The Sinful Chocolate Tart is a decadent masterpiece that promises to delight every chocolate lover. With its velvety smooth filling and crisp, buttery crust, this dessert is a symphony of textures. Rich, dark chocolate melds with a hint of sweetness, creating a flavor that’s indulgent yet perfectly balanced. Ready in just 55 minutes, it’s surprisingly simple to make for such an elegant treat.

Each bite offers a luxurious melt-in-your-mouth experience, making it ideal for special occasions or a well-deserved indulgence. The aroma of freshly baked chocolate will fill your kitchen, tempting everyone nearby. Whether served warm or chilled, this tart is a showstopper that’s as beautiful as it is delicious. Treat yourself—you deserve it!

Ingredients for Sinful Chocolate Tart

Chocolate Tart Shell:
1 ⅓ cups (6 ½oz/185g) all-purpose flour
5 tablespoons cocoa powder
½ tsp salt
¼ cup (2oz/57g) granulated sugar
¾ cup (6oz/170g) cold butter, diced
1 large egg, beaten
Chocolate Filling:
1 ⅓ cups (8oz/227g) bittersweet chocolate, chopped
10 tablespoons (5oz/145g) butter
¼ cup (2oz/57g) granulated sugar
1 large egg, room temperature
3 egg yolks

Step-by-Step Instructions

Make the Chocolate Tart Shell:
Preheat the oven to 400°F (200°C).
In a large bowl, whisk together flour, cocoa powder, sugar, and salt.
Rub in the cold butter until the mixture resembles coarse meal.
Stir in the beaten egg and quickly knead the dough until it just comes together.
Wrap the dough and refrigerate for 30 minutes to firm up.
On a lightly floured surface, roll out the dough and line a 9-inch (23cm) tart pan with it. Prick the dough all over with a fork.
Refrigerate the lined tart pan for 15 minutes.
Line the dough with parchment paper and fill with pie weights.
Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 10 minutes, or until fully baked.
Make the Chocolate Filling:
In a saucepan over medium heat, melt the chocolate and butter together. Let cool for 5 minutes.
In a bowl, whisk together sugar, egg, and egg yolks.
Gradually whisk the egg mixture into the chocolate mixture until smooth.
Once the crust is baked, remove it from the oven and pour the filling into the hot crust.
Return the tart to the oven and bake for 5 minutes.
Let the tart cool and set, loosely covered, at room temperature for 4 hours (or overnight).
Dust with cocoa powder before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This tart can also be frozen in an airtight container for up to 2 months. Bring to room temperature for an hour or two before serving.

Decadent Toppings to Elevate Your Tart

Take your Sinful Chocolate Tart to the next level with these indulgent toppings. A dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly with the rich chocolate. For a crunchy contrast, sprinkle chopped nuts like almonds or hazelnuts on top. If you’re feeling fancy, drizzle with caramel sauce or add a dusting of powdered sugar alongside the cocoa powder.

Perfect Pairings for Serving

This tart shines as a dessert centerpiece, but it’s even better with the right accompaniments. Serve with a cup of espresso or a glass of red wine to balance the richness. For a lighter option, pair with fresh berries like raspberries or strawberries. If you’re hosting a dinner party, slice it into smaller portions for a sophisticated treat.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the tart tightly in plastic wrap and place it in a freezer-safe container for up to 2 months. When ready to serve, let it thaw at room temperature for 1-2 hours. Avoid reheating, as the tart is best enjoyed at room temperature to maintain its creamy texture.

Time-Saving Hacks for Busy Bakers

Short on time? Use a store-bought chocolate tart shell to skip the crust-making process. For the filling, melt the chocolate and butter in the microwave in 30-second intervals, stirring in between, to speed things up. You can also prepare the dough a day ahead and refrigerate it overnight, so it’s ready to roll out when you are.

Equipment You’ll Need

To make this recipe a breeze, gather a 9-inch tart pan with a removable bottom for easy slicing. A rolling pin and parchment paper are essential for the crust, while pie weights (or dried beans) ensure it bakes evenly. A whisk and saucepan are your best friends for the smooth chocolate filling.