If you are a chocolate lover looking for the ultimate indulgence, this Dark Chocolate Tart Recipe is going to become your new obsession. Rich, velvety, and surprisingly simple to make, it brings together a tender cocoa-infused crust and a luscious dark chocolate filling that melts in your mouth. Whether you’re serving it at a dinner party or savoring a quiet moment at home, this tart promises deep chocolate satisfaction in every bite. It strikes the perfect balance between decadent and elegant, making it a showstopper dessert you’ll want to recreate again and again.
Ingredients You’ll Need
Gathering the ingredients for this tart is refreshingly straightforward. Each one plays an essential role that builds the flavor, texture, and look of this classic dessert. From the cocoa powder in the crust adding subtle chocolate notes to the heavy cream that creates that silky filling, every element counts.
- 1 cup all-purpose flour: The base for your crust providing structure and tenderness when combined with butter.
- 1/4 cup unsweetened cocoa powder: Infuses the crust with a deep chocolate flavor and a beautiful dark hue.
- 1/4 cup granulated sugar: Just enough sweetness to balance the cocoa bitterness in the crust.
- 1/2 cup unsalted butter (cold, cubed): Makes the crust flaky and rich; cold butter is key!
- 2-3 tbsp ice water: Brings the dough together without warming the butter, ensuring crumbly texture.
- 8 oz dark chocolate (70% cocoa): The star of the tart, providing intense, bittersweet depth to the filling.
- 1/2 cup heavy cream: Adds silkiness and smoothness to the filling’s texture.
- 2 large eggs: Bind the filling and create that lush, custard-like consistency.
- 1 tsp vanilla extract: Enhances the chocolate flavor with a warm, aromatic note.
How to Make Dark Chocolate Tart Recipe
Step 1: Prepare the Tart Crust
Start by preheating your oven to 350°F (175°C) so it’s ready when the crust is formed. In a mixing bowl, combine the flour, cocoa powder, and sugar. Then, cut in the cold cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add 2 to 3 tablespoons of icy water, just enough for the dough to come together when pressed. Be gentle and avoid overworking to keep the crust tender.
Step 2: Chill the Dough
Wrap your dough ball tightly in plastic wrap and pop it in the fridge for 30 minutes. This step is crucial because chilling firms up the butter again, preventing the crust from shrinking during baking and ensuring a flaky texture.
Step 3: Roll Out the Dough
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Handle it with care to keep it even and not too thin. Transfer it gently to your tart pan and trim any excess dough along the edges. Don’t forget to prick the bottom with a fork to stop it from puffing up when it bakes.
Step 4: Bake the Crust
Bake your crust for about 15 to 20 minutes until it looks firm and set. The cocoa powder will give it that gorgeous deep color, and the smell of baking chocolate is already beginning to tempt you. Allow it to cool completely to prepare for the luscious filling.
Step 5: Make the Filling
Over low heat, melt the dark chocolate and heavy cream in a saucepan, stirring constantly until the mixture is smooth and glossy. Remove from heat and whisk in the eggs and vanilla extract quickly so the eggs don’t scramble. This velvety mixture is what transforms the tart into a rich, silky dream.
Step 6: Fill and Bake Again
Pour the chocolate filling into your cooled tart shell. Return the tart to the oven at 350°F (175°C) and bake for 25 to 30 minutes. The center should still jiggle slightly when you gently shake the pan; this means it’ll set perfectly as it cools, maintaining that decadent, creamy texture.
Step 7: Cool and Serve
Once baked, allow the tart to cool completely before slicing. This waiting game is worth it because the filling firm-ups beautifully but stays temptingly smooth. Serve it with dollops of whipped cream or fresh berries to add brightness and contrast to the rich chocolate.
How to Serve Dark Chocolate Tart Recipe
Garnishes
Garnishing your dark chocolate tart enhances both flavor and presentation. Fresh raspberries or strawberries add lovely tartness and color, while a sprinkle of flaky sea salt heightens the chocolate’s intensity. For an elegant twist, try shaving some additional dark chocolate on top or dusting with powdered sugar.
Side Dishes
This dessert pairs wonderfully with light sides that contrast its richness. Consider serving a scoop of vanilla or coffee ice cream, a citrus sorbet, or simply some fresh fruit salad. These brighten the palate and make the experience feel truly special.
Creative Ways to Present
If you want to elevate your Dark Chocolate Tart Recipe for a party or special occasion, try serving individual slices on pretty dessert plates with edible flowers or a drizzle of raspberry coulis. Another fun idea is to cut the tart into small bite-sized squares and offer them on toothpicks as fancy finger food to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the tart tightly with plastic wrap or store it in an airtight container and keep it in the fridge. It will stay fresh for about 3 to 4 days. The flavors actually develop even more after sitting overnight, so leftovers are perfect for next-day enjoyment.
Freezing
You can absolutely freeze this tart if you want to prepare in advance or save some for later. Wrap it well with plastic and then aluminum foil to prevent freezer burn. When you’re ready, defrost it slowly in the refrigerator overnight for best texture preservation.
Reheating
Reheat slices gently in a warm oven at 300°F (150°C) for about 10 minutes if you prefer it slightly warm. Avoid microwaving as it can change the texture of the filling. A brief warm-up brings back that freshly baked feel beautifully.
FAQs
Can I use a different type of chocolate for this tart?
Yes! While the recipe calls for dark chocolate with 70% cocoa for its balanced bitterness and richness, you can use semi-sweet or bittersweet chocolate depending on your preference. Just keep in mind that milk chocolate may make the filling too sweet and less intense.
Is it necessary to chill the dough before baking?
Chilling the dough is highly recommended because it firms the butter back up, which helps create a flaky crust and prevents shrinking during baking. Skip this step, and you might end up with a crust that’s dense or misshapen.
How do I know when the tart filling is done baking?
The filling should look mostly set around the edges but still jiggle slightly in the center. This wobble means it’s cooked enough to hold shape once cooled but will remain luscious and creamy instead of dry or overly firm.
Can I make this tart gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or another binder to achieve the right crust texture.
What’s the best way to reheat leftover tart slices?
The best method is to warm them gently in a preheated oven at 300°F (150°C) for about 10 minutes. This brings back the fresh-baked warmth without compromising the delicate texture of the filling.
Final Thoughts
This Dark Chocolate Tart Recipe is a true celebration of chocolate that’s surprisingly approachable yet elegant enough to impress any crowd. I can’t wait for you to try making it yourself and discover how these simple ingredients turn into something extraordinary. From the crumbly cocoa crust to the silky, rich filling, every bite is a delight worth savoring!
Print
Dark Chocolate Tart Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This decadent Dark Chocolate Tart features a rich, buttery cocoa crust filled with a silky dark chocolate custard. Perfectly balanced with 70% cocoa dark chocolate and a creamy filling, this elegant dessert is ideal for special occasions or any chocolate lover’s treat.
Ingredients
Tart Crust
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2–3 tablespoons ice water
Chocolate Filling
- 8 oz dark chocolate (70% cocoa)
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, cocoa powder, and granulated sugar. Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together without being sticky.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up which helps in rolling out and preventing shrinkage.
- Roll Out the Dough: Lightly flour a clean surface and roll the chilled dough into a 12-inch circle. Carefully transfer it to a tart pan with a removable bottom, pressing it into the sides, and trim any excess dough hanging over the edges.
- Bake the Crust: Prick the bottom of the crust with a fork to prevent bubbling during baking. Bake in the preheated oven for 15 to 20 minutes, or until the crust feels firm and set. Allow it to cool completely to room temperature before filling.
- Make the Filling: In a small saucepan over low heat, melt the dark chocolate and heavy cream together, stirring constantly until a smooth ganache-like mixture forms. Remove from heat and whisk in the eggs and vanilla extract until fully combined and glossy.
- Fill and Bake Again: Pour the chocolate filling into the cooled tart shell. Return to the oven and bake for 25 to 30 minutes at 350°F (175°C), until the filling is mostly set but still slightly jiggly in the center to ensure a creamy texture.
- Cool and Serve: Remove the tart from the oven and let it cool completely before slicing. Serve with whipped cream or fresh berries for an added touch of elegance and flavor.
Notes
- You can substitute semi-sweet chocolate if you prefer a less intense chocolate flavor.
- Ensure the butter is very cold when cutting into the flour to achieve a flaky crust texture.
- Do not overbake the filling; it should still jiggle slightly to remain creamy.
- For easier removal, use a tart pan with a removable bottom.
- Refrigerate leftovers tightly covered and consume within 3 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
