Description
This indulgent Chocolate Tart recipe, inspired by Gordon Ramsay, features a rich and crumbly cocoa-infused crust paired with a smooth, glossy dark chocolate ganache filling. Perfect for chocolate lovers looking to impress with a decadent yet elegant dessert.
Ingredients
Scale
For the Chocolate Tart Crust:
- 1 ¼ cups (160g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice-cold water
- A pinch of salt
For the Chocolate Ganache Filling:
- 8 oz (225g) dark chocolate (70% cocoa), finely chopped
- 1 cup (240ml) heavy cream
- 2 tbsp unsalted butter
- 1 tbsp honey or corn syrup (optional, for shine)
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions
- Prepare the Chocolate Tart Crust: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt. Add the cold cubed butter and rub it into the flour mixture using your fingertips or a food processor until the mixture resembles coarse breadcrumbs. Mix in the egg yolk and ice-cold water, stirring until the dough begins to come together. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll Out and Bake the Crust: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Carefully transfer the dough to a 9-inch tart pan, pressing it into the edges and trimming any excess dough. Prick the base of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 10 minutes until the crust is firm and set. Allow the tart crust to cool completely before filling.
- Make the Chocolate Ganache Filling: Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt. Stir gently until the ganache is smooth and glossy. Add the unsalted butter, honey or corn syrup if using, vanilla extract, and a pinch of sea salt. Stir until fully incorporated and silky.
- Assemble the Tart: Pour the warm chocolate ganache into the cooled tart shell. Smooth the surface with a spatula and gently tap the tart pan to release any trapped air bubbles. Refrigerate the tart for at least 2 hours or until the ganache is fully set and firm. Serve chilled or at room temperature for a luxurious dessert experience.
Notes
- Using cold butter for the crust ensures a flaky texture.
- Pie weights or dried beans help prevent the crust from puffing up during blind baking.
- Honey or corn syrup in the ganache adds a glossy finish but can be omitted if preferred.
- Allow the tart to chill thoroughly for clean cutting and best texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British / Contemporary
Nutrition
- Serving Size: 1 slice (1/8th of tart)
- Calories: 370 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: chocolate tart, chocolate ganache, Gordon Ramsay inspired dessert, chocolate dessert, tart recipe
