Decadent Dark Chocolate Brownie Tart (Printable)

A rich tart with fudgy dark chocolate brownie and a crisp, buttery shell for decadent flavor.

# What You 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 - 1–2 tablespoons cold water

→ Brownie Filling

07 - 7 oz 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

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - In a bowl, whisk together flour, powdered sugar, and salt. Add cold butter and rub in with fingertips or pastry cutter until mixture resembles coarse crumbs. Mix in egg yolk and 1 tablespoon cold water until dough just forms, adding an extra tablespoon if needed. Form disk, wrap, and chill 15 minutes.
03 - Roll dough on lightly floured surface and press into tart pan. Trim excess, prick base with fork. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 5 minutes until lightly golden. Cool slightly.
04 - Melt dark chocolate and butter in heatproof bowl over simmering water or microwave in 20-second intervals, stirring until smooth. Allow to cool slightly.
05 - Whisk granulated sugar, brown sugar, eggs, vanilla, and salt into melted chocolate mixture. Fold in flour gently until just combined; avoid overmixing.
06 - Pour brownie batter into cooled tart shell and smooth top evenly.
07 - Bake for 18 to 20 minutes until edges are set but center remains slightly soft. Avoid overbaking; tart will firm as it cools.
08 - Cool completely on wire rack. Dust with cocoa powder or powdered sugar and garnish with fresh berries or whipped cream if desired before serving.

# Expert Advice:

01 -
  • The tart shell stays crisp even after the brownie filling sets, giving you two textures in one bite.
  • It looks elegant enough for company but comes together with pantry staples and straightforward steps.
  • The deep chocolate flavor from 70% cocoa feels grown-up without being bitter.
  • You can make the shell ahead and fill it the day you plan to serve.
02 -
  • Don't overbake the brownie filling or it turns cakey instead of fudgy; a slight wobble in the center is your friend.
  • If your tart dough cracks while rolling, just press it back together in the pan; it's forgiving and no one will notice once it's baked.
  • Use a removable-bottom pan so you can lift the tart out cleanly and slice it without a fight.
03 -
  • Weigh your flour if you have a scale; too much makes the crust tough and the filling dry.
  • Let the tart cool completely before removing the outer ring, or the sides might crumble.
  • If the center still feels too soft after 20 minutes, turn off the oven and let it sit inside for 5 more minutes with the door cracked.
Go Back