Description
This decadent dark chocolate tart is rich, smooth, and intensely chocolaty, topped with a light and fluffy espresso whipped cream for a perfect balance of flavors. A sophisticated dessert that’s both indulgent and elegant.
Ingredients
Scale
- 1 1/4 cups chocolate cookie crumbs (like Oreos, without filling)
- 5 tbsp unsalted butter, melted
- 1/4 tsp salt
- 1 cup heavy cream
- 8 oz dark chocolate (60–70%), chopped
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
- 1 cup cold heavy cream (for whipped cream)
- 1 tsp instant espresso powder
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix chocolate cookie crumbs, melted butter, and salt until combined.
- Press the mixture into a 9-inch tart pan with a removable bottom. Bake for 8–10 minutes. Let cool completely.
- In a saucepan, heat 1 cup of heavy cream until just simmering. Remove from heat and add chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
- Stir in vanilla extract and granulated sugar until fully incorporated. Pour the chocolate filling into the cooled tart shell. Refrigerate for at least 3 hours or until set.
- To make the espresso whipped cream, dissolve espresso powder in 1 tsp hot water. Let cool.
- In a mixing bowl, whip 1 cup cold heavy cream with powdered sugar and espresso concentrate until soft peaks form.
- Top chilled tart with espresso whipped cream before serving.
Notes
- For added texture, sprinkle sea salt flakes or chocolate shavings over the top.
- Use a high-quality chocolate for best flavor and richness.
- The tart can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 140mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
Keywords: dark chocolate tart, espresso whipped cream, chocolate dessert, no-bake tart, elegant dessert