• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Renana's Kitchen - Kosher Food Blog With Easy Recipes
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Parve Desserts
  • Holidays
  • Vegan
  • Gluten Free
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Chocolate Tart

    Published: Aug 8, 2017 · Modified: Apr 29, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

    Jump to Recipe Print Recipe
    Home » Recipes » Cakes » Chocolate Tart

    A classic flavor that just about everyone loves, I know I'm at the top of that list, as is every other choco-holic out there. Moreover, the dough is the same as what's needed in the lemon raspberry tart recipe I published. Now you can choose what type of chocolate to use for the filling, so that’s always an added bonus!

    small Chocolate Tart with chocolate pearls garnish

    I decided to use dark chocolate, milk chocolate and dulcey chocolate of valrhona; the dulcey is a blonde chocolate and is sweet with its own special flavor. To get blonde chocolate you caramelize white chocolate. In general, you should consider blonde chocolate as white chocolate if you choose to use it.

    Since I made different chocolate fillings I baked 4 small tarts. You can also choose only one filling and bake it as one cake in a 8 inch | 20 cm pan.

    Check out the delicious recipe below to create the ultimate chocolate tart the whole family will love.

    small Chocolate Tart with chocolate pearls garnish

    Chocolate Tart

    Renana
    Looking for an easy and incredible chocolate tart recipe? Look no further! Chocolate tart that you can choose what type of chocolate to use for the filling, so that’s always an added bonus.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 26 minutes mins
    Resting time 4 hours hrs
    Course Dessert
    Cuisine American
    Servings 12 servings

    Ingredients
      

    For the dough:

    • ⅔ cup (150 grams) flour
    • 1 stick (100 grams) cold butter, cut to cubes
    • 4 tablespoon (40 grams) powdered sugar
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 1 egg

    For the filling: (choose one of the 3)

    Dark chocolate filling:

    • 8.8 oz. (250 grams) dark chocolate
    • 1 cup + 2 tablespoon (270 ml) heavy cream

    Milk chocolate filling:

    • 8.8 oz. (250 grams) milk chocolate
    • ⅔ cup (167 ml) heavy cream

    White chocolate filling:

    • 8.8 oz. (250 grams) white chocolate
    • ½ cup (125 ml) heavy cream

    For garnish:

    • Sprinkles
    • Coconut flakes

    Instructions
     

    • In a food processor with a steel blade, place the flour, butter, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
    • Add the egg and continue to process until the dough lumps are formed.
    • Transfer the dough to a lightly floured work surface and form a disc shape.
    • Wrap in plastic wrap and cool in the refrigerator for an hour.
    • On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
    • Stab the dough with a fork.
    • Freeze the dough inside the pan for an hour.
    • Set the oven to 170°C / 350°F fan.
    • Place a sheet of heat resistant nylon or crumpled baking paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind" and is the process of baking a pie crust or other pastry without the filling.)
    • Bake blind for 13 minutes.
    • Remove the weights from the dough and continue baking for 13 more minutes.
    • Cool in room temperature.
    • Cut the chocolate to small pieces and place in a bowl. Heat the double cream in a pot until it start boiling - do not let it boil hard. Pour the cream on the chocolate and let it sit for 3 minutes. Mix the chocolate until it all melts and dissolves with the cream.
    • Pour the chocolate batter on the baked dough and keep in the refrigerator for 2 hours for stabilizing.
    • Decorate with coconut flakes, chocolate candies, sprinkles etc.

    More Cake Recipes

    • orange cake
      Delicious and Easy Orange Bread
    • best cream cheese desserts by renana's kitchen
      Best Cream Cheese Desserts
    • Nondairy Apple Tart on a gold plate
      Dairy Free Apple Pie
    • vegan fruit cake in a pan
      Vegan Summer Fruit Cake

    Filed Under: Cakes, Desserts Tagged With: Chocolate

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar



    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


    Parve Desserts

    Date Nut Salami Roll cut on a long tray

    Date Nut Roll

    apple muffins

    Apple Cinnamon Muffins

    Compote - Fruit Soup in serving bowls

    Jewish Dried Fruit Compote

    Parve Chocolate Babka

    Parve Chocolate Babka

    Parve Chocolate Chip Cookies on a plate

    Parve Chocolate Chip Cookies

    Footer

    ↑ back to top

    About

    • About
    • Disclaimer

    Newsletter



    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Renana's Kitchen