Let me tell you about the first time I fell head over heels for a dark chocolate tart. It was at a tiny Parisian patisserie, where the pastry chef slid a slice across the marble counter—its surface so glossy I could see my reflection. One bite of that crackling crust giving way to molten-dark ganache, and I was ruined for all other desserts. Now, years later, I’ve cracked the code to recreating that magic in any home kitchen.
This isn’t just a tart—it’s a symphony of textures and contrasts. Imagine: a buttery shortcrust that shatters like autumn leaves under your fork, giving way to a filling so velvety it feels like liquid silk on your tongue. The secret? Letting high-quality dark chocolate (none of that waxy baking chip nonsense) take center stage, with just enough sugar to soften its edge and a whisper of sea salt to make the cocoa sing.
Why This Recipe Works
- The crust is a masterclass in simplicity—cold butter rubbed into flour creates delicate layers, while powdered sugar keeps it tender without competing with the chocolate.
- Ganache isn’t just melted chocolate—it’s an emulsion where cream and butter hold hands with cocoa solids, creating that iconic satin finish.
- Timing is everything—chilling the crust before baking prevents shrinkage, and letting the ganache set slowly in the fridge avoids cracks.
Essential Ingredients & Tools
Ingredients for the Crust
- 1 ¼ cups all-purpose flour – The backbone of our structure. Swap with Cup4Cup gluten-free blend if needed—it behaves nearly identically.
- ½ cup unsalted butter, colder than a winter morning – Cubed small so it incorporates evenly. Vegan butter works, but choose one with at least 80% fat.
- ¼ cup powdered sugar – Dissolves seamlessly, unlike granulated which can leave grittiness.
- 1 egg yolk – Nature’s perfect binder. For vegan friends, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) works in a pinch.
- 1–2 tbsp ice water – Just enough to bring the dough together—think of it as the hydration level of a perfect pie crust.
Ingredients for the Filling
- 8 oz dark chocolate (70%+ cocoa) – Splurge here. Valrhona Guanaja or Callebaut 811 are my ride-or-dies. (For a budget option, Ghirardelli 70% works well.)
- 1 cup heavy cream – The higher the fat content, the richer the mouthfeel. Coconut cream mimics it beautifully.
- 3 tbsp unsalted butter – Because we control the seasoning here.
- ¼ cup granulated sugar – Balances bitterness; reduce slightly if using semisweet chocolate.
- ½ tsp flaky sea salt – Like Maldon, for that *chef’s kiss* finish.
Tools You’ll Need
- 9-inch tart pan with removable bottom – No sticking, no drama. (A springform pan lined with parchment works in a pinch.)
- Food processor – For pulsing the crust without warming the butter. (A pastry cutter or two forks can substitute.)
- Fine-mesh sieve – Because nobody wants gritty ganache.
- Pie weights or dried beans – For blind baking. (Uncooked rice works too.)
How to Make Dark Chocolate Tart
- Crust Alchemy
Pulse 1 ¼ cups all-purpose flour, ¼ cup powdered sugar, and ½ cup unsalted butter in the processor until it looks like damp sand. Add 1 egg yolk and 1 tbsp ice water, pulsing just until it clumps—like wet beach sand that barely holds its shape when squeezed. Press into the pan with your fingers (no rolling pin needed!), then chill for 30 minutes. This rest prevents the gluten from shrinking the crust like a wool sweater in hot water.
- Blind Baking Ballet
Heat oven to 350°F. Line the crust with parchment and fill with pie weights (or dried beans—I’ve used lentils in a pinch). Bake 15 minutes, remove weights, then bake another 10 until golden. Cool completely—a warm crust will make the ganache weep.
- Ganache Seduction
Place 8 oz dark chocolate (70%+ cocoa), chopped, in a bowl. Heat 1 cup heavy cream and ¼ cup granulated sugar until it steams but doesn’t boil—around 180°F. Pour over chocolate, let sit 2 minutes (patience is key), then stir gently from the center outward. Add 3 tbsp unsalted butter and ½ tsp flaky sea salt, stirring until it’s so glossy you could fix your lipstick in it. Strain through the sieve for insurance against rogue cocoa bits.
- The Grand Finale
Pour into the cooled crust, tap to release bubbles, and chill 2+ hours. Pro tip: Run a knife under hot water before slicing for clean cuts.
Pro Technique
- Chocolate Whispering
If your ganache seizes (turns grainy), add a splash of hot cream and whisk gently—it’s like CPR for chocolate.
- Crust Insurance
For extra flakiness, freeze the shaped crust for 10 minutes before baking. The sudden heat creates explosive steam pockets.
- Flavor Boosts
A pinch of espresso powder in the ganache won’t make it taste like coffee—it amplifies the chocolate like a bass boost in your favorite song.
Storage & Freshness Guide
- Fridge Life
Covered tightly, it lasts 5 days. The crust softens slightly—revive it by letting slices sit at room temp for 10 minutes before serving.
- Freezer Hack
Wrap individual slices in parchment, then foil. Freeze for 1 month. Thaw overnight in the fridge, but dab off condensation with a paper towel.
Perfect Pairings
Complementary Dishes
- Vanilla Bean Ice Cream: The creamy sweetness contrasts the tart’s bitterness, while the cold temperature balances the richness.
- Fresh Raspberries: Their tartness and juiciness cut through the dense chocolate, adding a refreshing element.
Drinks
- Tawny Port: Its caramel and nut notes mirror the tart’s depth without clashing.
- Espresso: The bold coffee flavor highlights the chocolate’s complexity, making each bite more vibrant.
Something Sweet
- Honey-Drizzled Figs: The floral sweetness and soft texture complement the tart’s crispness.
- Mint Tea: A light, herbal finish cleanses the palate after the indulgent dessert.
The Ultimate Dark Chocolate Tart: A Love Letter to Decadence
Indulge in the ultimate Dark Chocolate Tart recipe with a buttery crust and silky ganache filling. Perfect for special occasions. Get the recipe now!
Ingredients
For the Crust
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1 ¼ cups all-purpose flour
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½ cup unsalted butter (cold and cubed)
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¼ cup powdered sugar
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1 large egg yolk
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1–2 tbsp ice water
For the Filling
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8 oz dark chocolate (70% cocoa or higher, finely chopped)
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1 cup heavy cream
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¼ cup granulated sugar
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3 tbsp unsalted butter
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½ tsp flaky sea salt
Instructions
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Pulse 1 ¼ cups all-purpose flour, ¼ cup powdered sugar, and ½ cup unsalted butter in a food processor until sandy. Add 1 egg yolk and 1 tbsp ice water; pulse until clumpy. Press into a 9-inch tart pan and chill 30 minutes.01
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Preheat oven to 350°F. Line crust with parchment and pie weights; bake 15 minutes. Remove weights and bake 10 more minutes. Cool completely.02
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Heat 1 cup heavy cream and ¼ cup granulated sugar until steaming (180°F). Pour over 8 oz dark chocolate (70%+ cocoa); let sit 2 minutes. Stir gently, add 3 tbsp unsalted butter and ½ tsp flaky sea salt, then strain into crust.03
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Chill 2+ hours. Slice with a hot knife.04
