Make These Chocolate Tarts for a Sweet Treat Everyone Loves
These over-the-top, rich chocolate tarts are made with delicious chocolate and heavy cream. Perfect for a decadent dessert any time of year!
I’ve always been really afraid of tart recipes, because I was intimidated. They seemed like fancy French desserts that only *professional* bakers would try. Not little ‘ol me.
It turns out that tarts actually aren’t French in their origins as I thought; in fact, they can be traced back to ancient Egyptians! Apparently they were popular with nobility.
Well . . . . I consider myself to be a queen of sorts. And I love to make desserts, so it was time to try a basic recipe in the tart family.
I’ve made lots of cupcakes, dessert bars, cookies, fudge, creme brulee, and more. I decided if I can do all those?
I can make some chocolate tarts! So that’s what I did.
And guess what my friends – making tarts is not hard. There aren’t that many ingredients. This recipe has six, and the last line item is the optional garnish.
This decadent dessert features rich, chocolate ganache inside a buttery crust. It melts in your mouth, and it’s the perfect recipe when you need something impressive with not too much effort.
Here’s what you’re going to need:
Ingredients
- 1 package (2 rolls) refrigerated pie crusts
- 8 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- Flakey sea salt, whipped cream, chocolate shavings (optional)
Store any leftover tarts in an airtight container in the fridge for up two – three days. Just make sure to cover in an airtight container to keep them fresh.
To store in the freezer, wrap each tart individually in plastic wrap and place in an airtight container. They can stay good for up to 2-3 months if stored correctly.
These would be delicious at a Valentine’s Day bake sale! Get the printable recipe below:
Chocolate Tarts
Equipment
Ingredients
- 14.1 ounces refrigerated pie crust(s) 1 package
- 8 ounces semi-sweet chocolate finely chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- Flakey sea salt to garnish
Instructions
Make the Crusts
- Preheat your oven to 400F. Grease eight (4-inch) tart pans with nonstick baking spray and set them aside.
- Unroll the pie crusts on a lightly floured surface and cut four (6-inch) circles out of the dough.
- Press one round of dough into each prepared tart pan, making sure to press the dough into the bottom and sides. Poke the bottom crust a few times.
- Cover each pan with parchment. Then fill the tart shell with pie weights, dry rice, or dried beans.
- Blind bake for 15 minutes, then remove your pie weights and bake for an additional 5 minutes, or until the crusts are golden brown. Remove to a wire rack to cool completely before filling.
Make the Filling
- Heat the cream in a small saucepan (or in the microwave) until steaming.
- Add the chocolate and butter to a large bowl. Pour over the cream and whisk until smooth.
- Add the vanilla and whisk to combine. Transfer the ganache to the fridge while you bake the crusts – or for at least 30 minutes.
- Once the crusts have cooled, spread 2-3 tablespoons of ganache in the center of each crust.
- Place the tarts in the fridge until set– about 1 hour.[mv_img id="72132"]
Nutrition
Did you enjoy this chocolate tart recipe? Let me know in the comments! I’d also love for you to check out these other chocolate posts:
Cheesecake • Cupcakes with Buttercream Frosting • Ice Cream • M&M Brownies • Oreo Tart • Pots de Creme • Pumpkin Bread • Thumbprint Cookies
