Description

Indulge in a rich and elegant Dark Chocolate Tart topped with luscious Espresso Whipped Cream. This dessert combines a silky dark chocolate custard filling with the bold flavor of espresso-infused whipped cream, making it a perfect treat for chocolate and coffee lovers alike. Simple to make with pantry staples, versatile for dietary needs, and suitable for make-ahead preparation, this tart is both sophisticated and satisfying for any occasion.

Ingredients

Units Scale

For the Tart Crust

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
2–3 tablespoons cold water

For the Chocolate Filling

7 oz dark chocolate (70% cocoa or higher), finely chopped
3/4 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
Pinch of salt

For the Espresso Whipped Cream

3/4 cup heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon espresso powder (dissolved in 1 tsp warm water)

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Instructions

Prepare the Tart Crust: Combine the all-purpose flour, granulated sugar, and salt in a bowl. Cut in the cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, and gently bring the dough together without overmixing. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Blind Bake the Crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough to fit your tart pan and press it evenly into the pan edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake an additional 10 minutes until the crust is golden and crisp. Remove from oven and cool slightly.
Make the Chocolate Filling: Place finely chopped dark chocolate in a heatproof bowl. Warm the heavy cream until just simmering and pour over the chocolate. Let sit for a few minutes, then stir until smooth and glossy. Whisk in the eggs, vanilla extract, and a pinch of salt until fully combined into a silky custard.
Bake the Tart: Pour the chocolate filling into the pre-baked crust. Bake at 325°F (160°C) for 20-25 minutes, until the edges are set but the center remains slightly jiggly. Remove from oven and let cool completely at room temperature, then chill in the refrigerator for several hours to set fully.
Make the Espresso Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and dissolved espresso powder until soft peaks form. Taste and add more espresso powder for a stronger coffee flavor if desired. Keep chilled until ready to serve.
Serve and Enjoy: Spread or pipe the espresso whipped cream generously over the tart. Garnish with chocolate shavings or a dusting of cocoa powder. Slice with a sharp, warm knife and savor each decadent bite.

Notes

Use quality dark chocolate (70% cocoa or higher) for the best flavor.
Don’t overbake the filling; it should be slightly wobbly when done as it will set while cooling.
Refrigerate the tart overnight when possible for a firmer, sliceable texture.
To avoid graininess, dissolve espresso powder in warm water before adding to whipped cream.
Stop whipping cream at soft peaks to maintain a silky, smooth texture.

Nutrition

Serving Size: 1 slice (1/8 tart)
Calories: 350
Sugar: 22g
Sodium: 90mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 5g
Cholesterol: 95mg