Description
A decadent Dark Chocolate Tart with a rich chocolate cookie crust and silky dark chocolate ganache, topped with a luxurious espresso-infused whipped cream. Perfect for chocolate lovers seeking an elegant dessert with a subtle coffee kick.
Ingredients
Scale
Crust
- 1 1/4 cups chocolate cookie crumbs (e.g., Oreos, crushed)
- 5 tbsp unsalted butter, melted
- 1/4 tsp salt
Ganache Filling
- 1 cup heavy cream
- 8 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
Espresso Whipped Cream
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder
Garnish (Optional)
- Dark chocolate shavings or cocoa powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Crust Mixture: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and salt. Mix until the consistency resembles wet sand, ensuring everything is well combined and moist.
- Form Crust: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan to create the tart shell.
- Bake Crust: Place the tart pan in the oven and bake the crust for 10 minutes. Remove from oven and allow it to cool completely, which ensures a sturdy base for the ganache.
- Heat Cream: In a small saucepan over medium heat, warm 1 cup of heavy cream until it just begins to simmer. Do not let it boil to prevent curdling.
- Make Ganache: Remove the cream from heat and immediately pour it over the chopped dark chocolate placed in a heat-safe bowl. Let it sit for 1-2 minutes to melt, then stir gently until smooth and glossy.
- Add Butter and Vanilla: Stir in the tablespoon of unsalted butter and half a teaspoon of vanilla extract into the ganache to enrich the flavor and texture.
- Fill Tart Shell: Pour the ganache mixture into the cooled cookie crust and smooth the top with a spatula for an even finish.
- Chill Tart: Refrigerate the tart for at least 2 hours, allowing the ganache to set firmly before serving.
- Make Espresso Whipped Cream: In a mixing bowl, whip the cold heavy cream with powdered sugar and instant espresso powder until soft peaks form. This adds a delightful coffee-infused cream topping.
- Serve: Slice the tart and serve each piece with a generous dollop of the espresso whipped cream. Garnish with dark chocolate shavings or a dusting of cocoa powder if desired for an elegant touch.
Notes
- Ensure the crust is completely cooled before pouring in the ganache to prevent melting or sogginess.
- Use high-quality dark chocolate with 60–70% cacao for the best rich flavor.
- Do not overbeat the whipped cream to avoid curdling; stop at soft peaks.
- If you prefer, the tart can be made a day ahead to allow flavors to meld.
- For a stronger coffee flavor, increase the espresso powder slightly in the whipped cream.
