Double Dark Chocolate Tart
This decadent double dark chocolate tart is made with a chocolate pâte sucrée dough and filled with a smooth, custard-like filling.
This double dark chocolate tart is prepared with a chocolate pâte sucrée dough (chocolate sweet tart dough).
Pate sucrée is similar to cookie dough in texture. Chocolate pâte sucrée is made with butter, powdered sugar, egg, cocoa powder, and all-purpose flour. To avoid a soggy bottom and ensure that the chocolate crust cooks through completely, the tart crust is blind-baked for 15 to 20 minutes prior to adding the simple chocolate filling.
This chocolate tart is baked at a very low temperature (250°F/120°C) until the filling is just beginning to set. This results in a smooth, almost pudding-like chocolate texture. This dessert is irresistible, elegant, and perfect for any serious chocolate lover in your life!
I went the extra mile and topped this tart with spun sugar. After my experience with spun sugar in culinary school, I would have sworn (on pretty much everything) that I would never, ever make spun sugar again in life. At least, not voluntarily. Nor in the confines of my small rental apartment kitchen.
But you deserve the best of the best. That is 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 worth it.
You will be thrilled to learn that the spun sugar is completely optional for this dessert. I actually excluded it from the recipe below for this exact reason, but if you’re inclined, you can learn how to spin sugar in this guide. It is a decorative garnish only.
A wonderful and easy alternative for this tart would be to sprinkle it with Maldon (or another finishing salt, such as Fleur de Sel) just before serving.
Double Dark Chocolate Tart
Chocolate Pâte Sucrée Tart Dough:
- 6 oz (170g) unsalted butter softened
- 3½ oz (100g) powdered sugar
- 1 large egg
- pinch kosher salt
- 1 oz (28g) unsweetened Dutch-processed cocoa powder sifted
- 8½ oz (240g) all-purpose flour
Dark Chocolate Filling:
- ½ cup (120 mL) heavy cream
- ½ cup (120 mL) whole milk
- ½ teaspoon instant espresso powder such as Medaglia d'Oro
- 7 oz (200g) high quality semi-sweet chocolate, roughly 65% cocoa content finely chopped
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon (5g) butter melted
- Prepare Chocolate Pâte Sucrée Tart Dough: Cream the butter in the bowl of a stand mixer fitted with a paddle attachment, for 2 to 3 minutes. Add the powdered sugar and cream thoroughly.
- Over low speed, add the egg and salt, and continue to mix until just combined, scraping down the bowl as needed with a spatula. Add the cocoa powder and mix until just combined.
- Slowly add the flour until just absorbe. Remove dough and set on a well-floured surface. Push together with hands until all the ingredients are incorporated. Flatten the dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for 1½ to 2 hours.
- Blind Bake Crust: Preheat the oven to 350°F (175°C) with a rack in the center position. Lightly butter a 8-inch (20 cm) tart pan with a removable bottom.
- Remove the chilled tart dough from the fridge and allow to rest for 5 minutes. Using a lightly floured rolling pin and starting from the center of dough to the outside, roll the dough into a circle. It should be roughly ¼-inch thick. Throughout the process, pick up the dough carefully and move it continuously to ensure it does not stick to the countertop. Note: If the dough cracks, don't worry. Gently press back together with your hands and continue to roll.
- Using the rolling pin, gently pick up the dough and lay over the greased tart pan, gently guiding it into the edges of the tart pan, pressing with your fingers. Make sure to press the dough tightly inside the corners and sides to shape the tart shell. If the dough rips slightly, press and seal together with your fingertips (it is relatively forgiving). Trim the overhanging edges of the dough with a sharp knife.
- Line the tart dough with aluminum foil - shiny side facing up - allowing the foil to extend past the sides of the pan by one or two inches. Fill with dried beans or pie crust weights.
- Cover the tart pan tightly with plastic wrap and allow to chill in the refrigerator for an additional 10 to 15 minutes, then bake for 15 minutes. Carefully remove the aluminum foil and baking beans and bake the crust, uncovered, for an additional 5 to 7 minutes, or until the tart dough is completely cooked through and looks relatively dry and matte. Place on a wire rack and allow to cool before adding the filling.
- Prepare Chocolate Filling: Reduce the oven temperature to 250°F (120°C).
- Place the finely chopped semisweet chocolate in a large heatproof bowl and set aside. Place the cream, milk, and espresso powder in a small saucepan, whisk together, and bring just to a boil over medium-high heat.
- Immediately remove from heat and pour the hot cream mixture over the chopped chocolate. Allow to sit for 15 to 20 seconds, then whisk until smooth. Add and whisk in the egg, vanilla extract, and melted butter. The mixture should be shiny and smooth.
- Pour the chocolate filling into blind-baked tart crust and bake for 20 to 25 minutes, or until small bubbles begin to develop around the edges of the tart. The filling will not be completely set.
- Remove from the oven, place on a rack, and allow tart to set and cool completely before serving. If needed, the tart can be chilled slightly in the fridge.
- Garnish with spun sugar or sprinkle with Maldon salt. Slice into wedges and serve at room temperature or slightly warm.
Tips for Success:
- If you don’t top this tart with spun sugar, I highly recommend finishing it with a sprinkle of Maldon or another flaky finishing salt.
62 Comments on “Double Dark Chocolate Tart”
Question: the tart dough instruction asks to put the cream but there is no cream in the ingredients.
Hi Ana, I think you misread the instructions! It simply says “cream the butter” which simply means to mix the butter until is is smooth. There is no cream in the tart dough – only the filling.
I realized that just after I posted my question. I made it yesterday and your tart is delicious!!!
Thanks for your reply!!
The spun sugar makes it so special!
Oh wow, now I want to learn to make spun sugar (I’ve just pinned that recipe!) as well as this delicious tart! I will hopefully be doing both in the very near future. Thank you for explaining things so clearly – as someone who has never spun sugar before I feel brave enough to give it a go now.
I’m so glad it was clear and helpful! Maybe I’ll take a video next time! 🙂 Let me know if you try it!
This dessert just made my heart skip a beat. That picture of the spun sugar is gorgeous. Pinned.
Just discovered you through Nicole at Cooking for Keeps… So glad I did! Your photographs are stunning – that spun sugar looks just absolutely beautiful “dripping” off the rolling pin. Can’t wait to read more!
I want to dive into that chopped chocolate.
I say, go for it!! 🙂
Love love love everything about this!! 🙂
Let’s be honest–this isn’t spun sugar, it’s spun GOLD! What gorgeous, ethereal images. Thanks, Rumpelstiltskin! 🙂
Your comment cracked me up!
So awesome. Chocolate is my world.
Cheese is my world, but chocolate is definitely my second or third 😉
This is absolutely stunning. I love the fluffy spun sugar on top. And no such thing as too much chocolate. 🙂
Thank you Lindsay!! Means a lot!
Umm, can you come teach me how to make spun sugar? And then feed me this tart. Kthanksbye.
I love you! Haha.
ya… this looks totally insane…
Yeah, I agree. It’s a little wacky–but glad you like it? I think? Haha!
There is nothing wrong with posting two chocolate recipes in a row!
Maybe I should do this more often? 🙂
This is totally gorgeous! And in my opinion, you can never have too much chocolate!
Thank YOU Amanda!
Oh.My.Gosh. Wow. Holy Cow. Gorgeous. Beautiful. Can’t-take-my-eyes-off-the-screen. Mouth Open.
Hahah those are the thoughts/actions going on as I look at this tart. Just stunning!
Hahaha!! Love this.
Wow!! Gorgeous gorgoeus tart! And that spinning sugar? Mind blown!!
Hah! You’re so sweet!
All the chocolate!!! Wow, this tart in positively stunning, and I give you HUGE points for making spun sugar!!
Did you ever do it at FCI?
Man, that tart looks incredible! The darker the chocolate, the better. I am so impressed with the spun sugar. Can’t wait to see the how-to post!
This one was extra dark. Seriously, I wasn’t kidding when I said that I couldn’t stuff more chocolate in it if I had tried.
Holy COW that is so impressive! I can’t wait to come back tomorrow for a spun sugar lesson!
LAURA!!! Sorry for yelling, but you have taken desserts to a whole new level! You’re photography is genuinely inspiring to me. Can’t get enough.
HAHA! This comment totally put a smile on my face–you are so incredibly kind, Natalie. Can’t tell you how much your words mean to me! 🙂
Whoa!!! This is simply stunning, Laura!! And I can’t wait to see how you spun the sugar!
It’s up, it’s up! Hopefully I described the process eloquently enough that it makes sense to people. Thanks Lauren!
Very decadent!!! And beautiful:)
This chocolate tart is beautiful! The spun sugar is amazing. I want it for breakfast 🙂
Hmmm…I don’t see any problem with the breakfast part!
Not only is this tart gorgeous, but that spun sugar! A work of art!
Thank you so, so much Michelle! 🙂
This tart is so fun!! I love the look of it!
So glad you like it Katrina! I know it’s a little out there 😉
Oh my gosh. You spun sugar!! You amaze me and this is gorgeous!!
Gee, thanks Tieghan!! 🙂
Goodness gracious girl! This tart is the pretties dessert I’ve ever seen!
You’re so sweet Laurie! Thank you!
Absolutely gorgeous! It will be interesting to see the how to post on the spun sugar.
How-to is up!! It ended up being more words than pictures. It is near impossible to photography while you work with sugar, as I’m sure you can imagine 🙂
These pictures are GORGEOUS, I love the coloring! And of course, the tart looks out of this world.
Thank you, thank you Ali!
The spun sugar is BEE-AY-U-TI-FULLLL!! All in caps. Because WHOA. I am so in love with this tart! Happy to be an enabler. But, let’s be honest. Chocolate = love. And we all know you can never have too much of that.
Yayyyy! There were several people on Pinterest who thought the sugar looked like a hairball (I get it), so I’m glad to hear you like it! 🙂
This is absolutely sickeningly beautiful! I wish I was this talented!
I promise that it’s not as hard as it looks! Otherwise I don’t think I’d be able to pull it off either 🙂
That spun sugar is soooo cool Laura! pinned
Thanks for sharing! 🙂