This Easy Eggless Chocolate Tart is a ridiculously easy and scrumptious dessert! The flavors of the rich chocolate filling and the buttery, flaky crust meld together like no other. But, of course, you have to taste it for yourself.
Easy Eggless Chocolate Tart Recipe
Helloooo, gorgeous Easy Eggless Chocolate Tart of my dreams.
I don’t know about you but if you make me choose between chocolate and any other food, chocolate will always win.
So you can imagine that for a chocolate lover, like myself, gorgeous silky chocolate over a buttery perfect crust is just dreamy!!
This No-Bake Easy Eggless Chocolate Tart is absolutely AMAZING. It takes no more than 30 minutes to put together. Perfect addition to any celebration, big or small!
TIPS AND TRICKS TO MAKE CHOCOLATE TART
- Be sure to use quality chocolate, with a cacao percentage between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
- To prevent the tart dough from rising when baking, line it with a lightly greased sheet of parchment paper and fill it with dried beans.
- When pressing the pastry dough into the fluted side of the tart pan, be sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets.
- Use a removable-bottom tart pan for easy unmolding. This is the one I have.
- Try adding different flavors to the pastry dough, such as cinnamon, lemon zest, orange zest, vanilla, poppy seeds, or whatever fits the tart’s filling.
I apologize for not showing you a photo of a slice of the tart. This will be our dessert for Thanksgiving, and I want to keep it whole and beautiful until the big day.
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Easy Eggless Chocolate Tart
Ingredients
Chocolate Filling:
- 1 teaspoon unflavored powdered gelatin
- 3 tablespoons (45 ml) whole milk
- 1 ¼ cup (300 ml) heavy cream
- 2 teaspoons white granulated sugar
- A pinch of fine sea salt
- 1 cup (about 200 g) semi-sweet or dark chocolate, broken into small pieces (I used semi-sweet)
- 3 ½ tablespoons (50 g) unsalted butter, softened
- Sea salt flakes (optional)
Instructions
Crust:
- Make the eggless tart crust following the steps in this recipe.
Filling:
- In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes.
- Put the cream, sugar, and salt in a saucepan over medium heat; stir to combine. At the first boil turn the heat off. Add the butter and chocolate. Stir until well combined. Stir in the milk-gelatin mixture.
- Pour into the tart shell and refrigerate for 2 hours to set or overnight (preferred).
- Lightly sprinkle salt flakes, if desired. Serve.
- Be sure to use quality chocolate, with a cacao percentage between 60 and 65 percent. For a sweeter taste use semi-sweet chocolate.
- To prevent the tart dough from rising when baking, line it with a lightly greased sheet of parchment paper and fill it with dried beans.
- When pressing the pastry dough into the fluted side of the tart pan be sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets.
- Use a removable-bottom tart pan for easy unmolding. This is the one I have.
- Try adding different flavors to the pastry dough, such as cinnamon, lemon zest, orange zest, vanilla, poppy seeds, or whatever fits the tart’s filling.
Nutrition
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RECOMMENDED EQUIPMENT
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- Kitchen Scale
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- Rolling Pin
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- 9-Inch tart pan
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- Pie Crust Weights
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