Champagne Rose Chocolate Tart

Ah, Valentine’s Day…I have come to really enjoy it the past few years with Marc. We never go nuts or go out to dinner. Usually it is a quiet but romantic night in with good food, champagne, silly and sweet cards to exchange and a decadent dessert. It’s my idea of heaven. This year I decided to work on a tart recipe that just screamed romance and this incredible champagne rose chocolate tart was born! The first thing to work on was the tart crust dough.

The dough for the champagne rose chocolate tart crust looking gorgeous!
The dough for the champagne rose chocolate tart came together quickly right in my food processor. The key was to make sure the wet ingredients were cold. That made the crust so flaky. It looked so gorgeous already!
The dough for the champagne rose chocolate tart crust all rolled out.
I pressed the ball of dough gently into a disc and wrapped it up to rest in the refrigerator for 30 minutes. Chilling it also made it easier to work with. When the 30 minutes was up, I turned out the disc onto my lightly floured (clean!) island and rolled it out into a big circle that was 1/4 inch thick. The edges didn’t need to be perfect since they were trimmed away in the tart pan.
The crust for the champagne rose chocolate tart all pressed into the tart pan.
The easiest way to transfer the dough into the tart pan was a trick I learned in culinary school. I rolled the disc around my rolling pin, then rolled it out right over the tart pan. It was the cleanest way to do it without handling it too much. Then I just pressed it into the pan firmly to form the shell for the champagne rose chocolate tart.
The crust of the champagne rose chocolate tart prepared for blind baking!
To prevent the crust from either collapsing or puffing up while baking, I lined the tart pan with aluminum foil and filled it with dry beans to weigh it down. This was the type of tart crust that needed to blind bake before the fully assembled tart baked. It baked for 30 minutes to become golden and set. When it was done I took it out and removed the foil with the dry beans. Then I brushed the crust all over with the egg white I had reserved from making the dough. That little step made the crust even more golden, crisp and luscious. It went back into the oven with no weights for another 8 minutes.
The luscious, silky filling of the champagne rose chocolate tart. So romantic!
While the crust baked and cooled, I made the filling for the champagne rose chocolate tart. The chocoholic in me was so happy as I whisked my chocolate into bubbling heavy cream and chocolate milk. Then I added the romance with a little rosewater and champagne. I may or may not have sampled some of the champagne while I was making this. Quality control is important you know. Sipping champagne and living the life while recipe testing is just how I roll, ha! I was able to cork the champagne too, and it kept for a couple of days.
The champagne rose chocolate tart fresh out of the oven, cooling.
I poured that gorgeous filling into the cooled crust. Then the champagne rose chocolate tart went back into the oven to bake for 20-25 minutes. The filling  set gorgeously but it was still shiny and jiggly (which is a fancy, technical culinary term). If it cracked and bubbled too much it meant that it over baked. The tart cooled for 10-15 minutes, then I placed it on top of a big can. With just a gentle nudge the ridged outer part of the pan fell right off to release it.

I transferred the champagne rose chocolate tart onto a tart plate and chilled it for three hours. Then the finishing touch was sprinkling it with sea salt to really enhance all of the flavors. Then it was ready to cut and serve! Oh my goodness, it was pure romantic bliss. The crust was flaky and the filling was like silk. The rose and champagne gave it incredible flavor. This tart was Valentine’s Day in dessert form!

Champagne Rose Chocolate Tart
Champagne Rose Chocolate Tart
Champagne Rose Chocolate Tart
Champagne Rose Chocolate Tart

SaveSave

5 from 2 votes
Champagne Rose Chocolate Tart
Champagne Rose Chocolate Tart
Prep Time
20 mins
Cook Time
1 hr
Total Time
4 hrs 20 mins
 

When it comes to romantic desserts, it doesn't get much better than this decadent champagne rose chocolate tart. It is so perfect for Valentines's Day!

Course: Dessert
Keyword: Champagne Rose Chocolate Tart, Tarts
Servings: 1 tart
Calories: 458 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE TART SHELL
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter cold and cubed
  • 1 whole egg separated
  • 4 tablespoons ice water
FOR THE FILLING
  • 1 cup heavy cream
  • 1/4 cup dark chocolate almond milk
  • 10 ounces semi-sweet chocolate chopped
  • 2 tablespoons champagne at room temperature
  • 2 tablespoons rose water
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs at room temperature, beaten
  • sea salt as needed for sprinkling on top
Instructions
  1. First, make the dough. In a food processor pulse the flour, sugar, cocoa powder and salt together. Then add the butter and continue to pulse it until the mixture is pebbly. Lastly, add the egg yolk and ice water and run the processor until the dough comes together. Gently flatten it into a disc, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. Set the separate egg white aside in the refrigerator as well.
  2. Pre-heat the oven to 350 and liberally spray a fluted tart pan that has a removable bottom with cooking spray. When the dough has chilled and rested, turn it out onto a clean, floured surface. Roll it out into a big circle about 1/4 an inch thick with a floured rolling pin. Gently roll the disc of dough around the rolling pin, then roll it out over the tart pan.
  3. Firmly press the dough into the tart pan, especially the ridges. Then line the tart shell with aluminum foil and fill the foil with dry beans or pie weights to keep it from puffing up and help it retain its shape. Put the tart pan on a cookie sheet to stabilize it and make it easier to maneuver in and out of the oven. Blind bake the tart shell for 30 minutes, then take it out and remove the foil and beans. Brush the tart shell with the reserved egg white, then put it back in the oven for 8 minutes. Then take it out and set it aside to cool. Reduce the oven heat to 325.
  4. While the shell cools, make the filling. Heat the heavy cream and chocolate almond milk in a small pot over medium high heat until it starts to gently boil around the edges. Take it off of the heat and whisk in the chopped chocolate until it is smooth. Then whisk in the champagne, rose water, sugar, cinnamon, salt and eggs until the mixture is shiny and smooth.
  5. Pour the filling into the cooled tart shell and bake the tart for 20-25 minutes. Do not let it crack, it should be glossy and jiggly but still fairly set. Take it out and let it cool for 10 minutes, then place it on a big can and release the outer ridged part of the tart pan by gently nudging it down. Gently slide the tart off of the bottom of the pan onto a tart plate and refrigerate it for at least 3 hours to let it completely set. Once it has set, sprinkle the tart with sea salt on top and serve! Enjoy the romantic, decadent goodness, friends.
Nutrition Facts
Champagne Rose Chocolate Tart
Amount Per Serving (1 slice)
Calories 458 Calories from Fat 307
% Daily Value*
Fat 34.1g52%
Saturated Fat 20.9g131%
Cholesterol 127mg42%
Sodium 373mg16%
Potassium 76mg2%
Carbohydrates 38.9g13%
Fiber 0.8g3%
Sugar 27.4g30%
Protein 6g12%
Calcium 30mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

SaveSave

14 thoughts on “Champagne Rose Chocolate Tart”

  1. Beautiful! I was just wondering if the tart can be made the day before and stored in the fridge. I was just worried the light crust might get soggy?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating