Dark Chocolate Tart with a Buttery Crust

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June 17, 2025

Dark Chocolate Tart with a Buttery Crust

Prep: 30 mins (plus 2 hours chilling time)
Cook: 40 mins
Yields: 8 servings
Categories: dessert
Diets: vegetarian
Difficulties: intermediate
For intermediate

Overview

This Classic Dark Chocolate Tart with a Buttery Crust is a rich, indulgent dessert that combines a crisp, buttery pastry shell with a smooth, velvety dark chocolate filling. Perfect for chocolate lovers, this tart is ideal for special occasions or as a luxurious treat. Serve it chilled with a dollop of whipped cream or fresh berries for an elegant finish.

Equipment

  • - 9-inch tart pan with removable bottom
  • - Food processor (or mixing bowl for manual method)
  • - Rolling pin
  • - Parchment paper
  • - Pie weights or dried beans (for blind baking)
  • - Medium saucepan
  • - Whisk
  • - Spatula

Instructions

1.

Make the Buttery Crust*
  • In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
  • Add the egg yolk and 1 tbsp ice water. Pulse until the dough starts to come together, adding another tbsp of ice water if needed. Do not overmix.
  • Turn the dough onto a lightly floured surface, knead gently to form a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes.

2.

Roll and Shape the Crust*
  • Preheat your oven to 375°F (190°C).
  • On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch tart pan, pressing it into the bottom and sides. Trim excess dough.
  • Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.

3.

Blind Bake the Crust*
  • Bake the crust for 15 minutes, then remove the weights and parchment. Bake for another 5-7 minutes until lightly golden. Let it cool slightly while preparing the filling.

4.

Prepare the Chocolate Filling*
  • In a medium saucepan, heat the heavy cream and milk over medium heat until just simmering (do not boil). Remove from heat.
  • Add the chopped dark chocolate to the hot cream mixture and let sit for 1 minute. Whisk until smooth and fully melted.
  • In a small bowl, whisk the egg, vanilla extract, and salt. Gradually whisk the egg mixture into the chocolate mixture until well combined.

5.

Bake the Tart*
  • Pour the chocolate filling into the pre-baked crust, smoothing the top with a spatula.
  • Bake at 350°F (175°C) for 15-20 minutes, until the filling is set but still slightly jiggly in the center. It will firm up as it cools.

6.

Cool and Chill*
  • Let the tart cool to room temperature, then refrigerate for at least 2 hours to fully set the filling.

7.

Serve*
  • Remove the tart from the pan and place on a serving plate. Slice and serve chilled, optionally topped with whipped cream, fresh berries, or a dusting of powdered sugar.

Ingredients

Tips

  • - Use high-quality dark chocolate for the best flavor—70% cocoa content provides a good balance of sweetness and bitterness.
  • - If the dough cracks while rolling, let it sit at room temperature for 5 minutes to soften slightly.
  • - Store leftovers in the fridge for up to 3 days, covered with plastic wrap to prevent the crust from softening.

Nutritional Info

  • - Calories: ~380 kcal
  • - Protein: 5g
  • - Fat: 26g
  • - Carbs: 32g
  • - Rich in antioxidants from dark chocolate.
  • - Suitable for vegetarian diets.
  • This recipe is inspired by classic chocolate tart recipes from Bon Appétit and Sally’s Baking Addiction, adapted for a balanced texture and flavor.

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