Chocolate Tart
A decadent chocolate tart featuring a buttery crust and rich, smooth chocolate filling, perfect for any occasion.
Ingrédients
For the crust
- 1 1/4 cups all-purpose flour For gluten-free, substitute with almond flour.
- 1/2 cup unsweetened cocoa powder Sift to eliminate lumps for a smoother filling.
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened Use dairy-free butter for a dairy-free option.
- 1/4 teaspoon salt
- 1 large egg yolk Replace with a flaxseed egg for vegan version.
For the filling
- 1 cup heavy cream Coconut cream can be used for a dairy-free version.
- 8 oz dark chocolate, chopped High-quality chocolate enhances flavor.
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all necessary ingredients. Make sure your butter is softened for easier mixing.
- In a large mixing bowl, combine all-purpose flour, cocoa powder, powdered sugar, and salt. Whisk together until fully integrated.
- Add softened unsalted butter and egg yolk to the dry mixture. Use a pastry cutter or hands to combine until a dough forms.
- Press the dough into the bottom and up the sides of a tart pan evenly, ensuring there are no gaps.
Baking
- Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes and allow it to cool completely.
Filling
- In a saucepan, combine heavy cream and sugar. Heat over medium until simmering, stirring occasionally.
- Remove from heat, then add chopped dark chocolate and vanilla extract. Stir until the chocolate is melted and the mixture is smooth.
- Pour the chocolate filling into the cooled tart shell, smoothing the top with a spatula.
Setting
- Cover the tart lightly and refrigerate for at least 2 hours to set properly.
- Once set, remove from the refrigerator and carefully slice into pieces.
Serving
- Serve chilled, optionally topped with fresh berries, whipped cream, or chocolate shavings.
Notes
For added flavor, incorporate a dash of espresso powder into the filling. This tart can be made a day or two in advance.