Description
This decadent Dark Chocolate Tart features a crisp cocoa-infused crust filled with a rich and silky dark chocolate custard. Perfect for chocolate lovers, this elegant dessert combines a buttery tart shell with a smooth, creamy filling made from 70% cocoa dark chocolate, heavy cream, eggs, and vanilla. Ideal for special occasions or an indulgent treat, it is baked to perfection and served chilled for a luscious finish.
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
- 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. Cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just forms.
- Chill the Dough: Wrap the dough tightly in plastic wrap and place it in the refrigerator to chill for 30 minutes. This helps the dough firm up and makes it easier to roll out.
- Roll Out the Dough: Lightly flour a clean surface and roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a tart pan, pressing it into the edges and trimming any excess dough from the sides.
- Bake the Crust: Prick the bottom of the tart crust with a fork to prevent puffing during baking. Bake in the preheated oven for 15-20 minutes until the crust is firm to the touch. Remove from the oven and allow to cool completely on a wire rack.
- Make the Filling: In a saucepan over low heat, gently melt the dark chocolate and heavy cream together, stirring continuously until smooth and fully combined. Remove the saucepan from heat and quickly whisk in the eggs and vanilla extract until the mixture is silky and well blended.
- Fill and Bake Again: Pour the chocolate filling into the cooled tart crust. Return the tart to the oven and bake at 350°F (175°C) for 25-30 minutes. The center should be slightly set but will still jiggle a bit when gently shaken.
- Cool Before Serving: Remove the tart from the oven and allow it to cool completely. Once cooled, slice and serve with optional whipped cream or fresh berries for an elegant presentation.
Notes
- Ensure butter is very cold to achieve a flaky crust texture.
- Do not overbake the filling; it should remain slightly jiggly for a creamy consistency.
- Chilling the dough improves workability and prevents shrinking during baking.
- Use high-quality dark chocolate (70% cocoa) for the best flavor and texture.
- Serve chilled or at room temperature according to preference.
