This baked chocolate tart is a dessert for serious chocolate lovers. It’s triple layered, silky chocolate heaven. You should know this is a bittersweet chocolate tart: there’s only a bit of sugar in the tart shell and a touch in the glaze.
It’s truffled and rich and so deeply flavored with cocoa, you won’t need much to get your chocolate fix!
Let me break down the three layers for you.
The chocolate tart starts with a crumbly, buttery, chocolate cookie crust. It’s just barely sweetened and provides the perfect base.
The baked part of the chocolate tart is the middle layer. This is a rich, velvety smooth, truffle-like filling that I can’t get enough of. It becomes extra dense and fudgy when chilled, so I prefer to eat this tart straight from the fridge!
The baked chocolate tart is topped off with a luscious, melt in your mouth chocolate glaze that sweetens the tart up and softens those deep dark cocoa flavors.
Oh yeah, and the fourth layer! Sweet, chewy, floral candied blood orange slices that take this over the top chocolate tart to the next level.
how to make chocolate tart dough:
- Whisk dry ingredients together (this cocoa powder makes ALL the difference!)
- Cream butter and sugar
- Mix in egg and vanilla
- Mix in dry ingredients
- Chill for 30 minutes
- Roll out, place dough in tart shell, trim to fit
- Freeze 15 minutes
- Fill with pie weights and bake 30 minutes, remove pie weights and bake another 5 minutes
how to make the baked chocolate tart filling:
- Combine chocolate, butter, salt and espresso powder in a bowl
- Heat cream and pour it over the chocolate mixture
- Let sit 1 minute, then whisk until smooth and melted
- Whisk in eggs
- Pour into tart shell and bake for 15 minutes, or until puffed and firm
how to make the chocolate glaze:
- Bring cocoa powder, sugar and water to a boil
- Remove from heat and stir in butter, set syrup aside
- Put chopped chocolate in a bowl
- Heat cream and pour over chopped chocolate
- Let sit 1 minute then whisk until smooth
- Whisk in chocolate syrup
- Pour glaze over baked chocolate tart
- Refrigerate until set
how to make candied orange slices:
- Bring sugar and water to a simmer
- Add orange slices and simmer very gently until rinds are translucent, about 45 minutes
- Transfer slices to a cooling rack and let dry at room temperature for 12- 36 hours, until no longer wet and sticky to the touch
how can you use candied orange slices?
- Chopped up in mixed into cookies or brownies
- On a cheese board
- As a garnish for a cocktail
- Chopped up and served on top of oatmeal
- Dipped in dark or white chocolate
- As a snack
- Tossed in homemade trail mix or granola
- Tossed in granulated sugar and used to decorate cakes or tarts
- In a salad, in place of dried fruit
- Served over ice cream, along with a drizzle of the leftover syrup
how long do candied orange slices last?
Candied orange slices will last at least 2 months, refrigerated in an airtight container.
I prefer to layer them in a storage container, separated by pieces of waxed paper or parchment paper to keep them from sticking to each other.
how to decorate a baked chocolate tart
I love to decorate this silky chocolate tart with candied blood orange slices and fresh mint leaves. Cut the candied orange slices in half, then cut each half into 3- 4 small wedges.
You can also skip the candied oranges and use fresh berries, such as raspberries, blackberries and/or strawberries.
Now, there are several ways you can arrange the fruit on this rich chocolate tart. Here are a few decorating ideas to get you started!
- place them in decorative crescent shape (see photos)
- arrange them around the entire edge
- mound them in the center
- scatter them across the entire surface
- sprinkle them in a thick, diagonal line across the tart
Then top it off with a few sprigs of fresh mint. And have fun with it! There’s no wrong way to decorate a chocolate tart!
how do you store a chocolate tart?
The double chocolate tart should be stored in the refrigerator in an airtight container.
how long do chocolate tarts last?
The baked chocolate tart is best eaten the first day or two that it’s made, but it will keep, refrigerated for up to 4 days. Any longer and the crust may start to become soggy.
baked chocolate tart with candied orange slices
This is a rich, triple layered baked chocolate tart. It’s made up of a crumbly, chocolate cookie crust, a silky bittersweet filling, and a luscious chocolate glaze. Finish it off with sweet candied blood oranges for a gorgeous dessert!
- Prep Time: 35 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
candied blood oranges
- 1 cup granulated sugar
- 1 cup water
- 2 small blood oranges, sliced 1/4” thick
chocolate tart dough
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 3/4 cup (12 tbsp, 6 oz) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 large egg
- 4 oz bittersweet chocolate, finely chopped
- 1 oz milk chocolate, finely chopped
- 2 tbsp (1 oz) room temperature butter, cubed
- 1/4 tsp kosher salt
- 1/2 tsp espresso powder
- 2/3 cup heavy cream
- 1 large egg
- 2 large egg yolks
- 2 1/2 oz bittersweet chocolate, finely chopped
- 1 tbsp Dutch-processed cocoa powder
- 1/4 cup water
- 2 tbsp granulated sugar
- 1 tbsp room temperature butter, cubed
- 1/4 cup heavy cream
candied blood oranges
- Combine sugar and water in a medium, heavy bottomed saucepan over medium high heat. Bring to a boil and reduce to a simmer, stirring occasionally to help sugar dissolve.
- Add orange slices and reduce heat to low to maintain a very gentle simmer. Cook, flipping the slices every now and then, until the rinds are translucent and the slices are tender but still intact, about 45 minutes.
- Transfer candied orange slices to a wire rack and let dry at room temperature for at least 12 hours (I like to store them in a cool oven). If desired, cut candied blood orange slices unto small wedges to decorate.
chocolate tart dough
- Whisk together flour and cocoa powder in a bowl until combined, then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, powdered sugar and salt on medium low speed until light and fluffy, 3- 5 minutes. Scrape down bowl as needed. Mix in egg and vanilla until mostly combined (mixture may look curdled, that’s fine). Add dry ingredients and slowly mix until dough just comes together.
- Turn out dough onto a lightly floured surface and shape into a thick disk. Wrap in plastic wrap and chill for 30 minutes.
- On a lightly floured surface, roll the dough out into a 12” circle. Gently place the dough into a 9” tart pan with a removable bottom. Trim the edges to fit the tart pan, dock with a fork then place in the freezer for at least 15 minutes, or until very firm.
- While the tart shell chills, preheat the oven to 350°F.
- Line the tart shell with aluminum foil and fill with beans or rice. Bake for 30 minutes then carefully remove the pie weights. Bake another 5- 7 minutes, or until cooked through.
- Reduce oven heat to 325°F.
- While the tart shell bakes, make the filling. Place the chopped chocolates, butter, salt and espresso powder in a large bowl.
- Heat cream in a saucepan until it just begins to bubble along the edges of the pan, then pour it over the butter and chocolate. Let sit for 1 minute, then whisk until the mixture is smooth. Add eggs and whisk until combined.
- Pour filling into tart shell and bake until the edges are puffed and firm, and the center is set but not cracked, 15- 18 minutes. Cool before topping with the chocolate glaze.
- Place chopped chocolate in a medium bowl and set aside.
- Combine cocoa powder, water and sugar in a small saucepan over medium heat. Bring to a boil, stirring to help sugar dissolve. Remove from heat and stir in butter until melted. Transfer this chocolate sauce to a small bowl and set aside.
- Rinse out saucepan, dry, and return to the stove. Add heavy cream and bring to a bare simmer over medium heat. Pour hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth. Whisk in chocolate sauce then pour over the cooled chocolate tart. Carefully transfer to the refrigerator and chill until glaze is firm.
- To serve, top with candied blood oranges.
Dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out.
Chocolate tart will keep, refrigerated, for up to 4 days.
Recipe inspired by Matt Moran’s Aria Chocolate Tart
- Serving Size: 1/12th of tart (no candied oranges)
- Calories: 428
- Sugar: 8.6g
- Sodium: 205mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10.7g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 3.8g
- Protein: 7.7g
- Cholesterol: 137mg
Keywords: baked chocolate tart, double chocolate tart