I always feel excited when I bake these chocolate tarts because they are simple to make yet look so impressive. With a crisp cocoa shell and a silky chocolate lava filling, every bite is pure happiness.
My Chocolate Tart Recipe
I love this recipe because the tart shells are crisp and full of cocoa flavor, while the chocolate lava filling is smooth, creamy, and rich. Topped with crunchy pearls, these tarts feel elegant yet approachable for any home baker.
Why you’ll love this recipe
- The tart shell is buttery, crisp, and chocolatey.
- The filling is smooth, rich, and indulgent.
- It’s beginner-friendly yet gives a professional bakery look.
- You only need simple ingredients and no special equipment.
- Perfect for parties, gatherings, or as a make-ahead dessert.
Ingredients
Tart Shell
- 50 g butter (softened to room temperature; press with your finger to leave a mark, ideal for mixing)
- 40 g powdered sugar (fine texture blends better with butter; can substitute with granulated sugar, but whisk longer)
- 30 g whole egg liquid (room temperature; add in portions to prevent separation)
- 150 g cake flour (low-gluten flour keeps the tart shell crisp; don’t use bread flour or all-purpose flour)
- 10 g dark cocoa powder (choose high-quality cocoa for a richer taste and deeper color)
Chocolate Lava Filling
- 1 egg yolk (room temperature for easier blending with cream)
- 180 g heavy cream (dairy cream preferred for smoother texture)
- 100 g dark chocolate (70%+ cocoa content recommended for balanced sweetness)
Decoration
- chocolate pearls, as needed
Instructions
Step 1 – Prepare the butter
Take the butter out of the fridge, cut into cubes, and leave at room temperature for 1–2 hours until softened. Preheat oven to 180°C (356°F).
Step 2 – Make the tart shell
In a mixing bowl, combine 50 g softened butter with 40 g powdered sugar. Mix until fluffy and light.
Gradually add 30 g egg liquid in 3 portions, whisking after each addition until smooth.
Sift in 150 g cake flour and 10 g cocoa powder. Fold gently with a spatula until a dough forms (avoid overmixing).
Divide dough into 6 portions (45–50 g each). Roll into balls and press into tart molds.
Shape evenly, keeping the walls 3–5 mm thick. Tidy the edges with a spoon.
Bake at 180°C for 15 minutes until firm. Remove and let cool completely.
Step 3 – Make the filling
In a small saucepan, whisk 1 egg yolk with 180 g cream.
Add 100 g chopped chocolate and heat gently over low heat, stirring until smooth. Do not overheat.
Let cool to warm, then pour into tart shells (about 80% full).
Step 4 – Chill and decorate
Refrigerate filled tarts for at least 1 hour until set.
Decorate with chocolate pearls before serving.
Frequently Asked Questions
Q: Can I make the tart shells in advance?
Yes! You can bake the tart shells up to 2 days ahead and store them in an airtight container before filling.
Q: What if I don’t have chocolate pearls?
You can substitute with shaved chocolate, nuts, or fresh fruit for decoration.
Q: How should I store these tarts?
Store them in the fridge for up to 3 days. For best taste, let them sit at room temperature for 5 minutes before serving.
Q: Can I freeze them?
It’s best to freeze the tart shells only, not the filled tarts, since the filling may separate when thawed.
Bakery-Style Chocolate Tart at Home
Ingredients
Tart Shell
- 50 g butter
- 40 g powdered sugar
- 30 g whole egg liquid
- 150 g cake flour
- 10 g dark cocoa powder
Chocolate Lava Filling
- 1 egg yolk
- 180 g heavy cream
- 100 g dark chocolate
- Decoration
- chocolate pearls as needed
Instructions
Step 1 – Prepare the butter
- Take the butter out of the fridge, cut into cubes, and leave at room temperature for 1–2 hours until softened. Preheat oven to 180°C (356°F).
Step 2 – Make the tart shell
- In a mixing bowl, combine 50 g softened butter with 40 g powdered sugar. Mix until fluffy and light.
- Gradually add 30 g egg liquid in 3 portions, whisking after each addition until smooth.
- Sift in 150 g cake flour and 10 g cocoa powder. Fold gently with a spatula until a dough forms (avoid overmixing).
- Divide dough into 6 portions (45–50 g each). Roll into balls and press into tart molds.
- Shape evenly, keeping the walls 3–5 mm thick. Tidy the edges with a spoon.
- Bake at 180°C for 15 minutes until firm. Remove and let cool completely.
Step 3 – Make the filling
- In a small saucepan, whisk 1 egg yolk with 180 g cream.
- Add 100 g chopped chocolate and heat gently over low heat, stirring until smooth. Do not overheat.
- Let cool to warm, then pour into tart shells (about 80% full).
Step 4 – Chill and decorate
- Refrigerate filled tarts for at least 1 hour until set.
- Decorate with chocolate pearls before serving.
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