If you are looking for an easy 4-ingredient chocolate tart to enjoy with tea or coffee when having your friends over one afternoon, this is the perfect treat. This chocolate tart with condensed milk comes together easily. Choose if you want to use store-bought pie crust or make your own – my pasta frolla recipe is perfect for this!
Or maybe you bought a can of condensed milk, not really sure what to do with it, and now it has been sitting there waiting for the right inspiration to come your way? Its time has come! Condensed milk is the main ingredient in this tart. You combine it with cocoa powder and an egg yolk and your filling is ready. This delicious chocolate tart is really really simple. Yet delish.
Make your own shortcrust for the ultimate culinary brag, or just keep it simple and roll out a store-bought pie crust. As I shared above, pasta frolla – a sweet shortcrust that features powdered sugar and egg – is the best match for this cake. But if you don’t have powdered sugar and still want to make your pie crust from scratch, you can use this regular shortcrust recipe and just add a couple of tbsp of sugar to it.
The ingredients
So here is what you will need to make this fabulous chocolate tart with condensed milk. Four ingredients, counting the shortcrust pastry.
- 200 ml condensed milk sweetened (390 g or 1 1/4 cup)
- 3 tbsp cocoa powder (35 g actually)
- 1 yolk
For non-metric quantities, please refer to the recipe card at the bottom of this post.
How to make chocolate tart with condensed milk
If you need to make the shortcrust pastry from scratch, start with my easy pasta frolla recipe. Once you have your dough sorted (it’s okay to use store-bought!), roll it out onto a tart pan. Poke with a fork all over the bottom and sides to prevent it from inflating as it bakes (or use pie weighs if you prefer).
Pre-bake your shortcrust at 180c (356F) for 10 minutes, then take it out and lower the heat to 160C (320F).
Add the condensed milk and cocoa to a pot. Set on medium heat and gently heat stirring to dissolve lumps. Remove from the heat as soon as it starts to bubble. Stir in the yolk until homogeneous. Pour into pre-baked tart shell and return to the oven.
Bake at 160C (320F) for an additional 20 minutes. Let cool completely before serving, it will set some more as it cools.
The filling is quite sticky (due to the high sugar content in the condensed milk), so I recommend to wipe the knife after every slice, for a cleaner cut.
This tart keeps well covered at room temperature for a couple of days, if you need to store it longer it’s better to keep refrigerated. It’s okay to freeze, up to a month. When storing at room temperature, avoid keeping it airtight as that may cause the pie crust to absorb humidity and lose its crunch.
More chocolate goodness
If you liked this recipe, you may also have a look at:
- Kladdkaka, Swedish chocolate cake
- Sachertorte, Austrian chocolate cake
- Melt-in-your-mouth chocolate cookies
- Mascarpone chocolate cream tarts
If you tried this recipe, let me know your thoughts in the comments. If you’re planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Chocolate tart with condensed milk
Ingredients
- 1 sweet shortcrust pastry
- 390 g condensed milk
- 35 g cocoa powder
- 1 egg yolk
Instructions
- Roll the shortcrust pastry dough onto a tart pan. Poke with a fork all over the bottom and sides to prevent it from inflating as it bakes (or use pie weighs if you prefer). Pre-bake your shortcrust at 180c (356F) for 10 minutes, then take it out and lower the heat to 160C (320F).
- Add the condensed milk and cocoa to a pot. Set on medium heat and gently heat stirring to dissolve lumps. Remove from the heat as soon as it starts to bubble. Stir in the yolk until homogeneous.
- Pour into pre-baked tart shell and return to the oven. Bake at 160C (320F) for an additional 20 minutes. Let cool completely before serving, it will set some more as it cools.
