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Bittersweet Chocolate Tart with Shortbread Crust

If you’re not in the habit of using the word “ridonculous,” you’ll want to christen it after a bite of this bittersweet chocolate tart. Which is good news, since there’s absolutely nothing else to say about it.

Bittersweet Chocolate Tart with Shortbread Crust | Umami Girl

{Quick note before we dive into this chocolate tart (and literally is fine, BTW): Due to some nerdy changes on the back end of my website, which I am perhaps overly excited about, I’m now able to refresh much older posts and bring them up to today’s standards as well as the front of the queue. Just in time for Pi Day (because tart is about as accurate an expression of pie as 3.14 is of pi, let’s say) I’m starting with this gorgeous chocolate tart, which needed some new photos and a few tweaks to the way I’d written the recipe. This post was originally published in March, 2009. It contains affiliate links.} 


I hadn’t really been planning to let you in on this sorry state of affairs; but as I’ve been sitting here for quite a few minutes now without a single word to say about this incomparable chocolate tart, it seems I have no choice. The writer’s mind is a vessel for metaphor; and with spring palpably on its way today, a girl’s prose should be awash in buds and birds and blossoms. The American literary tradition was built on days like this. So then, tart, why the blank stare?

Bittersweet Chocolate Tart with Shortbread Crust | Umami Girl

I can only think that perhaps when I say that this luscious tart, which derives from the beautiful, if somewhat impenetrable, book The Art of the Tart by Tamasin Day-Lewis, is beyond compare – well, that perhaps I mean it literally. Beyond compare. Eschewing all metaphor. Yes, that must be it, right?

Or maybe I’ve been bewitched by the dark and sultry magic of the perfectly smooth, intensely rich filling, which stops just inches shy of absurdity, repenting for its textural opulence with its sparely sweet taste. Maybe the crisp, eggy shortbread shell, whose heady aroma invites you to dive straight into the mixer, has simply driven me to distraction. People have taken vows of silence for less-divine awakenings, I’d bet.

Bittersweet Chocolate Tart with Shortbread Crust | Umami Girl

(Reverent pause, a bit uncomfortably long.)

Bittersweet Chocolate Tart with Shortbread Crust | Umami GirlOh hi – sorry. What was that about spring arriving? Spring, as in eight more weeks until bathing suits? Perhaps I’d better let you get on with making this thing of beauty so you’ll have time to properly repent for your own culinary sins of the flesh before then. I’ll be doing a bit of that myself in the coming weeks. Just so you know, I will also be continuing to futz around with the more technical aspects of this site for the next little while. Some of these changes will be visible, others not; but my (currently elusive) goal is that they all will be neutral to positive. (Notice how the comments section, though still usable – and please do! – is half its normal width today? Yeah, I don’t know how to fix that.) Since the umami tech department consists of the best and the brightest that our advertising revenue can buy (hi there, it’s scrappy old me again!), I will thank you now in advance for your patience with any glitches that may occur. With any luck, you’ll have your nose in the mixer bowl when the code starts to fly.

Talk to you soon.

Carolyn xx

Bittersweet Chocolate Tart with Shortbread Crust

Preparation 01:00 Cook Time 00:40 Total Time 1:40
Serves 12     adjust servings


For the dough

  • 12 tablespoons cold butter, diced
  • 2/3 cup powdered sugar
  • 2 egg yolks
  • 2 cups all-purpose flour, spooned and leveled

For the filling

  • 2 whole eggs
  • 3 egg yolks
  • 5 tablespoons granulated sugar
  • 10 tablespoons butter
  • 7 ounces bittersweet chocolate, roughly chopped


For the dough:

Place the butter, powdered sugar and egg yolks in the bowl of a food processor fitted with the blade. Pulse until combined but still speckled with butter. Add the flour and run the machine just until the dough comes together when you pinch it between your fingers (see photo above). Turn dough out onto a large piece of parchment, knead a few times to bring it all together, and pat it into a disc shape. Wrap well in parchment and chill for about half an hour.

Preheat the oven to 350°F. Remove dough from the fridge and let it rest on the counter for 15 minutes. Sprinkle a bit of flour on your work surface, and roll out the dough with a rolling pin to an approximately 12-inch circle. Transfer the dough very carefully to a 10-inch tart pan, pressing on the dough lightly so it sits snugly against the bottom and sides of the pan. Prick the bottom of the shell all over with a fork. Place a piece of parchment paper over the shell, making sure to cover the edges. Spread plenty of dried beans over the parchment, covering the whole bottom of the tart shell. Bake for 15 minutes this way, then remove the parchment and beans and return the shell to the oven for an additional 10 minutes. Remove from the oven and set aside.

For the filling:

Raise the oven temperature to 375F. Place the eggs, yolks and sugar into the bowl of a stand mixer and beat for about five minutes on medium-high speed, until thick and fluffy. Place the butter and chocolate in a microwave-safe bowl and microwave on high for one minute. Stir to combine thoroughly – the residual heat should completely melt both the butter and the chocolate as you stir.  (If not, continue to microwave in short bursts until you can stir the mixture to a complete melt.) Pour the chocolate and butter mixture, which should be just warm, into the mixer with the sugar and egg mixture, and mix until well combined.

Pour the filling into the tart shell. Bake for 5 to 10 minutes, until just set. Let tart cool before serving.


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Bittersweet Chocolate Tart with Shortbread Crust | Umami Girl




Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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