Making Tarts At Home Is Now Easy, Learn Here

Nothing beats the decadence and charm of a hand-made chocolate tart adorned with a sprinkle of cocoa or berries. These delectable pastries have been a hit with diners for generations thanks to their perfect combination of flavours and textures. 

A chocolate tart's structure and foundation notes are formed by its crisp, buttery crust. In the centre, you'll find a silky, decadent chocolate filling. Fillings range from rich fudge to airy cream, but they all provide the same decadent chocolate taste. 

A fine sprinkling of powdered sugar or sparkling glaze is the finishing touch that adds the last delicious and aesthetic touch. You can also add chocolate, nuts, or fruit to make it more interesting. 


Where did the original tart originate from before we learned about the chocolate tart's components? The Tarte des Demoiselles Tatin, or the Tart, was invented in the 1880s by two sisters, Caroline and Stephanie, who were running a hotel in France called Hôtel Tatin. The sisters were actually single women. Since cocoa hadn't yet conquered Europe, apple tarts were more popular back then. Although cocoa was more commonly used in beverages back then, it didn't make its way into solid and semi-solid candies until baking became more mechanised. 

However, the first known recipe for a chocolate tart dates back to 1737, when it was published in a book titled The Whole Duty of a Woman. On top of a flour tart base, the filling consisted of five ingredients according to the recipe: rice flour, milk, salt, egg yolks, and chocolate. It is highly probable that subsequent iterations either originated from or were inspired by this recipe. 

Tarts Today 

A chocolate tart, whether it's created with dark or milk chocolate, is sure to put the taster in a state of ecstasy with each bite. After biting into the crust, you'll find a smooth filling that envelops your taste buds. Every taste blends harmoniously with every other. 

A base of shortcrust pastry that bakes up crisp and buttery is what makes up the modern chocolate tart. Smooth chocolate and cream ganache, airy mousse, or rich pastry cream spiked with cocoa are common fillings found inside. Add some seasonal berries, chocolate shavings, or cocoa powder on the top for a visual pop. Simple plating in the pan or elaborate plating for a show-stopping presentation are two examples of presentation styles. 

Even though it has only a few simple ingredients, making a flawless chocolate dessert requires technique and finesse. Pies of uniformly high quality and aesthetic appeal are the result of years of practice by seasoned pastry chefs. Rest assured, though; we will make everything easier for you.  



For the tart base: 

250 gm all-purpose flour 

125 gm unsalted butter, chilled and cut into cubes 

50 gm powdered sugar 

1 egg 

¼ tsp salt 

150 ml chocolate ganache or chocolate pastry cream (recipe below) 

For the ganache: 

150 gm semi-sweet chocolate, chopped 

150 ml heavy cream 

For the pastry cream: 

150 ml milk 

1 egg yolk 

30 gm sugar 

20 gm cornflour 

30 gm cocoa powder 

150 ml whipped cream 

Method: Combine the flour and butter cubes in a large basin after sifting the flour. Stir until the mixture resembles coarse crumbs. Put the sugar in now. Once the flour and salt are combined, beat the egg using a fork and add it to the mixture. Combine by mixing until just blended. After shaping into a disc, cover with plastic and chill for at least an hour. Preheat the oven to 180°C. Roll out the dough on a floured surface to 1/4 cm thickness. Cut into circles to fit tart pans. Line pans and trim edges. Refrigerate for 30 minutes. Bake crusts for 15-18 minutes until light golden. Allow to cool completely. For ganache, heat the cream until it’s steaming. Pour over the chocolate and let it sit for 5 minutes. Whisk until smooth and pour it into the tart shells. For pastry cream, heat the milk. Whisk egg yolk, sugar, and cornflour in a bowl. Temper yolks with hot milk. Return it to the pot and cook for 2 minutes. Stir in cocoa and whipped cream. Fill tart shells with ganache or pastry cream. Refrigerate until set.