Chocolate Tart Recipe

Chocolate Tart Recipe

Happy New Year, friends! I was recently invited by Samsung to make one of their Club des Chefs recipes by Eric Frechon (a 3 Michelin-star chef and holder of the prestigious MOF title, which is a rare and supreme honor attributed to only the profession’s most talented chefs). I’ll admit I was a little intimidated at the thought! But when I found out the recipe was for a Chocolate Tart I couldn’t wait to take on the challenge because … CHOCOLATE.

Chocolate Tart Recipe

My girls and I had so much fun making our tart! It didn’t take long at all to put together. While we did have one teeny tiny incident attempting our first crust from scratch, it was our own fault (note the Chef Eric’s wise and experienced recommendation in his recipe to use pie weights or beans to keep the crust from slipping if you make the crust from scratch, so don’t try to leave that step out, ha). Fortunately we recovered and our finished tart turned out so beautifully, definitely beyond our expectations!

Check out our little video, above!

Chocolate Tart Recipe
If you want to garnish your tart, try a dusting of powdered sugar for a snowy effect, mint leaves for a little color and pretty texture, or even berries, whipped cream or chocolate shavings!

This chocolate tart is really easy to make and so rich and delicious, you could whip one together this week for a New Year’s party or for any gathering and be everyone’s favorite person!

Find the original delicious Chocolate Tart recipe here! NOTE: This recipe is not listed in U.S. measurements, so here’s my simple recommendations for an adaptation, below:


Use your favorite brand of pre-made pie shell for a quick shortcut! Marie Callender is delicious and easy. Bake according to directions on package for a no-bake pie.


Melt 10-12 ounces Dark Chocolate Baking Chunks (67% cacao).
Add about 2 Tablespoons of butter and stir to melt.
Remove from heat.
Pour in about 10 ounces of heavy cream (300 ml) and stir.
Pour chocolate mixture into crust.
Put tart in fridge 30 minutes or until firm.


Photos and video by The Inspired Room, in partnership with Samsung Home Appliances


  1. Oh my goodness… it looks amazing… and so chocolaty! Yum!
    When I was first married I made a chocolate meringue pie… I remember it needed beans for the crust which I didn’t have. Somehow… it came out perfectly. And I’ve never made another one. LOL
    Wishing you and your family a Happy and Blessed New Year, Melissa!

  2. What a fun thing to do and it looks so pretty that I’d love to have a piece. Happy New Year, Melissa!

  3. Hmm. The recipe looks interesting, but it’s not in “American.” I don’t have a clue how much 310 grams of flour is–or how hot a 180 degree C oven is! I guess if I really get inspired I’ll Google it. Yours looks beautiful! :-)

    Happy New Year! I’m looking forward to seeing what you do with your new home.

  4. I agree with Marilyn! I want to try this as it looks awesome, but it needs to be in American! Just not in the mood to Google it and figure it out.

  5. It says to line the pie plate with parchment. When did you remove that? Before you filled the crust or when you served it?

  6. So that makes 3 of us that are wondering why the ingredients are in grams, and not the usual cups, ounces, and teaspoons. Do you have the conversions???? Thanks

  7. Honestly I am in agreement i wouldn’t take the time to convert the recipe even though it looks devine.

  8. This looks so decadent! Yum!

  9. This looks wonderful. Usually when I see baking chocolate it is unsweetened, but I don’t see any sugar listed in the ingredient list. Do I purchased sweetened chocolate? Thank you!

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