Dreamy Chocolate Tart

A classic flavor that just about everyone loves. Now you can choose what type of chocolate to use for the filling, so that’s always an added bonus. 

Ingredients 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

Ingredients For The Filling: (Choose one of the 3)

Dark Chocolate Filling:

  • 250 grams / 1 and 5/8 cups dark chocolate 
  • 270 milliliter / 1 cup + 2 tablespoons double cream

Milk Chocolate Filling:

  • 250 grams / 1 and 5/8 cups milk chocolate
  • 167 milliliter / 2/3 cup double cream

White Chocolate Filling:

  • 250 grams / 1 and 5/8 cups white chocolate
  • 125 milliliter / 1/2 cup double cream



  • 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 / 340°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 on the baked dough and keep in the refrigerator for 2 hours for stabilizing.
  • Decorate with coconut flakes, chocolate candies, fruits, or nuts.