This Chocolate Tart Recipe is so easy and so creamy delicious you’ll want to make it all the time. 4 ingredients and a hot oven. Done!
Three ingredients, chocolate … cream … eggs …BOOM.
I’ve been attending Sur la Table cooking classes at the Streets of Southglenn once a month and I’m loving every minute of it.
One of the perks of these classes, is that they always throw in a little surprise treat for fun. The last class I took, they brought out a beautiful bowl of Dubliner Cheese Spread with crackers, for a little appetizer while we cooked. You bet I got that recipe. 🙂
Chef instructor Mark Kalix is engaging in personality and with twenty years experience as a professional chef, a wealth of knowledge.
A couple of months ago at our gnocchi class, he surprised us with this Chocolate Tart for dessert.
One bite of this and I went weak in the knees. When I asked for the recipe he surprisingly rattled off the three ingredients.
And said “That’s it!.” “That’s it?” I asked? “That’s it!” he replied.
How To Make This Chocolate Tart
And truly, this is such a simple tart to make:
- Warm the cream on the stovetop until it starts to simmer around the edges.
- Remove from heat and whisk in chocolate chips until they’re melted.
- Add beaten eggs and mix well.
- Pour the mixture into the prepared tart shell.
- Bake at 375 for 30-ish minutes.
- Top with a clever garnish and sit back and accept those praises.
Don’t let this one fool you, this simple and unassuming little dessert is decadent and celebration worthy.
And please take the time to make your own tart crust (Pate Brisee). It’s a skill that every home cook should master. So much better than store purchased.
How Long Will This Chocolate Tart Last?
If it’s not gobbled up immediately, this chocolate tart will keep in the refrigerator for 3 days. Please cover with plastic wrap before storing, so it won’t dry out. The reason for storing this tart in the refrigerator is due to the chocolate mix containing eggs.
Chocolate Tart Recipe
I hope you give this easy chocolate tart recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite chocolate tart recipe, let me know, I’d love to give it a try.
More Chocolate Dessert Recipes
- Chile Chocolate Cake with Chocolate Bourbon Frosting
- Dark Chocolate Banana Bread Recipe
- Mexican Chocolate Sauce with Kahlua
- Cheesecake Black Bottom Chocolate Cupcakes
- Pepita Mexican Chocolate Cake
And if you love to serve sweet treats, don’t miss my Dessert Category. You’ll find lots of great ideas.
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Chocolate Tart
Ingredients
- 1 cup heavy whipping cream
- 6 ounces semi-sweet chocolate chips
- 2 eggs whipped
- 1 pie crust
Instructions
- Preheat oven to 375 degrees.
- Form pie crust into an 8 inch tart shell.
- To make the filling: Heat the heavy cream in a pot over medium-low flame, until it simmers slightly around the edges.
- Remove from the heat; add the chocolate chips and stir until melted and smoothed out.
- Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.
- Pour the filling into the tart shell and bake at 375 degrees for 30 minutes until the filling is set and the surface is glossy.
- If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before cutting.
- Garnish with fruit and chopped pecans. A dusting of powder sugar on half of the tart would also be nice here.
Notes
Nutrition
Chocolate Tart …It’s what’s for Dessert.
Lea Ann, I think this is even a recipe my Grandson Jack (who is also a huge chocolate fan) could make when he visits. He and I try to cook something to serve to the family. I like the simplicity of 3 ingredients – but I’ll have to buy a tart shell!
Love those Sur La Table classes!
Your tart is a gem, Lea Ann. I’m not a chocolate-lover, but my family sure is…this is going on my must make list for the holidays!
I’m not much for chocolate either, but I do love a good brownie … and this tart. 🙂 Good to hear from you Barbara.
No, Lea Ann. This will *not* make me popular, despite how wonderful it looks. Want to know why? It’s because I don’t know how to use the damn oven in this RV! (I can’t even figure out how to turn it on.)
Anyway, thanks, Lea Ann … Not only for letting me know that I will continue to lack popularity, but also for teasing me with this divine goodness.
Seems like you’re cooking like a champ without that oven Adam. I’d leave it be if it’s that hard to figure out!
This chocolate tart looks amazing! Why have I never tried a chocolate tart before??
That’s what I said Cathleen.
Chocolate and I are dear, dear friends 🙂 This sounds wonderful, especially topped with a dollop of whipped cream and some raspberries. Thanks for sharing!
Susan, I love your idea of whipped cream and raspberries. ohmy – one more excuse to make this again.
I can see the need for a glass of milk to wash down this rich treat.
I think that sounds like a great breakfast Larry. 🙂
This looks fabulous! I am going to try this in my mini tart pans. 🙂
Let me know if it turns out in those mini tart pans please.
Oh that looks YUMMY! I love an easy recipe that tastes difficult.
And that’s exactly what it is Linda. So easy you can’t believe it tastes that good.
Looks like another recipe that I’ll get hooked on 🙂 I adore chocolate.
Sam
Thanks Sam.
My mouth is hanging open at the prospect of making this myself. I can’t wait. To hell with waiting for Thanksgiving!
That’s what I said – To hell with waiting for TG! 🙂
Drooling! Drooling! Love chocolate!
hmmmm…. maybe if I have time I’ll bring this to our little party.
Hi Lea Ann, a couple of years ago I took a risotto class there and enjoyed every minute of it. This would be a big hit around my house, making for my daughter when she comes to visit with her family.
I’d like to attend a Risotto class there, they’ve not offered one here. I’m sure they will.
Lea Ann, I’m not a huge fan of chocolate myself, but I want to make this for my husband and friends. Just pull one of my tart shells out of the freezer, whip up three ingredients most of us always have on hand, Voila!
Jean, I’m not big on chocolate desserts like this either, but the cream and eggs really made this something I would make over and over.