Decadent Dark Chocolate Brownie Tart (Printable)

Luxurious tart with fudgy dark chocolate brownie and crisp shell, perfect 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 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

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - Combine flour, powdered sugar, and salt in a bowl. Incorporate cold butter using fingertips or a pastry cutter until coarse crumbs form. Add egg yolk and 1 tablespoon cold water, mixing to form a dough. Add additional water if necessary. Shape into a disk, wrap, and refrigerate for 15 minutes.
03 - Roll out dough on a floured surface and press into tart pan. Trim excess and prick base with fork. Line with parchment and fill with weights. Bake 15 minutes, remove weights and paper, then bake 5 more minutes until lightly golden. Allow to cool slightly.
04 - Gently melt dark chocolate and butter together over simmering water or in short microwave bursts, stirring until smooth. Let cool slightly.
05 - Whisk granulated sugar, brown sugar, eggs, vanilla extract, and salt into the chocolate mixture. Fold in flour until just combined, avoiding overmixing.
06 - Pour brownie batter into cooled tart shell and smooth the top.
07 - Bake for 18 to 20 minutes until edges are set but center remains slightly soft. Avoid overbaking; the tart will firm as it cools.
08 - Cool completely on a wire rack. Dust with cocoa powder or powdered sugar. Garnish with fresh berries or whipped cream before serving.

# Expert Advice:

01 -
  • The crisp tart shell creates a textural contrast that makes every bite feel special, not just sweet.
  • You get the best of both worlds: elegant presentation and the gooey, intense chocolate hit of a perfect brownie.
  • It's surprisingly forgiving, baking up beautifully even if your edges aren't perfectly crimped or your center looks a little wobbly.
  • Leftovers keep well for days, and honestly, a cold slice straight from the fridge is its own kind of magic.
02 -
  • Don't overbake the brownie layer or you'll lose that fudgy center, pull it when the edges look firm but the middle still has a slight jiggle.
  • Cold butter is non-negotiable for the tart shell, warm butter turns the dough greasy and tough instead of flaky and crisp.
  • If your tart shell cracks during blind baking, press the dough back together while it's still warm and it will seal itself.
03 -
  • Run your knife under hot water and wipe it dry between slices for clean, professional-looking cuts.
  • If you're short on time, make the tart shell a day ahead and store it in the pan, covered, at room temperature.
  • A pinch of flaky sea salt on top before serving elevates the chocolate flavor and makes people wonder what your secret is.
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