Save I started making this tart after a dinner party disaster when my soufflé collapsed. I needed something foolproof but impressive, and this became my answer. The brownie filling is forgiving, the shell holds beautifully, and the combination feels effortless even when your nerves are shot. Now it's my go-to whenever I want to look like I spent hours in the kitchen without actually losing my mind.
I remember slicing into this tart at a small gathering and watching everyone go quiet after the first bite. One friend asked if I'd bought it from a bakery, which might be the highest compliment I've ever received. It wasn't fancy plating or a secret ingredient, just the contrast of textures and that deep chocolate flavor that makes people forget to talk for a minute.
Ingredients
- All-purpose flour (for shell): This gives the tart crust structure without making it tough, and I always chill the dough so the butter stays cold and creates those flaky layers.
- Powdered sugar: It dissolves faster than granulated and keeps the shell tender instead of crumbly, which matters when you're pressing it into the pan.
- Cold unsalted butter (for shell): Cubing it and keeping it cold is the secret to a crust that doesn't shrink or turn greasy during baking.
- Egg yolk: This binds the dough just enough without adding extra moisture that would make it sticky or hard to handle.
- Dark chocolate (70% cocoa): I use high quality bars here because the chocolate is the star, and anything below 70% tastes too sweet once you add the sugars.
- Unsalted butter (for filling): Melting it with the chocolate creates that glossy, fudgy texture that makes brownies irresistible.
- Granulated sugar and brown sugar: The combination adds sweetness and a hint of molasses depth that balances the bitterness of dark chocolate.
- Eggs: They give the filling structure, but don't overbeat them or you'll end up with a cakey brownie instead of a dense, fudgy one.
- Pure vanilla extract: A teaspoon might seem small, but it rounds out the chocolate flavor and makes everything taste more intentional.
- All-purpose flour (for filling): Just half a cup keeps the brownie from spreading into a puddle, but it's still soft enough to cut cleanly.
Instructions
- Preheat and prep your pan:
- Set your oven to 350°F and grease the tart pan well, especially the ridges. I learned this after prying out a stuck tart with a butter knife and swearing I'd never skip greasing again.
- Make the tart shell:
- Mix the dry ingredients, rub in the cold butter until it looks like wet sand, then add the yolk and water just until the dough holds together. Chill it for 15 minutes so it doesn't shrink when you bake it.
- Blind bake the shell:
- Roll out the dough, press it into the pan, prick the bottom with a fork, and line it with parchment and weights. Bake for 15 minutes, pull out the weights, then bake 5 more minutes until it's golden and set.
- Melt the chocolate and butter:
- Use a double boiler or microwave in short bursts, stirring until it's smooth and glossy. Let it cool slightly so the eggs don't scramble when you add them.
- Mix the brownie batter:
- Whisk in both sugars, the eggs, vanilla, and salt until everything is combined, then fold in the flour gently. Overmixing will make it tough instead of fudgy.
- Fill and bake:
- Pour the batter into the cooled shell, smooth the top, and bake for 18 to 20 minutes. The edges should be set but the center will look a little underdone, and that's exactly what you want.
- Cool completely:
- Let it sit on a wire rack until it's room temperature. The filling firms up as it cools, so don't rush this or it'll be messy when you slice.
Save There's something about slicing into this tart that feels like a small celebration. Maybe it's the way the shell shatters cleanly under the knife, or how the brownie layer stays dense and glossy instead of crumbling apart. I've served it at birthdays, weeknight dinners, and quiet evenings when I just wanted something sweet, and it always feels a little special.
Making It Ahead
You can bake the tart shell a day in advance and store it at room temperature, then fill and bake it the day you plan to serve. The filled tart keeps well in the fridge for up to three days, and I actually think it tastes better on day two when the flavors have had time to settle.
Customizing the Filling
I've stirred in chopped walnuts, swapped the dark chocolate for a mix of dark and milk, and even added a handful of chocolate chips to the batter for extra pockets of melted chocolate. You can also drizzle salted caramel over the top before serving if you want to make it even more indulgent.
Serving Suggestions
This tart is rich enough to stand on its own, but a handful of fresh raspberries or a spoonful of barely sweetened whipped cream cuts through the chocolate and makes each bite feel lighter. I like to dust the top with cocoa powder right before slicing so it looks polished without any extra effort.
- Serve it at room temperature for the fullest flavor and softest texture.
- Pair it with espresso or a glass of cold milk if you're serving it as an afternoon treat.
- Slice it with a hot, dry knife for clean edges that don't drag or smudge.
Save This tart has pulled me out of more dessert emergencies than I can count, and it never feels like a compromise. I hope it becomes one of those recipes you reach for when you want something that looks impressive but doesn't ask too much of you.
Recipe FAQ
- → How do I prevent the tart shell from becoming soggy?
Blind bake the tart shell with pie weights to create a firm base that stays crisp once the brownie filling is added.
- → Can I use different types of chocolate for the brownie filling?
Yes, using chocolate with 70% cocoa gives a balanced bittersweet flavor, but you can adjust with milk or semi-sweet chocolate for milder taste.
- → What’s the best way to melt the chocolate and butter together?
Melt gently over simmering water to avoid scorching, stirring until smooth. Microwave in short bursts with stirring also works well.
- → How do I know when the tart is fully baked without overbaking?
The tart edges should be set with a slightly soft center. It firms as it cools, so avoid baking until completely firm to maintain moistness.
- → Are there any recommended garnishes to enhance the tart's flavor?
Dust with cocoa powder or powdered sugar, or add fresh berries and whipped cream to complement the rich chocolate filling.