Dark Chocolate Tart With Chocolate Crust

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.

Processed with VSCO with hb1 preset

DARK CHOCOLATE TART WITH CHOCOLATE CRUST RECIPE

INGREDIENTS

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

Processed with VSCO with hb1 preset

DIRECTIONS

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.

Processed with VSCO with hb1 preset

 

Leave a Reply

Your email address will not be published. Required fields are marked *