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
Scale
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
