Double Dark Chocolate Tart

Dark Chocolate Tart - homemade double dark chocolate tart with a smooth dark chocolate filling. Perfect for serious chocolate lovers!

This past weekend, I asked whether you guys would be open to another chocolate  dessert recipe this week.  And well, as I suspected, several people enthusiastically urged me on.  Thank you!  You are all bad influences and I love it.

Is it excessive to post two chocolate desserts in a row? Possibly.  But it’s Valentine’s Day on Friday. {That’s my excuse and I’m sticking with it.}

So here it is, an incredibly decadent double dark chocolate tart!  I couldn’t have stuffed more chocolate in this dessert if I had tried.  And then I decided to go crazy and top it with SPUN SUGAR.

Dark Chocolate Tart - homemade double dark chocolate tart with a smooth dark chocolate filling. Perfect for serious chocolate lovers!

Yes, that isn’t some funky tumbleweed (*ahem* those are Connor’s words, not mine).  It is actually sugar!  Caramelized, melt-in-your-mouth S-U-G-A-R!  Excuse the excitement, I’m still in a little bit of shock myself.

Did I really just do this?

Dark Chocolate Tart - homemade double dark chocolate tart with a smooth dark chocolate filling. Perfect for serious chocolate lovers!

A little less than two years ago, I would have sworn (on pretty much everything) that I would never, ever make spun sugar again in my entire life.  At least, voluntarily.  And most definitely not in the confines of my small rental apartment kitchen.

But you guys deserve the best of the best, and that is exactly what this dark chocolate tart is to me.

There is caramelized sugar crusted onto my kitchen floor and I have two questionable burns on my left hand–but it was totally worth it.  The person who came up with that ridiculous saying, “Beauty is pain” was  definitely referring to sugar work.  No question.

Dark Chocolate Tart - homemade double dark chocolate tart with a smooth dark chocolate filling. Perfect for serious chocolate lovers!

I’m sure most of you will be thrilled to know that you can definitely skip this part   I actually excluded it from the recipe below for this exact reason.  It’s a garnish–a fairly pretty one, but also completely optional.

It is also a little out there, so I totally get if you are not feeling the spiky tumbleweed topping of spun sugar.  I, personally, like a little bit of funkiness every now and then when it comes to my desserts, but it is totally up to you.  You could always jazz it up (without the extra work) with a sprinkling of Maldon or Fleur del Sel salt before you serve it as well!

With that said, I’ll be back tomorrow to tell you how it’s done!  I hate to say that, because I am not an expert when it comes to anything (let alone anything that involves sugar), but I will try my best.

Dark Chocolate Tart - homemade double dark chocolate tart with a smooth dark chocolate filling. Perfect for serious chocolate lovers!

And now, let’s discuss the chocolate.  So.much.chocolate!

This double dark chocolate tart is made with a chocolate pate sucree dough, which is similar to a cookie dough comprised of butter, powdered sugar, egg, cocoa powder, and all-purpose flour.   To ensure that the crust is cooked through completely, you should blind-bake it for 15 to 20 minutes prior to adding the filling, which is very straight-forward and comes together in less than ten minutes!

It is then baked at a very low-temperature (250 degrees Fahrenheit), until the filling is just beginning to set.  This results in a smooth, almost pudding-like texture.

This dessert is only suitable for serious chocolate lovers.  Enjoy!

Double Dark Chocolate Tart

Ingredients:

Chocolate Tart Dough:
  • 6 ounces unsalted butter, softened
  • 3 1/2 ounces powdered sugar
  • 1 whole egg
  • pinch of salt
  • 1 ounce unsweetened (Dutch-process) cocoa powder, sifted
  • 8 1/2 ounces all-purpose flour

Dark Chocolate Filling:

  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon instant espresso powder
  • 7 ounces semi-sweet chocolate (~65% cocoa), finely chopped
  • 1 whole egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon butter, melted

 Garnish:

  • spun sugar (come back tomorrow for the how-to post!)

Directions:

Prepare Tart Dough:

  1. Cream the butter in a stand mixer, fitted with a  paddle attachment, for 2-3 minutes.  Add the powdered sugar and cream thoroughly.
  2. Over low speed, add the egg and salt, and continue to mix until just combined, scraping down the bowl as necessary.   Add the cocoa powder and mix until just combined.
  3. Slowly add the flour until just combined.  Remove dough to a well-floured surface and push together with hands until all ingredients are incorporated.  Flatten dough into a disc and cover with plastic wrap.  Chill for 1.5 to 2 hours.
  4. Preheat the oven to 350 degrees Fahrenheit.  Lightly grease an 8-inch tart pan (with removable bottom).
  5. Remove the dough from the fridge and allow to rest for 5 minutes.  Using a lightly floured rolling pin (starting from the center of dough to the outside), roll dough to 1/4” thickness. Throughout the process, pick up dough carefully and flip around ensuring it does not stick. **If dough cracks, gently press back together with hand and continue to roll.
  6. Using the rolling pin, pick up the dough and lay over a 8-inch (about 1 inch deep) tart pan, gently guiding it into the sides of the tart (try to avoid stretching the dough), pressing with your fingers. Make sure to press the dough tightly inside the corners and sides to shape the tart shell--if it rips slightly, press back together (it is relatively forgiving).  Trim the edges.
  7. Line the tart dough with aluminum foil (shiny side facing up), allowing it to extend past the sides at least an inch or two.  Fill with baking beans.
  8. Cover with plastic wrap and allow to chill in the fridge for an additional 10-15 minutes.  Place tart pan on baking sheet and bake at 350 degrees for 15 minutes.
  9. Carefully remove the aluminum foil and baking beans and bake for an additional 5-7 minutes, or until tart dough is completely cooked through.  Allow to cool on a rack.

Prepare Filling:

  1. Reduce oven temperature to 250 degrees Fahrenheit.
  2. Place finely chopped chocolate in a bowl and set aside.  Whisk together the cream, milk, and espresso powder in a small saucepan and bring to a boil.
  3. Pour hot cream mixture over the chocolate and whisk to combine.  Quickly whisk in the egg, vanilla extract, and melted butter.
  4. Pour filling into tart pan and bake at 250 degrees for 20-25 minutes, or until small bubbles begin to develop around the edges of the tart (filling with not be completely set).
  5. Remove from the oven and allow to cool on rack and set completely (if necessary, chill slightly in the fridge).
  6. Serve at room temperature (or slightly warm).  Garnish with spun sugar or Maldon/Fleur del Sel salt.

Tips For Success:

If you don't top it with spun sugar, I highly recommend finishing the tart with Maldon or Fleur de Sel sea salt!

Share your Beautiful Plate!

post it on instagram and tag it #abeautifulplate.