Pin It I stumbled onto this recipe one rainy Saturday when I had a tart pan collecting dust and a bar of dark chocolate begging to be used. The idea of merging a buttery tart shell with fudgy brownie filling sounded almost too indulgent, but once I pulled it from the oven and saw that glossy, crackled top, I knew I'd created something worth repeating. It's become my go-to when I want to impress without fussing over layer cakes or temperamental soufflés. The contrast between the crisp shell and the molten center is pure magic. Every bite feels like a small celebration.
The first time I served this at a dinner party, my friend Sarah took one bite and declared it the best thing I'd ever baked. She's not one for exaggeration, so I believed her. I remember watching everyone scrape their plates clean, asking for the recipe before dessert was even finished. That night, I realized this tart had a quiet power to turn a simple gathering into a moment people would remember. It's been my secret weapon ever since.
Ingredients
- All-purpose flour (for tart shell): I use a light hand when measuring to keep the crust tender and flaky, not tough.
- Powdered sugar: This sweetens the dough without adding graininess and helps create that melt-in-your-mouth texture.
- Cold unsalted butter: Keep it chilled so it stays in little pebbles, this is what makes the crust crisp and golden.
- Egg yolk: Binds the dough together and adds richness without making it too wet.
- Dark chocolate (70% cocoa): The star of the show, I always choose a bar I'd enjoy eating on its own for the deepest flavor.
- Granulated sugar and brown sugar: The combo gives the brownie filling complexity, a hint of molasses alongside pure sweetness.
- Eggs (for filling): They create that fudgy, barely-set center that makes this tart so decadent.
- Pure vanilla extract: A small splash rounds out the chocolate and makes everything taste more alive.
- All-purpose flour (for filling): Just enough to give the brownie structure without drying it out.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease your tart pan lightly with butter or cooking spray. This step sets the stage for even baking and easy release later.
- Build the Tart Shell:
- Whisk flour, powdered sugar, and salt in a bowl, then rub in cold butter until it looks like damp sand. Mix in the egg yolk and a tablespoon of cold water, adding a touch more if the dough feels dry, then chill the disk for 15 minutes to make rolling easier.
- Blind Bake the Crust:
- Roll out the dough, press it into the pan, prick the base with a fork, and line it with parchment and pie weights. Bake for 15 minutes, remove the weights, and bake 5 more minutes until pale gold; this prevents a soggy bottom.
- Melt the Chocolate:
- Combine chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until silky and smooth. Let it cool slightly so it doesn't scramble the eggs when you mix them in.
- Mix the Brownie Batter:
- Whisk both sugars, eggs, vanilla, and salt into the melted chocolate until glossy, then gently fold in the flour just until no streaks remain. Overmixing will make the filling cakey instead of fudgy.
- Fill and Bake:
- Pour the batter into the cooled tart shell, smooth the top, and bake for 18 to 20 minutes until the edges are set but the center jiggles slightly. It will firm up as it cools, so resist the urge to overbake.
- Cool and Garnish:
- Let the tart cool completely on a wire rack before dusting with cocoa powder or powdered sugar. Add fresh berries or whipped cream just before serving for a beautiful finish.
Pin It One evening, I made this tart for my mom's birthday and watched her close her eyes after the first forkful, savoring the bittersweet chocolate and buttery crust. She told me it reminded her of a dessert she had in Paris years ago, and that simple comparison meant more to me than any five-star review. That's when I understood food isn't just about taste, it's about the memories we attach to it and the people we share it with.
Storage and Make-Ahead Tips
This tart keeps beautifully at room temperature for up to two days if covered loosely with foil. I've also refrigerated it for up to four days, though I like to bring it back to room temp before serving so the brownie filling softens. If you're planning ahead, you can blind bake the shell a day early and fill it the morning of your event. Just wrap the cooled shell in plastic wrap and store it at room temperature until you're ready to pour in the batter.
Flavor Variations
I've stirred in chopped walnuts and a pinch of espresso powder for a mocha twist, and the results were incredible. Swapping half the dark chocolate for milk chocolate makes it sweeter and more approachable for kids. A handful of fresh raspberries pressed into the batter before baking adds bright pops of tartness that cut through the richness. Don't be afraid to experiment, this recipe is forgiving and welcomes creative touches.
Serving Suggestions
This tart shines on its own, but I love pairing it with a scoop of vanilla bean ice cream or a cloud of lightly sweetened whipped cream. Fresh strawberries or raspberries on the side add color and a refreshing contrast. If you're feeling fancy, a drizzle of salted caramel or a sprinkle of flaky sea salt takes it over the top.
- Serve it at room temperature for the richest, fudgiest texture.
- Slice with a hot, dry knife for clean edges that show off the layers.
- Pair with strong coffee or a glass of dessert wine for an elegant finish.
Pin It Every time I make this tart, I'm reminded that the best recipes are the ones that feel like a hug, rich, comforting, and worth every minute spent in the kitchen. I hope it brings you as much joy as it's brought me.
Recipe FAQs
- → How do I prevent the tart shell from becoming soggy?
Blind bake the tart shell with parchment and weights to set it before adding the filling. This ensures a crisp base that holds up to the moist brownie layer.
- → Can I use different types of chocolate?
Yes, 70% cocoa dark chocolate is ideal for richness, but you can adjust the cocoa content to suit your taste preferences.
- → What is the best way to melt the chocolate and butter mixture?
Gently melt over simmering water or use short microwave bursts, stirring frequently to avoid scorching.
- → How do I know when the tart filling is perfectly baked?
Look for set edges with a slightly soft center; the filling will firm up as it cools, maintaining a fudgy texture.
- → Are there any variations to enhance the filling?
Consider folding in dark chocolate chips or chopped nuts for extra texture and flavor complexity.