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Decadent Bittersweet Chocolate Tart

This rich and luxurious bittersweet chocolate tart features a crisp, buttery crust and a smooth, intense chocolate filling. Perfect for a sophisticated dessert, it requires chilling to set, making it an excellent make-ahead option.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings 8 slices
Calories 400 kcal

Equipment

  • large bowl
  • 9-inch tart pan
  • fork
  • heatproof bowl
  • small saucepan
  • whisk

Ingredients
  

For the Base

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Decadent Filling

  • 8 ounces high-quality bittersweet chocolate (70% cacao) finely chopped
  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • 2 large egg yolks
  • ½ teaspoon instant espresso powder optional
  • salt Pinch of

For Garnish (Optional)

  • Cocoa powder for dusting
  • Fresh berries
  • Chocolate shavings

Instructions
 

Prepare the Base

  • In a large bowl, cream softened butter and sugar until light and fluffy, then beat in the egg yolk and vanilla extract.
  • Gradually add flour and salt to the butter mixture, mixing until a soft dough forms; do not overmix.
  • Lightly grease a 9-inch tart pan, then press the dough evenly into the bottom and up the sides and prick the bottom with a fork.
  • Bake the base at 350°F (175°C) for 15-18 minutes until lightly golden brown, then remove and cool slightly.

Start the Filling

  • Place chopped chocolate in a heatproof bowl. In a small saucepan, combine heavy cream, sugar, espresso powder, and salt; heat until it just simmers.
  • Pour the hot cream mixture over the chocolate, let sit for 2-3 minutes, then whisk until smooth.
  • Whisk two egg yolks in a separate bowl, then gradually whisk about ¼ cup of the warm chocolate mixture into the egg yolks to temper them.
  • Pour the tempered egg yolk mixture back into the main chocolate mixture, whisking constantly until smooth.
  • Pour the filling into the pre-baked base; gently tap the pan to release air bubbles.
  • Refrigerate for at least 4 hours, or preferably overnight, until the filling is fully set.

Notes

For best results, ensure all ingredients for the base are at room temperature. When tempering the egg yolks, be sure to whisk continuously to prevent scrambling. The tart can be made a day in advance as it requires significant chilling time to set.