Gordon Ramsay Chocolate Tart (Classic French Style) Recipe

Get ready to fall in love with the ultimate dessert indulgence: the Gordon Ramsay Chocolate Tart (Classic French Style). This tart is everything a chocolate lover dreams about—dark, glossy ganache nestled in a crisp, chocolate shortcrust that shatters at the touch of your fork. Each slice is rich and deeply flavored, with just enough sophistication to impress at a dinner party and enough comfort to treat yourself on a quiet night in. Whether you’re making it for a celebration or as a reward after a long week, the Gordon Ramsay Chocolate Tart (Classic French Style) is elegance and chocolate bliss all wrapped up in one showstopper dessert.

Ingredients You’ll Need

The secret to a perfect Gordon Ramsay Chocolate Tart (Classic French Style) is all about balancing quality and simplicity. Each ingredient has a special role to play, from the sturdy butter-rich crust to the luscious dark chocolate filling—every element matters for achieving that famous French-style decadence.

• All-purpose flour: The backbone of your pastry, providing structure and light bite.
• Unsweetened cocoa powder: Gives the crust a deep, satisfying chocolate flavor that sets the stage for the filling.
• Cold unsalted butter: Ensures a tender, crisp pastry; using it cold is key for those flaky layers.
• Powdered sugar: Sweetens and softens the pastry just enough for a perfectly balanced crust.
• Large egg yolk: Adds richness and helps bind the ingredients while creating a beautiful color.
• Cold water: Just enough to bring your dough together—too much will make the crust tough.
• Dark chocolate (70%): The star of the show; high-quality chocolate delivers that intense, smoothly bittersweet ganache.
• Heavy cream: Gives your ganache a silkiness and richness that’s downright irresistible.
• Unsalted butter (for filling): A touch of butter adds an extra gloss and soft finish to the filling.
• Vanilla extract: Adds depth and subtly enhances all the chocolate notes.
• Pinch of sea salt: This brings out the best in chocolate, adding complexity and balance.

How to Make Gordon Ramsay Chocolate Tart (Classic French Style)

Step 1: Mix the Pastry Dry Ingredients

Start by whisking your all-purpose flour, cocoa powder, and powdered sugar together in a large bowl. This simple step ensures everything is evenly distributed, giving your crust a wonderful chocolate flavor and the signature short, crumbly texture.

Step 2: Rub in the Butter

Add your cold, cubed unsalted butter to the dry mix, and use your fingertips to gently rub it in until it resembles fine breadcrumbs. Keeping the butter cold is crucial at this stage—those tiny pockets of butter will help your pastry bake up crisp and delicate.

Step 3: Bring the Dough Together

Add your egg yolk and 1–2 tablespoons of cold water. Use a fork or your hands to gently bring the dough together—it should just come together without being sticky. Once it forms a soft disc, wrap it in plastic and refrigerate for 30 minutes to relax the gluten and ensure more manageable rolling.

Step 4: Roll and Chill Again

Lightly flour your work surface and roll out the dough to fit a 9-inch tart tin. Gently press it into the edges and trim any excess. Prick the base with a fork to help prevent puffing as it bakes, then chill the lined tin for another 15 minutes. This double chill is what prevents shrinkage in the oven.

Step 5: Blind Bake the Crust

Preheat the oven to 350°F (175°C). Line the pastry with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, remove the weights, then bake for an additional 5–10 minutes until dry and set. Let the crust cool completely before adding the filling—patience now means perfect slices later!

Step 6: Prepare the Ganache Filling

Heat your heavy cream in a small saucepan until it’s just beginning to simmer—don’t let it boil. Pour the hot cream over your finely chopped 70% dark chocolate in a heatproof bowl. Let it sit for a minute, then stir gently until you have a smooth, luscious ganache. Stir in the butter, vanilla, and a pinch of sea salt for that final lift of flavor.

Step 7: Assemble and Chill

Pour the warm ganache into your cooled tart shell, smoothing out the top. A little shake will make the top glossy and even. Now, pop it into the fridge to chill for at least two hours (or overnight if you like planning ahead) until the ganache is beautifully set. Serve at room temperature for the best texture and flavor.

How to Serve Gordon Ramsay Chocolate Tart (Classic French Style)

Garnishes

To impress with your Gordon Ramsay Chocolate Tart (Classic French Style), finish with flair! Try a tiny sprinkling of flaky sea salt, a touch of gold leaf for that fine-dining look, or a scatter of plump berries for a pop of color and tang. A dollop of crème fraîche or a swirl of unsweetened whipped cream turns every slice into a celebration.

Side Dishes

Pair this rich tart with fresh raspberries, macerated cherries, or a bright citrus salad to cut through the richness. If you’re feeling decadent, serve it alongside a scoop of good-quality vanilla or coffee gelato for a contrast in temperature and flavor.

Creative Ways to Present

Cut the tart into delicate slivers for a dessert buffet, or plate generous wedges with painterly swooshes of raspberry coulis. For dinner party drama, serve mini individual tarts topped with edible gold or sugared violets. However you plate it, let the glossy chocolate sheen steal the show.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Gordon Ramsay Chocolate Tart (Classic French Style), lucky you! Store slices in an airtight container in the refrigerator, where they’ll stay fresh for 3–4 days without losing their luxurious texture. For the best flavor, bring the tart out about 30 minutes before serving.

Freezing

This tart is surprisingly freezer-friendly. Wrap individual slices tightly with plastic wrap and foil, then tuck them in the freezer for up to a month. When you’re ready to indulge, let them thaw gently in the fridge overnight—no quality lost!

Reheating

The magic of Gordon Ramsay Chocolate Tart (Classic French Style) is its silky, room-temperature ganache. Avoid the urge to microwave, which can separate the filling. If you prefer it slightly warm, leave it at room temperature for an hour before serving.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely, you can swap in milk chocolate for a sweeter, creamier tart, but keep in mind the end result will be less intense than the classic French style. Adjust sugar to taste, as milk chocolate is already sweet.

What if I don’t have a tart tin?

No tart tin? No problem! A regular pie dish works well—just make sure to line it well for easy removal. Alternatively, try using several mini tart pans for individual servings; just reduce the baking time slightly.

Can I make the pastry ahead of time?

Definitely! The chocolate shortcrust pastry can be made up to two days in advance and stored, wrapped tightly, in the refrigerator. Let it sit at room temperature for a few minutes before rolling to prevent cracking.

How do I get the ganache perfectly smooth?

Finely chopping the chocolate before pouring the hot cream over it is key—larger pieces won’t melt as evenly. Stir gently from the center outwards until glossy and fully combined.

Why did my pastry shrink?

Shrinkage is common if the pastry isn’t chilled enough or is overworked. Make sure to give your dough plenty of chilling time, handle it minimally, and avoid stretching it to fit the tin. This ensures a neat, crisp shell for your Gordon Ramsay Chocolate Tart (Classic French Style).

Final Thoughts

There’s truly something magical about making a dessert as impressive as the Gordon Ramsay Chocolate Tart (Classic French Style) from scratch. Whether you’re a seasoned baker or just looking for a recipe that steals the spotlight, this tart always delivers—slice after slice. So go ahead, gather those beautiful ingredients and let yourself be tempted by the classic, elegant flavors. You deserve a little chocolate luxury!

Print