Decadent Dark Chocolate Tart

Be warned that after you see how easy it is to make this Dark Chocolate Tart, you will make it over and over again! If you love chocolate, then this is certainly the dessert for you! It is rich, indulgent, super sophisticated and very impressive with the silkiest chocolate filling in a crisp chocolate crust.

The beautiful thing about this recipe is that you don’t even need to make pastry for the crust!

The crust for this dark chocolate truffle tart is a simple mixture of flour, sugar, cocoa, butter and salt. You rub all the ingredients together in a bowl and press it into the tart pan.

Say goodbye to store-bought biscuit crumbs that don’t really taste of much chocolate and made with bland oil.

You don’t even need to use a rolling pin to make this homemade version – just press it into the pan! And just look at how rich and tender and crumbly it is anyway!

INGREDIENTS FOR DARK CHOCOLATE TART FILLING:

You only need 5 ingredients to make this luscious chocolate filling! Salt is optional but recommended – it really enhances the chocolate flavour!

• Dark chocolate – anything between 50 and 70% cocoa solids will work.

• Cream – you’ll need cream with 35% milk fat which is also called heavy whipping cream.

• Sugar – regular granulated sugar works just great.

• Egg – one whole egg sets the filling gently.

• Salt – salt is so important to enhance the chocolate taste!

STEP BY STEP INSTRUCTIONS FOR THE CRUST

First for this dark chocolate truffle tart, we need to make the simple chocolate crust.

• STEP 1). Combine dry ingredients. Combine flour, cocoa powder brown sugar and salt in a medium bowl and rub together to combine evenly and remove any lumps of sugar.

• STEP 2). Add the melted butter and mix together until well blended. I like to use my hands to make sure it is uniform and the mixture will come together in soft clumps.

• STEP 3). Press, Chill & Bake. Tip the mixture into a 9-inch round tart pan and press it evenly into the bottom and up the sides. Place it in the fridge for 10 minutes. Preheat oven to 375°F. Prick the chilled crust several times with a fork and bake for 10 minutes. Reduce oven temperature to 350°F and bake for another 10 minutes until it looks matte and feels dry to the touch.

• STEP 4). Cool. Transfer pan to a wire rack to cool. Reduce oven temperature again to 325°F for the filling.

STEP BY STEP INSTRUCTIONS FOR THE CHOCOLATE TRUFFLE FILLING:

This recipe is incredibly easy and you will be surprised at how simple it is for how extravagant it looks! Seriously… the most work is just chopping the chocolate!

• STEP 1). Chop the chocolate. Place the chopped chocolate in a heatproof bowl

• STEP 2). Heat the cream. Heat up the cream and water in a small saucepan over medium-low heat until it simmers then pour it over the chocolate

• STEP 3). Mix. Stir until chocolate is melted and smooth.

• STEP 4). Add the egg. Mix in sugar and egg until thick and glossy.

• STEP 5). Bake. Pour the chocolate custard into the pre-baked crust and bake for 15-20 minutes at 325 degrees F until the edges are set with just a slight wobble in the center. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours before slicing.

RECIPE FAQ

What type of chocolate is best for this dark chocolate tart?

For this recipe you should absolutely use dark chocolate. That can be anywhere from 55-75% cocoa solids. My preference is for 70% because I prefer the intensity and also the quality that comes with darker chocolate, but if you have a sweeter palate, then choose something around the 60% mark.

How do I know when the filling is set?

This tart is baked when the edges look set with a few bubbles maybe at the surface but the center should have a slight jiggle — not watery. Since this is essentially a chocolate custard, the eggs require gentle cooking and the filling will continue to set as it cools to a nice silky consistency.

EXPERT BAKING TIPS

• Do not over-bake the filling! This is a really important step! Over-baking the filling can result in a less-than-silky texture. Bake until the edges begin to bubble slightly but the center is still just slightly wobbly. The egg is what sets this filling into a firm but silky custard texture, and it will continue to cook and set with the gentle residual heat of the tart itself as it is cooling.

• Use a lower oven for the filling. I bake this at 325 degrees F to ensure that the filling cooks evenly and gently.

• Use a high quality chocolate — one that you prefer to eat. Since the filling is mostly made of chocolate, it is important that it has a nice taste.

HOW TO SERVE DARK CHOCOLATE TART

This tart is best served at room temperature. It is also delicious cold, but it will have a firmer texture.

It’s so delicious that it needs nothing more than a dusting of cocoa powder or icing sugar, but a scoop of vanilla ice cream or freshly whipped cream wouldn’t hurt! I would totally encourage it.

If you love chocolate, check out these recipes!

Mint Chocolate Brownies Easy Chocolate Cream Pie Olive Oil Brownies with Date Fudge Frosting The BEST Flourless Chocolate Cake Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!