Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup powdered sugar
- ¼ cup ice water
- 1 cup bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Make the tart shell: Whisk together flour, cocoa powder, and salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the powdered sugar and ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 2: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork several times. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly set. Let cool completely.
- Step 3: Make the chocolate ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chopped bittersweet chocolate. Once melted, remove from heat and stir in the heavy cream until smooth and glossy. Set aside to cool slightly.
- Step 4: Make the custard: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened. Whisk in the vanilla extract. Gradually whisk in the cooled chocolate ganache until fully combined.
- Step 5: Pour the chocolate custard into the cooled tart shell. Bake for 20-25 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Notes
- Store leftover tart in the refrigerator for up to 3 days, ensuring it's well covered to maintain its moisture and rich chocolate flavor.
- For a warm, decadent experience, gently reheat individual slices in the microwave for 10-15 seconds, or until slightly warmed through – avoid over-heating to prevent a runny filling.
- Serve this exquisite tart with a dollop of fresh whipped cream and a sprinkle of sea salt for an elevated taste sensation that balances the sweetness perfectly.
- To achieve a truly professional-looking finish, ensure your tart shell is perfectly chilled before adding the filling – this prevents shrinkage and creates a crisp, elegant crust; and remember, don't overbake the custard.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American