Nigella Chocolate Tart Recipe features a buttery crust with all-purpose flour, sugar, salt, and unsalted butter. The rich filling blends heavy cream, milk, semisweet chocolate, sugar, salt, and eggs. It takes about 2 hours to make and serves 8.
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🤎 Why You’ll Love This Chocolate Tart Recipe:
- Decadent Chocolate Flavor: Indulge in rich, velvety chocolate filling that melts in your mouth.
- Buttery, Crisp Pastry: Enjoy a flaky, golden crust that adds a perfect crunch to every bite.
- Versatile for Any Occasion: Whether it’s a family gathering or a dinner party, this tart fits every menu.
❓ What Is Nigella Chocolate Tart Recipe?
Nigella Chocolate Tart Recipe is a rich dessert made with a flaky pastry crust filled with a luxurious chocolate ganache, combining semisweet chocolate, cream, milk, sugar, salt, and eggs for a creamy, glossy finish.
🍫 Nigella Chocolate Tart Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
- 1 large egg, separated
- 2 tablespoons ice water, plus more if needed
Filling:
- 1 cup heavy cream
- 1/2 cup milk
- 10 ounces semisweet chocolate, chopped
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
🎂 How To Make Nigella Chocolate Tart
- Mix flour, sugar, salt, and butter until crumbly. Add egg yolk and ice water, form into a disk, and chill for 30 mins.
- Flatten the dough into a circle, about 12 inches wide and 1/4 inch thick on a floured surface.
- Place rolled dough into a 9-inch tart pan, pressing evenly into the edges. Trim the excess dough hanging over.
- Refrigerate for 15 minutes. Preheat oven to 350°F.
- Line tart with foil, add pie weights and bake for 30 mins. Remove weights, brush crust with egg white, and bake 8 more mins until lightly golden.
- Heat cream and milk until simmering, add chopped chocolate until smooth. Stir in sugar, and salt, then mix in beaten eggs.
- Pour filling into cooled tart shell. Bake at 325°F for 15-20 mins until the filling sets and surface is glossy. Watch for bubbles or cracks.
- Let the tart cool completely before slicing. Enjoy your homemade chocolate tart!
💭 Recipe Tips
- Chill Dough Thoroughly: Refrigerate the pastry dough for at least 30 minutes before rolling it out.
- Lightly Dust with Flour: Use flour sparingly when rolling out the dough to prevent sticking.
- Press Evenly into Pan: Ensure the dough is pressed evenly into the tart pan for a uniform crust.
🍨 What To Serve With Chocolate Tart?
Serve chocolate tart with Mascarpone Icing, Coffee Ice Cream, Lemon Posset, Cranberry Sauce, Gooseberry Chutney, Salted Caramel Sauce, and Poinsettia Cocktail.
🎚 How To Store Leftovers Chocolate Tart?
- In the fridge: Store leftovers chocolate tart covered for 3 days.
- In the freezer: Wrap leftovers chocolate tart tightly for 1 month.
🥵 How To Reheat Leftovers Chocolate Tart?
- In the oven: Reheat leftovers chocolate tart at 325°F for 10-15 minutes.
- In the microwave: Heat leftovers chocolate tart on medium power for 30 seconds intervals until warm.
- In the air-fryer: Heat leftovers chocolate tart for 3-5 minutes at 300°F.
FAQ’S:
Can I Use Salted Butter Instead Of Unsalted Butter?
It’s recommended to use unsalted butter in this recipe to control the saltiness, as salted butter may alter the flavor balance.
What Should The Thickness Of The Rolled-out Dough Be?
Roll the dough to about 1/4 inch thick to achieve a sturdy yet delicate crust for your chocolate tart.
How Can I Prevent Bubbles From Forming On The Tart’s Surface?
To prevent bubbles, gently tap the filled tart pan on the counter before baking to release any trapped air.
Why Use Heavy Cream And Milk Together In The Filling?
Using heavy cream and milk together creates a creamy texture in the filling without making it overly rich, striking a balance in flavor and consistency.
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Nigella Chocolate Tart Recipe Nutrition Facts
- Calories: 531.5
- Calories from Fat: 341.8
- Total Fat: 38g
- Saturated fat: 10.8g
- Monounsaturated fat: 11.1g
- Polyunsaturated fat: 4.7g
- Cholesterol: 0.7mg
- Sodium: 138mg
- Potassium: 615mg
- Carbohydrates: 43.2g
- Net carbs: 33.7g
- Sugar: 18.9g
- Fiber: 9.4g
- Glucose: 4.6g
- Fructose: 5.1g
- Maltose: 0.1g
- Galactose: 0.2g
- Sucrose: 7.3g
- Protein: 12.3g
Nigella Chocolate Tart
Description
Nigella Chocolate Tart Recipe features a buttery crust with all-purpose flour, sugar, salt, and unsalted butter. The rich filling blends heavy cream, milk, semisweet chocolate, sugar, salt, and eggs. It takes about 2 hours to make and serves 8.
Ingredients
Filling:
Instructions
- Mix flour, sugar, salt, and butter until crumbly. Add egg yolk and ice water, form into a disk, and chill for 30 mins.
- Flatten the dough into a circle, about 12 inches wide and 1/4 inch thick on a floured surface.
- Place rolled dough into a 9-inch tart pan, pressing evenly into the edges. Trim the excess dough hanging over.
- Refrigerate for 15 minutes. Preheat oven to 350°F.
- Line tart with foil, add pie weights and bake for 30 mins. Remove weights, brush crust with egg white, and bake 8 more mins until lightly golden.
- Heat cream and milk until simmering, add chopped chocolate until smooth. Stir in sugar, and salt, then mix in beaten eggs.
- Pour filling into cooled tart shell. Bake at 325°F for 15-20 mins until the filling sets and surface is glossy. Watch for bubbles or cracks.
- Let the tart cool completely before slicing. Enjoy your homemade chocolate tart!
Notes
- Chill Dough Thoroughly: Refrigerate the pastry dough for at least 30 minutes before rolling it out.
Lightly Dust with Flour: Use flour sparingly when rolling out the dough to prevent sticking.
Press Evenly into Pan: Ensure the dough is pressed evenly into the tart pan for a uniform crust.