Chocolate Glazed Chocolate Tart
Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Glazed Chocolate Tart. Featuring a buttery cocoa-infused tart crust that’s baked to perfection, this dessert is filled with a velvety ganache made from rich semi-sweet chocolate and cream. Topped with a glossy dark chocolate glaze, every bite is a luscious balance of deep chocolate flavors and silky textures. Perfect for dinner parties or special occasions, this tart is elegant, easy to make, and serves as a stunning centerpiece for your dessert table. Serve it with a dollop of whipped cream or fresh berries to elevate this indulgent sweet treat even further.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 8 ounces Semi-sweet chocolate, chopped
- 1 cups Heavy cream
- 2 tablespoons Unsalted butter, softened
- 4 ounces Dark chocolate, chopped
- 2 tablespoons Corn syrup
- 0.25 cups Heavy cream
Instructions
In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
Add the cold, cubed butter to the mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan and trim any excess dough.
Use a fork to prick the bottom of the tart shell. Line it with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Let the crust cool completely.
Place the chopped semi-sweet chocolate in a heatproof bowl.
In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Pour it over the chocolate and let it sit for 2-3 minutes.
Add the softened butter to the chocolate mixture and stir until smooth and glossy.
Pour the chocolate filling into the cooled tart shell, spreading it evenly. Refrigerate for at least 1 hour or until set.
For the glaze, place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, combine the 2 tablespoons of corn syrup and 1/4 cup of heavy cream. Heat until steaming but not boiling, then pour over the dark chocolate.
Stir the mixture until smooth and glossy. Let it cool for about 5 minutes.
Pour the glaze over the set chocolate filling, tilting the tart gently to spread it evenly.
Refrigerate the tart for another 30 minutes or until the glaze is set.
Slice and serve, preferably with a dollop of whipped cream or fresh berries.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 24.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
