Pin it I stumbled on this tart by accident one winter when I had leftover tart dough and a sudden craving for brownies. Instead of baking them separately, I pressed the dough into my tart pan and poured brownie batter straight in. The result was so shockingly good that I stood at the counter eating warm slices with my fingers. Now it's the dessert I make when I want to look effortlessly fancy but secretly know it's just two simple things baked as one.
The first time I brought this to a dinner party, my friend's husband asked if I'd ordered it from a bakery. I laughed and told him the truth, that I'd made it that afternoon while listening to a podcast. He didn't believe me until I walked him through it the next week in his own kitchen. Watching his face when he tasted warm brownie straight from the tart pan reminded me why I love baking for people.
Ingredients
- All-purpose flour (for shell): This gives the tart crust structure without making it tough, and I've learned that measuring by weight makes it foolproof every time.
- Powdered sugar: It dissolves into the dough more smoothly than granulated, creating a tender shell that melts on your tongue.
- Cold unsalted butter (for shell): Keeping it cold is the secret to flakiness, so I cube it straight from the fridge and work fast.
- Egg yolk: This binds the dough without adding extra moisture, and the leftover white can go into tomorrow's scrambled eggs.
- Dark chocolate (70% cocoa): The backbone of the filling, and I always use the best I can afford because you really taste the difference here.
- Unsalted butter (for filling): It makes the brownie layer silky and rich, and melting it with the chocolate creates that glossy batter.
- Granulated sugar and brown sugar: The mix gives you sweetness with a hint of caramel depth that balances the dark chocolate's bitterness.
- Eggs (for filling): They give the brownie structure but keep it fudgy, and I always crack them into a separate bowl first just in case.
- Pure vanilla extract: A small splash wakes up all the chocolate flavors and adds warmth you can't quite name.
- All-purpose flour (for filling): Just enough to hold it together without making it cakey, and I fold it in gently so the batter stays light.
Instructions
- Prep your pan and preheat:
- Turn your oven to 350°F and grease the tart pan lightly with butter or nonstick spray. This step takes ten seconds but saves you from heartbreak later when the tart releases perfectly.
- Mix the tart dough:
- Whisk the flour, powdered sugar, and salt together, then rub in the cold butter with your fingertips 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:
- Press the dough into a disk, wrap it, and let it rest in the fridge for 15 minutes while you clean up. Then roll it out on a floured counter and press it gently into the tart pan, trimming any overhang with a knife.
- 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, pull out the weights and paper, then bake another 5 until it's pale gold and smells buttery.
- Melt the chocolate and butter:
- Set a heatproof bowl over barely simmering water and stir the chopped chocolate and butter together until they're completely smooth and shiny. Let it cool for a few minutes so it doesn't scramble the eggs.
- Build the brownie batter:
- Whisk both sugars, the eggs, vanilla, and salt into the melted chocolate until it's glossy and thick. Fold in the flour with a spatula, stopping as soon as you don't see any dry streaks.
- Fill and bake:
- Pour the batter into the cooled tart shell and smooth the top gently with the back of a spoon. Bake for 18 to 20 minutes, just until the edges look set but the center still jiggles a tiny bit when you shake the pan.
- Cool completely:
- Let the tart cool on a wire rack, resisting the urge to cut into it early. Once it's at room temperature, dust the top with cocoa powder or powdered sugar and slice with a sharp knife dipped in hot water.
Pin it One evening my neighbor knocked on my door holding an empty tart pan, the one I'd sent home with her full of this dessert two days before. She said her kids had fought over the last slice and asked if I'd teach her to make it. We baked it together the following Sunday, and now she brings it to every potluck. It's become her signature, and I love that this recipe has a little life beyond my kitchen.
How to Store and Serve
This tart keeps beautifully at room temperature for a day, covered loosely with foil, or in the fridge for up to four days if you want it to last. I like it best at room temperature when the brownie center is soft and fudgy, but some people love it cold straight from the fridge with the texture closer to a truffle. Either way, let it sit out for ten minutes before slicing so the shell doesn't shatter under the knife.
Ways to Make It Your Own
I've folded chopped walnuts and dark chocolate chips into the brownie batter when I wanted extra crunch, and I've swirled in a tablespoon of espresso powder when I craved deeper flavor. A friend of mine adds a layer of raspberry jam between the shell and the batter, which turns it into something almost elegant. You can also swap the dark chocolate for semisweet if you prefer it less intense, though I think the bitterness is what makes this tart feel grown up.
Pairing and Presentation Ideas
I usually serve this with barely sweetened whipped cream and a handful of fresh raspberries, because the tartness of the berries cuts through the richness in the most perfect way. It's also stunning with a small scoop of vanilla ice cream that melts into the warm brownie if you serve it slightly heated. For holidays I'll dust it with powdered sugar and add sugared cranberries on top, and suddenly it looks like something from a magazine.
- Serve with strong coffee or a glass of cold milk for a simple but satisfying finish.
- Top with flaky sea salt right before serving to bring out the chocolate's complexity.
- Pair with a bold red wine if you're feeling fancy, the tannins love the dark chocolate.
Pin it This tart has become my answer to every celebration where I want to bring something memorable without spending all day in the kitchen. It's rich enough to feel special but simple enough that I can make it on a weeknight, and every single time I serve it someone asks for the recipe.
Recipe FAQs
- → How do I prevent the tart shell from shrinking?
Chill the dough before rolling and avoid overworking it. Baking with pie weights helps maintain the shape and prevents shrinking.
- → Can I use different types of chocolate?
Yes, using high-quality dark chocolate (around 70% cocoa) gives intense flavor, but you can adjust to milk or bittersweet according to preference.
- → What is the best way to achieve a fudgy texture?
Do not overmix the batter once flour is added and bake until the edges are set but the center remains slightly soft for that perfect fudgy consistency.
- → Can I prepare this tart in advance?
Absolutely. Bake the tart, let it cool completely, then cover and refrigerate. Bring to room temperature before serving for best texture.
- → Are there suitable substitutions for dietary needs?
Gluten-free flour can replace all-purpose flour and dairy-free butter alternatives can be used to accommodate dietary restrictions.