Classic Chocolate Tart
Prep time
Cook time
Total time
Inactive time not included: 30 minutes to chill the dough
Yield: One 20-cm (8-inch) tart
Tart Base
  • 250 grams all-purpose flour
  • 125 grams unsalted butter, chilled and cut into small cubes
  • 125 grams caster sugar
  • 1 large egg, cold
Chocolate Filling
  • 100 ml cream
  • 200 ml milk
  • 200 grams good-quality chocolate, chopped (can use a mix of milk, dark, semisweet and white)
  • 2 large eggs, at room temperature
Tart Base
  1. Place flour, butter, sugar and egg in the mixing bowl. Attach the K beater and beat on Speed 1 to 2 (low speed) until the mixture comes together to form lumps.
  2. Scrape the batter onto the table counter and knead gently, just enough for the lumps to come together into a dough. Flatten the dough into a disc, then wrap with clingwrap and chill for 30 minutes in the refrigerator.
  3. Preheat oven to to 200C / 400F (non-fan-assisted). Grease and flour a 20-cm (8-inch) tart tin.
  4. Remove the dough from the refrigerator. Roll out the dough between 2 sheets of clingwrap / parchment paper / silpat until it's 5mm thick. If the dough is too hard, set aside for 5 minutes before rolling it out.
  5. Transfer the dough into the tart tin, lifting the edges slightly so that it sits snugly into the tart tin. Trim off the excess edges.
  6. Line the dough with parchment paper then fill with baking beans (mine is 500 grams worth of beans). Bake for 10 minutes.
  7. Remove the tart from the oven and reduce the heat to 180C / 355F. Remove the baking beans and parchment paper. Bake the tart for another 10 minutes.
  8. Remove the tart from the oven and set on a wire rack to cool while you make the Chocolate Filling. (Leave the oven on at 180C / 355F)
Chocolate Filling
  1. Place cream and milk in a small pot and the chocolate in a mixing bowl. Heat the cream and milk over high heat, stirring constantly, until simmering - small bubbles will appear on the edges of the pot.
  2. Pour the cream and milk over the chocolate and set aside for 5 minutes. Whisk until the chocolate has melted and mixture is smooth. Set aside to cool slightly for 15 minutes.
  3. Attach the whisk attachment in the mixer. Add in the eggs and whisk for 30 seconds on Speed 4 (medium speed). Add in the chocolate mixture and whisk on Speed 4 (medium speed) until chocolate mixture is incorporated.
  4. Pour the chocolate mixture into the Tart Base, making sure not to overfill (otherwise the chocolate mixture will burn and cause the tart to stick to the tart tin).
  5. Bake for 30 to 35 minutes until the tart is set but with a slight wobble in the middle.
  1. Cool the tart completely on the wire rack before unmoulding it from the tin.
  2. Dust with icing sugar and serve with chocolate sauce, icing sugar, whipped cream or ice cream!
- Even if you are using a tart tin with a removable base, it's still good to grease and flour the tart tin.
- Recipe adapted from Recipe Book for the Kenwood Chef
Recipe by Foodie Baker at