Decadent Dark Chocolate Brownie Tart (Printable)

Rich dark chocolate brownie nestled in a crisp tart shell, perfect for indulgence.

# 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 ounces 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 the oven to 350°F and grease a 9-inch tart pan with a removable bottom.
02 - Combine flour, powdered sugar, and salt in a bowl. Incorporate cold butter using fingertips or pastry cutter until coarse crumbs form. Add egg yolk and one tablespoon cold water; mix until dough forms, adding additional water if necessary. Shape into a disk, wrap, and chill for 15 minutes.
03 - Roll dough on a lightly floured surface and fit into prepared tart pan. Trim edges and prick base with a fork. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, then bake an additional 5 minutes until light golden. Let cool slightly.
04 - Gently melt chopped dark chocolate and butter together over simmering water or in short microwave bursts, stirring until smooth. Allow to cool slightly.
05 - Whisk granulated sugar, brown sugar, eggs, vanilla extract, and salt into the melted chocolate mixture until smooth. Fold in flour until just incorporated without overmixing.
06 - Pour brownie batter into cooled tart shell and smooth surface. Bake for 18 to 20 minutes until edges are set and center remains slightly soft; avoid overbaking as tart will firm up while cooling.
07 - Allow tart to cool completely on a wire rack. Dust with cocoa powder or powdered sugar and garnish with fresh berries or whipped cream before serving.

# Expert Hints:

01 -
  • It gives you the crisp snap of pastry and the gooey richness of brownies in one elegant slice.
  • You can make the shell ahead and fill it the day of, which saves you from last minute panic.
  • Even if the center looks a little wobbly when you pull it out, it sets into pure fudgy perfection as it cools.
02 -
  • Don't overbake the filling or you'll lose that gooey brownie texture and end up with something dry and cakey.
  • If your tart shell cracks during blind baking, patch it with a tiny bit of leftover dough before adding the filling so nothing leaks through.
03 -
  • Use a kitchen scale to measure your flour and sugars if you can, because even small variations can affect the texture of both the shell and the filling.
  • Let the chocolate and butter mixture cool for a few minutes before adding the eggs, or the heat will cook them and leave you with scrambled bits instead of smooth batter.
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