A sliced organic chocolate tart

Organic Chocolate Tart

Organic Chocolate Tart. Silky, smooth and creamy centre, and a sweet, buttery shell.

Bring enjoyment and good memories to those you love, and celebrate our favourite C word – CHOCOLATE – with this decadent and delicious Chocolate Tart.

A little bit of effort but well worth it.

Organic Times
Prep Time: 30 minutes
Cook Time: 45 minutes
Serves: 15 - 20 servings


Tart Shell

Chocolate Filling


Tart Shell

  1. In a stand mixer fitted with the paddle attachment or using a large mixing bowl with a hand beater, cream softened butter, icing sugar and cocoa powder together on medium speed until creamy.
  2. Add egg yolks, beat until well combined, scraping down the sides of the bowl when necessary.
  3. Add remaining dry ingredients and beat until it forms a dough then stop the beater.
  4. Press the dough into an even flat square and wrap up in plastic wrap. Refrigerate for 1 hour or until firm.
  5. Preheat oven to 170ºC (338ºC). Grease a 25cm round tart tin. Set aside.
  6. Once the dough is firm, prepare a lightly floured work surface and rolling pin.
  7. Roll out dough into a large circle, about 3mm in thickness. Gently roll up the dough over the rolling pin and then roll it out over prepared tart tin. Using a small sharp knife to trim the top edges.
  8. Gently press dough into greased tin to line the base and sides. Refrigerate tart shell for a further 10 minutes to firm up.
  9. Cut out a large circle of baking paper, a little bigger than the tart tin and crumble it up into a ball. Open it out then flatten it. Line the chilled tart shell with the baking paper. Fill the paper with uncooked rice, uncooked lentils or baking weights.
  10. Bake tart shell for 17-20 minutes or until slightly darkened around the edges.
  11. Remove tart from oven and cool in pan for 10 minutes or until it’s at room temperature.
  12. Remove weights and paper from tart shell. Set aside.

Chocolate Filling

  1. Increase oven temperature to 180ºC (356ºC).
  2. In a double boiler over low-medium heat, melt chocolate drops, cocoa and butter together until smooth.
  3. Remove from heat and set aside to cool for 5 minutes.
  4. In a stand mixer fitted with the whisk attachment or using a large mixing bowl with a hand beater, add eggs and sugar.
  5. Whisk eggs with sugar on medium speed for 3-5 minutes or until thick, pale and creamy.
  6. Pour chocolate mixture into whisked eggs and gently fold until just combined. Sift over flour and gently fold through until well combined.
  7. Pour chocolate filling into tart shell.
  8. Bake for 15-17 minutes or until just set with a slight wobble in the middle.
  9. Let the tart cool to room temperature before gently removing from tin.
  10. Serve after baking or set in the refrigerator to chill overnight.
Organic Times Cocoa Powder next to a chocolate tart

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