Decadent Dark Chocolate Brownie Tart (Printable)

Luxurious tart with a crisp shell and fudgy dark chocolate brownie filling, ideal for chocolate lovers.

# 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

# How-To:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - Whisk flour, powdered sugar, and salt in a bowl. Rub in cold butter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, mixing until dough forms; add more water if needed. Shape into disk, wrap, and chill for 15 minutes.
03 - Roll dough on floured surface and press into tart pan. Trim excess, prick base with fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, then bake another 5 minutes until lightly golden. Let cool slightly.
04 - Gently melt dark chocolate and butter together in heatproof bowl over simmering water or in 20-second microwave bursts, stirring until smooth. Cool slightly.
05 - Whisk in granulated sugar, brown sugar, eggs, vanilla, and salt into melted chocolate mixture until incorporated. Fold in flour until just combined, avoiding overmixing.
06 - Pour brownie batter into cooled tart shell and smooth top. Bake 18 to 20 minutes until edges are set but center remains slightly soft; avoid overbaking.
07 - Allow tart to cool completely on wire rack. Dust with cocoa powder or powdered sugar and garnish with fresh berries or whipped cream before serving.

# Expert Advice:

01 -
  • The tart shell stays wonderfully crisp even under the rich brownie filling, giving you two textures in every bite.
  • It slices cleanly and looks impressive on a plate, but tastes like the fudgiest brownie you've ever had.
  • You can make the tart shell ahead and freeze it, so half the work is already done when you need a dessert.
02 -
  • Don't skip chilling the tart dough, or it will shrink dramatically in the oven and leave you with a shallow shell.
  • Underbake the brownie filling slightly, because it continues to set as it cools and you want that fudgy center, not a dry one.
  • If your chocolate seizes while melting, whisk in a teaspoon of warm water or cream to bring it back to smooth.
03 -
  • Use a kitchen scale to measure your flour for the tart shell, because too much will make it tough and too little will make it crumbly.
  • Let the baked tart sit in the pan for 10 minutes before removing the ring, so the filling has a chance to firm up and won't crack.
  • If you don't have a tart pan, press the dough into a pie dish and it will work just as well, though the edges won't be quite as clean.
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