Decadent Dark Chocolate Tart (Printable Version)
Velvety dark chocolate layered in crisp crust, topped with juicy raspberries for an elegant dessert.
# 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, for dusting)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom. In a bowl, combine flour, cocoa powder, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Incorporate egg yolk and 2 tablespoons ice water until dough just forms, adding more water if necessary. Press dough evenly into pan, prick base with fork, and freeze 10 minutes.
02 - Bake crust for 15 minutes until set but not browned. Remove and allow to cool completely.
03 - In a saucepan over medium heat, warm heavy cream, milk, and butter until just simmering. Remove from heat and add chopped chocolate; let stand 2 minutes then stir smooth. Stir in sugar, vanilla, salt, and whisk in eggs until mixture is glossy and fully combined.
04 - Pour filling into cooled crust. Bake at 350°F for 15 to 18 minutes until edges are set and center slightly wobbly.
05 - Cool tart on wire rack then refrigerate for at least 1 hour or until firm.
06 - Garnish tart with fresh raspberries and dust with powdered sugar if desired before serving.
# Expert Advice:
01 -
- The crust is chocolatey and crisp without being finicky or impossible to work with.
- That silky filling strikes the balance between decadent and not-heavy, which is harder than it sounds.
- Fresh raspberries cut through the richness like a tiny tart wake-up call.
- It looks like you spent hours in culinary school but honestly takes about an hour of actual hands-on time.
02 -
- If your filling cracks or looks separated after baking, your eggs went in too cold or the heat was too high; but even then, the flavor is never compromised, only the appearance.
- The wobble in the center is your friend—it means the filling will firm up as it cools rather than turning into a dense, overcooked disc.
- Cold butter matters more for the crust than almost anything else; if your butter starts softening while you're working, pop everything back in the freezer for 5 minutes.
03 -
- Always use a tart pan with a removable bottom; it transforms the final presentation and means you're not wrestling with the whole thing onto a plate.
- The instant you see that first crack appear in the top of the filling while it's baking, you know it's time to take it out—about 30 seconds sooner than you think and you're golden.