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Chocolate Tart with Creamy Taro Espresso Latte [VIDEO]

This heavenly Chocolate Tart is my new best friend. I even paired it with a sublime Creamy Taro Espresso Latte!


It’s almost Valentine’s again

Valentine’s Day is always such a conundrum for me. On the one hand, the intent of it at its core is pretty good, but on the other, am I the only who feels like with each passing year it just becomes more and more commercialized? I’m seeing so many establishments these days just dressing up their regular menu items into a Valentine’s outfit then slapping on double the price-tag. “Valentine’s Special!” they announce. And yet many people don’t seem to mind, as evidenced by how INSANE the traffic can get on the 14th.

Now let’s be clear here: I have absolutely nothing against those who enjoy going all out during Valentine’s. I’m a firm believer of the “to each his own” saying after all. And let’s be real, sometimes you just want to treat yourself instead of laboring in the kitchen. It’s just that it almost feels to me like Valentine’s has devolved into a spending trap. I suppose if people are willing to shell out the money, then there are people also willing to take it. That’s just the way of the world, isn’t in?

In any case, I’m certain most of us already know we don’t have to limit our affectionate gestures to just specific days of the year. It’s why despite not being a “believer” of Valentine’s, I still wanted to post something that is fitting for expressing love and affection during Valentine’s and beyond. Something easy to make that does not require hours in the kitchen. Something luxurious and which can easily be dressed up to look fancy. Granted, anything and everything made with love can be used to show affection and gratitude, it just felt totally appropriate to do a chocolate recipe.

A Chocolate Tart to show love

If you ask me what my number one no-fail, go-to dessert is for any occasion, I would tell you it’s the Chocolate Tart. Firstly, it’s an easy dessert to make. Secondly, I think it’s a great dessert to share with loved ones, just in general. It’s not something to make only on Valentine’s but on any day you just feel like showing affection to absolutely anyone! Because this Chocolate Tart, ladies and gents, is absolutely superb.

I mean, the amount of basic effort you need to pour into this to get such a heavenly result almost feels like cheating! This Chocolate Tart will rig the game for you lol. The tart is lush and chocolatey and if you eat it at room temp it’s so silky it melts-in-your-mouth. If it’s chilled, then it becomes a little firmer, like a truffle, but still melts in the mouth once eaten. I prefer the room temp experience but honestly either one will evoke a dreamy sigh. As long as you use good quality chocolate, there is no way this will taste anything other than perfect.

And if you have some extra time on your hands, I do recommend serving it with a glass of Creamy Taro Espresso Latte for a change! This drink is so pretty and it goes well with chocolate, but honestly it’s just a damn good drink. Every time I have this it’s always like I’m taken aback anew by how good it is. (As you have probably seen in the video, I finished it in one go lol.) This is one of my favorite drinks of all time now, thanks to Sugar Crystal Kitchen on YouTube.

Recipe notes

  • You need a 9-inch tart pan for this recipe. Get one with a detachable bottom so you can lift the tart out for serving once it’s baked.
  • Use good quality chocolate for this recipe. I used Auro Chocolate, as usual, which is why this was heavenly. I used the block version this time but made sure to use a combination of bittersweet (70%+) and semisweet (60%-ish) so that the tart will have some sweetness but retain a deep chocolate flavor. Using a combination of chocolate percentages always works wonders for chocolate desserts. The original recipe only calls for semisweet because this gives the tart a silkier texture. You can use a combination but make sure to go either 50-50 or use semisweet as the majority chocolate for best texture. If you use more bittersweet than semisweet, the tart stays a firm truffle-like texture whether it’s room temp or cold.

  • Before baking, it is recommended to run a toothpick through the filling to pop any air bubbles trapped in the chocolate mixture. If the air bubbles are left there and the tart sets, you will be left with these random holes on your tart. It’s not very pretty though rest assured if you forget like I do this will still taste HEAVENLY.
  • Bake tart approximately 15 to 20 minutes, but take it out of the oven while still jiggly in the center. You want to bake this until the filling is set about 3 inches from the edge of the tart (basically the crust) but not set all the way through. It will finish cooking and will set as it cools.

  • This tart provides two eating experiences. Served at room temperature, the tart will be smooth and silky. Once the tart is refrigerated, it will turn into something akin to a truffle—firm but still smooth. It will be delicious either way, but I honestly prefer the room temperature tart.

Easy Chocolate Tart

Make one 9-inch tart


For the crust:

  • 1-1/3 cups chocolate cookie crumbs
  • 5 Tablespoons butter, melted
  • ¼ cup sugar

For the filling:

  • cups heavy cream
  • 255 grams semisweet and bittersweet chocolate combo, chopped*
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


Make the crust:

  • Preheat the oven to 350°F (180°C). 
  • In a bowl, stir together all the crust ingredients until the butter has moistened all the crumbs. Use a flat-bottom object to evenly press the crumbs onto the bottom and up the side of a greased 9-inch tart pan. 
  • Bake the crust for 10 minutes. Cool on a rack for about 20 minutes.

Meanwhile, make the filling: 

  • Place the chopped chocolate into a large heatproof bowl. In a saucepan, bring the cream to a light boil. Pour it over the chocolate and let stand 5 minutes. Gently stir until chocolate is melted and smooth. 
  • In a separate bowl, whisk together eggs, vanilla, and salt. Stir mixture into the melted chocolate until well-combined. 
  • Pour the filling into the cooled crust. (If you notice air bubbles, you can run a toothpick through the chocolate filling to pop them.) Bake until the filling is set about 3 inches from the edge of the tart but the center still jiggles, about 15 to 20 minutes. It will finish cooking as it cools.
  • Once cooled, remove the tart from pan. Cut into wedges and serve with berries and whipped cream, if desired. Served at room temperature, the tart will be smooth and silky.
  • Once the tart is refrigerated, it will turn into something akin to a truffle—firm but still smooth. It will be delicious either way, but I honestly prefer the room temperature tart. I also really love eating this with Creamy Taro Espresso Latte (recipe below)!


*Feel free to use all semisweet chocolate if you like. I tend to use a combination of chocolates for most chocolate desserts I make.  
Adapted from That Skinny Chick Can Bake

  • Use good quality taro powder. I don’t have a specific brand but I recommend purchasing taro powder from a reputable brand, or a brand that has many good reviews from past buyers.
  • Make sure to whisk the cream until thickened but STILL POURABLE. It’s easy to overmix such a small amount of cream so it’s best to pay attention here. Just in case you do overmix and your mixture is stiff and no longer pourable, add a splash of milk and gently mix again until homogenous. Remember you want something pourable. Don’t mix it aggressively!
  • Add sweetener depending on how sweet your taro powder is. If the powder is sweetened, you can add just a minimal amount of sweetener. I like to use either honey or maple syrup for this drink.

Creamy Taro Espresso Latte


For the taro cream:

  • 1 Tablespoon taro powder
  • 2 Tablespoons heavy cream
  • Splash of milk

For the drink:

  • 2 Tablespoons taro powder
  • 2 Tablespoons hot water
  • ½ cup milk
  • 2 shots espresso , or 1/4 cup strong coffee
  • Ice


  • In a small cup, whisk together taro powder, heavy cream, and splash of milk until well-combined and the cream is thickened but still pourable. (Soft peak stage.)
  • In a tall serving glass, combine hot water and taro until dissolved. Add ice, then add in the milk. Pour in the espresso gently to layer, then top with the taro cream. 
  • Appreciate the lovely colors of the layers before mixing and enjoying! This is great with a slice of Easy Chocolate Tart (recipe above).


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