate Mousse Tart), and I really love them all. They’re just so elegant and simple, and a perfect canvas for creativity. You can make them into masterpieces, or you can opt for something much easier. But the outcome is still beautiful and delicious.

These Simple Baked Chocolate Tarts are exactly that kind of canvas. I’ve made chocolate tarts in the past with regular ganache as the filling, but it was never as sturdy as I wanted it to be. With these, baking the filling gives them have this luscious, dense texture that is so smooth and perfect, and it holds its shape beautifully when sliced. I recommend using good quality chocolate somewhere between 65% and 70%. It’ll give you that dark, rich flavor with just a hint of sweet. It’s like eating a truffle encased in a short crust.

Speaking of crusts, you can find the recipe that I use right here: Sweet Tart Pastry Recipe. It’s simple enough for a novice baker, but always produces a tender, short crust that adds just enough sweetness. They should be prebaked to ensure that they get baked through without burning the filling, and I’ve not calculated that time in the recipe. You can make the crust ahead of time, wrap them in plastic wrap, and pop them in the freezer for up to two week. Prebaking guarantees a completely cooked pastry with no soggy bottoms. And after all, we don’t want any soggy bottoms now, do we? Mary Berry would not be amused.

I topped these with tiny bits of white chocolate and chocolate whipped cream (directions for that are in the recipe notes), but you could add fruit, macarons, or just about anything you’d like! Whatever you and your Valentine might fancy.

Chocolate Tart Recipe
Chocolate Tart Recipe
Chocolate Tart Recipe
Chocolate Tart Recipe
Chocolate Tart Recip

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Chocolate Tart Recipe

Baked Chocolate Tart

  • Author: Rebecca Neidhart
  • Total Time: 30 minutes
  • Yield: 4 small tarts 1x


Simple Chocolate Tarts have a rich chocolate filling baked into a tender sweet crust. They’re rich and decadent, with just the perfect amount of sweetness.


  • 4 4″ inch tart shells, prebaked
  • 8 oz. chopped bittersweet chocolate
  • 2 Tbsp. butter
  • 1 cup (8 oz.) heavy whipping cream
  • 1 large egg + 1 egg yolk
  • 2 tsp. vanilla extract
  • Large pinch of salt


Preheat the oven to 350F. Place the chopped chocolate and butter in a medium mixing bowl. Heat the cream in a small saucepan until it’s simmering and steaming, then pour it over the chocolate and let it sit for 5-8 minutes. Slowly stir it together, mixing continually until the mixture is cohesive and smooth.

Add in the egg, egg yolk, vanilla extract and salt, and stir until the mixture again looks smooth and glossy. It will be a bit lighter in color at this point.

Place your prebaked tart shells on a baking sheet, and spoon the filling into each until it reaches the top edge. Bake for 12-15 minutes. The filling should be set around the edges, but the center should still have a wobble. Remove from the oven and allow to cool completely. Decorate as desired, and store in the refrigerator until serving.


  • These can be made the day ahead and refrigerated overnight before serving.
  • For the chocolate whipped cream, beat 3/4 cup whipped cream until it is thick but not peaking. Add 2 Tbsp. each of dark cocoa powder and powdered sugar. Continue beating until it forms medium peaks. Refrigerate until using.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Tarts
  • Method: Baking
  • Cuisine: Dessert

Keywords: baked chocolate tart

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8 thoughts on “Simple Baked Chocolate Tart”

  1. Pingback: Sweet Tart Crust Recipe - Good Things Baking Co

  2. Pingback: Brown Sugar Shortbread Recipe - Good Things Baking Co

    1. Rebecca Neidhart

      Hi Erica! I fully prebaked them to avoid a soggy bottom, but they were on the lighter side to allow for more browning/crisping during the filling bake. Hope that helps!

    1. Hi Ceri,

      I’m so sorry I didn’t respond sooner–don’t know how I missed this! Anyway, the egg gives the filling a more velvety, custard-like consistency. Hope that helps!

  3. Hello Rebecca,
    What brand of chocolate do you recommend for this recipe? Should this be specifically baking chocolate?

    1. Hi Bianca!

      I’m so sorry I didn’t get to this comment sooner! Any dark chocolate bar should work–there’s not one particular brand that makes it better, though the higher the quality (i.e., not Hershey’s ;)), the better the finished product will be. My favorite chocolate is the pound plus bar (in the red package) from Trader Joe’s. It’s great quality chocolate for an amazing price. Happy baking!

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