There’s something about dark chocolate that draws me in and this tart is no exception. It’s dark, decadent, silky, and absolutely sexy (it’s totally okay to call food sexy…). I opted for a more shortbread like crust because what can go better with such a filling than a cookie-like crust??? I’ve been slowly recovering from a sick sick bug I caught so I couldn’t have too much of this, but it’s boyfriend approved, he had two slices! AND neighbor approved, they want MORE! Honestly, so do I. I can see it in my belly in the near future, and yours too 😉 Plus it is absolutely gorgeous! Who doesn’t like eating pretty & delicious food?! Anyways, it’s super simple to whip up, and you can make the crust dough ahead of time. The filling takes literally 5 minutes and the rest is up to your fridge to do the work! Easy peasy lemon squeezey! Then you get to serve dessert like a pro and get tons of oooos and ahhhhs. Don’t forget to tag me and use #thebutterywhisk if you decide to give it a try! I’d love to see your creations.
DARK CHOCOLATE TART WITH CHOCOLATE CRUST RECIPE
for the crust
- 1 1/3 cups AP flour
- 4 tbsp. cocoa powder
- 1/3 cup granulated sugar
- 1/2 tsp. kosher salt
- 1 1/2 sticks of unsalted butter (VERY COLD & cubed)
- 1 egg yolk
- 2 tbsp. heavy cream
- 1 tsp vanilla extract
for the filling
- 1 can coconut milk
- 1 lb. dark chocolate (roughly chopped).
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
for the topping
- Flakey sea salt
for the crust
- In a food processor, blitz together the flour, cocoa powder, sugar & salt.
- Add the butter & pulse till it resembles coarse sand (a few chunks are okay).
- Add the egg yolk, heavy cream and vanilla extract & pulse till just combined (DO NOT over pulse until it becomes a huge dough ball).
- On a lightly floured surface, shape the dough into a ball, then flatten into a disk.
- Keep dough in the fridge for at least one hour or up to 3 days.
- Once chilled, take the dough out to soften while you lightly flour your work surface to begin the rolling process.
- Depending on the size of your pan, roll out the dough into a circle the same size and +2 inches (ex: I used an 8 inch pan, therefore I rolled it out into a 10 inch circle. I wouldn’t go over a 10 inch pan or your crust might be too thin, unless you like that, like me! psssst that just means more filling muhuhahaha).
- Unroll the circle over the pan & gently pat it in place, then trim off excess edges.
- Place the pan in the freezer for at least 30 mins to harden, which will prevent it from shrinking whilst baking.
- Preheat oven to 375°F & blind bake the crust for 30 mins to fully bake it.
- Transfer to a cooling rack to cool completely before adding the filling.
for the filling
- While you wait for the crust to cool, bring the coconut milk to a boil in a saucepan and immediately take off the heat.
- Pour the coconut milk over the chopped chocolates & let it sit for a couple minutes to melt the chocolate.
- Stir in the salt & vanilla extract and mix till smooth.
- Pour into the prepared crust & place the tart in the fridge till firm (at least 2 hours).
- Serve chilled with a sprinkle of flakey sea salt.
*Can be kept in an airtight container for up to 1 week.