Classic Chocolate Tart Recipe

French

This classic chocolate tart pairs a crisp almond shortcrust with a silky, gently set filling.

With blind-baking tips, a foolproof mixing method, and make-ahead guidance, you’ll get clean slices and deep cocoa flavour every time.

Classic Chocolate Tart with Almond Shortcrust (Easy, Foolproof)

Here it is, the chocolate tart I love more than any other, my ultimate guilty pleasure: an old-fashioned French classic with a crisp shortcrust and a velvety, melt-in-the-mouth filling.

Picture a buttery, lightly sweet pastry shell that snaps at the edges, then gives way to a glossy ganache with deep cocoa notes.

It’s the kind of dessert that turns a simple coffee into a celebration and makes the kitchen smell like a patisserie.

I don’t bake it often for one simple reason: self-control disappears. I start with a “tiny slice” to feel virtuous, then I sneak back for another… and another… until the fridge holds nothing but crumbs.

This time I had a good excuse : we were hosting friends, so I could share the joy and (hopefully) stop at one piece.

The best part? It’s genuinely easy, even for beginners, and it always earns compliments.

Serve it slightly chilled for clean slices, or let it sit 15 minutes for extra softness, either way, chocolate lovers will be very happy.

Ingredients You’ll Need for the French chocolate tart

Shortcrust pastry

• 240 g plain flour: structure and a crisp bite.
• 150 g butter (cold, diced): flavour and flakiness; keep it cold for a “sandy” texture.
• 90 g sugar: sweetness and gentle browning.
• 30 g ground almonds: tenderness and a subtle nutty flavour.
• 1 sachet vanilla sugar: rounds out the chocolate later.
• 1 egg yolk: binds the dough and helps colour.
• Pinch of salt: balances sweetness and boosts flavour.

Chocolate filling

• 50 g milk: softens the set so it stays creamy.
• 120 g double cream: richness and stability for a smooth filling.
• 120 g 60% dark chocolate: balanced cocoa depth.
• 12 g butter: shine and a more melt-in-the-mouth finish.
• 2 eggs: helps the filling set with a custardy texture.

How to Make an Easy Chocolate Tart

1) Make the shortcrust pastry

• Add flour, sugar, vanilla sugar, and salt to a blender/stand mixer bowl.
• Add the diced butter and mix with the K beater until it looks like fine crumbs.
• Add the egg yolk and ground almonds, then mix just until a dough forms that pulls away from the bowl and feels not sticky.
• Rest the dough (covered) so it’s easier to roll and less likely to shrink.
• Roll the dough between two sheets of baking paper.
• Line a 28–30 cm tart ring/tin, pressing neatly into the edges.
• Prick the base with a fork.

2) Blind-bake the tart shell

• Cover the pastry with baking paper and fill with baking beans/dried pulses (or your glass décor pebbles).
• Bake 20 minutes at 180°C.
• Remove the weights and paper, then bake for 10 minutes more to dry and lightly colour the base.

3) Make the chocolate filling

• Preheat the oven to 170°C.
• Finely chop the chocolate into a bowl.
• Bring milk, cream, and butter to the boil in a saucepan.
• Pour the hot mixture over the chocolate and stir gently until smooth (avoid whipping in bubbles).
• Lightly beat the eggs, then stir them into the chocolate mixture.

4) Fill and set

• Pour the filling into the pre-baked shell.
• Put the tart in the oven, then turn the oven off and leave for 15 minutes.
• Check doneness by lightly tapping the tin: the tart should be slightly wobbly in the centre.
• If needed, leave it a little longer until you reach that gentle wobble.

Tips for a Foolproof Old-Fashioned Chocolate Tart

• Use very cold butter (for the shortcrust): Dice it small and keep it cold to get a fine, “sandy” texture.
• Don’t overwork the dough: Mix only until it comes together, so it stays tender and doesn’t turn elastic.
• Chill the pastry: Rest in the fridge for at least 30 minutes to make rolling easier and reduce shrinkage.
• Line the tin properly: Press the dough gently into the edges so it doesn’t slump during baking.

Blind-baking tips

• Prick the base well: Use a fork to prevent bubbles and puffing.
• Weigh it down: Use dried beans, rice, or ceramic baking beads to keep the base flat.
• Bake in two stages: First with weights, then uncovered for an even, lightly golden finish.

Chocolate ganache tips

• Choose good chocolate: Aim for 60% cocoa or higher for a deeper flavour.
• Avoid air bubbles: Stir gently with a spatula instead of whisking.
• Control the heat: The cream mixture should be hot enough to melt the chocolate, not boiling.

Final baking and finishing

• Use the switched-off oven method: It helps the filling set softly and stay creamy.
• Look for a slight wobble: The centre should still tremble a little, it will firm up as it cools.
• Cool completely before unmoulding: This gives cleaner slices.
• Optional topping: Dust with cocoa, add chocolate shavings, or finish with a pinch of flaky sea salt.

Rich Variations Without Changing the Style

• Orange zest: add finely grated zest of 1 orange to the filling.
• Coffee boost: stir in 1 tsp instant coffee (or a cooled espresso).
• Flaky salt finish: a pinch on top after baking.
• Praline/hazelnut: add 2-3 tbsp praline, or swap ground almonds for ground hazelnuts.
• Biscoff base (express): biscuit crumbs + butter, pressed in and baked 8-10 minutes.

Other Desserts to try

• Apple Pie with Salted Caramel
• Key Lime Pie
• Rhubarb Almond Tart
• mini lemon curd and blackberry tartlets