Best 11 Chocolate Tart Shell Recipes

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Welcome to the world of delectable chocolate tart shells! Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of creating the perfect chocolate tart shell. With a few simple ingredients and a little patience, you'll be able to master this classic pastry art and impress your friends and family with your culinary skills. So, prepare your aprons, gather your ingredients, and let's embark on a delightful adventure into the world of chocolate tart shells!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE TART DOUGH



Chocolate Tart Dough image

You can double or triple this recipe, cut the dough into portions, and freeze. Thaw for several hours in the fridge before using.

Provided by Shiran

Number Of Ingredients 7

1 1/3 cups (190 g/6.7 oz) all-purpose flour
3 tablespoons (20 g/0.7 oz) unsweetened cocoa powder
1/2 cup (55 g/2 oz) powdered sugar (or 1/4 cup granulated sugar)
Pinch of salt
1 1/3 sticks ((150 g/5.3 oz) cold unsalted butter, cut into small cubes)
1 large egg
1/2 teaspoon pure vanilla extract (, optional)

Steps:

  • Process flour, cocoa powder, sugar, and salt in a food processor for a few seconds until combined. If you don't have a food processor, you can do this by hand using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract, and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it's done is to take a piece of dough and press it between your fingers-the dough should stick without feeling dry or crumbly (some photos to make this clearer can be found here).
  • Turn dough to a lightly floured surface and form into a ball. It should come together quite easily without being too sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
  • If you don't want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
  • To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 12-inch (30cm) circle, then place gently into a 9-inch or 10-inch tart pan (preferably with a removable bottom). You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
  • To bake the crust: Preheat oven to 350F/180C and place rack in the center.
  • Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent burning. Fill with pie weights/dried beans/uncooked rice, making sure they're fully distributed over the entire surface. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
  • To partially bake the crust: Bake for 5 minutes longer. After that, it will be time to proceed with your tart recipe by adding the filling and finishing baking. According to your recipe, the crust should be used either while warm or after it's been left to cool on a wire rack.
  • To fully bake the crust: Bake for about 10 minutes longer, until it appears dry. Transfer to a wire rack and let cool completely.

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

Steps:

  • Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
  • In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
  • Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
  • Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
  • Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
  • Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
  • Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
  • Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
  • Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
  • Reduce the oven temperature to 300°F (150°C).
  • Make the filling: Chop the chocolate.
  • In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
  • In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
  • Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
  • Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
  • Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
  • Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
  • In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
  • In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
  • Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
  • Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
  • Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
  • Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
  • Enjoy!
  • RECIPE BY: Mimo Ahmed

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

EASY CHOCOLATE TART



Easy Chocolate Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8

One 14-ounce package chocolate sandwich cookies, such as Oreos
1 stick (8 tablespoons) salted butter, melted
1 1/2 cups heavy cream
3 tablespoons salted butter
12 ounces dark chocolate, chopped
12 ounces milk chocolate, chopped
4 ounces white chocolate
2 teaspoons coconut oil

Steps:

  • For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
  • For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
  • Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
  • For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
  • Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

CHOCOLATE TART



Chocolate Tart image

Provided by Tyler Florence

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

Steps:

  • To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
  • Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
  • Preheat the oven to 350 degrees F.
  • Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
  • To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. 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 cooled tart shell and bake at 325 degrees F for 15 to 20 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.

CHOCOLATE GLAZED CHOCOLATE TART



Chocolate Glazed Chocolate Tart image

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

Provided by Paul Grimes

Categories     Milk/Cream     Chocolate     Dessert     Bake     Valentine's Day     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Equipment:
a 9-inch round fluted tart pan (1 inch deep)

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle.
  • Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
  • Make filling:
  • Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  • Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
  • Make glaze:
  • Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
  • Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

CHOCOLATE GANACHE TART



Chocolate Ganache Tart image

Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 9

3 tablespoons slivered blanched almonds
6 tablespoons sugar
1 1/4 cups (spooned and leveled) unbleached all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
  • Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
  • Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  • Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
  • Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

CLASSIC CHOCOLATE TART



Classic Chocolate Tart image

An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.

Provided by Yoly

Time 3h10m

Yield 12

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

Steps:

  • Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
  • Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
  • Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
  • Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
  • Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g

CHOCOLATE TART DOUGH



Chocolate Tart Dough image

Make this for our Chocolate Macadamia Tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes four 2-by-4-inch shells

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract

Steps:

  • Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.
  • Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.

CHOCOLATE BUTTER TARTS



Chocolate Butter Tarts image

Butter tarts with a chocolate surprise!

Provided by MommaBear

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 50m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®), divided
¾ cup lightly packed brown sugar
¼ cup corn syrup
1 egg
2 tablespoons butter, softened
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
  • Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
  • Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
  • Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
  • Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 40 g, Cholesterol 20.9 mg, Fat 13.7 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 5.9 g, Sodium 128.8 mg, Sugar 18.5 g

CHOCOLATE TARTS



Chocolate Tarts image

These remind me of Christmas because for years they were a mainstay on my family's holiday cookie tray. They are very rich but not TOO sweet. The chocolate filling has the consistency of a brownie, surrounded by a flaky cream cheese pastry crust.

Provided by Mimi Peppers

Categories     Dessert

Time 50m

Yield 24-36 mini-muffins

Number Of Ingredients 10

1/4 lb butter
3 ounces cream cheese
1 cup flour
1 cup semi-sweet chocolate chips
1 tablespoon milk
1/3 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1 well beaten egg
walnut halves or pecans, for topping

Steps:

  • Preheat oven to 350.
  • Mix together ingredients for crust, until soft dough forms, roll dough into small balls.
  • Press each ball into ungreased mini-muffin tin. Set aside.
  • Place chocolate chips into double boiler to melt.
  • Add the milk, sugar, butter, and vanilla, stirring until smooth.
  • Remove from heat and blend in one well beaten egg.
  • Place about 1 tablespoon of the chocolate mixture into the crust and top it with a nut.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 117.7, Fat 7.9, SaturatedFat 4.8, Cholesterol 24.2, Sodium 45.3, Carbohydrate 11.3, Fiber 0.6, Sugar 6.7, Protein 1.4

SILKIEST CHOCOLATE TART RECIPE BY TASTY



Silkiest Chocolate Tart Recipe by Tasty image

Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 16

½ cup unsalted butter, 1 stick, softened
½ cup powdered sugar
1 large egg, room temperature
1 ½ cups all-purpose flour
2 tablespoons cocoa powder
¼ teaspoon salt
⅓ cup water
½ cup butter, 1 stick
1 teaspoon instant coffee
1 cup dark chocolate, chopped
⅓ cup sugar
1 tablespoon vanilla
1 pinch salt
3 large eggs
1 pt fresh raspberry, for serving
powdered sugar, for serving

Steps:

  • Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
  • Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
  • Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
  • Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
  • Preheat the oven to 375˚F (190˚C).
  • Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
  • Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
  • Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
  • Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
  • Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
  • Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
  • Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams

Tips:

  • Use high-quality chocolate: The quality of your chocolate will greatly affect the taste of your tart shell. Use a good-quality semisweet or bittersweet chocolate that contains at least 60% cacao solids.
  • Temper your chocolate: Tempering chocolate is a process that helps to stabilize the chocolate and prevent it from seizing. This will make your tart shell more smooth and shiny.
  • Use a tart ring or pan with a removable bottom: This will make it easy to remove the tart shell from the pan after it has cooled.
  • Chill the tart shell before filling it: This will help to prevent the filling from making the tart shell soggy.
  • Bake the tart shell until it is just set: You don't want to overbake the tart shell, as this will make it dry and crumbly.

Conclusion:

Chocolate tart shells are a delicious and versatile dessert that can be filled with a variety of different fillings. They are perfect for special occasions or everyday indulgences. With a little practice, you can easily make your own chocolate tart shells at home. Just follow the tips above and you'll be sure to impress your friends and family with your culinary skills.

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