Rich Dark Chocolate Tart
Baked Chocolate Filling with Sweet Tart Crust
Chocolate tart is one of my favorite desserts when I want something rich and simple.
I prefer making the filling with 70% dark chocolate for a deep chocolate flavor, but you can also use 55% semi-sweet chocolate for a sweeter result. Milk chocolate can be used for a much milder chocolate flavor.
This tart can be made in two ways. I often bake the chocolate filling in a sweet tart shell for the contrast between the crisp, buttery pastry and soft chocolate center. The filling can also be baked without the crust for a simple flourless-style chocolate dessert.
And yes, it's a rich dessert. That's rather the point.
Baked dark velvet chocolate raspberries filling. So yummy!
I use 70% dark chocolate for this tart because I love its deep chocolate flavor and slight bitterness. It balances beautifully with the buttery sweet tart crust and the richness of the chocolate filling.
Sometimes I add a thin layer of raspberry purée and a few fresh raspberries beneath the chocolate filling. The tartness of the berries gives a nice contrast to the rich dark chocolate.
This is a simple tart, but the quality of the chocolate makes a big difference. For the best flavor, use a 70% dark chocolate that you enjoy eating on its own.
Supplies:
Mixing bowl medium size or stand mixer
Food processor
Spatula
Whisk
Rolling pin
tart mold or tin pie shell
Scale
Baking tray
Sweet Tart Crust
200g all-purpose flour
100g unsalted butter, cold and cut into pieces
100g granulated sugar
1 large egg
1g baking powder
¼ tsp salt
Chocolate Filling
225g dark chocolate, preferably 70%, or semi-sweet chocolate
150g unsalted butter
45g granulated sugar
2 large eggs
2 egg yolks
Optional
Raspberry purée
Fresh raspberries or other berriesSteps:
For the pie shell/crust:
Use hands or a food processor to combine flour, salt, baking powder, sugar, and butter in the mixing bowl. If you use a food processor, only make a few pulses or break the butter by hand into small, fine crumbs.
Add in the eggs and mix all the ingredients together. When it forms a dough, divide it in half, wrap it, and chill it in the fridge for 30 minutes. Do not overwork it!
Roll the dough to 1/4 inch thickness or thinner if you prefer, rolling it to the size of the tart mold.
Refrigerate the pie dough. When the pie dough is cold and set firm in the fridge, it's ready to bake.
Prepare the Sweet Tart Dough
Combine the flour, sugar, salt, baking powder, and butter in a food processor.
Pulse briefly until the butter is broken into small, fine crumbs. You can also do this by hand, rubbing or cutting the butter into the dry ingredients.
Add the egg and mix just until the dough begins to come together.
Do not overwork the dough.
Divide the dough into two equal portions. Wrap and refrigerate for at least 30 minutes.
Roll one portion to approximately ¼ inch (6 mm) thick, or slightly thinner if you prefer a more delicate crust.
Line the tart mold with the dough and trim the edges neatly.
Refrigerate until the tart shell is cold and firm.
Make-Ahead Tip
The second portion of tart dough can be wrapped well and refrigerated for another tart or frozen for later use.
Prepare the Chocolate Filling
Preheat the oven to 350°F (175°C).
Place the whole eggs, egg yolks, and sugar in a mixing bowl.
Whip until the mixture becomes pale, foamy, and approximately doubled in volume.
Melt the chocolate and butter together using a double boiler or microwave. If using a microwave, heat in short intervals and stir between each interval.
Allow the chocolate mixture to cool slightly. It should remain fluid but should not be extremely hot when added to the eggs.
Gently fold the melted chocolate and butter into the whipped egg mixture until evenly combined.
Assemble
If using raspberry, spread a thin layer of raspberry purée over the bottom of the cold tart shell.
Add a few fresh raspberries or berries, if desired.
Pour the chocolate filling over the fruit and gently level the surface.
Bake
Bake at 350°F (175°C) for approximately 30–40 minutes, or until the tart crust is golden and the chocolate filling is set around the edges.
Allow the tart to cool before carefully removing it from the mold.
The filling will continue to set as the tart cools.
Baking with Confidence
Don't overheat the chocolate. Melt the chocolate and butter gently. Excessive heat isn't helping anyone here.
Let the chocolate cool slightly before folding. Very hot chocolate can deflate or partially cook your whipped egg mixture.
Fold gently. The whipped eggs provide some of the lightness in this otherwise very rich filling.
Keep the raspberry layer thin. You want enough acidity to contrast with the dark chocolate without adding so much moisture that it interferes with the tart base.
Cool before cutting. The chocolate filling becomes firmer as it cools, producing much cleaner slices.
Chocolate pie decorate with chocolate shavings and frozen dry raspberry
Enjoy yummy chocolate pie !
