Dark Chocolate Tart

Imagine sinking your fork into a velvety slice of dark chocolate tart, the rich cocoa flavor dancing on your taste buds like it’s auditioning for a Broadway show. The tart’s buttery crust crumbles just right, giving way to a luscious filling that whispers sweet nothings while its aroma wraps around you like a cozy blanket on a chilly evening. chocolate peanut butter oat cups It’s the kind of dessert that makes you forget your troubles and offers a warm hug from the inside out. For more inspiration, check out this no-bake chocolate treats recipe.

This dark chocolate tart is not just a dessert; it’s an experience. Whether you’re celebrating a special occasion or simply indulging in some self-care (because yes, we all deserve it), this tart will have you grinning from ear to ear. I remember the first time I made this beauty for my family dinner. healthy banana oatmeal cookies The moment I took it out of the oven, my kitchen transformed into something resembling Willy Wonka’s factory—chocolate everywhere, and my family’s eyes sparkling with anticipation.

My cousin once declared this tart “life-changing” after one bite—needless to say, it became our go-to dessert at every family gathering.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use around 1 ½ cups for the crust; it provides the ideal base for that flaky texture.
• Unsweetened Cocoa Powder: About ⅓ cup will intensify the chocolate flavor in both the crust and filling.
• Granulated Sugar: Just under ¾ cup adds sweetness without overpowering the rich chocolate essence. fluffy Greek yogurt pancakes.
• Unsalted Butter: You’ll need 1 stick melted for the crust; it keeps everything nice and moist.
• Dark Chocolate: Use high-quality chocolate chips or bars (around 8 ounces) for that luxurious filling.
• Heavy Cream: One cup creates a silky texture in your filling; don’t skimp on this—it’s where the magic happens!
• Eggs: Two large eggs help bind everything together while adding richness and structure to the tart.
• Vanilla Extract: A teaspoon enhances all those delightful flavors; trust me, it’s worth it.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Create the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together flour, cocoa powder, and sugar until combined. Stir in melted butter until crumbly yet cohesive.

Press into Pan: Firmly press the dough into a tart pan, ensuring even coverage along the bottom and up the sides. Prick with a fork to prevent bubbling during baking. For more inspiration, check out this refreshing side salad recipe.

Bake the Crust: Place your prepared crust in the oven and bake for about 15 minutes until set but not overcooked. Allow it to cool completely on a wire rack.

Melt Dark Chocolate: In a medium saucepan over low heat, combine chopped dark chocolate with heavy cream. Stir continuously until melted and completely smooth—take in that heavenly aroma!

Add Eggs and Flavor: Remove from heat and let cool slightly before whisking in eggs and vanilla extract until fully incorporated. This mixture should be glossy and inviting.

Fill Your Crust: Pour the luscious filling into your cooled crust, smoothing out any lumps with a spatula if needed. Bake again for about 20-25 minutes until set but still slightly wobbly in the center.

After letting it cool completely at room temperature, pop your dark chocolate tart into the fridge for at least 1 hour before serving—it allows flavors to meld beautifully. refreshing cucumber feta salad.

Serve chilled or at room temperature—top with fresh berries or whipped cream if you’re feeling fancy! Enjoy each rich bite—you’ve earned it!

Perfecting the Cooking Process

Start by prepping your crust first so it can chill while you make the filling. This ensures a perfectly baked tart shell and saves you time.

Add Your Touch

Feel free to swap in different types of chocolate, like milk or white, for a unique flavor twist. Adding a pinch of sea salt can also enhance the sweetness beautifully.

Storing & Reheating

Store leftover tart in an airtight container in the fridge for up to five days. Enjoy it cold or let it sit at room temperature before serving.

The first time I made this dark chocolate tart, my friends declared me a culinary genius—until they realized it was ridiculously easy! Their surprised faces were priceless.

FAQ

What type of chocolate is best for a dark chocolate tart?

Using high-quality dark chocolate with 60-70% cocoa content yields the richest flavor.

Can I make the tart in advance?

Yes, you can prepare the tart one day ahead and store it in the refrigerator.

Is there a gluten-free option for the crust?

Absolutely! Substitute regular flour with almond flour or gluten-free flour blends for a delicious crust.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Dark Chocolate Tart

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• Author: samuel cullingham
• Total Time: 2 hours 50 minutes (including chilling)
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

This Dark Chocolate Tart is a decadent, rich dessert with a silky smooth ganache filling and a crisp, buttery tart shell. It’s a chocolate lover’s dream that’s surprisingly easy to pull off at home. Perfect for dinner parties, holidays, or when you simply want to treat yourself to something truly special.

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Ingredients

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For the crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/4 cup (30g) powdered sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup (115g) unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 1–2 tablespoons ice-cold water (as needed)
• For the filling:
• 8 oz (225g) dark chocolate (60% to 70% cocoa), finely chopped
• 3/4 cup (180ml) heavy cream
• 2 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt

Optional topping:

• Flaky sea salt
• Fresh berries (like raspberries or strawberries)
• Shaved chocolate

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Instructions

Prepare the crust:

• In a food processor or mixing bowl, combine flour, powdered sugar, and salt.
• Add cold butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs.
• Add egg yolk and pulse again. If the dough is too dry, add ice-cold water, 1 tablespoon at a time, until it just comes together.
• Form the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.

Bake the crust:

• Preheat oven to 350°F (175°C).
• Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan with removable bottom.
• Trim excess dough, prick the bottom with a fork, and chill for 10 minutes.
• Line with parchment and fill with pie weights or dried beans.
• Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden. Cool completely.

Make the chocolate ganache filling:

• In a small saucepan, heat the heavy cream until it just begins to simmer (don’t boil).
• Remove from heat and pour over the chopped chocolate. Let sit for 1-2 minutes, then stir gently until smooth.
• Stir in butter, vanilla, and a pinch of salt until fully combined.

Assemble the tart:

• Pour the chocolate filling into the cooled tart shell. Smooth the top with a spatula.
• Refrigerate for at least 2 hours, or until set.

Garnish and serve:

• Before serving, sprinkle with flaky sea salt, fresh berries, or shaved chocolate if desired.
• Serve chilled or at room temperature.

Notes

• Use high-quality dark chocolate for the best flavor and texture.

• The tart can be made 1 day ahead; store covered in the fridge.

• For a gluten-free option, swap the crust with a gluten-free shortbread crust.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking, No-Bake (filling)
• Cuisine: French-inspired

Nutrition

• Serving Size: 1 slice (1/8 of tart)
• Calories: 420 kcal
• Sugar: 14g
• Sodium: 80mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 95mg