Dark Chocolate Tart Recipe

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Dark Chocolate Tart
  • Chef: Divya Burman
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Here's a perfectly simple dark chocolate tart, for all the chocolate lovers. Moist, full of chocolate and Parisian in spirit, this elegant tart is great served with a dollop of whipped cream.

Ingredients of Dark Chocolate Tart

  • For the Crust:
  • 1/2 cup confectioners' sugar
  • 1/2 cup toasted walnuts, cooled
  • 3/4 cup flour(sifted)
  • 1/2 tsp salt
  • 1/2 cup cold butter cut into small pieces.
  • 1/4 cup cocoa powder
  • Ingredients for Filling:
  • 14 oz (almost 400 gram) dark chocolate chopped (morde available at modern bazaar or le
  • marche)
  • 1 cup heavy whipping cream
  • 6 Tbsp butter(100 gram)
  • 2 eggs lightly beaten
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • Cocoa powder for dusting

How to Make Dark Chocolate Tart

  • Method for Crust:
  • 1.Preheat oven to 180 degrees centigrade and position a rack in the middle of oven. Lightly butter a tart pan(10 inch) which has a removable bottom.
  • 2.Process the sugar and walnuts in a food processor till walnuts are finely ground.
  • 3.Add the flour,cocoa and salt and pulse till well blended. Add the butter and pulse until mix comes together. Do not over process.
  • 4.Press the dough evenly into the b ottom and up the sides of the tart pan. Prick the dough all over with a fork.
  • 5.Bake for 15-18 minutes until the crust begins to pull away from the sides of the pan.
  • 6.Let cool on a wire rack till you make the filling.
  • Method for Filling:
  • 1.Melt the chocolate in a heatproof bowl set over a saucepan of water (double boil) whisking till melted.
  • 2.Add the butter and cream and whisk till smooth. Remove bowl from heat and whisk in the eggs and sugar till well blended.
  • 3.Whisk in vanilla.
  • 4.Transfer the filling to the warm crust.
  • 5.Bake for about 12 -13 minutes until the filling is set around the edges but still slightly jiggly in the center.
  • 6.The top of the tart will look a little blistered.
  • 7.Transfer to a wire rack to cool completely for at least 1 1/2 hours
  • 8.You can also put it in the fridge for an hour and then leave it out at room temp.
  • 9.To Serve: Remove the rim of the pan. Lightly dust the tart with cocoa powder and cut into wedges.