Save I stumbled into making this tart on a rainy Saturday when I had leftover tart dough in the fridge and an unopened bar of dark chocolate staring at me from the pantry. Instead of baking brownies separately, I pressed the dough into my tart pan and poured the brownie batter right in. The contrast between the crisp, buttery shell and the fudgy center was so good that I never went back to making them separately. Now it's my go-to when I want something that looks elegant but tastes like pure comfort.
The first time I served this at a dinner party, my friend Maria took one bite and closed her eyes. She said it reminded her of the chocolate tart her grandmother used to make in Barcelona, though I'm certain mine was nowhere near as refined. Still, watching everyone scrape their plates clean and ask for the recipe made me realize this simple combination had something special going for it.
Ingredients
- All-purpose flour: I use regular all-purpose for both the shell and the filling, and it works perfectly every time without any fuss.
- Powdered sugar: This goes into the tart dough to keep it tender and just slightly sweet, so it doesn't compete with the rich filling.
- Cold unsalted butter: Keep it really cold for the tart shell so it stays flaky, and use room temperature butter for melting into the brownie filling.
- Dark chocolate (70% cocoa): I always choose a bar I'd actually enjoy eating on its own, because that flavor carries through the entire tart.
- Granulated sugar and brown sugar: The mix gives the brownie filling a deeper, almost caramel-like sweetness that balances the bitterness of the dark chocolate.
- Eggs: They bind everything together and give the brownie that perfect fudgy texture without making it cakey.
- Vanilla extract: Just a teaspoon lifts all the chocolate flavors and makes the whole tart smell incredible while it bakes.
Instructions
- Prep and preheat:
- Get your oven going at 350°F and grease your tart pan well, especially around the edges where the dough likes to stick. I learned this the hard way after struggling to remove a beautifully baked tart that clung to the sides.
- Make the tart shell:
- Mix the flour, powdered sugar, and salt, then rub in the cold butter until it looks like wet sand. Add the egg yolk and just enough cold water to bring it together without overworking it, then chill the dough for 15 minutes so it's easier to roll.
- Blind bake the shell:
- Roll out the dough, press it into the pan, prick the bottom with a fork, and line it with parchment and weights. Bake for 15 minutes, remove the weights, and bake 5 more minutes until it's just starting to turn golden.
- Melt the chocolate and butter:
- Use a double boiler or microwave in short bursts, stirring until smooth and glossy. Let it cool for a few minutes so it doesn't scramble the eggs when you add them.
- Mix the brownie batter:
- Whisk the sugars, eggs, vanilla, and salt into the melted chocolate, then gently fold in the flour until just combined. Overmixing will make it cakey instead of fudgy.
- Fill and bake:
- Pour the batter into the cooled tart shell, smooth the top, and bake for 18 to 20 minutes. The edges should be set but the center should still jiggle slightly when you shake the pan.
- Cool completely:
- Let the tart cool on a wire rack before removing the ring. It will firm up as it cools, and cutting it warm will give you a messy (but delicious) slice.
Save One evening, I brought this tart to a potluck and set it down next to a tower of cupcakes and a cheesecake. By the end of the night, my plain-looking tart was gone and people were asking if I had more at home. It taught me that sometimes the simplest things, done well, are what people remember and crave long after the party ends.
Choosing Your Chocolate
I've tried this tart with everything from bittersweet 85% bars to semisweet chips, and the 70% cocoa hits the sweet spot for me. It's rich and deeply chocolatey without being harsh, and it doesn't need extra sugar to taste balanced. If you prefer sweeter desserts, drop down to 60% cocoa, but I'd avoid anything lower or the filling loses that grown-up intensity that makes this tart special.
Making It Ahead
The tart shell can be baked, cooled, and frozen for up to a month, which is a lifesaver when you need dessert in a hurry. The filled tart keeps in the fridge for three days, covered loosely with foil, and actually tastes even fudgier the next day. I've never had leftovers last long enough to test how much longer it keeps, but I suspect it would be fine for up to five days if you can resist it that long.
Serving Suggestions
I love serving this tart with a handful of fresh raspberries on the side, because their tartness cuts through the richness perfectly. A dollop of barely sweetened whipped cream or a scoop of vanilla ice cream works beautifully too. For a dinner party, I'll dust the top with cocoa powder and add a few flakes of sea salt right before serving, which makes it look polished and taste even more indulgent.
- Warm it gently in the oven for a few minutes if you want a molten center.
- Pair it with espresso or a bold red wine for an elegant finish to a meal.
- Store leftovers covered at room temperature for one day, then move to the fridge.
Save This tart has become my answer to every chocolate craving and every last-minute dinner invitation. I hope it becomes one of your favorites too.
Recipe FAQs
- → How do I prevent the tart shell from getting soggy?
Blind-bake the tart shell with parchment paper and pie weights to set the crust and keep it crisp before adding the filling.
- → What type of chocolate is best for the brownie filling?
Use a quality dark chocolate with about 70% cocoa content for a rich and intense flavor.
- → Can I add nuts to the brownie filling?
Yes, folding in chopped nuts or chocolate chips adds texture and extra decadence to the filling.
- → How do I know when the tart is perfectly baked?
The edges should be set while the center remains slightly soft; it firms up further as it cools.
- → Are there any suitable substitutions for a gluten-free version?
Substitute all-purpose flour in the shell and filling with a gluten-free blend suitable for baking.