Save I stumbled on this tart by accident one winter afternoon when I had leftover tart dough and a craving that wouldn't quit. The idea of marrying a buttery shell with fudgy brownie felt almost too indulgent, but one bite erased every doubt. Now it's the dessert I turn to when I want to impress without pretending I'm a pastry chef. The contrast between the crisp edge and the molten center makes every slice feel like a small celebration. It's become my secret weapon for dinner parties and quiet evenings alike.
I made this for my sister's birthday last spring and watched her close her eyes after the first forkful. She said it tasted like the best parts of a brownie and a fancy bakery tart had joined forces. That moment reminded me why I love baking for people: it's not about perfection, it's about the pause, the sigh, the second slice no one admits they want but everyone takes. Since then, this tart has shown up at book clubs, quiet Sundays, and one memorable evening when I just needed chocolate and didn't want to share.
Ingredients
- All-purpose flour (for shell): This forms the base of your tart crust; measure it carefully so the dough isn't too dry or sticky.
- Powdered sugar: Adds a hint of sweetness and helps the crust stay tender instead of tough.
- Cold unsalted butter (for shell): Keep it cold so the crust bakes up flaky; I cube mine straight from the fridge.
- Egg yolk: Binds the dough without making it cakey; save the white for an omelet or toss it.
- Dark chocolate (70% cocoa): The star of the filling; use good quality because you'll taste every note.
- Unsalted butter (for filling): Melts into the chocolate for that glossy, fudgy texture.
- Granulated sugar & brown sugar: The combo adds depth; brown sugar brings a subtle molasses warmth.
- Eggs (for filling): They give structure but keep the center soft if you don't overbake.
- Pure vanilla extract: A little goes a long way in rounding out the chocolate.
- All-purpose flour (for filling): Just enough to hold things together without turning it into cake.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease your tart pan well, especially the fluted edges. This step matters more than you think; a stuck crust is heartbreak on a plate.
- Make the Tart Dough:
- Whisk the dry ingredients, then work the cold butter in with your fingertips until it looks like wet sand. Add the yolk and water, mix just until it clumps, then chill for 15 minutes so it's easier to roll.
- Blind Bake the Shell:
- Roll the dough, press it into the pan, prick the bottom, and line it with parchment and weights. Bake 15 minutes, remove the weights, then bake 5 more until pale gold; this prevents a soggy bottom.
- Melt the Chocolate:
- Combine chocolate and butter over simmering water or in the microwave in short bursts, stirring until silky. Let it cool slightly so the eggs don't scramble when you add them.
- Mix the Filling:
- Whisk both sugars, eggs, vanilla, and salt into the melted chocolate until smooth. Fold in the flour gently; overmixing kills that fudgy crumb.
- Assemble and Bake:
- Pour the brownie batter into the cooled shell and smooth the top. Bake 18 to 20 minutes; the edges should be set but the center still jiggles a little when you tap the pan.
- Cool Completely:
- Let it sit on a wire rack until room temperature. The filling firms up as it cools, so resist the urge to cut it early.
Save The first time I served this, someone asked if I'd ordered it from a bakery. I laughed and said no, then felt a quiet thrill that homemade could look and taste that good. It's the kind of dessert that makes people linger at the table, scraping their forks across the plate for every last crumb. I've learned that the best compliments come in silence, when everyone's too busy eating to talk.
Make-Ahead Magic
You can bake the tart shell a day ahead and store it covered at room temperature. The brownie filling comes together in minutes, so you can assemble and bake the tart the morning of your gathering. Once cooled, it holds beautifully for a few hours before serving. I've even made the whole tart the night before and kept it loosely covered; the texture stays perfect and the flavors deepen slightly.
Serving Suggestions
A dusting of cocoa powder or powdered sugar right before serving adds a elegant finishing touch. Fresh raspberries or strawberries cut through the richness with a bright, tart contrast. I love a small dollop of barely sweetened whipped cream on the side, though some nights I skip it and let the chocolate speak for itself. Serve it at room temperature or slightly warm if you want the center extra gooey.
Swaps and Tweaks
If you want extra texture, fold half a cup of dark chocolate chips or chopped toasted walnuts into the batter before baking. For a gluten-free version, swap in a good one-to-one gluten-free flour blend in both the crust and the filling. You can also use 60% chocolate if 70% feels too intense, though I find the bitterness balances the sugars perfectly.
- Try a pinch of espresso powder in the filling to deepen the chocolate without tasting like coffee.
- Swap the egg yolk in the crust for a tablespoon of sour cream if you're out of eggs.
- Chill any leftovers and eat them cold straight from the fridge; the texture turns dense and truffle-like.
Save This tart has earned its place in my repertoire because it delivers every time without demanding perfection. Slice it, share it, and watch people lean back in their chairs with that look that says they've had enough but they're reaching for more anyway.
Recipe FAQs
- → How do I prevent the tart shell from becoming soggy?
Blind bake the tart shell first by using parchment and pie weights. This ensures a crisp crust by avoiding direct contact with wet filling during baking.
- → Can I use other types of chocolate for the filling?
Using high-quality dark chocolate with at least 70% cocoa provides the best fudgy texture and rich flavor, but semi-sweet chocolate can also be used for a sweeter result.
- → What is the best way to melt the chocolate and butter?
Melt together gently over simmering water or in short microwave bursts, stirring frequently to avoid scorching and to achieve a smooth mixture.
- → How can I tell when the filling is perfectly baked?
Edges should be set and firm while the center remains slightly soft. The filling will continue to set while cooling.
- → Are there any suggested garnishes to enhance the tart?
Light dusting of cocoa powder or powdered sugar along with fresh berries or whipped cream complements the intense chocolate wonderfully.