Decadent Dark Chocolate Brownie Tart (Printable)

A luscious tart featuring fudgy dark chocolate filling and a crisp buttery shell, ideal for chocolate lovers.

# What You'll Need:

→ Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 1 large egg yolk
06 - 1–2 tablespoons cold water

→ Brownie Filling

07 - 7 oz dark chocolate (70% cocoa), chopped
08 - 1/2 cup unsalted butter, cubed
09 - 3/4 cup granulated sugar
10 - 1/4 cup brown sugar
11 - 2 large eggs
12 - 1 teaspoon pure vanilla extract
13 - 1/4 teaspoon salt
14 - 1/2 cup all-purpose flour

→ Optional Garnish

15 - Cocoa powder or powdered sugar for dusting
16 - Fresh berries or whipped cream

# How to Make It:

01 - Preheat the oven to 350°F and grease a 9-inch tart pan with removable bottom.
02 - Combine flour, powdered sugar, and salt. Rub in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, mixing until dough forms; add an extra tablespoon of water if necessary. Shape into a disk, wrap, and refrigerate for 15 minutes.
03 - On a lightly floured surface, roll out dough and press into tart pan. Trim excess and prick base with fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake 5 minutes more until light golden. Allow to cool slightly.
04 - Melt dark chocolate and butter together over simmering water or in short microwave bursts, stirring until smooth. Let cool slightly.
05 - Whisk in granulated sugar, brown sugar, eggs, vanilla extract, and salt until combined. Gently fold in flour without overmixing.
06 - Pour brownie batter into cooled tart shell, smoothing the top. Bake for 18 to 20 minutes until edges are set but center remains slightly soft. Avoid overbaking.
07 - Allow the tart to cool completely on a wire rack. Dust with cocoa powder or powdered sugar and garnish with fresh berries or whipped cream as desired before serving.

# Expert Advice:

01 -
  • The tart shell stays crisp even under the fudgy filling, giving you that perfect contrast in every bite.
  • It looks fancy enough to serve at a dinner party but comes together with ingredients you probably already have.
  • You get the chewiness of a brownie and the elegance of a tart in one gorgeous dessert.
  • It slices clean once cooled, so you can actually plate it without it falling apart.
02 -
  • Do not overbake the brownie filling, the center should still jiggle slightly when you pull it out or it will turn dry and cakey.
  • Chill the tart dough for at least 15 minutes or it will shrink and crack when you bake it.
  • Use a sharp knife wiped clean between slices to get those perfect, clean cuts.
03 -
  • Let the tart cool completely before slicing, or the filling will ooze out and lose its shape.
  • If your dough cracks while rolling, just press it back together with your fingers, it's more forgiving than you think.
  • Use a kitchen scale to measure your chocolate and butter for the most consistent results every time.
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