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
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, 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.
