Chocolate Tart

Chocolate Tart

This pie took some time to show up here – I had intense cravings for a chocolate pie thorough lockdown, but had a ridiculous stupid slip that had my entire body in bruises. And more importantly, I had no cream. So during my bedrest, I started searching for an alternate, and I did what I usually do when I am looking to read about food – go to David Lebovitz. He writes beautifully, he explains each ingredient and gives both American and French versions of things. While most of his recipes entail ingredients that I can only dream of, I read him thoroughly to learn technique and random things about food that only an experienced cook and eater can do. This Chocolate Tart is not a ganache tart, and not a brownie tart, but something in between – it has a bit of a gooey texture, a bit dense but smooth. There is a prominent caramel taste to it, which contrasts lovingly against the buttery tart.

So here, I’ve adapted his chocolate tart recipe to work for me. Of course, by all means head over to his website and get the original if you have all the stuff at home. I’ve used Morde dark chocolate only, whilst his called for two different kinds. I’ve also used granulated sugar instead of castor – because I had low supplies of castor, and wanted to save it for other recipes, and here it was turning into caramel so it didn’t matter. I’ve also used more vanilla extract, because my house isn’t too fond of egg-y tastes. I used very strong espresso so this really was a rich and decadent pie – you can go ahead and reduce the quantity, and David Lebovitz mentions you can replace with orange juice or any other flavour that you like.

The key to this pie – is while it sounds complicated to make, but it’ really not – is to really allow for the pie to cool completely before you slice it – we couldn’t contain our excitement and cut into it pretty soon – this resulted in a still semi-gooey texture. But by evening – it was just fabulous, and the next morning for breakfast – the best. I’m not just saying it, so is David Lebovitz.

Go ahead, make this decadence – it may even become your stand-out moment of the lockdown!

Pie Tart Recipe: here

David Lebovitz’ Chocolate Tart:

The Recipe
Serves Yields: 10” pie


  • Pie dough – 1 portion (with 1 tbsp icing sugar added)
  • 250g granulated sugar
  • 90ml warm espresso
  • 115g butter, soft
  • ½ tsp salt
  • 180g dark chocolate, chopped
  • 2 eggs – whisked
  • ¼ cup flour
  • 2 tsp vanilla extract


  • Pre-bake the pie and set aside
  • Preheat the oven to 180C
  • Take a medium deep pot and put the sugar in, spread evenly
  • Place on low heat and let the sugar caramelize on it’s own – keep an eye on it, stirring only if necessary with a wooden spoon
  • Once the sugars have completely melted, switch off the heat
  • Add the espresso – this will cause bubbling and spitting – make sure you’re face is far away, and you are wearing mittens!
  • Stirring, add in the butter and salt, followed by the dark chocolate and keep stirring until melted
  • Then mix in the whisked eggs, flour and vanilla extract
  • Ensure no dry lumps and large pieces
  • Pour the batter into the pie and bake for 22-24 minutes
  • Remove from oven and let cool completely before you slice
  • Serve with vanilla ice cream, whipped cream, dusting of sugar – whatever you like!

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.