Dark Chocolate Tart

I decided to make a homemade birthday treat for my mother-in-law this month, and she happens to love dark chocolate. Not just love, but adore! So when I saw this recipe for a proper – yet relatively easy – dark chocolate tart from one of my favorite online bakers, Christina from Scientifically Sweet, I knew I had to give it a try!

And boy am I glad I did!

This thing is divine, and it’s definitely going on my list of special occasion splurges. It’s ultra-rich, super chocolatey, and positively gluttonous. A little goes a long way! If you want to impress someone in your life who loves chocolate, try this tart!

NOTE: I chose to top this tart with chocolate crispies – dark, milk, and white – placed individually using kitchen tweezers. The most popular brand of chocolate cripsies is Mona Lisa Crispearls, made by Callebaut. It’s not difficult to do, but it does require a lot of patience!

TIP: Learn from my mistake! Instead of aggressively whisking your custard mixture, use a spoon or spatula and just be patient. Whisks have a tendency to incorporate air in a custard mixture, and that’s how you get bubbles in your filling. Also, just before you put the tart in the oven to bake the filling, tap the tart firmly on the counter to help pop any bubbles that may have formed.

Dark Chocolate Tart
(Original recipe: Scientifically Sweet)

TO MAKE THE CRUST

142g / 1 C all-purpose flour
18g / 3 TBSP cocoa powder
70g / ⅓ C (packed) light brown sugar
¼ tsp salt
84 g / 6 TBSP melted butter, cooled

Preheat oven to 375F.

Sift flour, cocoa powder, brown sugar, and salt into a medium bowl, being sure to combine evenly without any lumps of sugar. Add the melted butter and mix together until well blended. If necessary, use your hands to make sure it is uniform and the mixture comes together in soft clumps.

Tip the mixture into an 9-inch round tart pan and press it evenly into the bottom and up the sides. Place it in the fridge to chill for 10 minutes.

Once chilled, prick the chilled crust several times with a fork and bake for 10 minutes. Reduce oven temperature to 350F and bake for another 10 minutes until it looks matte and feels dry to the touch. Transfer pan to a wire rack to cool.

TO MAKE THE FILLING

200 g / 7 oz dark chocolate (60% cocoa), coarsely chopped
180ml / ¾ C heavy whipping cream
80ml / ⅓ C water
45g / 3 TBSP (packed) light brown sugar
1 large egg, room temperature
1/8 tsp salt

Reduce oven temperature to 325F.

Place chopped chocolate in a heatproof bowl and set aside.

Combine cream and water in a small saucepan over medium-low heat and bring it to a simmer. Remove from heat and pour it over the chocolate. Add sugar and salt, and stir until completely melted, smooth, and glossy. Add the egg and stir until smooth, thick, and glossy.

Pour the chocolate custard into the pre-baked crust and bake until the edges are set with just a slight wobble in the center, about 15-20 minutes.

Transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before slicing.

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