Can I make the tart ahead?

Blind-bake the shell up to 24 hours ahead and store airtight. Fill and chill up to 8 hours before serving; top with raspberries just before presenting.

No vanilla pod—what can I use?

Swap for 1/4 tsp vanilla paste or 1/2 tsp pure vanilla extract in the dough. Add a drop to the custard if you prefer a stronger vanilla note.

How do I avoid a soggy base?

Fully chill the lined shell, blind-bake to deep golden, and cool before filling. Optionally brush the hot shell with a thin layer of melted chocolate to waterproof.

Silky Chocolate Tart — Crisp Shell, Creamy Core

Name: Silky Chocolate Tart — Crisp Shell, Creamy Core
Prep time: 210 min
Cook time: 25 min
Total time: 270 min
Yield: 6
Ingredients: Unsalted butter, softened; Granulated sugar; Lemon zest; Egg, large; Vanilla pod; Cake flour (soft flour); Fine salt; Whole milk; Whipping cream (35% fat); Runny honey; Egg yolks, large; Dark chocolate ~70%, finely chopped; Milk chocolate ~38%, finely chopped; Fresh raspberries; Tempered chocolate ribbons (optional)

Buttery pâte sucrée with a hint of lemon, filled with silky dark–milk chocolate custard and topped with fresh raspberries—creamy-meets-crisp in every slice.

Silky Chocolate Tart — Crisp Shell, Creamy Core 🍫✨

Few desserts strike the perfect harmony between crisp and creamy like this elegant French-style chocolate tart. With its buttery pâte sucrée shell perfumed with lemon zest and a silky chocolate custard core made from a blend of dark and milk chocolates, every bite delivers pure decadence. Finished with fresh raspberries and optional chocolate ribbons, it’s a stunning make-ahead dessert for any occasion—from date night to dinner parties. 💕

The Perfect Texture Trio: Crisp, Creamy & Fruity 🍋🍫🍓

What makes this tart irresistible is its textural contrast. The pâte sucrée base provides that satisfying crunch without crumbling apart, while the custard filling melts luxuriously on the tongue. The raspberries add a refreshing brightness that cuts through the richness of chocolate—an essential French balance of flavor and form.

A touch of lemon zest in the crust enhances the aroma, bringing a hint of freshness that ties beautifully with the chocolates. It’s a patisserie trick that makes the dessert pop even more.

Mastering the Pâte Sucrée 🧈

The secret to a crisp, even shell lies in temperature control and patience:

Always chill the dough thoroughly before rolling and again after lining the tart tin. ❄️
Blind-bake it until deeply golden for that perfectly buttery crunch.
If you like, brush the base with melted chocolate after baking to seal it before adding the filling—your insurance against sogginess.

The Silky Chocolate Custard 💫

Instead of a ganache, this filling is a custard base gently heated to 80°C (176°F). Honey adds a soft, glossy finish while keeping the texture ultra-smooth. Once poured into the cooled tart shell, it firms up beautifully in the fridge—no cracks, no bubbles, just pure silk.

Pro tip: use an immersion blender to emulsify the custard. Then tap the tart gently before chilling to pop any air bubbles. You’ll get that mirror-like surface seen in professional patisseries.

Finishing Touches ✨

Once set, top the tart with plump raspberries for a burst of acidity and color contrast. A few chocolate curls or ribbons make it look like it came straight out of a French bakery window.

Slice at room temperature to appreciate the full flavor spectrum—smooth custard, crisp crust, fruity lift. 😍

Why You’ll Love It ❤️

Perfect balance of textures and flavors
Make-ahead friendly (up to 8 hours before serving)
Elegant presentation with minimal fuss
Impresses without being overly sweet

This Silky Chocolate Tart is proof that sometimes, simplicity done right is all it takes to reach pastry perfection. Serve it with espresso, dessert wine, or just as is—it needs nothing more. ☕🍷

Inspired by Ronny Latua, adapted by JojoM.