Dark Chocolate Tart Recipe

If you are a chocolate lover, get ready to fall head over heels with this Dark Chocolate Tart Recipe. Imagine a rich, silky-smooth dark chocolate filling nestled inside a perfectly crisp and slightly tender cocoa-infused crust. This decadent tart brings together the bittersweet depth of 70% cocoa dark chocolate with a buttery base that simply melts in your mouth. Whether it’s a special occasion or a treat just because, this tart is guaranteed to impress and satisfy every craving for indulgence.

Ingredients You’ll Need

The magic of this Dark Chocolate Tart Recipe lies in its simple yet carefully chosen ingredients. Each item plays a vital role in creating that harmonious balance of texture and flavor, from the cocoa in the crust that adds a subtle chocolate complexity to the lush creaminess of the filling.

• 1 cup all-purpose flour: The foundational component for our flaky and tender crust.
• 1/4 cup unsweetened cocoa powder: Adds a rich chocolate note and dark color to the crust.
• 1/4 cup granulated sugar: Just enough sweetness to balance the cocoa without overpowering.
• 1/2 cup unsalted butter (cold, cubed): Crucial for flakiness and a buttery flavor that complements the chocolate perfectly.
• 2-3 tbsp ice water: Helps bring the dough together while keeping it cool for the best texture.
• 8 oz dark chocolate (70% cocoa): The star ingredient delivering deep, intense chocolate flavor.
• 1/2 cup heavy cream: Adds creaminess and richness to the chocolate filling.
• 2 large eggs: Provide structure and a silky consistency to the tart’s filling.
• 1 tsp vanilla extract: Enhances and rounds out the chocolate flavor with subtle warmth.

How to Make Dark Chocolate Tart Recipe

Step 1: Prepare the Tart Crust

Start by preheating your oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, and sugar until evenly mixed. Then, cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, just until the dough comes together. This step is important for achieving that perfect crumbly but cohesive crust.

Step 2: Chill the Dough

Wrap the dough tightly in plastic wrap and refrigerate it for about 30 minutes. Chilling allows the butter to firm up again and gives the dough time to relax, which makes rolling it out much easier and prevents shrinking in the oven.

Step 3: Roll Out the Dough

On a lightly floured surface, roll out the dough into a 12-inch circle. Gently transfer it to a tart pan, pressing it into the edges. Trim any excess dough to keep things neat. Before baking, prick the bottom all over with a fork to allow steam to escape, preventing bubbles during the bake.

Step 4: Bake the Crust

Bake the crust in the preheated oven for 15 to 20 minutes or until it feels firm to the touch. The crust should be set but not fully browned, as it will bake again with the filling later. Remove it from the oven and let it cool completely, so it stays crisp and sturdy when filled.

Step 5: Make the Filling

While the crust cools, heat the heavy cream in a saucepan over low heat until it just begins to simmer. Remove from heat and stir in the dark chocolate until fully melted and smooth. Off the heat, whisk in the eggs and vanilla extract briskly until the filling is glossy and well combined, ready to create that luscious texture.

Step 6: Fill and Bake Again

Pour the rich chocolate filling into the cooled tart shell and return it to the oven. Bake at 350°F (175°C) for 25-30 minutes. The filling will be slightly set but should still jiggle gently when you move the pan—this ensures the perfect creamy center once cooled.

Step 7: Cool and Serve

Allow the tart to cool completely on a wire rack before slicing. This rest time helps the filling to firm up for clean slices. Serve with a dollop of whipped cream or a handful of fresh berries to add a touch of brightness to every bite. You’ve just created a stunning dessert masterpiece!

How to Serve Dark Chocolate Tart Recipe

Garnishes

Brighten up your Dark Chocolate Tart Recipe with classic garnishes like fresh raspberries, strawberries, or a sprinkle of flaky sea salt. A light dusting of powdered sugar or a swirl of whipped cream adds contrast and elegance. For a nutty crunch, toasted hazelnuts or almonds work beautifully, elevating both flavor and texture.

Side Dishes

This tart pairs wonderfully with light, refreshing sides that balance the richness. A crisp mixed green salad dressed with citrus vinaigrette or a scoop of vanilla bean ice cream complements its deep chocolate intensity perfectly. Fresh fruit salad or a fruity coulis also provide a fresh counterpoint to the indulgent tart.

Creative Ways to Present

For a fun twist, try serving individual mini versions of the Dark Chocolate Tart Recipe in ramekins or tartlet pans. You can also drizzle a caramel or raspberry sauce artistically over slices for a restaurant-worthy presentation. Garnish each slice with edible flowers or chocolate shavings to impress guests and turn this dessert into a real centerpiece.

Make Ahead and Storage

Storing Leftovers

You can store any leftover tart covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Keeping it cold preserves the luscious texture of the chocolate filling and prevents the crust from becoming soggy.

Freezing

If you want to keep this joy for longer, the baked tart freezes beautifully. Wrap it snugly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge for the best texture and flavor preservation.

Reheating

To warm up slices, let them come to room temperature first, then gently heat in a low-temperature oven (about 300°F or 150°C) for 5-7 minutes. Avoid microwaving if possible, as it can affect the filling’s smooth consistency.

FAQs

Can I use a different type of chocolate for this tart?

Absolutely! While 70% cocoa dark chocolate gives you that rich, bittersweet flavor, you can experiment with milk chocolate for a sweeter version or even blend dark and semi-sweet chocolates. Just be mindful that the texture and taste will vary accordingly.

Is it necessary to chill the tart dough?

Yes, chilling the dough is important because it solidifies the butter, which helps create a flaky texture, and relaxes the gluten for easier rolling. Skipping this step may result in a tougher crust that shrinks during baking.

Can I make the tart gluten-free?

Definitely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. You might need to adjust the water slightly, but the rest of the process stays the same, giving you a delicious gluten-free dark chocolate tart.

What is the best way to slice the tart neatly?

Use a sharp knife and wipe it clean between each cut to prevent crumbs and filling from sticking. For extra smooth slices, warm the knife slightly under hot water, then dry it off before cutting.

How long does it take for the filling to set after baking?

Allow the tart to cool completely at room temperature, which can take an hour or more. For the best texture, chilling it in the refrigerator for at least 2 hours will help the filling firm up nicely for perfect slices.

Final Thoughts

If you’re ready to treat yourself and your loved ones to something truly special, this Dark Chocolate Tart Recipe is just the way to go. Its luxurious chocolate depth paired with a delicate cocoa crust is a combination that never disappoints. Once you try this recipe, it’ll quickly become a beloved staple in your dessert repertoire, perfect for any occasion that calls for a little extra sweetness and indulgence.

Dark Chocolate Tart Recipe

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4.2 from 34 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This decadent Dark Chocolate Tart features a rich cocoa-infused buttery crust filled with a smooth, silky dark chocolate ganache. Perfect for chocolate lovers, this dessert balances the deep flavors of 70% cocoa dark chocolate with a creamy custard filling, baked to a luscious, slightly jiggly finish. Ideal for special occasions or an elegant after-dinner treat.

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Ingredients

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For the 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 tbsp ice water

For the Filling

• 8 oz dark chocolate (70% cocoa), chopped
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract

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Instructions

1. Prepare the Tart Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, unsweetened 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 a dough forms that holds together when pressed.
2. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it for 30 minutes. This rest helps relax the gluten and firms the butter for a flakier crust.
3. Roll Out the Dough: Lightly flour a clean surface and roll out the chilled dough into a 12-inch circle. Carefully transfer it into a tart pan, pressing gently to fit and trimming any excess dough from the edges for a neat finish.
4. Bake the Crust: Use a fork to prick the bottom of the crust to prevent bubbling. Place it on a baking sheet and bake in the preheated oven for 15-20 minutes until the crust is firm to the touch. Remove from the oven and let it cool completely to prepare for the filling.
5. Make the Filling: In a small saucepan over low heat, gently melt the chopped dark chocolate together with the heavy cream, stirring constantly until smooth and glossy. Remove the saucepan from the heat and whisk in the eggs and vanilla extract until fully incorporated and slightly thickened.
6. Fill and Bake Again: Pour the chocolate mixture into the cooled tart crust. Return the tart to the oven and bake at 350°F (175°C) for 25-30 minutes. The filling should be set around the edges but still slightly jiggly in the center when done.
7. Cool and Serve: Allow the tart to cool completely on a wire rack before slicing. Serve with whipped cream or fresh berries for an elegant presentation and enhanced flavor contrast.

Notes

• Be careful not to overbake the filling; a slightly jiggly center ensures a creamy texture once cooled.
• Use high-quality dark chocolate (70% cocoa) for the best rich flavor.
• Chilling the dough before rolling helps prevent shrinking during baking.
• Let the tart cool fully before slicing to achieve clean, neat slices.
• Optional toppings like sea salt flakes or fresh raspberries add a delightful contrast.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French