Chocolate Tart recipe

Preparation Time: 1 hours | Cooking Time: 10 minutes

Chocolate tarts don't have to be difficult - this super easy chocolate tart involves straightforward shortcrust pastry and a super simple chocolate filling. It's warm, too, and is particularly tasty when served fresh out of the oven!


  • 500g shortcrust pastry, homemade or shop-bought
  • 100g each milk and dark chocolate
  • 4 eggs
  • 100g golden caster sugar
  • 50g plain flour
  • 75g melted butter
  • Pinch of salt


  1. Roll out the pastry to the thickness of a 20p piece and then roll back onto your rolling pin. Roll the pastry over a springform tart tin, then press into the corners of the tin using your fingers. There will be some overhang. Press with the prongs of a fork. Line with greaseproof paper and add baking beans, then bake at 180C for around 15 minutes. Remove the paper and beans and bake for a further 5 minutes.

  2. Melt the chocolate, butter and sugar together over a pan of simmering water. Once melted and smooth, leave to cool for a little while. Whisk the eggs and gradually add to the chocolate mix. Once added, sift in the flour and stir well. Put the case onto a tray and put it back into a preheated 160C oven. Pull the oven shelf out a little, then carefully pour in the chocolate mix.

  3. Push the tray gently back in, then bake the tart for 8-10 minutes or until just set in the middle. Remove the excess pasty. Once set, take out of the oven and leave to chill for 5-10 minutes or until you can take it out of the tin. Sprinkle with cocoa or icing sugar to serve.

Make the tart extra special by adding a layer of toffee sauce before pouring on the chocolate mix. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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