Perfect Dark Chocolate Tart With Simple Steps
Get ready to fall in love with this chocolate tart! A buttery crust, silky chocolate filling, and shiny glaze, it’s easier to make than you think and impossible to resist.
Servings: 8 Slices
Calories: 360kcal
Ingredients
- For the crust
- ¾ cup all-purpose flour spooned and leveled
- ¼ cup salted butter cold and cut into small cubes
- 2 tablespoons powdered sugar
- 2 tablespoons light brown sugar
For the filling
- 5 ounces dark chocolate finely chopped
- 1 ⅓ cups half & half cream 10% works best
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- A pinch of salt
- A pinch of espresso powder optional
For the glaze
- 2 oz semi sweet chocolate chopped
- 1 tablespoon salted butter
- 3 tbsp hot water
Instructions
- Preheat your oven to 350°F (175°C) and place an 8-inch tart pan on a baking sheet. This little trick makes it easier to move in and out of the oven and keeps any crumbs from spilling.
- In a medium bowl, mix together the flour, powdered sugar, and light brown sugar. Rub them gently with your fingers to break up lumps and blend everything evenly. Add the cold, diced butter and work it in lightly until the mixture looks like coarse breadcrumbs.
- Transfer the crumb mixture into your tart pan and press it evenly along the bottom and sides. You can use the bottom of a cup or glass to help press it down without squashing it too much. Prick the base a few times with a fork to prevent air pockets from forming while baking.
- Bake the crust for 10–12 minutes, or until the edges turn a light golden color and your kitchen fills with that warm, buttery aroma. Let the crust rest until completely cooled on a wire rack, then proceed with the filling.
- While the crust cools, gently heat the half & half cream and granulated sugar in a small saucepan over medium-low heat until it’s just starting to simmer, avoid boiling. Remove from heat, add the chopped dark chocolate, and let it sit for a minute. Then whisk until the mixture is silky smooth and glossy.
- In a separate bowl, beat the egg with a pinch of salt. Slowly pour the warm chocolate mixture into the egg, whisking constantly to prevent the egg from scrambling. Stir in the vanilla extract and, if you like, a tiny pinch of espresso powder.
- Pour the chocolate custard into the cooled crust and smooth the top gently with a spatula. If the edges of your crust are uneven, lightly press the custard to level it for a neat, professional-looking finish.
- Bake the tart for about 12 minutes, then turn off the oven and leave it inside for another 6 minutes. This gentle approach ensures the edges are set while the center remains soft and custardy. Once done, let the tart cool completely on a wire rack, then refrigerate for at least 3 hours so it firms up nicely.
- For the glaze, melt the semi-sweet chocolate with hot water in a small saucepan over medium heat, whisking until smooth. Add the butter and stir until the glaze becomes thick, shiny, and luxurious. If it seems too stiff, a few teaspoons of hot water will loosen it just enough to pour smoothly.
- Pour the warm glaze over the chilled tart, tilting the pan so it spreads evenly to the edges. Allow it to set at room temperature for about 50 minutes. When slicing, dip a knife in hot water and wipe it dry between cuts for perfectly clean, beautiful slices.
Notes
- Cooling the crust fully before adding the filling prevents a soggy bottom and keeps everything crisp.
- For extra shine on the glaze, a quick gentle brush with a little melted butter after it sets works wonders.
- The crust can be baked a day ahead, just cover and store it until ready to fill, which saves time on busy baking days.