Baked Chocolate Tart

Silky, smooth , soft, so easy and delicious

by Hanbit Cho
Baked Chocolate Tart

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👇🏾👇🏾

  • Baked Chocolate Tart
  • Baked Chocolate Tart
  • Baked Chocolate Tart
  • Baked Chocolate Tart
  • Baked Chocolate Tart

Baked Chocolate Tart
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Baked Chocolate Tart

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Chocolate Filling

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


Tart Shell

Please refer to my previous recipe for the tart shell

  1. Heat the heavy cream/melt the dark chocolate to 45~50℃.
  2. 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
  3. Add the whole eggs and stir well until everything looks smooth and homogenous.
  4. Pour into the tart shell and bake at (preheated to 140 ℃) 140 ℃ for 12mins.
  5. 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.
  6. Let it cool down completely then serve.




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


1 tart of 16cm diameter

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

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

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

Recipe video


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

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