Pin it I baked this tart on a rainy Sunday when I craved something unabashedly chocolatey but didn't want the fuss of layered cakes. The buttery shell crackled under my fork, giving way to a fudgy center that tasted like the best brownie I'd ever eaten. It felt fancy enough for company yet simple enough that I could pull it off without breaking a sweat. My neighbor knocked on the door midway through baking, drawn by the smell of melted chocolate drifting into the hallway. We ended up sharing warm slices with coffee, and she's been asking for the recipe ever since.
The first time I served this was at a small dinner party where I panicked because I forgot to buy dessert. I threw together what I had in the pantry, and this tart came to life almost by accident. My friends went quiet after the first bite, which is the best compliment a baker can get. One of them scraped her plate clean and joked that she'd forgive me for anything if I kept making this. That night, it stopped being just a recipe and became my secret weapon for turning ordinary evenings into something memorable.
Ingredients
- All-purpose flour (tart shell): This forms the sturdy base that holds everything together without turning tough, and chilling the dough makes it easier to handle.
- Powdered sugar: It dissolves seamlessly into the dough, giving the shell a tender, melt-in-your-mouth quality that granulated sugar just can't match.
- Cold unsalted butter (tart shell): Keeping it cold is the secret to a flaky, crisp crust, so cube it straight from the fridge and work quickly.
- Egg yolk: This binds the dough without adding extra moisture, and it gives the shell a beautiful golden color once baked.
- Dark chocolate (70% cocoa): The star of the filling, it delivers deep, bittersweet richness that balances the sugars perfectly.
- Unsalted butter (brownie filling): It melts into the chocolate to create that glossy, fudgy texture you're chasing.
- Granulated sugar and brown sugar: The combo adds sweetness and a hint of caramel depth, making the brownie layer taste complex and not just sugary.
- Eggs: They give structure and that signature chewy-fudgy center, so don't skimp or substitute here.
- Pure vanilla extract: A small splash amplifies the chocolate and rounds out all the flavors.
- All-purpose flour (brownie filling): Just enough to hold the batter together without turning it cakey, so fold gently and stop as soon as it's mixed.
Instructions
- Preheat and prep:
- Set your oven to 350°F (175°C) and grease your tart pan well, especially the fluted edges. This step saves you from heartbreak later when you try to unmold a stuck tart.
- Mix the tart dough:
- Whisk the flour, powdered sugar, and salt, then rub in the cold butter until it looks like wet sand. Add the egg yolk and water, mixing just until it clumps together without overworking it.
- Chill and roll:
- Wrap the dough and refrigerate for 15 minutes so it firms up and becomes easier to roll. On a floured surface, roll it out gently and press it into the pan, trimming any overhang.
- Blind bake the shell:
- Prick the base with a fork, line it with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake 5 more minutes until lightly golden.
- Melt the chocolate and butter:
- Use a double boiler or microwave in short bursts, stirring until smooth and glossy. Let it cool slightly so it doesn't scramble the eggs when you add them.
- Build the brownie batter:
- Whisk in both sugars, eggs, vanilla, and salt until everything is combined and shiny. Fold in the flour gently, stopping the moment you see no dry streaks.
- Fill and bake:
- Pour the batter into the cooled tart shell and smooth the top with a spatula. Bake for 18 to 20 minutes, watching for set edges and a slightly soft, glossy center.
- Cool completely:
- Let the tart cool on a wire rack so the filling sets properly. Dust with cocoa powder or powdered sugar before slicing and serving.
Pin it I'll never forget the time my sister's kids declared this better than birthday cake and asked if I could make it for every celebration. Watching their chocolate-smudged faces light up reminded me that some recipes earn their place not because they're complicated, but because they deliver pure, uncomplicated joy. It's become my go-to whenever I want to impress without stress, and every time I unmold that glossy tart, I feel a little rush of pride.
How to Store and Serve
This tart keeps beautifully in the fridge for up to four days, covered loosely with plastic wrap or in an airtight container. I actually love it cold because the filling firms up into something even more decadent, almost truffle-like. Let it sit at room temperature for about 10 minutes before serving if you want the brownie layer to soften slightly. A dusting of cocoa powder or powdered sugar right before serving makes it look bakery-perfect, and fresh berries or whipped cream add a nice contrast to all that rich chocolate.
Customization Ideas
I've stirred chopped walnuts into the brownie batter for crunch, swapped in espresso powder for a mocha twist, and even drizzled salted caramel over the top for special occasions. If you're feeling adventurous, press a layer of raspberry jam into the tart shell before adding the brownie batter, it bakes into pockets of fruity brightness. You can also swap the dark chocolate for a mix of dark and milk chocolate if you prefer something a little sweeter, though I'm loyal to the bittersweet intensity of 70% cocoa.
Troubleshooting and Final Tips
If your tart shell shrinks during baking, it usually means the dough was overworked or not chilled long enough, so give it that full 15 minutes in the fridge. A wobbly center after the recommended bake time is normal and actually ideal, the tart will firm up as it cools and you'll be left with that perfect fudgy texture. If you don't have a tart pan with a removable bottom, you can use a regular pie dish, though unmolding will be trickier.
- Use parchment paper under the tart if you're nervous about sticking, it makes lifting out slices so much easier.
- Taste your chocolate before using it, since the filling is so simple, the quality of the chocolate really shines through.
- Don't skip the cooling step, cutting into a warm tart turns the filling gooey in a messy way instead of a luscious one.
Pin it This tart has earned its spot in my regular rotation because it never fails to deliver that wow moment, whether I'm serving it to guests or sneaking a slice for myself at midnight. I hope it brings you as much joy as it's brought me, one fudgy, buttery bite at a time.
Recipe FAQ
- → What type of chocolate is best for the filling?
Use high-quality dark chocolate with around 70% cocoa content for a rich, intense flavor.
- → How do I ensure the tart shell remains crisp?
Chill the dough before baking and blind bake the shell with pie weights to avoid sogginess.
- → Can I substitute ingredients for dietary needs?
Yes, gluten-free flour can replace all-purpose flour, and nuts can be added or omitted as preferred.
- → What is the purpose of blind baking the tart shell?
Blind baking prevents the crust from becoming soggy by partially baking it before adding the filling.
- → How do I achieve a fudgy texture in the brownie filling?
Do not overmix the batter and bake until edges are set but center remains slightly soft.