No rolling, no blind baking, no fuss. This easy chocolate tart is your perfect dessert and chocolate fix. Deeply chocolatey, slightly boozy and so so easy! The crust is entirely done in the bowl of your food processor. Then instead of rolling, you will transfer the dough crumbs in a tart pan and press down with your hands to create the base and sides. So simple.
The silky smooth filling will take 10 minutes of your time and after half an hour in the oven, your kitchen will smell like a chocolate factory. Serve it with whipped cream or vanilla ice cream. It’s a winner.
For the base:
- 12 “digestive” style biscuits
- ½ cup roasted hazelnuts
- 2 Tbs granulated sugar
- 1 Tbs cocoa powder
- 100 grams unsalted butter, melted
For the filling:
- 280 grams bittersweet chocolate
- 125 grams unsalted butter
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup cream
- 2 Tbs cognac
Preheat oven to 175 C fan. Line the base on a 23 cm (9 inch) spring-form pan with greaseproof paper.
Make the base: In a bowl of a food processor add all ingredients for the base except the melted butter. Pulse until hazelnuts are chopped (you want to feel the nuts in the base so don’t chop them too finely). Transfer mixture into a bowl and mix with the melted butter until all ingredients are moistened. Tip mixture into prepared pan. Press with your hands to cover the base and about 2 cm up the sides of the pan. Bake base for 10 minutes.
Make filling while base bakes: Melt chocolate and butter over medium-low heat, stirring constantly. Let it cool for 5 minutes.
In a large bowl, whisk eggs and sugar together until mixed. Whisk in cream, vanilla extract and melted chocolate mixture. Stir in the cognac.
Pour filling gently over base. Transfer tart in the oven for 25-30 minutes. Tart may still be slightly wobbly in the centre and that’s ok. It will firm up as it cools.
Cool tart completely in pan. Refrigerate for at least 2 hours. Run a knife or small spatula around the sides of the pan to release it. Remove sides. Slide a spatula under the tart and transfer on a serving platter. Keep tart refrigerated. Bring tart to room temperature before serving.
Serve plain, with whipped cream or vanilla ice-cream.
5 thoughts on “Easy and Divine Chocolate Tart”
Gia sou Galatia! Kali Xronia na exis me oti po8is kai panta me igia! Polli orea sintagi! Einai orea na tin di3is stin ekpompi “Xrises Sintages” opos kai tin sintagi sou gia to “Keik me nutella” pou exis mesa sto neo sou vivlio pou parepiotontos einai poli oreo? To proto sou vivlio pou mporoume na to vroume? Ti einai to “cognac” pou exis stin sintagi? Ta Aglika mou den einai kai toso kala gi’ auti se rotao! 8a kanis to site sou kai sta Ellinika? Kali sinexia kai kala magiremata! xxx☺☺☺🍫
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Yeia sou Konstantina 🙂 To cognac einai to brandy… to koniak diladi sta ellinika. Tha ftiakso tin tarta kai stin ekpombi poly syntoma
What a wonderful dessert!
Thank you ❤️😘
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Gia sou Galatia! Se euxaristo polli gia tin apantisi sou! 8a ftia3o to gliko sintoma! Kali sinexia kai kali evdomada! xx❤