Go Back
To create a delicious dark chocolate tart, you need a few key ingredients. First, let's talk about the tart shell. The main ingredients include all-purpose flour, cocoa powder, powdered sugar, salt, unsalted butter, egg yolk, and cold water. These form a rich, crumbly base that pairs well with dark chocolate.

Dark Chocolate Tart

Satisfy your sweet tooth with this irresistible dark chocolate tart recipe! Perfect for any celebration, this dessert features a crisp shell filled with rich, smooth ganache that's sure to impress. Whether you’re a novice or an experienced baker, this guide covers everything from essential ingredients to baking techniques.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ cup powdered sugar

½ teaspoon salt

1 stick (½ cup) unsalted butter, chilled and diced

1 large egg yolk

3 tablespoons cold water

8 ounces dark chocolate (70% cocoa), chopped

1 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

Pinch of sea salt

Fresh berries (raspberries or strawberries) for garnish

Whipped cream (optional)

Instructions
 

Make the Tart Shell: In a food processor, combine flour, cocoa powder, powdered sugar, and salt. Pulse to mix. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

    Add the egg yolk and cold water, and pulse until the dough comes together. If needed, add an additional tablespoon of cold water.

      Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

        Preheat Oven: Preheat your oven to 350°F (175°C).

          Roll out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges. Trim off any excess.

            Prick the bottom with a fork and line it with parchment paper. Fill with pie weights or dried beans.

              Bake the Tart Shell: Bake for 15 minutes. Remove the weights and parchment, and bake for an additional 5-7 minutes until fully cooked. Set aside to cool completely.

                Prepare the Ganache: In a heatproof bowl, combine the chopped dark chocolate and a pinch of sea salt.

                  In a saucepan, heat the heavy cream and granulated sugar over medium heat until just boiling. Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.

                    Whisk until smooth and glossy, then stir in the vanilla extract.

                      Fill the Tart Shell: Pour the chocolate ganache into the cooled tart shell, spreading it evenly. Refrigerate for at least 2 hours to set.

                        Serve: Once set, slice the tart and garnish with fresh berries and whipped cream if desired.

                          Prep Time: 30 min | Total Time: 2.5 hours | Servings: 8