Dark Chocolate Tart with Espresso Whipped Cream Recipe
Indulge in this rich and decadent Dark Chocolate Tart topped with luxurious Espresso Whipped Cream. Featuring a buttery chocolate graham cracker crust and a smooth, bittersweet chocolate filling, this elegant dessert is perfect for special occasions or a sophisticated treat. The espresso-infused whipped cream adds a delightful coffee kick, balancing the deep chocolate flavors beautifully.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For Chocolate Crust:
- 7 ounces chocolate graham crackers (about 14 5 X 2 1/4 inch crackers), 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 very cold heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Prepare the Chocolate Crust: Preheat your oven to 350°F. In a bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar until evenly mixed. Press this mixture firmly and evenly into the bottom and up the sides of a 10-inch wide by 2-inch high tart pan. Bake for 10 minutes to set the crust, then transfer to a rack and allow 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 chocolate in a microwave-safe bowl. Let the mixture stand for 5 minutes to melt the chocolate, then stir gently until smooth. Allow this chocolate mixture to cool until it is no longer warm to the touch. In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually stir this into the chocolate mixture until fully incorporated and smooth.
- Assemble and Bake the Tart: Pour the chocolate filling into the cooled crust, spreading evenly. Bake the tart in the oven until the filling is set around the edges but remains slightly wobbly in the center, approximately 20 minutes. Remove from oven and cool completely on a rack, about one hour, before adding the topping.
- Prepare Espresso Whipped Cream: In a small pan, combine the gelatin, espresso powder, and warm water. Allow the mixture to sit until thickened. Heat gently over low heat until the gelatin dissolves completely along with the espresso powder, making sure not to let it set. Remove from heat immediately. In a cold mixing bowl fitted with a cold whisk attachment, beat the heavy cream and powdered sugar on high speed until slightly thickened. Reduce mixer speed to low and slowly pour in the warm gelatin mixture. Increase speed back to high and whip until stiff peaks form and the cream is thick enough to pipe.
- Decorate the Tart: Using a piping bag fitted with a 1M tip, pipe large rosettes of the espresso whipped cream onto the top of the cooled tart. Fill any gaps with small star shapes for an elegant finish. Cover and refrigerate the tart; it will keep fresh for up to 3 days.
Notes
- For best results, ensure the heavy cream for whipped cream is very cold before whipping.
- You can substitute the espresso powder with strong brewed espresso for added depth.
- Store the tart covered in the refrigerator and consume within 3 days for optimal freshness.
- If you don’t have a tart pan with a removable bottom, line your pan with parchment paper for easier removal.
- The bittersweet chocolate should be around 60-65% cacao for balanced bitterness and sweetness.
Keywords: dark chocolate tart, espresso whipped cream, chocolate dessert, tart recipe, bittersweet chocolate, espresso dessert
