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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
