Double Chocolate Tart Recipe

. Yvonne Ruperti

This dessert is a chocoholic's dream: chocolate filling, chocolate shell, and a topping of chocolate ice cream.


  • Both the dough and the filling can be made in advance and kept chilled for up to 3 days. Let filling soften at room temperature before using.
  • Use a lightly greased 1/4-cup measure to help press dough into bottom of pan.
  • Tart can be chilled for a firmer texture.

Recipe Details

Double Chocolate Tart Recipe

Active 90 mins
Total 3 hrs
Serves 12 servings


For The Crust:

  • 1 1/2 cups all-purpose flour

  • 3/4 cup confectioners' sugar

  • 1/2 cup cocoa powder

  • Pinch salt

  • 9 tablespoons cold unsalted butter, cut into 1/4-inch pieces

  • 1 large egg yolk

For The Filling:

  • 8 ounces semi-sweet chocolate, finely chopped

  • 1 tablespoon confectioners' sugar

  • 1/2 teaspoon instant espresso powder

  • 3/4 cup whole milk

  • 1/2 cup heavy cream

  • 1 large egg, lightly beaten

  • 1/2 teaspoon vanilla extract

  • 2 pints chocolate ice cream to serve on side (optional)


  1. In bowl of food processor, pulse flour, confectioners' sugar, cocoa, and salt until combined, about 3 one-second pulses. Add butter and pulse until mixture is consistency of wet sand, with no visible bits of butter remaining, about 10 to 15 quick pulses. Add yolk and pulse until dough just begins to come together. Wrap dough with plastic wrap into 5-inch disc and chill until firm, about 30 minutes.

  2. While the dough is chilling, make the filling. Place chocolate, sugar, and espresso powder in medium bowl. In small saucepan, heat milk and cream until simmering. Pour over chocolate and let sit 5 minutes. Whisk until smooth. Whisk in egg and vanilla; set aside.

  3. Adjust oven rack to middle position and preheat oven to 350°F. Roll out dough between 2 pieces of parchment paper, plastic wrap, or on lightly floured surface to 13-inch circle. Gently roll up dough with rolling pin and roll out over tart pan. Press dough into bottom and sides of tart pan. Chill in freezer for 15 minutes. Gently line inside of tart with foil and fill with pie weights. Bake until crust is set, about 25 minutes. Carefully remove foil with pie weights and briefly cool on wire rack 10 minutes.

  4. Pour filling into crust and bake until edges are set and middle is slightly jiggly, 15 to 20 minutes. Let cool on wire rack at least 45 minutes before serving.

Special Equipment

9-inch tart pan with removable bottom, rolling pin, aluminum foil, pie weights or dried beans

This Recipe Appears In

Nutrition Facts (per serving)
327 Calories
20g Fat
35g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 327
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 59%
Cholesterol 82mg 27%
Sodium 37mg 2%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 8%
Total Sugars 19g
Protein 5g
Vitamin C 0mg 0%
Calcium 41mg 3%
Iron 3mg 15%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)