This smooth chocolate tart is an extravagant treat that's bound to amaze.
The silky chocolate filling and crispy, buttery crust create a lavish delight for those who adore chocolate in every bite.
Total Time
1 hr 30 min .
Prep Time
1 hr.
Cook Time
30 minutes .
Ingredients
For 8 servings.
Tart Dough:
½ cup unsalted butter (115 g), softened
½ cup powdered sugar (80 g)
1 large egg, room temperature
1 ½ cups all-purpose flour (185 g)
2 tablespoons cocoa powder
¼ teaspoon salt
Filling:
⅓ cup water (80 g)
½ cup butter (115 g)
1 teaspoon instant coffee
1 cup dark chocolate (170 g), chopped
⅓ cup sugar (65 g)
1 tablespoon vanilla extract
1 pinch salt
3 large eggs
1 pint fresh raspberries (250 g), for serving
Powdered sugar, for serving
Preparation
Make the Tart Dough:
Dear Lykkers, add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
Beat the egg and add it in halves to the butter mixture, mixing well after each addition.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula, mix the dough until the cocoa is evenly distributed. Wrap the dough in plastic wrap.
Chill the dough in the refrigerator for at least 30 minutes or overnight. If chilled overnight, let the dough rest at room temperature for 15-30 minutes before rolling out.
Prepare the Tart Shell:
5. Preheat the oven to 375˚F (190˚C).
6. Grease a 9-inch (23-cm) tart pan. Roll out the chilled dough into an 11-inch (28-cm) circle, then unroll it over the pan.
7. Press the dough against the bottom and sides of the pan. Roll a rolling pin over the top to trim excess dough. Press the edges gently and make a hole in the bottom with a fork to prevent puffing.
8. Bake for 15 minutes. Remove from the oven and reduce the temperature to 300˚F (150˚C).
Make the Filling:
9. In a medium saucepan over high heat, bring the water and butter to a boil. Stir in the instant coffee until dissolved.
10. In a separate bowl, combine the chocolate, sugar, vanilla, and salt. Pour the hot butter mixture over these ingredients and whisk until the chocolate is melted and glossy.
11. Add the eggs and whisk until fully incorporated. Pour the filling into the partially baked tart shell.
Bake the Tart:
12. Bake at 300˚F (150˚C) for 12-15 minutes, or until the filling is mostly set with a slight jiggle in the center.
Cool and Garnish:
13. Allow the tart to cool for at least 30 minutes. Garnish with fresh raspberries and a dusting of powdered sugar. Slice and serve.
Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert experience. - Serve with a cup of strong coffee or tea to balance the tart's sweetness.
Enjoy this indulgent Romanian and Moldovan pastry, where every bite brings the perfect harmony of creamy chocolate and crumbly crust!
