Chocolate Champagne Tart

There was a chocolate shop that I loved in the town I moved from, and my favorite thing there was their champagne truffle. It had a bittersweet chocolate champagne filling and the hard chocolate shell was rolled in coarse sugar. This is what inspired this recipe and I have to say- I don’t think I’ll be craving those truffles anymore after having this lovely tart!

It’s a decadent tart with a crisp and buttery chocolate pâté sucrée (sweet pastry crust) filled with a silky chocolate champagne ganache. The coarse sugar and raspberries on top add just the right touch!

Chocolate Champagne Tart

Crisp and buttery chocolate pastry crust filled with a silky champagne chocolate ganache


Pastry Crust:

  • 1 1/2 cups (180g) Flour
  • 1/4 cup (25g) Cocoa Powder
  • 1/2 teaspoon kosher salt
  • 1.5 sticks (6 oz) Butter, room temperature
  • 1/2 cup (60g) Powdered Sugar
  • 1 Egg

Ganache Filling:

  • 8 oz Bittersweet (or semisweet) Chocolate
  • 1/3 cup (80 ml; 2.7 oz) Heavy Cream
  • 1/3 cup (80 ml; 2.7 oz) Champagne
  • Pinch of Salt
  • Raspberries & Coarse Sugar for Topping (optional)


Make the tart dough:

  • Sift the flour, cocoa, and salt together. Set aside.
  • In a medium bowl, cream the softened butter and the powdered sugar until smooth. Mix in the egg. Add the dry ingredients and mix until just barely combined.
  • On a sheet of plastic wrap, flatten the dough into a disc. Wrap and refrigerate for 1 hour or up to 2 days.
  • Preheat oven to 350 F
  • Remove the dough from the fridge, unwrap it, and place it between 2 pieces of parchment paper. Roll it out until it’s 10-11 inches in diameter. Place it into the tart pan, pressing it into all the edges. If it tears it can easily be patched with more dough. Trim the top edge so it is even all the way around the top. Dock the bottom of the dough with a fork. Pop it into the freezer for 10 mins before baking.
  • Line the dough with parchment and fill it with pie weights (beans, rice, even sugar works for this) bake for 30 minutes. Remove from the oven and remove the parchment and pie weights. Place the tart back into the oven for an additional 15 minutes. It should have a matte finish when it’s done. Place on a cooling rack.

Make the filling and assemble tart:

  • Set up a bain-marie by filling a small saucepan with about an inch of water and bring to a simmer. Place the chocolate and cream in a heat proof bowl and set it over the saucepan. Stir until melted.
  • Remove from the heat and add in the champagne and pinch of salt. Pour the ganache into the pastry crust. Tap on the counter to smooth it out. Cool to room temperature then wrap and refrigerate until set. Top with coarse sugar and berries when ready to serve.

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