Save to Pinterest I wasn't planning to make dessert that night, but my sister called asking if I had anything chocolate in the house. I had a half-used bar of dark chocolate and some butter, so I started improvising. What came out of the oven was this brownie tart, and she still asks me to make it every time she visits. It's become my go-to when I want something impressive without the fuss of a layered cake.
I made this for a dinner party once and forgot to dust it with cocoa powder. Everyone still raved about it, but when I remembered halfway through coffee, I ran back to the kitchen and brought out the cocoa shaker. My friend laughed and said it didn't need the decoration, but I insisted. Now I always finish it properly, even if it's just for me on a quiet Tuesday.
Ingredients
- All-purpose flour (tart shell): This gives the crust structure without making it tough, and I always spoon it into the cup instead of scooping to avoid packing it down.
- Powdered sugar: It dissolves into the dough more smoothly than granulated and keeps the crust tender.
- Cold unsalted butter (tart shell): The colder it is, the flakier your crust will be, so I cube it and pop it back in the fridge while I measure everything else.
- Egg yolk: Just the yolk keeps the dough rich and golden without adding too much moisture.
- Dark chocolate (70% cocoa): This is where the tart gets its depth, and I always chop it finely so it melts evenly without seizing.
- Unsalted butter (brownie filling): It makes the filling silky and fudgy, and I let it melt slowly with the chocolate so nothing burns.
- Granulated sugar and brown sugar: The mix gives you sweetness plus a hint of molasses that makes the brownie taste more complex.
- Eggs (brownie filling): They bind everything together and give the filling that soft, dense texture.
- Pure vanilla extract: A teaspoon might seem small, but it rounds out the chocolate flavor in a way that's impossible to skip.
- All-purpose flour (brownie filling): Just enough to hold the filling together without making it cakey.
Instructions
- Preheat and Prep:
- Turn your oven to 350°F and grease that tart pan well, especially around the fluted edges. I learned this the hard way when my first tart stuck and crumbled as I tried to remove it.
- Make the Tart Dough:
- Whisk the flour, powdered sugar, and salt, then work the cold butter in with your fingers until it looks like wet sand. Add the egg yolk and a tablespoon of cold water, mixing just until it clumps together.
- Chill and Roll:
- Form the dough into a flat disk, wrap it, and let it rest in the fridge for 15 minutes. Roll it out on a floured surface and press it gently into the pan, trimming any overhang.
- Blind Bake the Shell:
- Prick the bottom with a fork, line it with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake another 5 minutes until it's just starting to color.
- Melt the Chocolate and Butter:
- Set a heatproof bowl over simmering water and stir the chocolate and butter until they're completely smooth. Let it cool for a few minutes so it doesn't scramble the eggs.
- Mix the Brownie Batter:
- Whisk in both sugars, then the eggs, vanilla, and salt until everything is glossy. Fold in the flour gently, stopping as soon as you don't see streaks.
- Fill and Bake:
- Pour the batter into the cooled tart shell and smooth the top with a spatula. Bake for 18 to 20 minutes, just until the edges look set but the center still jiggles a little.
- Cool and Finish:
- Let it cool completely on a wire rack before you even think about slicing. Dust it with cocoa powder or powdered sugar right before serving.
Save to Pinterest My neighbor brought over strawberries from her garden one summer, and I sliced them over a slice of this tart. The tartness of the berries cut through the richness of the chocolate in a way I hadn't expected. Now I almost always serve it with fresh fruit, even if it's just a handful of raspberries from the store.
Storing and Making Ahead
This tart keeps beautifully in the fridge for up to three days, covered loosely with plastic wrap. I've found it actually tastes better the next day once the flavors have had time to deepen. You can also freeze it whole or in slices for up to a month, just let it thaw in the fridge overnight before serving. If you want to get ahead, bake the tart shell a day early and store it at room temperature, then make the filling fresh when you're ready.
Variations You Might Love
I've stirred chopped walnuts into the brownie batter before and it added a nice crunch without overpowering the chocolate. You could also swirl in a tablespoon of peanut butter or raspberry jam right before baking for a marbled effect. If you're feeling adventurous, swap the dark chocolate for a mix of dark and milk chocolate, though it will be sweeter. A pinch of espresso powder in the batter makes the chocolate taste even more intense without adding coffee flavor.
Serving Suggestions
I like to serve this tart at room temperature with a small spoonful of unsweetened whipped cream on the side. It's rich enough that you don't need much else, but a scoop of vanilla ice cream never hurt anyone. Sometimes I'll add a few fresh raspberries or a drizzle of salted caramel if I'm trying to impress someone.
- Pair it with strong black coffee or espresso to balance the sweetness.
- Dust with flaky sea salt right before serving for a sweet and salty finish.
- Serve it slightly warm if you want the center to be extra gooey.
Save to Pinterest This tart has become my answer to every chocolate craving and every last minute invitation. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → How do I prevent the tart shell from shrinking?
Chill the dough before rolling and avoid stretching it when lining the pan. Blind bake with weights to maintain shape.
- → What type of chocolate works best?
High-quality dark chocolate with around 70% cocoa yields a rich fudgy filling and balanced bitterness.
- → Can I make the tart gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend suitable for baking to maintain texture.
- → How do I know when the tart is done baking?
Bake until edges are set but center remains slightly soft; it will firm up while cooling.
- → Any tips for enhancing the flavor?
Add a splash of vanilla extract and consider folding in chocolate chips or nuts for texture.