Description
This decadent Dark Chocolate Tart is a perfect blend of rich dark chocolate ganache nestled in a crunchy chocolate cookie crust, topped with a luscious espresso-infused whipped cream. Ideal for chocolate lovers looking for an elegant and indulgent dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Crust
- 1 1/4 cups chocolate cookie crumbs (e.g., Oreos, crushed)
- 5 tbsp unsalted butter, melted
- 1/4 tsp salt
Ganache Filling
- 1 cup heavy cream
- 8 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
Espresso Whipped Cream
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder
Garnish (Optional)
- Dark chocolate shavings or cocoa powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and salt until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan, forming the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove it from the oven and allow it to cool completely at room temperature.
- Heat Cream for Ganache: Pour 1 cup heavy cream into a small saucepan and heat over medium heat until it just begins to simmer. Be careful not to bring it to a full boil.
- Make Ganache: Remove the heated cream from the stove and immediately pour it over the chopped dark chocolate placed in a heat-safe bowl. Let it sit for 1-2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy.
- Add Butter and Vanilla: Stir in 1 tablespoon of unsalted butter and 1/2 teaspoon vanilla extract to the ganache to enhance its richness and flavor.
- Set Ganache in Crust: Pour the ganache mixture into the cooled tart crust, smoothing the top with a spatula for an even layer. Refrigerate the tart for at least 2 hours or until the ganache is fully set.
- Make Espresso Whipped Cream: In a mixing bowl, whip 1 cup of cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until soft peaks form, ensuring a light and fluffy texture.
- Serve: Slice the tart and serve each piece topped with a generous dollop of espresso whipped cream. Optionally garnish with dark chocolate shavings or a light dusting of cocoa powder for added elegance and flavor.
Notes
- Ensure the crust cools completely before pouring the ganache to prevent melting and sogginess.
- Use high-quality dark chocolate for the best flavor in the ganache.
- The espresso powder in the whipped cream adds a subtle coffee flavor that complements the dark chocolate.
- The tart can be prepared a day in advance and kept refrigerated for convenience.
- For a gluten-free version, substitute chocolate cookies with gluten-free chocolate cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
