Description
This decadent Dark Chocolate Tart features a rich and buttery cocoa crust filled with a silky smooth dark chocolate ganache. Perfect for chocolate lovers, this elegant dessert combines deep 70% cocoa dark chocolate with creamy filling, baked to delicate perfection. Serve chilled or at room temperature, garnished with whipped cream or fresh berries for an irresistible treat.
Ingredients
Scale
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 tablespoons ice water
Filling
- 8 oz dark chocolate (70% cocoa), chopped
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, cocoa powder, and granulated sugar. Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. Gradually add 2 to 3 tablespoons of ice water, mixing gently just until the dough comes together.
- Chill the Dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up and make rolling easier.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a tart pan, pressing it into the edges, and trim any excess dough for a neat finish.
- Bake the Crust: Prick the bottom of the crust all over with a fork to prevent bubbling. Bake in the preheated oven for 15 to 20 minutes, until the crust is firm to touch. Remove from oven and allow to cool completely.
- Make the Filling: In a small saucepan over low heat, melt the chopped dark chocolate with the heavy cream, stirring constantly until smooth and fully combined. Remove from heat, then 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 for 25 to 30 minutes, until the filling is just set but still slightly jiggly in the center for a creamy texture.
- Cool and Serve: Let the tart cool completely at room temperature or in the refrigerator before slicing. Serve garnished with whipped cream or fresh berries for an elegant finish.
Notes
- Be careful not to overwork the dough to keep the crust tender and flaky.
- Use good quality 70% dark chocolate for the best flavor and texture.
- The filling should be slightly jiggly when you remove it from the oven; it will firm up as it cools.
- Allow the tart to cool fully before slicing to achieve clean cuts.
- Store leftovers covered in the refrigerator and serve chilled or at room temperature.
