4-ingredient chocolate tart

Simple yet decadent to keep the spirits high during this time

Less than 45 minutes (chills for 2hours)

Serves 6-8

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1 roll (400g) shortcrust pastry, defrosted
  • Flour, for dusting
  • ½ cup (100g) sugar
  • 1½ cups (375ml) cream
  • 3 slabs (150g each) dark chocolate, chopped
  • Mixed nuts and/or cocoa powder, for garnishing
  • Ice cream or whipped cream, for serving


  1. Preheat oven to 200˚C.
  2. Roll pastry out on a floured surface to about 4mm thick.
  3. Line a 20cm loose-bottomed tart tin with pastry, pricking the base with a fork.
  4. Blind bake (filled with rice/beans and baking paper) for 15 minutes.
  5. Remove the rice/beans and paper and return to the oven to bake completely until golden – about 10 minutes.
  6. Cool tart shell completely.
  7. Heat sugar and cream in a saucepan until sugar dissolves.
  8. Remove from heat, add chocolate and stir until melted.
  9. Pour chocolate ganache into tart shell and even out the top with the back of a spoon.
  10. Chill in the fridge for up to two hours.
  11. Serve topped with chopped nuts or a dusting of cocoa powder, and with whipped cream or ice cream.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.