This chocolate tart brings a deep sense of nostalgia with every bite. The combination of a tender cocoa crust and a silky, espresso-kissed ganache creates a dessert that feels both indulgent and comforting. Whether I’m serving this for a dinner party or just treating myself on a quiet evening, it always delivers rich satisfaction.
Why I Love This Recipe
I love how this chocolate tart strikes the perfect balance between elegance and ease. The crust comes together with basic pantry staples, yet it has a rich depth from the cocoa. The filling is as smooth as a dream, infused with a touch of espresso that deepens the chocolate flavor. It’s a great make-ahead dessert, and the results are consistently impressive. This is my go-to when I want to bring a little old-fashioned indulgence to the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg
1 teaspoon vanilla extract
1/4 cup ice water
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon instant espresso powder
Directions
I start by preheating my oven to 350°F (175°C). In a large bowl, I whisk together the flour, cocoa powder, sugar, and salt. Then I work in the cold cubed butter using my fingers until the mixture looks like coarse crumbs. In a smaller bowl, I beat the egg with the vanilla and stir that into the flour mixture.
Next, I add the ice water a tablespoon at a time until the dough just comes together. Once it’s ready, I roll it out on a lightly floured surface and gently press it into a 9-inch tart pan. I prick the base with a fork to prevent puffing and bake for 15 minutes. Then I let it cool completely.
For the filling, I heat the heavy cream until it just begins to simmer. I pour it over the chopped chocolate, let it sit for a minute, then stir until smooth. I blend in the butter and espresso powder, making sure everything is melted and incorporated. I pour the ganache into the cooled tart shell and refrigerate it for at least 2 hours. Before serving, I let it sit at room temperature for about 20 minutes for the perfect texture.
Servings and Timing
Servings: 8
Prep time: 20 minutes
Baking time: 15 minutes
Chilling time: 2 hours 20 minutes
Total time: 2 hours 55 minutes
Calories per serving: approximately 320 kcal
Variations
When I feel like switching things up, I like to:
Add a thin layer of raspberry jam before pouring in the ganache for a fruity contrast.
Use dark chocolate instead of semi-sweet for a more intense cocoa flavor.
Sprinkle sea salt or candied nuts on top before chilling for added texture and a gourmet touch.
Add orange zest to the ganache to create a chocolate-orange twist.
Storage/Reheating
I store any leftover tart in the refrigerator, covered, for up to 4 days. It keeps its texture beautifully. If I want to bring back some of the softness before serving, I let it sit at room temperature for about 15–20 minutes. I don’t recommend reheating it, as the ganache is meant to stay chilled and creamy.
FAQs
What kind of chocolate works best for this tart?
I like using semi-sweet chocolate because it provides the right balance of richness and sweetness. Dark chocolate can work too if I prefer a more intense flavor.
Can I make this tart ahead of time?
Absolutely. I often make it a day in advance and let it chill overnight. It actually tastes even better after resting.
Can I use a store-bought crust?
If I’m in a hurry, a store-bought chocolate pie crust can work, but I find the homemade version adds a much deeper flavor and better texture.
Is the espresso powder necessary?
I add it because it enhances the chocolate flavor without making the tart taste like coffee. But if I don’t have it, I can skip it and still enjoy a delicious result.
Can I freeze this tart?
Yes, I can freeze the fully assembled tart. I wrap it tightly and store it for up to one month. I thaw it in the fridge overnight before serving.
Conclusion
This nostalgic chocolate tart is everything I want in a dessert—deep flavor, luscious texture, and a bit of sentimental joy. It’s easy to prepare, beautiful to present, and always leaves me wanting another slice. Whether I’m sharing it or savoring it solo, it never disappoints.
This Nostalgic Chocolate Tart features a tender cocoa crust and a silky espresso-infused ganache for a rich, elegant dessert. It’s simple yet luxurious—perfect for sharing or savoring solo.
Ingredients
1½ cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg
1 teaspoon vanilla extract
1/4 cup ice water
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon instant espresso powder
Instructions
Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, cocoa, sugar, and salt.
Work in cubed butter until mixture resembles coarse crumbs.
In a small bowl, mix egg and vanilla, then stir into flour mixture.
Add ice water 1 tablespoon at a time until dough comes together.
Roll out dough and press into a 9-inch tart pan. Prick base with a fork and bake for 15 minutes. Cool completely.
Heat cream until just simmering. Pour over chopped chocolate and let sit 1 minute.
Stir until smooth, then blend in butter and espresso powder until fully melted.
Pour ganache into cooled crust. Chill for at least 2 hours until set.
Before serving, let sit at room temperature for 15–20 minutes for best texture.
Notes
Add raspberry jam layer under ganache for a fruity contrast.
Use dark chocolate for richer flavor.
Top with sea salt or candied nuts before chilling.
Add orange zest for a citrus twist.
Store covered in fridge up to 4 days. Serve slightly softened for best texture.
