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.
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
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.
Notes
For flavor variations, you can infuse the cream with orange zest or mint before adding it to the chocolate.
To make the tart gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in the refrigerator for up to 3 days, but it's best enjoyed fresh.
If you want to freeze the tart, wrap it tightly and freeze for up to a month. Thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 75mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg
