Feb 7, 2018

Chocolate Tart with a Shortbread Crust

This chocolate tart with a shortbread crust is so rich and decadent. Picture a layer of shortbread, topped with a layer of creamy bittersweet chocolate, and a layer of chocolate whipped cream. 

Chocolate Tart with a Shortbread Crust

This creamy bittersweet chocolate tart is also super easy to make. The shortbread crust comes together with a quick mix with your fingertips, and the chocolate filling takes about five minutes to mix and pour into the cookie-lined tart pan before baking.

I topped this chocolate tart with a dark chocolate whipped cream frosting and sprinkled it with chocolate jimmies. It was so good.

Chocolate Tart with a Shortbread Crust and a whipped cream topping

If you like, you can skip the chocolate whipped cream topping and sprinkle the tart with sea salt before serving for a delicious grown up taste. I loved the chocolate whipped cream. Either way, this tart would be wonderful for Valentine's Day dessert or a romantic dinner for two.

Notes: To stabilize the whipped cream so that I could make this tart in advance, I used this product. You can also use Instant ClearJel, some bloomed unflavored gelatin, or even Marshmallow Fluff. If you are going to serve the tart right away, and don't anticipate having leftovers, you can skip the stabilizer.

To make this chocolate tart, you will need a 9-inch tart pan with a removable bottom, as well as rimmed a baking sheet.

More romantic chocolate tarts and desserts:
February is Chocolate Lover's Month. Our host is Ellen from Family Around the Table. After the recipe, there is a long list of delicious sounding recipes from the rest of the Foodie Extravaganza participants. 

Yield: One 9-inch Tart

Chocolate Tart with a Shortbread Crust


For the Crust
  • 70 grams (1/2 cup) unbleached all purpose flour
  • 55 grams (1/2 cup) powdered sugar
  • 1/8 teaspoon salt
  • 55 grams (4 tablespoons) unsalted butter, softened
Chocolate Filling
  • 225 grams (8 ounces) bittersweet chocolate, finely chopped
  • 160 mL (2/3 cup) heavy cream
  • 160 mL (2/3 cup) whole milk
  • 1 tablespoon powdered sugar
  • 1 large egg
  • 1 large egg yolk
Dark Chocolate Whipped Cream
  • 3 ounces semi sweet or bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • Pinch of salt
  • 1 envelope whipped cream stabilizer (optional, see notes above)
Optional ingredients to Finish
  • Chocolate jimmies
  • Spritz of whipped cream to serve


  1. With an oven rack in the middle of the oven, preheat the oven to 350 degrees F. Spray a 9-inch tart pan with spray oil. 
To Make the Shortbread Cookie Crust
  1. In a medium bowl, whisk together the flour, sugar, and salt. Add the softened butter and mix it in with your fingers until you get moist crumbs. 
  2. Press the crumbs firmly into the bottom of the tart pan. 
  3. Bake the crust for 10 to 12 minutes, until browned at the edges and set in the middle. 
  4. Take the tart pan out of the oven and place it on a rimmed baking sheet. 
To Make the Chocolate Layer
  1. Wipe out the bowl, and add the chocolate, cream, and milk. Heat in 30 second increments in the microwave, stirring in between, until smooth. 
  2. Whisk in the sugar, egg, and egg yolk until smooth. 
  3. Pour the filling over the crust and place the pan (on the baking sheet) back into the oven. Bake for 20 minutes, until the filling is set. 
  4. Cool the tart on a wire rack for about 30 minutes, and then refrigerate, uncovered, for about 2 hours. 
To Make the Dark Chocolate Whipped Cream (can be prepared in advance)
  1. Place the chocolate into a large bowl. 
  2. Bring the cream to a simmer, and then pour it over the chocolate. Let the mixture sit for about 30 seconds, and then whisk until the mixture is smooth. Let cool. Add salt to taste. 
  3. Cover and chill the mixture for at least 4 hours in the refrigerator. You can make this up to 4 days in advance. 
  4. Mix on high (with the optional stabilizer) until it begins to hold a shape, and spread over the tart. Garnish with chocolate jimmies (optional)

More Chocolate Lover's Month Recipes:
Chocolate Tart with a Shortbread Crust and a dark whipped cream frosting #chocolate #chocolatetart #chocolatewhippedcream


  1. Why do I keep forgetting to buy a tart pan? Recipes like these always remind me that I don't have one!!! Looks so yummy Karen! Faith, Hope, Love, & Luck - Colleen

    1. Thanks Colleen. You could be a pan hoarder like me!

  2. Oh my Karen....this would be a very dangerous dessert for me to have around the house. I am drooling over it.

    1. It definitely was tough with this in the house =)

  3. This looks perfect- the dark chocolate whipped cream is just to die for!

  4. Oh, I love this one! Love it to pieces!

    shortbread crust, cannot beat that, in my mind, it's THE best kind. And you did a beautiful job, Karen... just beautiful!

    1. Thanks so much Sally. I so wish I could cut it perfectly for the photo, but it really is delicious!

    2. I had to go back to check.. you cut it perfectly! I mean, there is absolutely nothing wrong with it, it looks creamy, the layers are distinct, you pass with flying colors in any baking test!

    3. Thanks so much!!! I'm enjoying stretching out with these desserts! You made my day.

  5. Your tart is absolutely gorgeous! Truly one of the loveliest things I've seen in a long time. Just stunning.

  6. This looks so incredibly decadent and delicious!

  7. Such an absolutely gorgeous tart Karen! I just love those layers. It would definitely be perfect with a sprinkling of sea salt.

  8. Must find my tart pan and make this!

    1. Ha ha Jolene! I had to hunt my pan down for this as well!

  9. Oh my goodness that looks AMAZING! So elegant and delicious. I can't wait to try it.

  10. I'll bet a skinny slice of this rich tart goes a long way, Karen. It looks absolutely divine!

    1. It does Stacy! There are about 30 servings in this tart, lol!

  11. Drolling over this chocolate tart, just divine.


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