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 from the tart crust and dark chocolate.
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.Print
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