Save to Pinterest I baked this tart on a rainy Sunday when I had nothing but time and a craving I couldn't ignore. The kitchen smelled like butter and chocolate for hours, and I remember scraping the bowl clean before it even made it to the oven. My neighbor knocked on the door halfway through baking, drawn in by the scent, and I ended up slicing into it while it was still warm. It wasn't the prettiest cut, but it tasted like pure indulgence.
I made this for my sister's birthday one year, and she ate two slices before anyone else got to the table. She's not usually a dessert person, but she kept saying it tasted like something from a bakery. I didn't tell her how easy it was until weeks later, and she didn't believe me. Now she asks for it every time she visits.
Ingredients
- All-purpose flour (tart shell): This creates the delicate, buttery base that holds everything together without getting soggy.
- Powdered sugar: It dissolves easily into the dough and gives the crust a subtle sweetness that balances the dark chocolate.
- Cold unsalted butter (tart shell): Keeping it cold is the secret to a flaky, tender crust that doesn't shrink in the oven.
- Egg yolk: Adds richness and helps bind the dough without making it tough.
- Dark chocolate (70% cocoa): This is the star, use good quality chocolate because you'll taste every bit of it.
- Unsalted butter (filling): Melts into the chocolate to create that silky, fudgy texture that makes brownies irresistible.
- Granulated sugar and brown sugar: The combination gives you sweetness and a hint of molasses depth that rounds out the chocolate.
- Eggs: They bind the filling and give it structure without making it cakey.
- Pure vanilla extract: A small amount amplifies the chocolate flavor in a way that's hard to explain but impossible to skip.
- Salt: It sharpens every other flavor and keeps the sweetness from overwhelming your palate.
- All-purpose flour (filling): Just enough to hold the brownie together while keeping it dense and fudgy.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease your tart pan well, especially the edges where the dough likes to stick. This step sets you up for an easy release later.
- Mix the Tart Dough:
- Whisk the dry ingredients, then work the cold butter in with your fingertips until it looks like wet sand. Add the egg yolk and water, mixing just until it clumps together, then chill it so it's easier to roll.
- Roll and Bake the Shell:
- Roll the dough out gently and press it into the pan, trimming any overhang. Prick the base with a fork, line it with parchment and weights, and bake until it's lightly golden and firm.
- Melt the Chocolate and Butter:
- Use a double boiler or microwave in short bursts, stirring until smooth and glossy. Let it cool slightly so it doesn't scramble the eggs when you mix them in.
- Build the Brownie Batter:
- Whisk in both sugars, then the eggs, vanilla, and salt until everything is silky. Fold in the flour gently, just until no streaks remain.
- Fill and Bake:
- Pour the batter into the cooled tart shell and smooth the top with a spatula. Bake until the edges are set but the center still has a slight wobble, it will firm up as it cools.
- Cool and Garnish:
- Let it cool completely on a wire rack before removing the tart ring. Dust with cocoa powder or powdered sugar, and add berries or cream if you're feeling fancy.
Save to Pinterest One night I served this with vanilla ice cream on the side, and watching it melt into the warm brownie filling was almost better than eating it. My friend sat there with her fork in the air, eyes closed, and said it was the best thing she'd had all year. Moments like that remind me why I love baking.
Choosing Your Chocolate
I've tried this with different percentages of cocoa, and 70% is the sweet spot for me. Anything higher can taste too bitter against the sugars, and anything lower loses that deep, grown-up chocolate flavor. If you can, chop a bar instead of using chips, they melt more evenly and taste richer.
Storing and Serving
This tart keeps well in the fridge for up to four days, covered loosely with plastic wrap. I actually think it tastes better the next day when the flavors have had time to settle. Let it come to room temperature for about 20 minutes before serving, or warm individual slices in the microwave for 10 seconds if you want that just-baked feel again.
Making It Your Own
I've added chopped hazelnuts to the filling before, and the crunch was incredible. You could also swirl in some raspberry jam or sprinkle sea salt on top before baking for a sweet-salty twist. Some people like to brush the baked tart shell with melted chocolate before adding the brownie batter, which creates an extra layer of richness.
- Try adding espresso powder to the filling for a deeper chocolate flavor.
- Swap in almond extract for half the vanilla if you want a subtle nutty note.
- Top with fresh raspberries or strawberries right before serving for a pop of color and tartness.
Save to Pinterest This tart has become my go-to when I want to impress without stressing. It's rich, it's beautiful, and it tastes like you spent all day in the kitchen even though you didn't.
Recipe FAQs
- → How do I prevent the tart shell from becoming soggy?
Blind bake the tart shell first by lining it with parchment and pie weights, then baking until lightly golden to create a crisp base that resists sogginess.
- → Can I use a different type of chocolate for the filling?
Yes, you can substitute dark chocolate with semi-sweet or bittersweet varieties, but adjusting sweetness may be needed to maintain balance.
- → What is the best way to achieve a fudgy texture in the filling?
Gently melting chocolate with butter and carefully folding in sugars, eggs, and flour without overmixing helps retain a dense, fudgy consistency.
- → Can this tart be made dairy-free?
Substitute butter with plant-based alternatives and ensure the chocolate used is dairy-free to adapt the dessert for dairy-free diets.
- → How should I store leftover tart?
Keep leftovers covered in the refrigerator for up to 3 days to maintain freshness and texture.
- → Are there options for gluten-free versions?
Replace all-purpose flour in the tart shell and filling with a gluten-free flour blend suitable for baking to make the dessert gluten-free.