Baked Chocolate Tart

Name: Baked Chocolate Tart
Prep time: 55 min
Cook time: 12 min
Total time: 1 h 17 min
Yield: 8
Cuisine: Korean
Ingredients: Chocolate Filling; Dark Chocolate 125g (callebaut 811); Heavy Cream 33g; Whole Eggs 99g; + a bit of vanilla extract and a pinch of salt

Silky, smooth , soft, so easy and delicious

by Hanbit Cho April 12, 2022

written by Hanbit Cho April 12, 2022

Print Recipe

Baked Chocolate Tart is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Pin Print
Baked Chocolate Tart

Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate Filling

Dark Chocolate 125g (callebaut 811)
Heavy Cream 33g
Whole Eggs 99g
+ a bit of vanilla extract and a pinch of salt

Instructions

Tart Shell

Please refer to my previous recipe for the tart shell

Heat the heavy cream/melt the dark chocolate to 45~50℃.
Stir them/blend them and make a ganache. (make sure they come together into a glossy/smooth mixture. Take a look at my ganache video recipe
Add the whole eggs and stir well until everything looks smooth and homogenous.
Pour into the tart shell and bake at (preheated to 140 ℃) 140 ℃ for 12mins.
The time/temp is only a guideline so just stand in front of the oven and stare at your tart to find the perfect time. If you see cracks then you’ve baked too much – if you see small bubbles developing on the surface of the filling then take it out. The filling must be wobbly right after out of the oven.
Let it cool down completely then serve.

Notes

Storage:

Can store in the fridge up to 3 days. (but the tart crust will be completely soft – it simply can’t be crisp).

Yield:

1 tart of 16cm diameter

Here’s my take on the baked chocolate tart. Enjoy!

Chapters

0:00 Intro
1:54 Tart Shell
2:32 Chocolate Filling
7:31 Decorations

Recipe video

Enjoy

Let us know what you think of today’s Baked Chocolate Tart tips, tricks, and hacks!

Chocolate Chocolate Tart

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

Baked Chocolate Tart

Silky, smooth , soft, so easy and delicious