Do you have a fear of making pastry crusts? In this post, I want to teach you how easy it is to make a press-in chocolate crust (no rolling pin required), as well as a simple-to-make chocolate ganache filling that is poured into the crust and then baked.  This Easy Decadent Dark Chocolate Tart is rich and delicious and perfect when served with a light dusting of icing sugar or a dollop of softly whipped cream.  For a special event, such as Valentine’s Day, a few fresh berries and a chocolate garnish will make this dessert a real hit.  It is also lovely when served with Raspberry Coulis.

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EASY DECADENT DARK CHOCOLATE TART

CHEF TALK:  Use a dark chocolate couverture (54.5% – 65%) for this tart.  The tart can be made ahead of time and chilled.  It is easier to cut into clean-edged portions if refrigerated overnight (Learn How to Cut a Tart in the Learning Tips shown below). The tart is easily adaptable to gluten-free by using a gluten-free flour blend in the chocolate short dough crust (shown in the photograph is a gluten-free crust). The tart also freezes very well.  

YIELD:   12 portions

Equipment:  1 – 9″  or 10″ (used in this post) tart pan with removable bottom

INGREDIENTS:                

CRUST: (about 400 g)                                                               

• 1 cup (150 g) all-purpose flour or gluten-free flour blend
• 1/4 cup (25 g) cocoa powder
• 1/2 cup (72 g) confectioner’s (icing) sugar
• 1 teaspoon vanilla extract (5 ml)
• 1/4 teaspoon ground cinnamon, optional but recommended
• 1/4 teaspoon fine salt
• 2/3 cup (150 g) butter, unsalted, chilled and cut into small pieces

FILLING: about 2 cups (510 g) filling

• 1/3 cup butter, unsalted (111 g)
• 10.5 oz (308 g) dark couverture chocolate (54.5% – 65%)
• 3 Eggs
• 1 teaspoon vanilla extract (5 ml)
• Pinch of fine salt
• 1 teaspoon instant espresso powder, optional but recommended (5 ml)

METHOD:

For the Chocolate Tart Shell:

1. Preheat the oven to 350°F/325°F if using the convection setting.  Prepare the pan:  Butter and dust flour on the tart pans, shaking out excess flour. Place a circle of parchment paper in the bottom of the tart pan and butter this as well. Set aside.  PASTRY CHEF TIP:  Dusting the pan with cocoa powder is an option instead of flour.  Flour leaves a white residue on the chocolate tart shell, while cocoa powder does not. 
2. For the crust, place dry ingredients into a food processor.
3. Add the butter, 1 tablespoon at a time.
4. Process until the dough collects on top of the blade.  Shape the dough into a flat disk and cover lightly with a piece of plastic wrap. Chill for 10 minutes.
5. Press the dough into the prepared tart pan.
6. Pre-bake @ 325^o F. for 7-9 minutes or just until the dough is set. Cool the tart shell slightly before adding the filling.  CHEF TIP:  You will notice that the crust loses its shine and becomes almost matte in appearance. Every oven is different, so use this tip to determine doneness.

For the Chocolate Filling:

1. Melt the butter & the chocolate in a Bain Marie (see Learning Tips). Cool slightly. Add the eggs and vanilla.
2. Pour the filling into the pre-baked shells.
3. Bake @ 325^o F. for 10 minutes. Turn trays and bake 5-7 minutes more. Do not over bake.  Cool the tart slightly at room temperature for about 30 minutes.
4. Chill the tart thoroughly in the refrigerator, preferably overnight.  This makes cutting easier and cleaner.
5. To Serve:  Cut the tart carefully into 12 portions using a hot, dry knife, wiping the blade between each cut.  (See Cutting Pies and Tarts in Learning Tips).
6. To Store:  Refrigerate any leftovers and store in a covered container.  Use within 5 days.  This tart can also be frozen for up to one month.  CHEF TIP:  Chocolate picks up odours (from onion, etc) from the refrigerator very easily, so placing the tart in a covered container is recommended.

Here is your visual step-by-step in photographs How to Make Easy Decadent Dark Chocolate Tart:

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Bain Marie
• Cream
• Cutting Pies and Tarts
• Gluten-Free Flour Blends
• Oven Temperature Accuracy
• Preparing Your Pans
• Parchment Paper
• Vanilla Extract
  __________

You Might Also Like to See these Dessert Ideas:

Individual Baked Dark Chocolate Mousse in Crispy Wrappers

How to Make Raspberry Coulis

Double Chocolate Raspberry Cheesecake with Chocolate Pecan Crust

Urb’n’Spice Chocolate Desserts Made Easy and Delicious – Pies and Tarts

If you give this Easy Decadent Dark Chocolate Tart a try, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urb’n’Spice Chef – Inspiring the Chef in You!

 

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