Decadent Dark Chocolate Tart (Printable Version)
Velvety dark chocolate tart with crisp crust and fresh raspberries topping. A luscious, elegant dessert choice.
# What You Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/3 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2 to 3 tablespoons ice water
→ Chocolate Filling
08 - 7 ounces high-quality dark chocolate (60–70% cocoa), chopped
09 - 3/4 cup heavy cream
10 - 1/4 cup whole milk
11 - 2 tablespoons unsalted butter
12 - 1/4 cup granulated sugar
13 - 1/2 teaspoon pure vanilla extract
14 - 1/4 teaspoon fine sea salt
15 - 2 large eggs
→ Topping
16 - 1 1/2 cups fresh raspberries
17 - 1 tablespoon powdered sugar (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - Whisk together flour, cocoa powder, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until dough just forms.
03 - Press dough evenly onto bottom and sides of tart pan. Prick base with a fork and freeze for 10 minutes.
04 - Bake crust for 15 minutes. Remove from oven and let cool.
05 - Heat heavy cream, milk, and butter over medium heat until just simmering. Remove from heat; add chopped chocolate and let stand 2 minutes. Stir until smooth.
06 - Whisk in sugar, vanilla, sea salt, and eggs until fully incorporated and glossy.
07 - Pour filling into cooled crust. Bake at 350°F for 15 to 18 minutes until edges are set and center is slightly wobbly.
08 - Cool tart on a wire rack, then refrigerate for at least 1 hour until firm.
09 - Top with fresh raspberries and dust with powdered sugar if desired before serving.
# Expert Tips:
01 -
- The filling is so smooth and velvety it feels like you're eating chocolate silk, and it comes together faster than you'd expect.
- Fresh raspberries brighten something deep and decadent, making it feel both indulgent and somehow light.
- You'll actually impress people with this, and the secret is that it's easier than it looks.
02 -
- If your filling looks grainy or broken when you add the eggs, you've gone too hot—let the chocolate mixture cool for a minute before whisking in the eggs, otherwise the heat will scramble them.
- Don't skip the crust chill time; a frozen crust bakes up crispy instead of slumping, which is the difference between a professional tart and one that disappoints.
- The center will look slightly underbaked when you pull it out, and that's correct—it sets up as it cools, and you'll end up with that perfect mousse-like texture.
03 -
- Use a bench scraper to clean the sides of your tart pan after pressing in the dough—it ensures even thickness and a professional look.
- If your raspberries are very tart, macerate them gently in a tiny bit of powdered sugar 15 minutes before serving to soften their edges without making them mushy.