Triple Chocolate Tart
Indulge in a symphony of rich, velvety decadence with this Triple Chocolate Tart, a dessert guaranteed to delight any chocolate lover. Featuring a crisp and tender cocoa-infused pastry crust, this tart is filled with a luscious, silky dark chocolate filling made with real cream and egg yolks for a custard-like texture. To top it off, a dazzling swirl of milk chocolate and white chocolate ganache adds an extra layer of creamy sweetness and visual appeal. Perfect for dinner parties, celebrations, or an indulgent treat, this tart combines bold flavor with elegant presentation. With easy-to-follow steps and a make-ahead design, it’s the ultimate show-stopping dessert for your table. Keywords: triple chocolate tart, chocolate tart recipe, decadent desserts, dark chocolate filling, chocolate ganache.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 2 tablespoons Ice water
- 8 ounces Dark chocolate, chopped
- 1.25 cups Heavy cream
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 4 ounces Milk chocolate, chopped
- 4 ounces White chocolate, chopped
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk together the flour, cocoa powder, sugar, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan, trimming the excess.
Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans.
Bake the crust for 15 minutes, remove the parchment and weights, then bake for an additional 5 minutes. Set aside to cool.
To make the filling, heat the dark chocolate and 1 cup of the heavy cream in a medium saucepan over low heat, stirring until smooth.
In a bowl, whisk the egg yolks and vanilla extract. Slowly pour the melted chocolate mixture into the egg yolks while whisking constantly, then return the mixture to the saucepan.
Cook the filling over low heat until thickened, about 5 minutes. Pour the filling into the cooled crust and refrigerate for 1 hour to set.
For the ganache topping, heat the remaining 1/4 cup of heavy cream in a small saucepan until just simmering, then pour half over the milk chocolate and the other half over the white chocolate in separate bowls.
Stir each bowl until the chocolate is melted and smooth. Drizzle or spread the milk chocolate ganache over the tart, then repeat with the white chocolate ganache in a swirling pattern.
Chill the tart for at least 2 hours before serving. Slice and enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 29.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 410 mg | 9% | |
*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.
