If you have a soft spot for indulgent desserts that feel both elegant and comforting, then this Dark Chocolate Tart Recipe is about to become your new go-to treat. With its rich, velvety chocolate filling hugged by a tender cocoa-infused crust, every bite offers a perfect harmony of bittersweet depth and tender crumb. Whether you’re impressing guests or simply rewarding yourself after a long day, this tart is a celebration of pure dark chocolate decadence that’s surprisingly easy to bring together in your own kitchen.
Ingredients You’ll Need
Getting this Dark Chocolate Tart Recipe just right comes down to a handful of simple, high-quality ingredients that each contribute their unique magic—from the rich chocolate flavor to the buttery, crumbly texture of the crust.
- 1 cup all-purpose flour: The foundation for a tender yet sturdy tart crust.
- 1/4 cup unsweetened cocoa powder: Adds a subtle chocolate depth to the crust without overwhelming sweetness.
- 1/4 cup granulated sugar: Balances the cocoa flavors and tenderizes the dough.
- 1/2 cup unsalted butter (cold, cubed): Provides richness and flakiness to the crust; cold butter helps create that perfect texture.
- 2-3 tbsp ice water: Just enough to bring the dough together while keeping it cool.
- 8 oz dark chocolate (70% cocoa): The star of the show—choose a quality chocolate for the best flavor and smooth filling.
- 1/2 cup heavy cream: Adds luscious creaminess to the chocolate filling.
- 2 large eggs: These give structure to the filling and a silky, custard-like consistency.
- 1 tsp vanilla extract: Enhances the chocolate’s natural flavors with a warm, aromatic note.
How to Make Dark Chocolate Tart Recipe
Step 1: Prepare the Tart Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, unsweetened cocoa powder, and sugar. Cut the cold, cubed butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs—this helps create that lovely crumbly crust texture. Gradually sprinkle in ice water, one tablespoon at a time, until the dough just begins to come together. Don’t overwork it!
Step 2: Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. This chilling step firms up the butter, making it easier to roll out and ensuring a flaky crust after baking.
Step 3: Roll Out the Dough
Lightly flour your work surface and rolling pin, then roll the dough into a roughly 12-inch circle, keeping it as even as possible. Carefully transfer the dough to a tart pan, gently pressing it down and trimming any excess from the edges. To avoid shrinking during baking, prick the bottom of the crust all over with a fork.
Step 4: Bake the Crust
Bake your crust in the preheated oven for 15-20 minutes, or until it feels firm to the touch. Once baked, allow it to cool completely before filling. This step ensures your tart holds its shape and the filling doesn’t make the crust soggy.
Step 5: Make the Filling
While the crust cools, melt the dark chocolate and heavy cream together over low heat in a saucepan, stirring gently until the mixture is perfectly smooth. Remove from the heat and whisk in the eggs and vanilla extract until fully combined. This rich filling is where the magic of this Dark Chocolate Tart Recipe truly shines.
Step 6: Fill and Bake Again
Pour the luscious chocolate filling into your cooled chocolate crust. Place it back in the oven and bake at 350°F (175°C) for 25-30 minutes. The filling should look slightly set around the edges but remain a bit jiggly in the center—this guarantees a creamy, pudding-like consistency when fully cooled.
Step 7: Cool Before Serving
Let the tart cool completely at room temperature before slicing. This resting time allows the filling to firm up nicely for smooth, clean slices. Serve with whipped cream or fresh berries to complement the intense chocolate flavor.
How to Serve Dark Chocolate Tart Recipe
Garnishes
Simple garnishes can elevate your Dark Chocolate Tart Recipe from delicious to absolutely unforgettable. A dollop of softly whipped cream adds a light, airy contrast, while fresh raspberries or sliced strawberries bring a lovely pop of tangy brightness. For an extra touch of elegance, consider a sprinkle of flaky sea salt or a few shavings of dark chocolate on top.
Side Dishes
Although this tart shines solo, pairing it with fresh fruit sorbet or a scoop of vanilla bean ice cream creates a delightful temperature and texture contrast. You could also enjoy it alongside a robust cup of coffee or a glass of dessert wine to enhance the deep chocolate notes.
Creative Ways to Present
To impress your guests visually, serve slices on sleek dessert plates with a drizzle of raspberry coulis or salted caramel sauce. For a more casual setting, offer mini tartlets using the same recipe in individual pans. Adding edible gold leaf or a dusting of powdered sugar can turn a simple tart into a showstopper on any dessert table.
Make Ahead and Storage
Storing Leftovers
Leftover slices from this Dark Chocolate Tart Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tart’s rich filling firms up when chilled, so bringing slices to room temperature before serving can help regain that creamy texture.
Freezing
You can freeze the tart whole or in individual slices by wrapping them tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to one month. To enjoy, thaw overnight in the refrigerator and then allow the tart to sit at room temperature before serving to restore its luscious texture.
Reheating
This tart is best enjoyed chilled or at room temperature rather than hot. If you prefer it slightly warm, heat individual slices briefly in the microwave—about 10-15 seconds—just enough to soften the filling without melting it completely.
FAQs
Can I use milk chocolate instead of dark chocolate for this tart?
While you can substitute milk chocolate, keep in mind that the tart will be sweeter and less intense in flavor. Using dark chocolate with at least 70% cocoa content offers the perfect balance of richness and bitterness that defines this tart.
How do I prevent the crust from shrinking during baking?
Chilling the dough before rolling and after pressing it into the pan is key. Also, pricking the crust with a fork helps release steam, and avoiding overworking the dough keeps the gluten from tightening, which reduces shrinking.
Is it necessary to bake the tart crust before adding the filling?
Yes, baking the crust first ensures it becomes firm and prevents it from becoming soggy once the wet filling is poured in. This method, known as blind baking, is essential for a crisp and sturdy base.
Can I make this tart gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free blend suitable for baking. You might need to adjust the amount of liquid slightly, but the rest of the recipe can stay the same for a delicious gluten-free version.
How long should the tart cool before serving?
Let the tart cool completely at room temperature, about 1 to 2 hours. This allows the filling to set properly for clean slices and the best texture. You can also chill it further in the fridge if you prefer a firmer consistency.
Final Thoughts
This Dark Chocolate Tart Recipe is a true celebration of chocolate in its most luxurious form. It’s simple enough to make at home, yet elegant enough to impress any dessert lover. Whether it’s a special occasion or a simple weekend treat, give yourself the joy of slicing into that smooth, rich filling paired with a tender cocoa crust. Trust me, this will quickly become a favorite recipe you’ll want to make again and again.
Print
Dark Chocolate Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This decadent Dark Chocolate Tart features a rich cocoa-flavored crust filled with a smooth, creamy dark chocolate custard. Perfectly balanced with a silky texture and intense chocolate flavor, this dessert is ideal for special occasions or an indulgent treat.
Ingredients
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, 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 bowl, combine the flour, cocoa powder, and sugar. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes, allowing it to firm up for easier rolling and to develop flavor.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a tart pan, pressing into the edges and trimming any excess dough to maintain a clean crust edge.
- Bake the Crust: Use a fork to prick the bottom of the crust to prevent bubbling. Bake in the preheated oven for 15-20 minutes until the crust is firm and set. Remove from oven and allow it to cool completely before adding filling.
- Make the Filling: In a small saucepan over low heat, gently melt the dark chocolate and heavy cream together, stirring continuously until the mixture is smooth and glossy. Remove from heat and whisk in the eggs and vanilla extract until fully incorporated and creamy.
- 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 filling should be slightly set around the edges but still gently jiggly in the center when done.
- Cool and Serve: Allow the tart to cool to room temperature before slicing. Serve with whipped cream or fresh berries for an elegant finish.
Notes
- Ensure the butter is very cold when cutting into the flour mixture for a tender crust.
- Do not overbake the tart filling; it should remain slightly soft for the best texture.
- Use a tart pan with a removable bottom for easier slicing and serving.
- Store leftovers in the refrigerator and consume within 3 days.
- For an extra glossy finish, brush the tart surface with warmed apricot jam before serving.
