To-Die-For Chocolate Tart

Ladies and gentleman, we're pretty sure this is the best dang chocolate tart you're going to ever encounter. It's decadent, delicious and down-right heavenly. So what are you waiting for!? Get in the kitchen and give it a go!

1 1/8 cups all-purpose flour
1/8 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1/2 teaspoon pure vanilla extract
1-2 tablespoons cold heavy cream or ice water

Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk, vanilla and 1 tablespoon water/cream, and process until mixture just begins to hold together (no longer than 30 seconds). If dough is too dry, add remaining water/cream.

Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).



8 oz (225g) dark chocolate
6 tablespoons (90g) butter, cut into 1/2-inch cubes
2 eggs, lightly beaten
1/3 cup (80ml) heavy cream
1/4 cup (50g) sugar
1 teaspoon vanilla extract
icing sugar (confectioners sugar) for dusting


Roll out the pastry dough to 3-4 mm thickness and line the tart pan, making sure you press it well into the pan. Prick the dough with a fork and fill it up with dried beans and bake in a preheated oven at 170C for about 17-20 minutes until it looks slightly golden and firm. Let it cool.

For the filling: Melt the chocolate and butter in a saucepan over low heat, stirring until smooth, then remove from the heat and cool for 5 minutes. Whisk together the eggs, cream, sugar, and vanilla extract in a bowl. Whisk the chocolate mixture into the egg mixture until combined.

Pour the filling into the cooled crust. Bake until the filling 1 inch from edges is set and slightly puffed but center wobbles when pan is gently shaken, 20 to 25 minutes. (The center will continue to set as it cools.)

Dust with icing sugar when cool.