Dark Chocolate Brownie Tart (Printable)

A crisp tart shell with fudgy dark chocolate brownie filling, ideal for chocolate enthusiasts.

# 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 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - Whisk together flour, powdered sugar, and salt. Incorporate cold butter by rubbing with fingertips or pastry cutter until coarse crumbs form. Add egg yolk and 1 tablespoon cold water, mixing until dough just holds. Add extra water if necessary. Form dough into disk, wrap, and chill for 15 minutes.
03 - Roll dough on lightly floured surface and press into prepared tart pan. Trim excess and prick base with fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden. Cool slightly.
04 - Melt chocolate and butter over simmering water or in 20-second microwave bursts, stirring until smooth. Cool slightly.
05 - Whisk in granulated sugar, brown sugar, eggs, vanilla extract, and salt until combined. Gently fold in flour until just incorporated, avoiding overmixing.
06 - Pour brownie batter into cooled tart shell and smooth the surface.
07 - Bake for 18 to 20 minutes until edges are set but center remains slightly soft. Avoid overbaking; center will firm upon cooling.
08 - Cool completely on wire rack. Dust with cocoa powder or powdered sugar and add fresh berries or whipped cream as desired before serving.

# Expert Hints:

01 -
  • It delivers bakery-level elegance with just a tart pan and a mixing bowl.
  • The buttery crust holds its shape beautifully and never gets soggy under that rich filling.
  • You can make it a few hours ahead and it tastes even better once the flavors meld.
  • It's endlessly adaptable with berries, whipped cream, or a scoop of vanilla ice cream.
02 -
  • Cold butter is essential for a flaky crust, if it softens too much the dough will be greasy and tough.
  • Don't skip the blind baking step or the bottom will stay pale and soft under the brownie layer.
  • Pull the tart from the oven when the center still looks slightly underdone, it continues cooking as it cools and you want that fudgy texture.
03 -
  • Weigh your flour if you can, it's the most reliable way to avoid a dry or crumbly crust.
  • Use a kitchen scale for the chocolate too, eyeballing can throw off the balance and affect the filling's texture.
  • Let the tart cool completely before slicing, warm brownie filling will ooze out and lose its beautiful shape.
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