Decadent Dark Chocolate Brownie Tart (Print Version)

A luscious tart with fudgy dark chocolate brownie filling and a crisp, buttery shell.

# What You 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 to 2 tablespoons cold water

→ Brownie Filling

07 - 7 ounces 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

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - In a bowl, whisk together flour, powdered sugar, and salt. Add cold butter and incorporate with your fingertips or a pastry cutter until mixture resembles coarse crumbs. Stir in egg yolk and 1 tablespoon cold water; mix until dough just begins to form, adding more water if necessary. Shape into a disk, wrap, and chill for 15 minutes.
03 - Roll dough on a lightly floured surface and press into the prepared tart pan. Trim excess dough and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - Melt chocolate and butter together over gently simmering water or in 20-second microwave bursts, stirring until smooth. Let cool slightly.
05 - Whisk in granulated sugar, brown sugar, eggs, vanilla extract, and salt until fully combined. Fold in flour carefully, avoiding overmixing.
06 - Pour the brownie batter into the cooled tart shell and smooth the surface. Bake for 18 to 20 minutes until edges are set but center remains slightly soft.
07 - Cool completely on a wire rack. Dust with cocoa powder or powdered sugar and garnish with fresh berries or whipped cream before serving.

# Expert Tips:

01 -
  • The tart shell stays crisp even under all that fudgy filling, so every bite has texture.
  • It looks bakery quality but comes together with basic pantry staples and one good bar of chocolate.
  • You can make it a few hours ahead and it actually tastes better once it cools completely and settles.
02 -
  • Do not overbake the filling, it should look slightly underdone in the center or it will turn dry instead of fudgy.
  • Let the chocolate mixture cool before adding eggs or you will end up with scrambled bits in your batter.
  • Use a tart pan with a removable bottom, trying to serve this from a regular pan will ruin the presentation.
03 -
  • Weigh your flour if you can, too much will make the crust tough and the filling dense.
  • Use the best chocolate you can afford, it is the star of this recipe and you will taste the difference.
  • Let the tart cool in the pan on a wire rack so air circulates underneath and the crust stays crisp.
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