Chocolate Tart

chocolate tart recipe

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A rich, delicious tart from Chef Ruhlman’s new book, From Scratch



For the Crust

  • 1 1/4 cups all purpose flour
  • 1 TBS sugar
  • pinch of kosher salt
  • 4 ounces unsalted butter, cold and cut into large pieces
  • 4 TBS ice water

For the Filling

  • 1 1/4 cups half and half
  • 1 tsp pure vanilla extract
  • 8 oz bittersweet chocolate, coarsely chopped or bittersweet chips
  • 2 large eggs
  • 2 TBS sugar
  • 1/4 cup Grand Marnier or other flavoring
  • 2 TBS unsalted butter
  • grated zest of two oranges


  • sea salt flakes
  • gold stars or other decors
  • pearl sugar or other


Make the Crust

  • In a mixing bowl combine the flour, sugar and pinch of salt.
  • Add the butter and cut in with a pastry blender or using your fingers mix butter until the mixture resembles sand with pea sized chunks.
  • Add just enough ice water to bring the dough together.
  • Form the dough into a disc, wrap and refrigerate for at least 15 minutes and for up to two days.
  • Preheat oven to 350
  • Roll the dough large enough to fit a tart pan. Trim to fit. Cover with parchment and fill with pie weights/beans/rice.
  • Bake the tart shell for 20 minutes
  • Remove the parchment and pie weights/beans/rice, poke the bottom of the tart with a fork and return to the oven for 15 – 20 minutes until it is golden brown. Remove from the oven, but keep the oven on.
  • White the shell is baking make the filling: combine the half and half and vanilla in a small saucepan and bring to a simmer.
  • Put the chopped chocolate in a bowl. Pour the half and half mixture over top and let sit for a minute or two. Whisk to blend the chocolate and dairy.
  • In a second bowl combine the sugar, egg and Grand Marnier if using and whisk to combine.
  • Whisk this mixture into the chocolate and then add the butter, whisking until dissolved.
  • When the butter has melted, stir and add the zest from one orange.
  • Pour the mixture into the baked pie shell and bake for 20 minutes.
  • Allow the tart to cool to room temperature, then refrigerate.
  • Serve cold or at room temperature. Decorate with the remaining orange zest and sprinkle with sea salt, gold foil stars and other decor if desired


A dollop of homemade whipped cream is delightful with this tart

Keywords: tart, chocolate tart