Chocolate tart with cocoa shortcrust pastry: the easy Easter recipe

In 2026, the chocolate tart has become a revisited classic in French patisserie. But it’s the cocoa shortcrust pastry that makes all the difference in this Easter recipe. This dessert combines the intensity of dark chocolate with a melt-in-the-mouth texture, for a result that’s as elegant as it is easy to make.

A chocolate base that changes everything

Cocoa shortbread adds a new depth of flavor. Unlike conventional pastry bases, it contains 30g of unsweetened cocoa powder for 200g of flour. This precise dose balances the shortbread without weighing down the texture.

Cold soft butter is still essential: 100 g to work in with your fingertips. The mixture resembles fine sand. The addition of80 g powdered sugar, an egg and a pinch of salt forms a homogeneous dough in just a few seconds.

Resting in the fridge for 1 hour guarantees the pastry will hold together. Roll out the dough to a thickness of 3 mm, line the 24 cm tin and prick the base. A second 15-minute chill prevents shrinkage during baking.

Blank cooking: an essential step

This chocolate tart is baked à blanc at 170°C using static heat. In addition, the base must be covered with baking paper and dried marbles or vegetables. This stage takes 20 minutes, after which the weights are removed and the process continues for a further 5 to 10 minutes.

The result? A crunchy chocolate cookie contrasting with the creamy ganache. This is why you need to chill it completely before adding the filling.

“Serve at room temperature for the perfect texture.”

Dark chocolate ganache: a balance of flavours

The ganache is based on 200g of dark couverture chocolate (60-70% cocoa). This intensity enhances the dessert’s character. On the other hand, the sweetness of 20 cl full-fat cream tempers the bitterness.

Finely chop the chocolate in a bowl. Heat the cream to a simmer, then pour in three batches. Stir gently in the center to avoid incorporating air. Finally, add 30 g soft butter and an optional pinch of salt.

This pinch of salt, although recommended, enhances the chocolate flavours. It also provides a subtle contrast that will appeal to discerning palates. The ganache should become smooth and shiny before being poured warm over the cooled base.

• Mix flour, cocoa, powdered sugar and salt for the dough.
• Sand the cold butter until it resembles fine sand.
• Leave the dough to rest in the refrigerator for 1 hour
• Pour the ganache over the chopped chocolate in three batches.
• Refrigerate 2 to 3 hours before serving

Tips for enhancing texture

To make the ganache even silkier, blend it briefly with an immersion blender. This eliminates micro-bubbles and guarantees a professional finish. Then gently smooth the surface with a spatula.

Refrigeration takes 2 to 3 hours for the ganache to set properly. However, the tart should be taken out 30 minutes before tasting. In this way, it regains its optimal melting point at room temperature.

The perfect presentation for Easter

The chocolate shavings are peeled directly from the bar. Arrange them in the center of the chocolate tart for an immediate visual effect. This simple decoration also adds an artisanal touch.

This dessert is suitable for 6 to 8 people, with a preparation time of 20 minutes and a baking time of 35 minutes. The cost is low, making it accessible to all budgets. What’s more, the easy difficulty level makes it possible to succeed without advanced experience.

The tart can be stored for 48 hours in a cool place, well-wrapped. However, its optimal texture is revealed on the very first day. It’s a perfect way to round off an Easter meal with a refined, intense chocolate note.

Equipment is limited to a 24 cm mold, a salad bowl and basic utensils. Yet the result rivals any pastry creation. This recipe illustrates how a cocoa base transforms a classic chocolate tart into a memorable dessert, ideal for celebrating spring 2026.

• chocolate pie