Decadent Chocolate Tart
Indulge in pure decadence with this rich and silky Chocolate Tart, the ultimate dessert for chocolate lovers! Featuring a buttery cocoa-infused crust and a luscious dark chocolate ganache filling, this tart strikes the perfect balance of texture and flavor. The crust, made with a delicate blend of all-purpose flour, cocoa powder, and powdered sugar, is baked to perfection for a crisp, flaky base. The filling is a velvety combination of premium dark chocolate, heavy cream, and a hint of vanilla for a luxurious and sophisticated taste. With just 30 minutes of prep and simple steps, this show-stopping dessert is perfect for dinner parties, special occasions, or whenever you’re craving something decadent. Serve it slightly chilled or at room temperature, and pair with fresh berries or a dollop of whipped cream for an unforgettable treat.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 cup powdered sugar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 3 tablespoons heavy cream
- 8 ounces dark chocolate
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
Stir in the egg yolk and heavy cream until the dough comes together.
Turn the dough onto a lightly floured surface and knead gently until smooth, then flatten into a disc.
Roll out the dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan and press it into the bottom and up the sides. Trim any excess dough.
Prick the bottom of the crust with a fork and chill in the freezer for 15 minutes.
Line the chilled crust with parchment paper and fill with pie weights or dried beans.
Bake the crust for 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes. Let it cool completely.
For the filling, chop the dark chocolate finely and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream, butter, and sugar over medium heat until just beginning to simmer. Immediately pour the hot cream mixture over the chopped chocolate.
Let it sit for a minute, then stir gently until smooth and completely melted. Stir in vanilla extract.
Pour the chocolate filling into the cooled tart shell and spread evenly with a spatula.
Refrigerate the tart for at least 2 hours, or until the filling is set.
Before serving, bring the tart to room temperature for about 10 minutes, then slice and enjoy.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
