Decadent Dark Chocolate Brownie Tart (Printer-friendly)

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

# What You'll 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 - 1–2 tablespoons cold water

→ Brownie Filling

07 - 7 oz 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

# Steps:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - Whisk together flour, powdered sugar, and salt. Add cold butter and incorporate with fingertips or pastry cutter until crumbly.
03 - Add egg yolk and 1 tablespoon cold water; mix until dough forms, adding more water if needed. Shape into disk, wrap, and chill 15 minutes.
04 - Roll dough on floured surface, press into tart pan, trim excess, and prick base. Line with parchment and pie weights. Bake 15 minutes, remove weights and paper, bake 5 more minutes until lightly golden. Let cool.
05 - Melt dark chocolate and butter together over simmering water or in microwave, stirring until smooth. Cool slightly.
06 - Whisk in granulated sugar, brown sugar, eggs, vanilla, and salt. Fold in flour until just combined.
07 - Pour brownie batter into cooled tart shell and smooth surface.
08 - Bake 18–20 minutes until edges are set but center remains soft. Avoid overbaking.
09 - Cool completely on wire rack. Dust with cocoa powder or powdered sugar and garnish with fresh berries or whipped cream as desired.

# Expert Advice:

01 -
  • The crisp buttery shell contrasts perfectly with the fudgy center, giving you two textures in every bite.
  • It looks like you spent hours on it, but honestly it comes together faster than most layer cakes.
  • You can dress it up with berries and cream or serve it plain with coffee, and either way people think you're a genius.
02 -
  • Do not overbake the brownie layer or it will turn dry and cakey instead of fudgy, the center should look barely set when you pull it out.
  • If your tart dough feels too crumbly, add water one teaspoon at a time until it just holds together, but don't make it wet or the crust will be tough.
  • Let the melted chocolate cool slightly before adding eggs, or you'll end up with scrambled bits instead of smooth batter.
03 -
  • Use a tart pan with a removable bottom so you can lift the tart out cleanly and slice it on a pretty serving plate instead of struggling to serve it from the pan.
  • If you don't have pie weights, use uncooked rice or even a smaller oven safe dish pressed gently into the parchment to keep the crust flat while it bakes.
  • For the cleanest slices, wipe your knife with a warm damp towel between each cut, it keeps the fudgy filling from dragging and smearing.
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