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Dark Chocolate Tart with Espresso Whipped Cream

Elegant dark chocolate tart with a silky filling, topped with espresso-infused whipped cream — a simple yet luxurious dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European, French-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tart Shell
  • 1.25 cups all-purpose flour
  • 0.25 cup powdered sugar
  • 0.5 cup unsalted butter cold, cubed
  • 0.25 tsp salt
  • 1-2 tbsp cold water
Chocolate Filling
  • 8 oz dark chocolate chopped, 70% cacao
  • 0.75 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • pinch salt
Espresso Whipped Cream
  • 1 cup heavy cream cold
  • 1-2 tsp instant espresso powder
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Tart pan 9-inch
  • Oven

Method
 

  1. Combine flour, powdered sugar, and salt for tart shell. Cut in butter until coarse crumbs form. Add cold water gradually. Wrap and refrigerate 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll dough to fit tart pan. Blind bake 15 minutes with weights, then 5 minutes more. Cool.
  3. Heat cream until simmering. Pour over chopped chocolate and whisk until smooth. Stir in butter, vanilla, and salt.
  4. Pour chocolate filling into cooled tart shell. Refrigerate 2+ hours until set.
  5. Whip cream with espresso powder, powdered sugar, and vanilla until soft peaks form.
  6. Top tart with espresso whipped cream and garnish with chocolate shavings or cocoa powder before serving.

Notes

Use high-quality chocolate for best results. Whip cream just before serving for maximum fluffiness. Tart can be made a day ahead; top with whipped cream before serving.