Dark Chocolate Tart is a rich and indulgent dessert that combines a crunchy cookie crust with a smooth and creamy chocolate filling. This dessert is perfect for chocolate lovers, making it a delightful treat for any occasion. Whether it’s a special celebration or just a weekend treat, this tart is sure to impress.
Why Make This Recipe
Making a Dark Chocolate Tart is not only easy, but it’s also a great way to satisfy your sweet tooth. The simple ingredients come together to create a dessert that looks fancy but can be made in your own kitchen. It’s perfect for gatherings, parties, or simply to enjoy at home with family and friends. Plus, who can resist the combination of dark chocolate and buttery crust?
How to Make Dark Chocolate Tart
Ingredients:
- 1.5 cups cookie crumbs (Use sugar cookies, graham crackers, or digestive biscuits.)
- 6 tablespoons unsalted butter (Melted.)
- 0.25 cup granulated sugar
- 12 ounces dark chocolate (Finely chopped, good quality.)
- 8.5 ounces heavy whipping cream
- 4 tablespoons unsalted butter (Room temperature, broken into pieces.)
- Maldon sea salt flakes (For topping.)
- Dulce de leche (For drizzling.)
Directions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan to form the crust. Use the bottom of a glass or measuring cup to compact the crust for a smooth finish.
- Bake the crust for 10 minutes or until just set. Let it cool completely.
- In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer—do not let it boil.
- Remove the pan from the heat and add the finely chopped dark chocolate. Let sit for one minute, then stir until smooth and fully melted.
- Add the room temperature butter to the chocolate mixture and stir until completely incorporated and glossy.
- Pour the chocolate ganache into the cooled tart crust, spreading it evenly with a spatula.
- Sprinkle the top with Maldon sea salt flakes and drizzle with dulce de leche as generously as you wish.
- Refrigerate the tart until set, at least 2 hours. Slice and serve chilled. Enjoy!
How to Serve Dark Chocolate Tart
Serve the Dark Chocolate Tart chilled for a refreshing dessert. You can slice it from the tart pan and place each piece on a plate. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. The added drizzle of dulce de leche on top gives it a lovely finish.
How to Store Dark Chocolate Tart
Keep the Dark Chocolate Tart stored in the refrigerator. Cover it properly with plastic wrap or place it in an airtight container to keep it fresh. It is best enjoyed within a few days but can last about a week.
Tips to Make Dark Chocolate Tart
- Use high-quality dark chocolate for the best flavor.
- Allow the tart to cool completely before filling it with the ganache.
- If you want a sweeter tart, consider adding more dulce de leche on top.
Variation
You can add various toppings such as fresh berries, nuts, or even a sprinkle of espresso powder for a coffee-flavored twist. If you prefer a different flavor, try using milk chocolate instead of dark chocolate.
FAQs
Can I use different types of cookies for the crust?
Yes, you can use any type of cookie or cracker that you like, such as Oreo cookies, gingersnaps, or even crushed pretzels for a salty-sweet combination.Is it necessary to refrigerate the tart?
Yes, refrigerating the tart helps it to set properly and firms up the chocolate ganache, making it easier to slice and serve.Can I make the tart in advance?
Absolutely! The tart can be made a day in advance. Just be sure to keep it covered in the refrigerator until you’re ready to serve it.
Enjoy your Dark Chocolate Tart and the joy it brings to your table!
Dark Chocolate Tart
Ingredients
For the crust
- 1.5 cups cookie crumbs Use sugar cookies, graham crackers, or digestive biscuits.
- 6 tablespoons unsalted butter Melted.
- 0.25 cup granulated sugar
For the filling
- 12 ounces dark chocolate Finely chopped, good quality.
- 8.5 ounces heavy whipping cream
- 4 tablespoons unsalted butter Room temperature, broken into pieces.
- Maldon sea salt flakes For topping.
- Dulce de leche For drizzling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan to form the crust. Use the bottom of a glass or measuring cup to compact the crust for a smooth finish.
- Bake the crust for 10 minutes or until just set. Let it cool completely.
Making the filling
- In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer—do not let it boil.
- Remove the pan from the heat and add the finely chopped dark chocolate. Let sit for one minute, then stir until smooth and fully melted.
- Add the room temperature butter to the chocolate mixture and stir until completely incorporated and glossy.
- Pour the chocolate ganache into the cooled tart crust, spreading it evenly with a spatula.
- Sprinkle the top with Maldon sea salt flakes and drizzle with dulce de leche as generously as you wish.
Chilling
- Refrigerate the tart until set, at least 2 hours.
- Slice and serve chilled. Enjoy!
