Chocolate Tart Recipe

Chocolate Tart Recipe
Staff Writer

A simple yet rich chocolate dessert from Pastry Chef Marc Aumont at The Modern in New York City.

A crisp chocolate crust is filled with a creamy chocolate custard, and then topped with a layer of thick chocolate ganache. Serve with a spoonful of lightly sweetened whipped cream, and a drizzle of raspberry purée for a romantic Valentine’s Day dessert.


For the crust:

  • 1¼ cups all-purpose flour
  • 1 ounce unsweetened cocoa powder, preferably Dutch-processed
  • ½ tablespoon vanilla paste 
  • ½ cup confectioners’ sugar
  • ¼ teaspoon salt
  • ¾ cup cold unsalted butter, cut into small pieces
  • 3 egg yolks

For the chocolate custard:

  • ½ quart heavy cream
  • ½ quart milk 
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 9 egg yolks
  • 1 cup semi-sweet chocolate

For the ganache:

  • 1 cup milk
  • 4 tablespoons heavy cream
  • ½ cup confectioners’ sugar
  • 3 egg yolks
  • 1 pound bittersweet chocolate, roughly chopped


For the crust:

In a food processor fitted with a metal blade, add the flour, cocoa, vanilla paste, sugar, and salt.  Pulse to blend. Add the butter and pulse 8-10 times, until the butter pieces are about the size of peas.

With the machine running, add the yolks of the 3 eggs and process, in short bursts, until just crumbly — don’t overwork it!

Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap in plastic. Chill until firm, at least 30 minutes. The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.

Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out. When you are ready to bake, preheat the oven to 325 degrees.  Roll the dough out to ¼-inch thickness and place in a lightly sprayed 10-inch tart pan and bake for 15 minute, until the edges are lightly golden. Remove from oven and cool.

For the chocolate custard:

Preheat the oven to 325 degrees.

Pour cream, milk, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, and then remove from heat.

Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth.

Stir in the chocolate chips, and set aside for 5 minutes. Then, stir the mixture until the chocolate is smooth and evenly distributed.

Pour into pre-baked tart shell, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and cool for 45 minutes, then place into the freezer, chilling until cold, about 6 hours.

For the ganache:

In a saucepan over medium heat, combine cream, milk and confectioners' sugar, and temper in yolks until the mixture is thick enough to coat the back of a spoon.

Remove from heat and strain. Add bittersweet chocolate, roughly chopped and let stand, without stirring, for 1 minute to allow the chocolate to melt. Whisk until just combined.

Once the tart has frozen, remove the tart from the freezer and pour chocolate ganache over the top in an even layer. Chill until the chocolate is firm.

The tart can be frozen, if wrapped well.  Pieces can be cut with a hot knife, then the tart should be brought to room temperature (it will take about 20 minutes) before eating.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.