Rich Chocolate Tart Recipe -
Rich Chocolate Tart Recipe

Rich Chocolate Tart

Recipe by  

"Don't let fears of pastry failure keep you from making a homemade holiday sweet. This rich chocolate tart is a ridiculously easy and scrumptious dessert made with a puff pastry crust."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
  2. Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
  3. Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
  4. Pour chocolate filling into tart shell. Cool until filling has set. (Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.) Serve with whipped cream and optional raspberries.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2005

This recipe is absolutely delicious... However, a few changes would make it perfectly to-die-for: 1) bake a graham cracker, or even better, a shortbread crust instead of the puff pastry, 2) Try to add some orange flavouring or grated orange zest to the chocolate mixture, 3) Bake it in a 8" tart pan for a thicker chocolate experience. Made this way, I think this recipe would really deserve 5 stars, at least.

Most Helpful Critical Review
Nov 29, 2010

I need to try this again. It didn't set and just kind of oozed onto the plate. While reading the other reviews I have decided I must have done something wrong.


11 Ratings

Aug 14, 2009

Well, it seems that no one who has reviewed this recipe so far has actually made it as stated. I did. I chose this recipe because I had a sheet of puff pastry to use up. The only change I made was the size of the tart pan - mine was 11". To weight the pastry down, I used a 10" round cake pan and put a baking dish inside. I made the filling exactly as stated and it's delicious. I did top with homemade whipped cream and puff pastry hearts (made from scraps) with a little melted chocolate drizzled on top. This is a very elegant dessert. Seems a lot of people "fear the puff pastry" when there's no reason. This dessert simply wouldn't be the same in a graham cracker crust, but to each his own.

Oct 26, 2011

I made this because I had some extra puff pastry and a lot of extra cream - I made it as written and it is delicious and so simple to make. The texture of the chocolate filling is so silky and delicious. I really recommend using the puff pastry as the recipe indicates - it is so flaky.

May 23, 2006

I used a ready made pie crust for this rather than doing the puff pastry thing. It turned out really well. Very rich and decedant! After about 6 hours in the fridge it had set enough to eat but it was much, much better the next day. It's by far the easiest chocolate tart I have ever made!

Dec 27, 2006

So easy! I read the other reviews, and made this tart in individual-sized graham cracker crusts ($1.05 for 6), which cut out all the baking. I also used about a half-teaspoon of orange zest, garnished with a few strands of orange zest curls, and got rave reviews for this Christmas dinner dessert! I highly recommend this for anyone with very little time. It probably took me 5-8 minutes to prep and then just stuck them in the fridge until I served them.

May 03, 2007

This sounds like a wonderful chocolate dream.

Dec 31, 2007

I did a slant on this recipe. I used my own pie crust, divided it into 24 tart tin sections. Pre-baked the tarts.(using the "baking bind" method)Putting them aside to cool. For the filling: I used 2 cups of table cream 18%, 3/4 cup sugar, 2 eggs, 1/3 cup corn starch. Once that cooked over a double boiler(easy tip---> is to use an electric hand mixer set on the slowest setting for the long cook. About 20 minutes, on my stove)until thickened, I added semi-sweet bakers chocolate 4 of the 8 large squares. (approx. 4 oz) Slow beat mixture until all the chocolate was melted thoroughly and glossy.(about 5 minutes)I then pulled the pot off the heat and folded in 1 cup flaked/shredded coconut. Spooned the the whole mixture into the cooled tarts with a small laddle to just below the main rim of each tart. Added a sprinkle of toasted coconut to the top........Placed the tarts in the fridge to set fully and cool completely. Wonderful goodness to my surprise.


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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