Pin It I stumbled on this recipe during a winter weekend when I was craving something intensely chocolate but also elegant enough to impress unexpected guests. The combination of a buttery, crisp tart shell with a dense, fudgy brownie center felt like the perfect marriage of French pastry and American comfort. It turned out so good that I stopped buying chocolate desserts altogether. Now, whenever I need a chocolate fix or want to show off a little, this tart is my secret weapon. It looks fancy, tastes incredible, and honestly takes less effort than most people assume.
I made this for my sister's birthday last spring, and she said it was the best chocolate dessert she'd ever had, which is saying something because she's picky. Watching people take that first bite and pause mid-conversation is one of my favorite things. The tart disappeared in minutes, and I got three requests for the recipe before the evening ended. That night confirmed for me that this wasn't just another dessert, it was a keeper worth making again and again.
Ingredients
- All-purpose flour (for tart shell): This creates the tender, crumbly base that holds everything together without being too heavy or tough.
- Powdered sugar: It dissolves easily into the dough and gives the shell a delicate sweetness that balances the dark chocolate.
- Cold unsalted butter (for tart shell): Cold butter is essential for a flaky, crisp crust, so keep it chilled until the last moment.
- Egg yolk: This binds the dough and adds richness without making it dense or cakey.
- Dark chocolate (70% cocoa): The star of the show, it brings deep, bittersweet complexity that makes this tart feel grown-up and luxurious.
- Unsalted butter (for filling): It adds silkiness and helps the chocolate melt into that glossy, fudgy texture we're after.
- Granulated sugar and brown sugar: Using both gives you sweetness plus a hint of molasses depth that rounds out the chocolate flavor.
- Eggs: They provide structure and that signature brownie chewiness without turning the filling into cake.
- Pure vanilla extract: A little vanilla pulls all the chocolate notes forward and makes everything taste more vibrant.
- All-purpose flour (for filling): Just enough to hold the brownie together while keeping it soft and fudgy in the center.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease your tart pan generously so the shell releases cleanly later. This step sets you up for success before you even touch the dough.
- Mix the Tart Dough:
- Combine flour, powdered sugar, and salt, then work in the cold butter until it looks like wet sand. Add the egg yolk and water, mixing just until it comes together, then chill the dough for 15 minutes so it's easier to roll.
- Blind Bake the Shell:
- Roll out the dough, press it into the pan, prick it with a fork, and line it with parchment and weights. Bake for 15 minutes, remove the weights, and bake 5 more minutes until it's lightly golden and crisp.
- Melt the Chocolate and Butter:
- Use a double boiler or microwave in short bursts, stirring until smooth and glossy. Let it cool slightly so it doesn't scramble the eggs when you mix them in.
- Build the Brownie Batter:
- Whisk both sugars, eggs, vanilla, and salt into the melted chocolate, then gently fold in the flour until just combined. Overmixing will make it cakey instead of fudgy, so stop as soon as you don't see streaks.
- Fill and Bake:
- Pour the batter into your cooled tart shell and smooth the top. Bake for 18 to 20 minutes, the edges should be set but the center still a little wobbly, it will firm up as it cools.
- Cool and Garnish:
- Let the tart cool completely on a wire rack, then dust with cocoa powder or powdered sugar. Serve it as is or with fresh berries and whipped cream for extra flair.
Pin It One evening I served this tart after a simple pasta dinner, and my friend sat quietly for a moment after her first bite, then said it tasted like a hug. That's when I realized this dessert wasn't just about chocolate, it was about creating a moment people remember. It's become my go-to whenever I want to make someone feel special without saying much at all.
Choosing the Right Chocolate
I always reach for 70% dark chocolate because it gives you that intense, bittersweet punch without being too sugary or flat. Cheaper chocolate can taste waxy and won't melt as smoothly, so it's worth spending a little more on a good bar. If you prefer something sweeter, you can drop to 60%, but I'd avoid milk chocolate here because it won't have the depth this tart needs. The quality of your chocolate will make or break this recipe, so taste it before you melt it.
Making Ahead and Storing
This tart actually improves after a day in the fridge because the flavors settle and the texture becomes even more fudgy. I usually make it the night before and let it chill covered, then bring it to room temperature before serving so the chocolate softens up. It keeps well for three days wrapped tightly, though I've never had it last that long. You can also freeze individual slices wrapped in plastic and foil for up to a month, just thaw them in the fridge overnight.
Customizing Your Tart
Once you've made this a few times, it's fun to play around with add-ins and toppings. I've folded in toasted hazelnuts, swirled in salted caramel, and even sprinkled flaky sea salt on top before baking. Fresh raspberries are my favorite garnish because their tartness cuts through the richness perfectly. You could also drizzle melted white chocolate over the top for a striking look, or serve it with coffee ice cream for an over-the-top finish.
- Try adding a tablespoon of espresso powder to the brownie batter for a deeper, more complex chocolate flavor.
- Swap in almond or hazelnut flour for half the all-purpose flour in the tart shell for a nutty twist.
- Serve with a dollop of creme fraiche or mascarpone instead of whipped cream for something a little tangier and more elegant.
Pin It This tart has become one of those recipes I make without thinking, and every time it comes out of the oven, I'm reminded why I fell in love with baking in the first place. I hope it brings you as much joy and as many compliments as it's brought me.
Recipe FAQs
- → How do I ensure the tart shell is crisp and flaky?
Use cold unsalted butter cubed and rub it into the flour mixture until coarse crumbs form. Chill the dough before rolling and bake it blind to prevent sogginess and maintain flakiness.
- → What is the best way to melt the dark chocolate and butter?
Melt them gently over simmering water or use short bursts in the microwave, stirring frequently to avoid burning and ensuring a smooth texture.
- → How can I tell when the brownie filling is perfectly baked?
The edges should be set and firm, while the center remains slightly soft. Avoid overbaking; the tart will firm up as it cools.
- → Can I add nuts or chocolate chips to the filling?
Yes, folding in chopped nuts or extra dark chocolate chips enhances texture and richness without altering the baking process.
- → What garnishes complement this tart best?
Dusting with cocoa powder or powdered sugar, along with fresh berries or a dollop of whipped cream, balances the rich chocolate flavor with freshness.