Easy Eggless Chocolate Tart

whole egg-free chocolate tart with sea salt flakes on top.

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. You have to taste it for yourself.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings slices

Calories 201kcal

Author Oriana Romero

Ingredients

Eggless Tart Crust

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
1/4 teaspoon salt
1 cup (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, and fully bake the crust. You can also use a graham cracker or oreo crust, if you prefer. Note: for this tart, I used a 9-inch round tart pan.

Filling:

In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes.
Put the heavy cream, sugar, and salt in a saucepan over medium heat; stir to combine. At the first soft boil, turn the heat off. Add the butter and chocolate. Stir until well combined. Stir in the milk-gelatin mixture; mix to incorporate.
Pour the chocolate filling mixture into the tart shell and refrigerate for 2 hours to set or overnight (preferred).
Lightly sprinkle salt flakes, if desired. Serve.

Notes

Store: This tart can be made a day ahead, perfect for when you’re entertaining. It will keep up to 3 - 4 days in the refrigerator. Make sure it’s wrapped well with foil or plastic wrap.

Recipe Tips:

Be sure to use good quality chocolate with a cacao percentage between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
If you are short of time, you can make this tart with a graham cracker or oreo crust.
Add a touch of espresso powder to give the chocolate another layer of flavor. Use 1/2 teaspoon for just a little intrigue and 1 - 2 teaspoons for a solid mocha flavor.
Use a removable-bottom tart pan for easy unmolding. This is the one I have.

For Substitutions, check my " Ingredients Section" above.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition