Description

Indulge in the rich, decadent flavors of this Dark Chocolate Tart, where a silky chocolate filling meets a buttery crust. Perfect for any occasion, this dessert will leave your guests in awe and satisfy your sweet cravings. With its elegant presentation and intense cocoa notes, this tart is truly a showstopper that combines simplicity with sophistication.

Ingredients

Scale

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 cup unsalted butter (softened)
2 large eggs (room temperature)
8 oz dark chocolate (70% cocoa or higher)
1/2 cup granulated sugar (for filling)
1 tsp vanilla extract
Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a tart pan with butter.
2. In a bowl, mix flour, cocoa powder, and sugar. Cut in the softened butter until coarse crumbs form. Add ice water gradually until dough forms.
3. Chill the dough wrapped in plastic wrap for 30 minutes, then roll it out on a floured surface to about 1/8 inch thick.
4. Fit the rolled dough into the tart pan, trim excess edges, and poke holes with a fork.
5. Pre-bake the crust for 15 minutes until set but not brown; cool slightly.
6. Melt dark chocolate and butter together over low heat until smooth, stirring occasionally.
7. Remove from heat and whisk in sugar until dissolved. Add eggs one at a time, mixing well each time, then stir in vanilla extract.
8. Pour the filling into the pre-baked crust and bake for another 20-25 minutes until slightly wobbly in the center.
9. Let cool completely before serving or chill for extra decadence.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 320
Sugar: 22g
Sodium: 60mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 5g
Cholesterol: 80mg

Keywords: - For an elevated flavor profile, add a splash of espresso or orange zest to your filling. - Store leftovers in an airtight container in the refrigerator for up to five days or freeze tightly wrapped for up to three months.