Renana's Kitchen

Renana's Kitchen blog

chocolate tart

Chocolate Tart
August 8, 2017

A classic flavor that just about everyone loves. Furthermore, the dough is the same as 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. I bought dulcey chocolate of valrhona; the dulcey is a blonde chocolate, sweet with its own special flavor. (You should consider this type of chocolate as white chocolate in the recipe if you choose to use it.)

For the dough:

  • 150 grams / 2/3 cup flour
  • 100 grams / 1 stick cold butter, cut to cubes
  • 40 grams / 4 tablespoons powdered sugar
  • Pinch of salt
  • 1-teaspoon vanilla extract
  • 1 egg

For the filling: (choose one of the 3)

  • 1. Dark chocolate filling:
    250 grams / 1 & 5/8 cups dark chocolate
    270 milliliter / 1 cup + 2 tablespoons double cream

  • 2. Milk chocolate filling:
    250 grams / 1 & 5/8 cups milk chocolate
    167 milliliter / 2/3 cup double cream

  • 3. White chocolate filling:
    250 grams / 1 & 5/8 cups white chocolate
    125 milliliter / 1/2 cup double cream

chocolate tart


  • 1. 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.
  • 2. Add the egg and continue to process until the dough lumps are formed.
  • 3. Transfer the dough to a lightly floured work surface and form a disc shape.
  • 4. Wrap in plastic wrap and cool in the refrigerator for an hour.
  • 5. 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.
  • 6. Stab the dough with a fork.
  • 7. Freeze the dough inside the pan for an hour.
  • 8. Set the oven to 170°C / 340°F fan.
  • 9. 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.)
  • 10. Bake blind for 13 minutes.
  • 11. Remove the weights from the dough and continue baking for 13 more minutes.
  • 12. Cool in room temperature.
  • 13. 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.
  • 14. Pour on the baked dough and keep in the refrigerator for 2 hours for stabilizing.
  • 15. Decorate with coconut flakes, chocolate candies, fruits, or nuts.


chocolate tart