Recipe -- indulge in this simple chocolate tart

Recipe -- indulge in this simple chocolate tart

Picture credit: Narita Chengappa

This chocolate tart recipe combines a thick and creamy dark chocolate ganache with a smooth caramel in a light, flaky tart crust. Though on first glance these procedures may seem complex to a novice baker, they are as unbelievably simple as they are delicious.

It can be baked into one large tart, as an elegant after-dinner dessert, or as a number of mini tartlets, in an attempt to control serving size.

Tart crust


1 stick of butter, melted

3 tbsp granulated sugar

1/4 tsp salt

1 1/4 cups of flour


Combine butter, sugar and salt in a bowl.

Add flour to this butter mixture and knead into a dough. The dough should be soft and pliable. If the dough is too sticky, more flour can be added to read the desired consistency.

Roll out the dough and place in tart pan, using your fingers or a measuring cup to press the dough into the pan.

If using smaller tart moulds, roll out the dough and use a circular cookie cutter to allow the pastry to sit in the moulds. Place in a large bake tray.

Cover the pan or tray with clingwrap and allow the dough to rest for about 30 minutes in a refrigerator.

Remove the clingwrap and use a fork to pierce the bottom and sides of the tart or tartlets. Place in preheated oven and bake until golden brown, about 20 to 25 minutes at 175°C.

Remove from oven and allow to cool before removing from pan.

Homemade salted caramel


1 cup granulated sugar

6 tbsp butter

1/2 cup fresh cream

1 tsp sea salt


Place the sugar in a saucepan over a medium to high flame and stir constantly, allowing to caramelise.

Once the sugar melts and turns amber, carefully add the butter and allow it to melt. Continue to stir throughout this process.

After incorporating the butter, pour the cream into the pan. The difference in temperature may cause some spluttering, so the cream should be added slowly.

Leave the mixture on a low flame for about a minute, stirring constantly. then remove from heat and sprinkle in the salt. Allow it to cool before use.

Leftovers can be stored in a jar and refrigerated. Microwave for 30 seconds to reheat.

Simple chocolate ganache


1 cup fresh cream

1 1/2 cups dark chocolate chips


Put the cream in microwave-safe bowl and microwave at thirty-second intervals until the cream begins to bubble.

Once the cream reaches this stage, gradually add in the chocolate chips and stir.

The consistency of the ganache can be altered by varying the ratio of chocolate and cream.


Pour the chocolate ganache into the cooled tart shell, using a spatula or spoon to smooth it out. Drizzle the caramel over the tart and use a toothpick to make swirls or patterns, if desired. Garnish with sea salt.

Allow the prepared tart to set in the fridge for at least half an hour.

Use a sharp knife to cut tart into slices. Serve chilled.