Classic Chocolate Tart with Buttery Shortcrust

This Chocolate Tart is a timeless dessert that’s both rich and comforting. It features a flaky, buttery shortcrust base filled with smooth, decadent chocolate cream. Whether you're baking for a holiday, a cozy Sunday meal, or a birthday celebration, this tart hits that sweet spot between rustic and elegant. If you love chocolate, this tart is about to become your go-to.

What Is Chocolate Tart?

This chocolate tart combines a European-style shortcrust pastry (pasta frolla) with a luscious, pudding-like chocolate filling. Unlike traditional American pies that use pie dough or graham cracker crusts, this version offers a firmer, cookie-like texture. It’s popular across Italy and often served at family gatherings or Sunday lunches. The smooth filling sets up beautifully during baking, while the crust stays crisp and buttery.

Why Everyone Will Love This Recipe

• Rich and indulgent: Creamy chocolate filling made with real dark chocolate.
• Golden shortcrust base: Buttery, tender, and just sweet enough.
• Visually stunning: The criss-cross lattice top adds a charming homemade touch.
• Perfect for any season: Serve it warm in winter or chilled in summer.
• Make-ahead friendly: It stores beautifully and tastes even better the next day.

Cooking Tips

1. Cold butter is key: Use chilled butter to achieve a crumbly, flaky texture in the dough.
2. Don't overwork the pastry: Mix until just combined for the most tender crust.
3. Let the filling cool slightly before pouring it into the crust—it helps prevent sogginess.
4. Try different chocolate: Semi-sweet or milk chocolate will work if you prefer a less intense flavor.
5. Use a tart pan with a removable bottom if you want a cleaner presentation.

Frequently Asked Questions

Can I use a store-bought pie crust?

Yes, but homemade shortcrust gives the best flavor and texture.

Can I make the filling ahead of time?

Definitely. Prepare the filling and store it in the fridge for up to 2 days. Reheat gently before using.

What type of chocolate should I use?

Use a high-quality dark chocolate (around 60–70% cocoa) for a deep, rich taste.

Can I make this pie gluten-free?

Yes, just substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I skip the lattice top?

Absolutely. You can cover the whole pie with another rolled-out crust or leave it open-faced.

How do I know when the pie is done?

The edges will be golden, and the filling should be slightly puffed and set (but still jiggle just a bit in the center).

How to Freeze

Wrap the fully baked and cooled pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. To serve, thaw in the fridge overnight, then reheat in the oven at 300°F for 15–20 minutes. Avoid freezing raw dough once filled, as the texture may suffer.

How to Store

Let the chocolate pie cool completely, then cover it with foil or plastic wrap. Store in the refrigerator for up to 4 days. To serve warm, reheat slices in the microwave for 10–15 seconds or in a 300°F oven for about 10 minutes.

How To Make Chocolate Tart

Step 1

Step 1

Make the shortcrust pastry: In a large bowl, whisk the egg, egg yolks, and sugar until smooth.

Make the shortcrust pastry: In a large bowl, whisk the egg, egg yolks, and sugar until smooth.

Add flour, cold butter, salt, lemon zest, and baking powder to the bowl. Combine with your fingers until crumbly.

Step 2

Step 2

Add flour, cold butter, salt, lemon zest, and baking powder to the bowl. Combine with your fingers until crumbly.

Knead the mixture into a smooth, compact dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

Step 3

Knead the mixture into a smooth, compact dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the chocolate filling: In a saucepan, whisk together the sugar, cornstarch, and milk. Heat over medium, stirring constantly, until it thickens.

Remove from heat. Add chopped chocolate and butter, stirring until fully melted and smooth. Let cool slightly.

Step 4

Step 4

Prepare the chocolate filling: In a saucepan, whisk together the sugar, cornstarch, and milk. Heat over medium, stirring constantly, until it thickens.

Preheat your oven to 360°F (180°C).

Divide the chilled dough in half. Roll out one half and line a 20 cm (8-inch) tart or cake pan. Trim the edges with your fingers.

Prick the base with a fork, then pour in the chocolate filling.

Step 5

Step 5

Remove from heat. Add chopped chocolate and butter, stirring until fully melted and smooth. Let cool slightly.

Roll out the remaining dough and cut it into strips. Arrange them over the filling in a lattice or straight-line pattern.

Bake for 35 minutes, or until golden brown and set.

Let cool slightly, slice, and serve warm or at room temperature.

Step 6

Step 6

Preheat your oven to 360°F (180°C).