Name: Dark Chocolate Tart
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter (cold and cubed); 1 large egg yolk; 2 tablespoons ice water; 8 ounces dark chocolate (70% cacao or higher), chopped; 1/2 cup heavy cream; 1/4 cup whole milk; 2 tablespoons unsalted butter (room temperature); 1 teaspoon vanilla extract; Pinch of salt

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If you're looking for a decadent dessert that's sure to impress, this dark chocolate tart is exactly what you need. With a buttery, flaky crust and a rich, silky ganache filling, it's the perfect indulgence for any occasion. Whether you're hosting a dinner party or treating yourself, this dark chocolate tart will surely satisfy your sweet tooth and elevate any dessert table.

Dark Chocolate Tart

Ingredients

1 ¼ cups all-purpose flour

¼ cup powdered sugar

½ teaspoon salt

½ cup unsalted butter (cold and cubed)

1 large egg yolk

2 tablespoons ice water

8 ounces dark chocolate (70% cacao or higher), chopped

½ cup heavy cream

¼ cup whole milk

2 tablespoons unsalted butter (room temperature)

1 teaspoon vanilla extract

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse again. Gradually add the ice water, one tablespoon at a time, until the dough comes together.

Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it into a 9-inch tart pan. Trim any excess dough.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for an additional 10 minutes until golden. Let cool.

For the filling, heat the heavy cream and milk in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate.

Let sit for 2 minutes, then stir until smooth. Add the butter, vanilla extract, and a pinch of salt, stirring until glossy and fully combined.

Pour the chocolate filling into the cooled tart shell and smooth the top with a spatula.

Refrigerate for at least 2 hours, or until set. Garnish as desired before serving.

Servings and Timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 2 hours 45 minutes (including chilling)

Variations

Flavor Infusions: If I want to switch things up, I’ll infuse the cream with flavors like orange zest or a few sprigs of mint before adding it to the chocolate. This adds a new dimension to the ganache.

Nutty Twist: I like adding chopped nuts, like hazelnuts or almonds, into the filling or sprinkling them on top for an added crunch.

Gluten-Free Option: To make it gluten-free, I can substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free tart shell.

Storage/Reheating

I store the tart in the refrigerator to keep the filling set and fresh. It’s best served chilled, but I like letting it sit at room temperature for a few minutes before serving so the ganache is a bit softer. The tart can last for up to 3 days in the fridge, but it’s so delicious, I usually don’t have leftovers!

FAQs

Can I use milk chocolate instead of dark chocolate for the filling?

I prefer the richness of dark chocolate, but you can definitely use milk chocolate if you like a sweeter, creamier filling. Just keep in mind that the flavor will be less intense.

How can I tell when the tart crust is fully baked?

The crust will be golden brown when it’s done. I usually bake it for the full 25 minutes—15 minutes with weights and 10 minutes without—to get the perfect crispness.

Can I freeze the tart?

Yes! If you want to make this ahead of time, you can freeze the tart after it’s fully set. Just wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to a month. Thaw it overnight in the fridge before serving.

How do I make the crust flakier?

Using cold butter is key to achieving a flaky crust. I also make sure not to overwork the dough—just pulse it until the mixture resembles coarse crumbs, then chill it well before baking.

Can I add a topping to the tart?

Absolutely! Whipped cream, fresh berries, or a dusting of cocoa powder are all great options. I love adding a few raspberries on top for a burst of tartness to balance out the rich chocolate.

Conclusion

This dark chocolate tart is the perfect dessert for any occasion, whether you're entertaining guests or simply treating yourself to something sweet. The combination of the buttery crust and the creamy chocolate filling is irresistible, and it’s so easy to make. Once you’ve tried it, I’m sure it’ll become a favorite go-to recipe for any chocolate lover!

Recipe:

Dark Chocolate Tart

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Author: Cheryl
Total Time: 2 hours 45 minutes (including chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

This dark chocolate tart features a buttery, flaky crust filled with a smooth, rich dark chocolate ganache. It's an indulgent dessert that combines the sweetness of the crust with the slightly bitter chocolate filling for an irresistible treat.

Instructions

In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again. Gradually add the ice water, one tablespoon at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it into a 9-inch tart pan. Trim any excess dough.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for an additional 10 minutes until golden. Let cool.
For the filling, heat the heavy cream and milk in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate.
Let sit for 2 minutes, then stir until smooth. Add the butter, vanilla extract, and a pinch of salt, stirring until glossy and fully combined.
Pour the chocolate filling into the cooled tart shell and smooth the top with a spatula.
Refrigerate for at least 2 hours, or until set. Garnish as desired before serving.