Introduction

This Dark Chocolate Tart with Espresso Whipped Cream is a decadent dessert that perfectly balances rich chocolate and a hint of coffee. The buttery chocolate crust, silky filling, and luscious espresso cream make it an impressive yet approachable treat for any occasion.

A tart with a dark brown crumbly crust forms the base, pressed into a scalloped white tart pan. On top, a creamy light brown layer is decorated with large swirls and smaller star-shaped dollops of frosting, all textured with subtle specks that hint at spices. The swirls fill most of the surface in a circular pattern, with the stars filling the spaces between. The tart sits on a white marbled surface scattered with shiny, dark brown coffee beans around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 chocolate graham crackers (5 x 2 1/4 inch), about 7 ounces, finely ground
1 stick butter, melted
6 tablespoons sugar
1 1/4 cups heavy cream
9 ounces bittersweet or dark chocolate (not more than 65% cacao), chopped or in chips
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
4 teaspoons warm water
1 teaspoon unflavored gelatin
1 teaspoon espresso powder or 1 packet Starbucks Via
1 cup heavy whipping cream, very cold
1/3 cup powdered sugar

Instructions

Step 1: Preheat oven to 350°F. Combine the finely ground chocolate graham crackers, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom and sides of a 10-inch wide by 2-inch high tart pan. Bake for 10 minutes, then cool on a rack for at least 15 minutes.
Step 2: For the filling, bring the heavy cream to a boil. Pour it over the chopped chocolate in a microwave-safe bowl. Let it stand for 5 minutes, then stir until smooth. Allow to cool until no longer warm to the touch.
Step 3: In a separate bowl, whisk together the eggs, vanilla extract, and salt. Stir this mixture into the chocolate cream until smooth. Pour the filling into the cooled crust.
Step 4: Bake the tart for about 20 minutes, until the filling is set around the edges but still slightly wobbly in the center. Cool completely on a rack, about an hour.
Step 5: To make the espresso whipped cream, combine the gelatin, espresso powder, and warm water in a small pan. Let it stand until thickened. Gently heat over low heat until dissolved, then remove from heat—do not let it set.
Step 6: In a cold bowl with a cold whisk attachment, beat the cold heavy cream and powdered sugar on high speed until slightly thickened. Reduce speed to low and slowly add the gelatin mixture. Then whip on high speed until stiff peaks form and it is thick enough to pipe.
Step 7: Using a piping bag fitted with a 1M tip, pipe large rosettes of espresso whipped cream onto the cooled tart, filling any gaps with small stars. Chill before serving.

Tips & Variations

Use high-quality bittersweet chocolate for the best depth of flavor.
Substitute instant coffee powder if espresso powder is unavailable.
Make sure the heavy cream and bowl are very cold for stability in the whipped cream.
For a nutty twist, sprinkle chopped toasted hazelnuts over the whipped cream before serving.

Storage

Cover the tart and store it in the refrigerator for up to 3 days. The espresso whipped cream will hold its shape well if kept chilled. To serve, you can let it sit at room temperature for 10 minutes to soften slightly for a creamier texture.

How to Serve

A close-up of a chocolate tart with two layers: the bottom layer is a smooth, dark brown chocolate filling, and the top layer is a light tan creamy frosting piped in swirled patterns. The crust is dark brown and coated with sugar, giving it a rough texture. The tart is cut into a slice, placed in front of the whole tart with a fluted edge, both resting on a dark wooden surface scattered with glossy coffee beans. The background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart a day ahead?

Yes, this tart can be assembled and chilled a day in advance. Just add the espresso whipped cream topping right before serving to keep it fresh and fluffy.

What can I use instead of gelatin in the whipped cream?

If you prefer to avoid gelatin, you can omit it and simply whip the cream with espresso powder and powdered sugar. The cream won’t hold stiff peaks as long, so pipe and serve immediately for best results.