Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!
If you’re like me, when you first hear the words “chess” tart or “chess” pie you wonder what on earth is that? Do you eat it while playing a game of chess?
What you should know is there are many “theories” about the origination of the name. Lots of them (insert eye roll here). I found several commonly told stories about how it possibly got its name on Allrecipes. Check it out if you want, because it is kind of interesting.
The bottom line is this is an amazing chocolate dessert (whose actual name is still a bit of a mystery) and I think you will LOVE it! Here’s how to make a chocolate chess tart (or pie, if desired).
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Tart Crust
Press pie dough (homemade OR store-bought) into a 9″ tart pan with a removeable bottom. Trim the top edges of the dough to fit the pan. Pierce the dough several times on the bottom and sides using the tines of a fork. Set aside.
NOTE: If you don’t have a tart pan, no problem! This can easily be made in a 9″ pie crust in a pie pan (NOT deep dish). Whether you choose to make a tart OR a pie, this recipe will be fabulous!
Make The Chocolate Tart Filling
Melt unsweetened baking chocolate and butter in a small saucepan on LOW heat while stirring often. Once the butter and chocolate have melted, remove the pan from the heat.
Set the pan aside to cool the chocolate/butter mixture. IMPORTANT: Let this cool completely before adding it to the remaining ingredients, because it could “scramble the eggs” if it’s too hot. You do NOT want that to happen!
In a separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla extract. Stir well, until these ingredients have been fully incorporated.
Add the cooled chocolate sauce into the bowl of batter in a slow drizzle, stirring constantly as it is added.
Ready To Bake!
Pour the chocolate chess tart batter into the unbaked tart shell (or pie crust, if using). Now it’s time to bake this tasty dessert.
Bake the chocolate chess tart on a middle rack of the oven at 325°F for about 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown.
Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter.
Carefully transfer the tart pan to a wire rack, and let it cool 15 minutes before removing the tart pan’s outer band and/or serving.
To remove the tart from the pan, place your hand under the tart and gently push up on the bottom plate to loosen the tart from the outer ring.
Serve The Chocolate Chess Tart
Once the tart has cooled completely, it can be sliced and served. Slice the chocolate chess tart in 8 pie shaped wedges.
Serve each slice with whipped topping or a small scoop of ice cream, and enjoy this delicious dessert! It’s so yummy!
I hope you have the chance to make this delectable chocolate chess tart. I’m confident you’re going to love it as much as we do, because it is easy to make, and tastes incredible!
Thanks for taking time out of your day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More TART Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious tart recipes to choose from, including:
- Lemon Cream Cheese Tart
- Chocolate Caramel Pecan Tarts
- Italian Plum Shortbread Tart
- Blueberry Ice Cream Tart
- Red, White and Blue Fruit Tart
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Recipe adapted from the book: “Gooseberry Patch – Have Yourself A Homemade Christmas”, published 2014 by Time Home Entertainment, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!
- 1 9 inch unbaked pie dough pastry for tart pan or pie pan (not deep dish)
- ½ cup butter = 1 stick
- 3 ounces unsweetened baking chocolate three 1 oz. squares
- 1 cup dark brown sugar (packed) can substitute light
- ½ cup granulated sugar
- 2 large eggs lightly beaten
- 1 Tablespoon milk
- 1 teaspoon all purpose flour
- 1 teaspoon vanilla extract
Preheat oven to 325℉.
Press pie dough (homemade OR purchased) into a 9" tart pan with removeable bottom. Trim top edges of the dough to fit pan. Pierce dough several times on bottom/sides using tines of a fork. Set aside. NOTE: No tart pan? No problem! This can also be made in a 9" pie crust in a pie pan (NOT deep dish).
Melt chocolate and butter in a small saucepan on LOW heat, stirring often. Once melted, remove pan from heat. Set pan aside to let sauce cool completely.
In separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla. Stir well, until ingredients are fully incorporated.
Pour cooled chocolate sauce into the batter in a slow drizzle, stirring constantly as it is added, until combined. Pour chocolate batter into unbaked tart shell (or pie crust, if using).
Bake on a middle oven rack at 325°F for 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown. Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter. Carefully transfer tart pan to a wire rack; let it cool 15 minutes before removing tart pan's outer band and/or serving.
To remove tart from the pan, place your hand under the tart; gently push up on the bottom plate to loosen tart from the outer ring. Cool completely, then cut into 8 slices. Serve with ice cream or whipped topping (optional). Enjoy!
Here’s one more to pin on your Pinterest boards!