Decadent Dark Chocolate Tart (Printable)

Rich dark chocolate tart with a crisp crust, topped with fresh raspberries for an elegant finish.

# What You Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1/3 cup powdered sugar
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 2 to 3 tablespoons ice water

→ Chocolate Filling

08 - 7 ounces dark chocolate (60–70% cocoa), chopped
09 - 3/4 cup heavy cream
10 - 1/4 cup whole milk
11 - 2 tablespoons unsalted butter
12 - 1/4 cup granulated sugar
13 - 1/2 teaspoon pure vanilla extract
14 - 1/4 teaspoon fine sea salt
15 - 2 large eggs

→ Topping

16 - 1 1/2 cups fresh raspberries
17 - 1 tablespoon powdered sugar (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - Combine flour, cocoa powder, powdered sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, mixing until dough just forms, adding extra water if necessary.
03 - Press dough evenly across bottom and sides of tart pan. Prick base with fork and freeze for 10 minutes.
04 - Bake crust for 15 minutes until set. Remove and cool completely.
05 - Heat heavy cream, milk, and butter in a saucepan over medium heat just until simmering. Remove from heat, add chopped chocolate, and let stand for 2 minutes. Stir until smooth.
06 - Whisk in sugar, vanilla, salt, and eggs until fully combined and glossy.
07 - Pour filling into cooled crust and bake at 350°F for 15 to 18 minutes until edges are set and center is slightly wobbly.
08 - Cool tart on wire rack, then refrigerate for at least one hour to firm.
09 - Garnish with fresh raspberries and dust with powdered sugar, if desired.

# Expert Suggestions:

01 -
  • That first bite delivers pure velvet—rich dark chocolate that melts on your tongue without feeling heavy or cloying.
  • It looks restaurant-worthy but doesn't require a culinary degree, just patience and cold butter.
  • Fresh raspberries on top add a bright tartness that makes the whole dessert feel balanced and elegant.
  • You can make it hours ahead, which means less stress when guests arrive.
02 -
  • Overworking the crust dough develops gluten and makes it tough instead of tender; mix just until it comes together, even if it looks slightly shaggy.
  • That center wobble is crucial—pulling the tart out when it looks completely set means the carryover heat from the hot pan and filling will turn it into a rubbery, overcooked puck.
  • Room-temperature eggs blend into the chocolate filling without creating lumps, while cold eggs from the refrigerator can cause the mixture to seize or become grainy.
03 -
  • If your tart pan doesn't have a removable bottom, line it with parchment paper before pressing in the dough so you can still lift the finished tart out without breaking it.
  • Make extra chocolate filling and bake it in ramekins alongside the tart for rich, fudgy chocolate pots de crème that arrive at the table at the same moment.

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