Dark Chocolate Tart


This dark chocolate tart is an elegant dessert to make and serve and is so easy to make. A simple shortcrust pastry base, and a rich, decadent dark chocolate ganache filling with a hint of smokiness from the whiskey. Topped with a salted caramel sauce and some sea salt to balance out the rich filling, this dessert is a real treat for chocolate lovers.

Servings: 1
Duration: 45mins+
SKU N/A Category

Included in your Eat Kit

For the shortcrust pastry

  • 100g flour
  • 50g butter
  • 12 g cocoa powder
  • 3 Tbsp ice cold water
    For the filling
  • 151g dark choc
  • ½ tsp vanilla essence
  • ¾ c cream
  • ½ Tbsp bourbon/whiskey
    For the salted caramel sauce
  • 1 cup sugar
  • ¼ c water
  • 1 Tbsp glucose syrup
  • ½ c cream


You will need:

  • a tart tin or tartlet tins
  • rolling pin
  • parchment paper/aluminum foil


To make your own pastry:
1. Place the flour, cocoa powder. salt, and butter in a large, clean bowl.
2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working quickly to prevent the dough from becoming warm.
3. Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball.
4. Wrap the dough in plastic wrap and chill for 15-30 minutes.


  1.  On a floured surface, roll out the shortcrust pastry until pastry can cover the diameter and up the sides of the tart tin. Press the pastry firmly into your tart tin and with a knife, cut off the excess pastry. Since there will likely be slight shrinkage when the pastry bakes, cut the pastry off a little higher than your tart tin.
  2. Poke some holes into the base of the pastry with a fork and place into the freezer for 15-30 minutes before baking.
  3. Preheat your oven to 160°C. Cut a piece of parchment paper (or aluminum foil) that’s larger than your tart tin, take the tart out the freezer and place the parchment paper on top of the tart and place enough baking beans or rice on top of the parchment paper to keep the parchment paper in place on top of the pastry.
  4. Bake the pastry for 35 minutes until cooked through.
  5. Meanwhile, as the crust is baking, heat the cream on the stovetop until simmering (don’t boil the cream). Place the dark chocolate in a bowl, and pour the cream evenly over the top of it. Wait 30 seconds to a minute, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract and whiskey until combined.
  6. Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even. Refrigerate for 1- 2 hours, or until firm.
  7. Sprinkle some coarse sea salt on top and serve chilled, with the salted caramel sauce. Enjoy!