Intense Semisweet Chocolate Tart

  • Active Time 25m
  • Total Time 14h

Serves 12


  • For Dough:
  • 2 cups flour
  • 1/3 cup sugar
  • 12 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into small pieces
  • 1 egg
  • For Chocolate Cream:
  • 14 ounces semisweet chocolate, chopped
  • 1 1/2 cups heavy cream
  • 3/4 cup milk
  • 2 eggs, beaten


TO MAKE DOUGH: In a food processor, combine the flour and sugar. Add the cold butter and pulse the machine 10-15 times or until the butter has been cut into the flour in pieces about the size of oatmeal flakes. While the machine is running, add the egg, pulsing the machine on and off, for a few seconds longer, or until the dough comes together. Transfer the dough to the counter and, if it is still dry, sprinkle it with a teaspoon or so of water and work the water into the dough. Flatten the dough into a disk, wrap in plastic wrap and chill, preferably overnight, or for at least 2 hours.

TO ROLL OUT DOUGH: Lightly flour the counter and roll the dough into a circle, 14 inches in diameter. Drop the dough into a fluted 9 1/2-inch tart shell and gently press it in. Prick the bottom surface of the pastry with the tines of a fork. Wrap the pastry in plastic wrap and refrigerate it for one hour.

TO PREBAKE TART SHELL: Preheat the oven to 350 degrees F. Line the tart shell with a piece of foil or parchment paper and then put in pie weights or beans, filling the tart shell to the top. Bake for 20 minutes. Remove the tart shell from the oven and remove the weights and the foil. If the bottom of the dough begins to lift up, prick it with a fork. Return the tart shell to the oven and bake it for 15 minutes or until the crust begins to turn a light golden brown. Remove from the oven and allow to cool completely.

TO MAKE CHOCOLATE CREAM: Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and milk to a boil. Remove from the heat, slowly pour the hot cream into the chocolate and gently whisk until the chocolate has melted and the mixture is smooth. Slowly whisk in the eggs until completely combined.

TO BAKE TART: Preheat the oven to 250 degrees F. Place the cooled tart shell on a baking sheet and carefully pour in the chocolate cream. Bake in the oven until the cream is just firm in the center, about 35- 40 minutes. To check for doneness, gently jiggle the tart. If the filling is set, it will shake as a firm unit; if underdone, waves will shiver in the center. If the filling needs more time, continue cooking, checking every 5 minutes, until done. Remove the tart from the oven and allow it to cool to room temperature. Do not refrigerate the tart or else the chocolate cream filling will seize up.

Recipe courtesy of Executive Pastry Chef Eddie Hales, The Four Seasons Fountain Restaurant, Philadelphia, PA.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 6008

nutrition information per serving

486 calories; 34g total fat; 126mg cholesterol; 40mg sodium; 44g carbohydrates; 3g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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