Decadent Dark Chocolate Tart (Printable)
Rich dark chocolate tart with a crisp crust topped by fresh raspberries for an elegant finish.
# What you'll 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)
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - Combine flour, cocoa powder, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water; mix until dough forms.
03 - Press dough evenly into tart pan bottom and sides. Prick base with fork. Freeze for 10 minutes.
04 - Bake crust for 15 minutes at 350°F. Remove from oven and cool.
05 - Warm heavy cream, milk, and butter in saucepan over medium heat until simmering. Remove from heat, add chopped chocolate, and let stand for 2 minutes. Stir until smooth.
06 - Whisk in sugar, vanilla, salt, and eggs into chocolate mixture until glossy and combined.
07 - Pour filling into cooled crust. Bake at 350°F for 15 to 18 minutes until edges set but center remains slightly wobbly.
08 - Cool tart on wire rack, then refrigerate for at least 1 hour until firm.
09 - Top with fresh raspberries and dust with powdered sugar if desired before serving.
# Expert Suggestions:
01 -
- The contrast between the crisp chocolate crust and velvety filling feels fancy enough for guests but comes together faster than you'd expect.
- Dark chocolate depth paired with tart raspberries creates a balance that doesn't feel heavy, even though it looks absolutely showstopping.
- Once you nail the technique, you'll find yourself making this for every dinner party or special moment.
02 -
- If your filling cracks when it bakes, it overheated—lower your oven temperature next time and watch for that gentle wobble rather than baking until it looks solid.
- Don't skip the chilling step for the dough or the filling; patience here is what separates a good tart from an extraordinary one.
03 -
- Use a tart pan with a removable bottom—it makes plating feel effortless and looks more impressive than a wedge from a pie dish.
- If you're nervous about the filling, remove the tart from the oven a minute or two early; carryover heat will finish the baking and give you more control over texture.