Gordon Ramsay Chocolate Tart is that one dessert that feels indulgent without being fussy. Imagine a smooth, silky dark chocolate ganache nestled in a buttery pastry shell—simple, rich, and oh-so-satisfying. Whether you’re trying to impress guests, treat yourself, or silence the never-ending “what’s for dessert?” chorus, this tart hits the sweet spot. And while “Gordon Ramsay” might sound intimidating, this recipe is surprisingly doable, even if your last baking attempt involved store-bought cookie dough. Ready to channel your inner chef? This Gordon Ramsay Chocolate Tart will become your go-to showstopper.
Table of Contents
What is Gordon Ramsay Chocolate Tart?
The Gordon Ramsay Chocolate Tart is a decadent dessert made with a crisp, sweet pastry base and a smooth, dark chocolate ganache filling. The texture is firm yet creamy, offering that classic “snap” when you cut through it. It’s known for its balance—just sweet enough without overpowering the deep cocoa notes. Gordon typically finishes his tart with a dusting of cocoa powder, a few berries, or a swirl of cream. It’s a luxurious treat that looks restaurant-quality but doesn’t require pastry school credentials to make at home.
Reasons to Try Gordon Ramsay Chocolate Tart
Let’s be real—Gordon Ramsay Chocolate Tart is basically a love letter to chocolate. Rich, dark, and velvety smooth, it’s everything you want in a dessert. And the best part? No shouting required—unless it’s someone gasping in pure delight after their first bite.
This tart is a dream for holidays, dinner parties, or that quiet Friday night when you want to treat yourself. It chills beautifully in the fridge, so you can whip it up in advance and look like a dessert genius later. Busy week? Picky eaters? No problem. This one earns instant approval and maybe even a few happy sighs. Oh, and it goes ridiculously well with a glass of wine, hot coffee, or your favorite Netflix binge on the couch.
Ingredients Needed to Make Gordon Ramsay Chocolate Tart
When you’re making a dessert as indulgent as the Gordon Ramsay Chocolate Tart, every ingredient counts. This isn’t the time to skimp or swap (well, maybe a little, we’ll get to that). The magic of this tart comes from the contrast: a crisp, buttery crust paired with a rich, silky chocolate ganache that practically melts in your mouth. Below is a closer look at what you’ll need, along with a few tips to help you shop like a pro and bake like a confident home chef.
For the pastry crust (your buttery base):
| Ingredient | Amount | Details & Tips |
|---|---|---|
| All-purpose flour | 1¼ cups (160g) | Go with unbleached flour for better flavor and structure. |
| Powdered sugar | ¼ cup (30g) | Also called confectioners’ sugar—adds sweetness and helps the dough stay tender. |
| Cold unsalted butter | ½ cup (115g), cubed | Use high-quality butter (European style if possible) for the best flavor. |
| Egg yolk | 1 large | Adds richness and helps bind the dough. |
| Cold water | 1–2 tablespoons | Add just enough to bring the dough together without making it sticky. |
For the chocolate ganache filling (aka the star of the show):
| Ingredient | Amount | Details & Tips |
|---|---|---|
| Dark chocolate (70%+) | 200g (7 oz), chopped | Use good-quality chocolate (look for bars, not chips) with a rich cocoa content. |
| Heavy cream | 1 cup (240ml) | Full-fat cream creates that signature silky texture. Don’t substitute here. |
| Unsalted butter | 2 tablespoons | Adds shine and rounds out the flavor. |
| Sugar (optional) | 1 tablespoon | Optional—depends on your chocolate’s bitterness. Taste before adding. |
| Sea salt | Pinch | Just a pinch enhances the chocolate flavor without making it salty. |
Optional but highly recommended toppings:
- A light dusting of cocoa powder for that elegant finish
- Fresh raspberries or strawberries for a burst of tartness
- Homemade Gordon Ramsay whipped cream (it’s next-level good)
- Edible gold leaf if you’re feeling glam or planning to impress
Need more dessert ideas? You might love Gordon Ramsay’s Apple Crumble or his ultra-decadent Sticky Toffee Pudding—both crowd-pleasers that use simple ingredients to deliver amazing results.
Instructions to Make Gordon Ramsay Chocolate Tart
Making the Gordon Ramsay Chocolate Tart might sound like something straight from a fine-dining kitchen, but don’t worry—it’s surprisingly doable with a bit of patience and love. Here’s your complete step-by-step guide to creating this decadent beauty, from the buttery crust to the glossy chocolate ganache filling. Pop on an apron, pour yourself something cozy, and let’s do this.
Step 1: Make the pastry dough
In a large mixing bowl, whisk together 1¼ cups of all-purpose flour and ¼ cup of powdered sugar. Add in the cubed cold butter and use your fingertips to rub it into the dry ingredients. You want the mixture to look like coarse breadcrumbs—this step is key to getting that flaky, melt-in-your-mouth tart shell.
Once you’ve got the right texture, add in the egg yolk and a tablespoon of cold water. Mix with a fork until the dough starts coming together. If it’s still too crumbly, add another splash of water. Form the dough into a disk, wrap it in plastic wrap, and chill it in the fridge for 25–30 minutes. This gives the gluten time to relax and keeps your tart shell from shrinking in the oven.
Tip: If pastry dough feels intimidating, check out the technique used in Gordon Ramsay’s Shepherd’s Pie crust—it’s all about keeping ingredients cold and working fast.
Step 2: Roll out and line the tart tin
Dust your work surface and rolling pin with a bit of flour to keep the dough from sticking. Take the chilled pastry out of the fridge and roll it into a round, roughly 1/8 inch thick. Gently transfer the dough to a 9-inch tart pan—ideally one with a removable base for easy release. Press the dough softly into the edges and along the sides so it fits snugly. Trim any overhang, and use a fork to poke holes across the bottom of the crust to help it bake evenly.
No tart tin? A pie dish works too—just know it’ll be a little more rustic. Ramsay would approve either way.
Step 3: Blind bake the crust
Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights, dry rice, or beans—whatever you’ve got to keep the crust from puffing up. Bake for 12 minutes, then remove the weights and parchment and bake for another 6–8 minutes, or until it’s lightly golden. Let the crust cool completely before filling.
Want another bake-ahead dessert idea? Try Gordon Ramsay’s Profiteroles, which also benefit from a solid prep-ahead strategy.
Step 4: Heat the cream
While the crust is cooling, start on the ganache. Pour 1 cup of heavy cream into a small saucepan and heat it over medium heat until it just begins to simmer. Don’t let it boil—you’re aiming for gentle warmth here, not a rolling bubble bath.
Step 5: Melt the chocolate
Place the chopped 200g dark chocolate in a heatproof bowl. Once the cream is ready, pour it over the chocolate and let it sit for a full minute. Then slowly stir with a spatula or whisk until the chocolate is fully melted and smooth. It should look glossy and irresistible.
Step 6: Add butter and flavor
Next, toss in 2 tablespoons of unsalted butter, a small pinch of sea salt, and—if your chocolate leans a bit too bitter for your taste—a spoonful of sugar. Stir everything together gently until the butter melts completely and the ganache turns smooth and shiny. As it starts to cool down, you’ll notice it becoming slightly thicker—that’s your cue that it’s ready to be poured into the tart shell.
Craving a citrusy twist? A touch of orange zest or even a splash of liqueur can take your Gordon Ramsay Chocolate Tart to next-level fancy.
Step 7: Fill and chill
Pour the warm ganache into your cooled tart shell, using a spatula to gently smooth the top. Tap the tin lightly on the counter to pop any air bubbles. Then transfer it to the fridge and let it set for at least 2 hours—overnight if you’ve got the willpower.
Step 8: Decorate and serve
Once the ganache is firm to the touch, it’s time for the fun part—decorating. Dust with cocoa powder for a minimalist look, or top with fresh berries and a dollop of homemade whipped cream. If you’re feeling extra, edible gold leaf or a sprinkle of sea salt flakes adds serious drama.
Pair this tart with Gordon Ramsay’s Pan-Fried Salmon for a dinner party that starts savory and ends spectacular.
And just like that, you’ve made a Gordon Ramsay Chocolate Tart that’s fit for a dinner party—or honestly, just a Thursday night pick-me-up. It’s a dessert that’s as beautiful as it is delicious, and once you make it, you’ll wonder why you ever bought store-bought tarts to begin with.
What to Serve with Gordon Ramsay Chocolate Tart
Because the Gordon Ramsay Chocolate Tart is bold, rich, and deeply chocolatey, it practically begs for a light, creamy, or slightly tart partner to balance things out. Think of it like adding a fresh melody to a rich bassline—it just works. One of the easiest and most crowd-pleasing pairings is a big, fluffy spoonful of freshly whipped cream. That airy texture and subtle sweetness help mellow the tart’s intensity, making each bite feel silky and indulgent without being too heavy.
If you want a pop of freshness (or just need to use up that carton of berries in the fridge), go for raspberries, strawberries, or even pomegranate seeds. Their natural acidity cuts through the dark chocolate and gives the dish a beautiful color contrast, too. Want to take it a step further? A small scoop of vanilla bean gelato or crème fraîche adds a cool, velvety touch that elevates your dessert game instantly.
For something more elegant (and definitely dinner-party-worthy), try pairing this tart with a drizzle of Gordon Ramsay’s Caramel Sauce. That buttery, slightly salty caramel paired with deep chocolate is what dessert dreams are made of. And if you’re feeling like going full-on luxury mode? Round out the evening with a second dessert like Gordon Ramsay’s silky Panna Cotta—it’s creamy, light, and a lovely complement to the richness of the tart.
Whether you’re serving this on a cozy night in or as the finale to a multi-course meal, the Gordon Ramsay Chocolate Tart plays well with all kinds of flavors and textures. Just don’t forget the coffee or a glass of wine to seal the deal.
Key Tips for Making Gordon Ramsay Chocolate Tart
Making a flawless Gordon Ramsay Chocolate Tart isn’t just about following steps—it’s about those little details that make all the difference. Here are a few essential tips to help you get that rich, glossy ganache and perfectly crisp crust every single time:
- Start with high-quality chocolate: Skip the chips—this tart deserves real dark chocolate bars with at least 70% cocoa. It gives the ganache that deep, luxurious flavor Gordon’s desserts are known for.
- Keep your dough cold: Chilling the dough before rolling it out helps prevent shrinkage in the oven and ensures a tender, buttery crust that holds together beautifully.
- Be patient with the ganache: Once you pour the hot cream over the chocolate, let it sit for a minute before stirring. Then, mix slowly until it’s silky smooth. Rushing this part can lead to grainy texture—no thanks.
- Let it chill properly: Don’t cut corners on this step. The Gordon Ramsay Chocolate Tart needs at least two hours in the fridge to firm up completely. Trust the process—it’s worth the wait.
- Add toppings just before serving: Especially if you’re using fresh fruit like raspberries or strawberries. This keeps everything looking (and tasting) fresh.
And if you’re looking to build even more confidence in the pastry department, give Gordon Ramsay’s Apple Tarte Tatin a go. It’s another elegant dessert that pairs sweet fruit with rich, caramelized flavor—an absolute win.
How to Store and Serve Gordon Ramsay Chocolate Tart Like a Pro
Let’s be honest—leftovers of the Gordon Ramsay Chocolate Tart are a rare breed. When something this good is on the table, it tends to disappear before you even think about storage. But on the off chance you manage to save a few slices (or you made it ahead like the kitchen genius you are), here’s how to keep it tasting just as incredible the next day.
First, let the tart cool completely before storing. Then, loosely cover it with plastic wrap or aluminum foil and place it in the fridge. It’ll stay fresh for up to 4 days—though chances are, it won’t last that long. The crust stays pleasantly firm, and the ganache becomes even more flavorful as it chills and sets.
Avoid popping the tart in the freezer. While freezing might seem like a good idea, the creamy ganache can become grainy once thawed, losing that signature silky texture that makes this dessert so luxurious.
When you’re ready to serve leftovers, take the tart out of the fridge about 10 to 15 minutes before slicing. That little bit of time lets the ganache soften ever so slightly, making it easier to cut and bringing out its melt-in-your-mouth quality. And here’s a little secret? The Gordon Ramsay Chocolate Tart actually tastes even better the next day. The flavors settle, deepen, and mingle in the most delicious way—like the chocolate had a chance to take a deep breath and say, “Okay, now I’m ready.”
Final Thoughts
The Gordon Ramsay Chocolate Tart isn’t just a dessert—it’s a celebration of all things indulgent, classic, and absolutely worth the effort. Whether you’re baking it for a dinner party, a special occasion, or just because it’s Tuesday, this tart always delivers. The steps are approachable, the results are impressive, and the flavor is unforgettable. Trust us—once you make it, you’ll be hooked. And if you’re looking to expand your dessert game, don’t miss Ramsay’s Sticky Toffee Pudding or Key Lime Pie—they’re equally irresistible.
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FAQs
Can I make Gordon Ramsay Chocolate Tart ahead of time?
Absolutely! This tart is perfect for prepping the night before. Just store it in the fridge and add toppings right before serving.
Can I use milk chocolate instead of dark?
You can, but expect a sweeter tart. Dark chocolate gives that bold, balanced flavor Gordon is known for.
How do I stop the crust from shrinking?
Chill the dough, don’t overwork it, and blind bake it properly. Pricking the base helps too!
What’s the best way to slice the tart cleanly?
Use a sharp knife dipped in hot water and wipe between slices. It’ll cut like a dream.
Can I add flavors to the ganache?
Yes! Try orange zest, espresso powder, or even a splash of brandy for a grown-up twist.
Gordon Ramsay Chocolate Tart Recipe
This Gordon Ramsay Chocolate Tart is a dessert that delivers pure indulgence in every slice. It features a crisp, buttery shortcrust pastry filled with a smooth, glossy ganache made from rich dark chocolate. With its deep cocoa flavor and silky texture, this tart makes the perfect showstopper for holidays, dinner parties, or a cozy night in. Top it with cocoa powder, berries, or whipped cream and you’ve got a dessert that looks like it came out of a professional kitchen—but is totally doable at home.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the crust:
- 1¼ cups (160g) all-purpose flour
- ¼ cup (30g) powdered sugar
- ½ cup (115g) unsalted butter, chilled and cut into cubes
- 1 large egg yolk
- 1–2 tablespoons cold water
For the ganache filling:
- 7 oz (200g) dark chocolate (at least 70% cocoa), chopped
- 1 cup (240ml) heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar (optional, for added sweetness)
- Pinch of sea salt
Optional toppings:
- Cocoa powder
- Whipped cream
- Fresh raspberries
- Edible gold leaf (for a luxe touch)
Instructions
Mix the dough: Combine flour and powdered sugar in a mixing bowl. Rub in the cold butter using your fingertips until the mixture resembles fine crumbs. Add egg yolk and 1 tablespoon of cold water. Mix just until a soft dough forms. If needed, add the second tablespoon of water.
Chill the dough: Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for 25–30 minutes.
Roll and line the tart tin: On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the edges and trim off any extra. Prick the base with a fork.
Blind bake the shell: Preheat oven to 375°F (190°C). Line the dough with parchment paper and fill with baking beans or rice. Bake for 12 minutes, remove the weights, then bake another 6–8 minutes until golden. Let cool completely.
Warm the cream: Heat the cream in a saucepan over medium heat until just below boiling. Remove from heat immediately.
Make the ganache: Place the chopped chocolate in a bowl. Pour the hot cream over it and let sit for 1 minute. Stir slowly until smooth and fully melted.
Add flavor: Stir in the butter, salt, and sugar (if using) until fully incorporated and glossy.
Fill the tart: Pour the ganache into the cooled crust. Tap the pan gently to release any air bubbles and level the surface.
Chill and set: Refrigerate the tart for at least 2 hours or until firm to the touch.
Decorate and serve: Dust with cocoa powder, or top with berries or whipped cream before slicing.
Notes
- This tart is even better the next day after chilling overnight.
- For a twist, add a splash of espresso or orange zest to the ganache.
- Use a tart pan with a removable bottom for easier slicing and presentation.
- Store leftovers in the fridge for up to 4 days.
