Decadent Triple Chocolate Tart: Your Guide to a Fudgy, Flaky Dream Dessert

Welcome to the ultimate indulgence for any chocolate aficionado! This Baked Chocolate Tart is a symphony of rich flavors and delightful textures, combining a tender, flaky chocolate pastry crust, a sumptuously decadent truffle-like dark chocolate filling, and a simple yet elegant dark chocolate drizzle. Every bite is an experience, a true chocolate-lover’s dream dessert brought to life in your kitchen.

[feast_advanced_jump_to]

Why You’ll Fall in Love with This Triple Chocolate Tart Recipe

This remarkable recipe is the result of a quest to infuse as much rich chocolate flavor and luxurious texture into a single dessert as possible. Much like our beloved Chocolate Ganache Tart, this creation isn’t just a dessert; it’s an experience, a true celebration for anyone who adores chocolate. With minimal added sugar and a focus on high-quality dark cooking chocolate, it’s an ideal showstopper for dinner parties, holiday gatherings, or simply treating yourself.

What makes this Triple Chocolate Tart so extraordinary is the careful layering of chocolate in every single component:

1. **The Rich Chocolate Shortcrust Pastry:** A perfectly crisp and flaky base, infused with unsweetened cacao for a deep chocolate flavor from the very first bite.
2. **The Decadent Baked Chocolate Filling:** This isn’t just any ganache. It bakes into a truffle-like, intensely fudgy consistency that’s almost like a dense chocolate mousse, melting in your mouth.
3. **The Elegant Dark Chocolate Drizzle:** A final flourish that adds another layer of dark chocolate intensity and a beautiful visual appeal, making each slice look as exquisite as it tastes.

Each element plays a crucial role, building a harmonious symphony of chocolate that will captivate your senses.

Essential Ingredients for Your Ultimate Chocolate Tart

While this recipe boasts several distinct components, you’ll be pleasantly surprised by how concise the ingredient list actually is. And yes, you guessed it – chocolate takes center stage! It’s the star of the show, and its quality is paramount to the success of this dessert. As I always emphasize in baking, the quality of your ingredients is often as important, if not more, than the baking process itself, and this holds especially true for this tart.

Using low-quality baking chocolate will significantly alter the final taste and texture of this decadent dessert. You don’t necessarily need to splurge on the most expensive chocolate, but it’s crucial to select a **Dark** Cooking Chocolate. Look for one with a high cacao percentage (70% or higher is recommended) to achieve that intense, deep chocolate flavor without relying on excessive added sugar. Personally, I consistently use a Belgian 70% Cacao Callebaut Chocolate for its exceptional quality and flavor profile.

For the Rich Chocolate Pastry Crust

(Exact quantities can be found in the recipe card below)

• **Plain Flour:** Provides the structure for our flaky crust.
• **Unsweetened Cacao Powder:** Infuses the pastry with a deep chocolate color and flavor without added sweetness.
• **Powdered Sugar:** Adds a delicate sweetness and contributes to the tender texture of the crust.
• **Cold Butter:** Crucial for achieving a tender, flaky pastry. Keep it very cold!
• **Egg:** Binds the dough together, ensuring a cohesive and manageable pastry.

For the Decadent Baked Chocolate Filling

(Exact quantities can be found in the recipe card below)

• **Dark Cooking Chocolate:** The heart of the filling, aim for at least 70% cacao for intense flavor.
• **Heavy Cream (Thickened Cream):** Provides richness and helps create the creamy, truffle-like texture.
• **Butter:** Adds silkiness and further enhances the luxurious mouthfeel of the filling.
• **Eggs:** Act as a binder and help set the ganache to that unique fudgy, mousse-like consistency when baked.

For the Elegant Dark Chocolate Drizzle

(Exact quantities can be found in the recipe card below)

• **Dark Cooking Chocolate:** For a contrasting finish and extra chocolate punch.
• **Full Cream Milk:** Helps to thin the chocolate slightly for an easy-to-drizzle consistency.
• **Butter:** Adds gloss and a smooth finish to the drizzle.

Crafting Your Baked Chocolate Tart: A Step-by-Step Guide

Creating this magnificent triple chocolate tart is a delightful journey, broken down into three manageable parts: the flaky crust, the rich filling, and the elegant drizzle. Follow these steps for a perfect result every time.

The Flaky Chocolate Tart Crust

Our tart begins with a simple, yet exceptionally flavorful, chocolate shortcrust pastry. It’s essentially a classic shortcrust elevated with the addition of unsweetened cacao powder, giving it a beautiful dark hue and a subtle bitterness that perfectly complements the sweet filling. While easily made in a food processor for convenience, it can also be prepared by hand. For more detailed instructions and step-by-step photos on making this pastry by hand, refer to my comprehensive Chocolate Pie Crust recipe.

• First, combine all the dry ingredients – plain flour, unsweetened cacao powder, and powdered sugar – in the bowl of your food processor. Pulse a few times to ensure they are well mixed. This distributes the cacao and sugar evenly for consistent flavor.
• Next, add the cold butter, which should be cut into small cubes. This helps it blend more easily without overworking the dough. Pulse until the butter is fully incorporated into the flour mixture, creating a texture resembling thick, wet sand. You should see very small, pea-sized pieces of butter, which are key to a flaky crust.
• Finally, add the egg and continue to pulse just until the dough starts to come together into a ball. Avoid overmixing at this stage, as overworking the gluten can lead to a tough crust. Transfer the dough onto a lightly floured surface, gently bring it together into a smooth ball, then flatten it slightly into a disc. Wrap it tightly in plastic and chill in the fridge for at least 30 minutes. This chilling period is crucial for the butter to firm up and for the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
• Once rested, gently roll out the pastry on a lightly floured surface into a large circle. Carefully transfer it to your large 9.5″ / 24 cm pastry ring or tart pan. Press it gently into the corners and up the sides, then trim any excess. Prick the bottom of the pastry all over with a fork to prevent it from puffing up, and then blind bake it for 15 minutes. This step ensures a crisp crust that won’t get soggy when filled.

Pro Tip: Using a food processor simplifies cutting the butter into the dry ingredients. If you prefer a hands-on approach, you can easily rub the cold butter cubes into the flour mixture with your fingertips until it resembles coarse crumbs, then proceed with adding the egg. Detailed instructions for this method are available in the recipe card notes!

For those who prefer a less intensely chocolatey crust, you can substitute this recipe with a basic Sweet Shortcrust Pastry, ensuring your tart still has a delightful foundation.

The Decadent Baked Chocolate Tart Filling

The heart of this tart is its luxurious chocolate filling, which starts as a rich chocolate ganache and is then transformed with eggs into a truffle-like, fudgy consistency upon baking. It’s an exquisite balance of creamy and dense, a truly melt-in-your-mouth experience.

• Begin by thinly chopping the dark cooking chocolate. This ensures it melts quickly and evenly. Place the chopped chocolate in a heat-proof mixing bowl.
• In a small pot, gently heat the heavy cream and butter over low heat. Watch it closely and remove it from the stove just before it reaches a full boil (you’ll notice steam rising). Immediately pour this warm mixture over the chopped chocolate. Let it sit undisturbed for a couple of minutes – this allows the heat to thoroughly melt the chocolate without scorching. Then, gently stir with a spatula, starting from the center and working your way outwards, until the chocolate is completely melted and the mixture is smooth and homogeneous.
• Once your ganache is smooth, add the eggs. Whisk them in until the mixture is beautifully glossy and shiny. The eggs will help the filling set during baking while maintaining its luxurious, fudgy texture.
• Finally, pour this rich chocolate mixture into your blind-baked pastry crust. Bake it in the oven at a low temperature for just 10 minutes. This short, low-temperature bake is key to achieving that perfect truffle-like, fudgy texture without overcooking the eggs and making it cakey.

This unique technique for the chocolate tart filling is inspired by the celebrated French chef Frédéric Anton. His method often involves baking the pastry, then pouring in the chocolate cream, and letting it set in an oven that’s been turned off, utilizing the residual heat. For this recipe, I’ve adapted it slightly by lowering the oven temperature and baking it for a very brief period, which achieves a similar, incredibly fudgy result. This is a truly fascinating way to bake an egg-enriched filling, resulting in a dense, almost chocolate mousse-like consistency that is simply divine.

The Elegant Chocolate Drizzle

Adding the chocolate drizzle is quite possibly the easiest, yet most impactful, part of this entire recipe. It provides another layer of deep chocolate flavor and a stunning visual contrast to the smooth, dark surface of the tart.

• In a heat-proof bowl, combine the dark cooking chocolate (thinly chopped for quicker melting) and the full cream milk. Melt this mixture in the microwave, using short bursts of 30 seconds and stirring thoroughly after each interval. This prevents the chocolate from overheating and burning, ensuring a smooth, lump-free consistency.
• Once the chocolate is fully melted and smooth, add the butter and stir until it’s completely combined and the drizzle is glossy. The butter adds a beautiful shine and helps the drizzle set with a pleasant texture.
• Transfer the drizzle into a piping bag fitted with a very small round opening (or simply snip a tiny corner off a zip-top bag). Drizzle it artfully over your French Chocolate Tart. For a neat finish, you can place your tart on a sheet of baking paper before drizzling, then simply trim away any excess that falls outside the tart’s edge once it sets. Place the tart back in the fridge for at least 15 minutes to allow the drizzle to cool and set before serving. This final touch elevates both the appearance and the flavor of this already magnificent dessert.

Frequently Asked Questions About This Chocolate Tart

Explore More Decadent Chocolate Desserts

If this Triple Chocolate Tart has ignited your passion for all things chocolate, you’re in for a treat! Discover more of our favorite chocolate-centric recipes that are sure to satisfy any craving:

• Double Chocolate Bavarois Cake: A light yet rich mousse cake.
• Mini Chocolate Brownie Bites: Perfect bite-sized treats.
• Brownie Muffins: The best of both worlds – a brownie and a muffin.
• Chocolate Avocado Mousse (Vegan): A surprisingly creamy and rich vegan option.
• Chocolate Loaf Cake with Whipped Ganache: A comforting cake with a luxurious topping.
• Chocolate Peanut Butter Balls: A no-bake, irresistible combination.
• French Chocolate Fondant Cake: Individual molten chocolate cakes.

Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

Full Recipe Details

Triple Chocolate Tart

5 from 20 votes

This low-sugar Triple Chocolate Tart combines a flakey chocolate tart crust, a decadent truffle-like baked Chocolate Filling and a beautiful Dark Chocolate Drizzle to create a chocolate-lover dream dessert!

Servings:

12
Slices

Author:
Sylvie

Prep Time

20 minutes
mins

Cook Time

25 minutes
mins

Resting Time

2 hours
hrs

Total Time

2 hours
hrs
45 minutes
mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Chocolate Shortcrust Pastry

• 150 gr (1 cup) Plain Flour
• 30 gr (3 tablesp.) Unsweetened Cacao Powder
• 30 gr (2 1/2 tablesp.) Powdered Sugar
• 120 gr (1/2 cup) Cold Unsalted Butter
• 1 Egg

Dark Chocolate Filling

• 200 gr (7 oz) Dark Cooking Chocolate, 70% Cacao recommended
• 150 ml (1/2 cup + 2 tablesp.) Heavy (Thickened) Cream
• 20 gr (1 1/2 tablesp.) Unsalted Butter
• 2 Eggs

Chocolate Drizzle

• 60 gr (2 oz) Dark Cooking Chocolate
• 20 ml (2 tablesp.) Full Cream Milk
• 5 gr (1 teasp.) Unsalted Butter

Instructions

Chocolate Shortcrust Pastry

• (See note 1 to make the pastry without a Food Processor)
• Place the Flour, Cacao Powder and Powdered Sugar in the bowl of your food processor. Pulse a couple of time to mix. Add the Cold Butter, pre-cut into small cubes.
• Pulses to get a thick sand consistency – you should only see very small pieces of butter. Add the Egg and keep pulsing until the pastry starts to come together. Transfer onto a lightly floured surface and bring together into a ball. Cover with wrap and gently press on in to flatten the ball. Place in the fridge for 30 to 60 minutes.
• Preheat your oven on 180’C/350’F.
• Once it has hardened, roll the pastry on a lightly floured surface into a large circle. Fill your Tart Pan with the rolled pastry and remove any excess. Prickle the pastry with a fork and bake for 15 minutes. Remove from the oven and set aside to cool down

Dark Chocolate Filling

• Drop the oven temperature to 150’C / 300’F.
• Thinely chop the Dark Cooking Chocolate and place in a heat-proof bowl.
• In a small saucepan, heat up the Cream and Butter. Remove from the heat just before it starts to boil and pour over the chopped chocolate. Leave for a couple of minutes (see note 2). Gently stir with a spatula until the chocolate has fully melted.
• Add the Eggs and whisk well. The chocolate should have thickened slightly and be glossy.
• Pour the chocolate over the pre-baked pastry and bake on the low temperature for 10 minutes. Leave at room temperature to cool down slightly, then transfer into the fridge.

Chocolate Drizzle

• When the tart is competely cold, start making the chocolate drizzle. Thinly chop the Dark Chocolate and place it in a heat-proof bowl with the Milk. Melt in the microwave, stopping and stiring every 30 seconds to avoid burning the chocolate.
• When melted, add the Butter and stir to combine. Place in a piping bag and cut a very small opening. Drizzle over the tart (see note 3), then place back in the fridge until ready to serve (or at least 15 minutes for the chocolate drizzle to cool and set).
• Serve small portions on their own or with Vanilla Ice Cream, Whipped Cream or a Raspberry Coulis and fresh Berries

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Notes

Disclaimer: I highly recommend using the measurements in grams/ml instead of cups/spoons for the best results.

Notes:

1. To make this chocolate pastry without a food processor, place the Dry Ingredients in a large mixing bowl. Cut the cold butter into small cubes and add them to the dry ingredients. Rub the butter into the dry ingredients with your fingers to get a thick sand-like consistency. Whisk the egg in a separate bowl and add it to the preparation. Gently mix it in until the dough starts to come together. Transfer onto a lightly floured surface and bring the dough together into a ball. Try not to overwork the pastry to avoid activating the gluten! Cover with wrap, gently press on the ball to flatten it and place in the fridge to rest.
2. The chocolate will melt more easily and evenly if you leave the warm liquid over it for a few minutes.
3. To avoid making a mess, place your tart over a large sheet of baking paper before drizzle the chocolate over. Don’t be afraid to go over and around the tart, then simply use a small sharp knife to remove any chocolate drizzle that would have gone outside of the tart.

Nutrition (per serving)

Calories: 323kcal |
Carbohydrates: 17g |
Protein: 6g |
Fat: 29g |
Saturated Fat: 18g |
Cholesterol: 93mg |
Sodium: 31mg |
Potassium: 242mg |
Fiber: 4g |
Sugar: 2g |
Vitamin A: 642IU |
Vitamin C: 1mg |
Calcium: 49mg |
Iron: 5mg