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.