Dark Chocolate Tart with Espresso Whipped Cream Recipe
Indulge in this decadent Dark Chocolate Tart with a rich chocolate crust and a smooth, luxurious dark chocolate filling. Topped with a unique espresso-infused whipped cream, this dessert perfectly balances bittersweet chocolate flavors with a subtle coffee kick, making it an irresistible treat for chocolate and coffee lovers alike.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For Chocolate Crust:
- 14 (5 X 2 1/4 inch) chocolate graham crackers, about 7 ounces, finely ground
- 1 stick butter, melted
- 6 tablespoons sugar
For Dark Chocolate Filling:
- 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
For Espresso Whipped Cream:
- 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
- Prepare the Chocolate Crust: Preheat oven to 350°F (175°C). Combine finely ground chocolate graham crackers, melted butter, and sugar until well mixed. Press this mixture evenly into the bottom and up the sides of a 10-inch wide by 2-inch high tart pan. Bake for 10 minutes. Then remove and place on a rack to cool for at least 15 minutes.
- Make the Dark Chocolate Filling: Bring the heavy cream to a boil, then pour it over the chopped bittersweet or dark chocolate in a microwave-safe bowl. Let it stand for 5 minutes to melt the chocolate, then stir gently until smooth. Allow the mixture to cool until just warm to the touch. In a separate bowl, whisk together the eggs, vanilla extract, and salt. Then stir this egg mixture into the chocolate mixture until smooth and fully combined.
- Bake the Tart: Pour the chocolate filling into the cooled crust. Bake at 350°F for about 20 minutes, or until the filling is set around the edges but still slightly wobbly in the center. Remove from the oven and cool completely on a rack, which will take about an hour.
- Prepare Espresso Whipped Cream: In a small pan, combine gelatin, espresso powder, and warm water. Let this mixture stand until thickened. Then warm it over low heat just until the gelatin and espresso dissolve completely. Remove from heat immediately to prevent setting. In a cold bowl fitted with a cold whisk attachment, beat the cold heavy cream and powdered sugar on high speed until slightly thickened. Reduce mixer speed to low and slowly pour in the gelatin-espresso mixture. Increase mixer speed back to high and whip until stiff peaks form and it is thick enough to pipe.
- Decorate the Tart: Using a piping bag fitted with a 1M tip, pipe the espresso whipped cream onto the cooled tart in large rosettes, filling any gaps with small star shapes. Cover and refrigerate the tart, which will keep well for up to 3 days.
Notes
- Ensure all utensils and the bowl for whipping cream are cold to achieve optimal whipping results.
- Use high-quality bittersweet or dark chocolate (about 60-65% cacao) for the best flavor and texture.
- Allow the tart to cool completely before piping the whipped cream to prevent melting.
- Store the tart covered in the refrigerator for up to 3 days to maintain freshness.
- For a stronger coffee flavor, increase espresso powder slightly but be cautious not to overpower the chocolate.
Keywords: dark chocolate tart, chocolate dessert, espresso whipped cream, chocolate graham cracker crust, bittersweet chocolate tart, coffee whipped cream, easy chocolate tart
