Introduction

This Dark Chocolate Tart with Espresso Whipped Cream is a decadent dessert perfect for chocolate lovers. The rich, bittersweet filling contrasts beautifully with the crisp chocolate crust, while the espresso-infused whipped cream adds a luxurious, aromatic finish.

A dark chocolate tart with a deep, crumbly crust forms the base. On top, light brown creamy swirls shaped like roses cover the entire surface, with smaller flower-shaped dollops in-between the roses adding texture. A single slice has been cut and slightly lifted from the tart, revealing a smooth inside layer matching the cream on top. The tart sits on a white marbled textured surface scattered with dark roasted coffee beans. A gold cake server is placed near the top left of the tart and three dark metal forks with long handles rest at the bottom left. The overall scene has a warm, rich tone. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 10-inch wide by 2-inch high tart pan. Bake for 10 minutes, then remove and cool on a rack for at least 15 minutes.
Step 2: To make the filling, bring the heavy cream to a boil. Pour it over the chopped chocolate in a microwave-safe bowl and let stand for 5 minutes. Stir gently until the mixture is smooth. Allow it to cool until it is 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 cooled chocolate mixture until fully combined and smooth.
Step 4: Pour the filling into the cooled crust. Bake for about 20 minutes, until the filling is set around the edges but still slightly wobbly in the center. Cool the tart completely on a rack, about one hour.
Step 5: For the espresso whipped cream, combine gelatin, espresso powder, and warm water in a small pan and let stand until thickened. Heat gently over low heat until the gelatin and espresso dissolve completely; do not let it set.
Step 6: Using a mixer with a cold bowl and whisk attachment, beat the cold heavy cream and powdered sugar on high speed until slightly thickened. Reduce speed to low and slowly pour in the gelatin mixture. Then whip on high speed until stiff peaks form and the cream is thick enough to pipe.
Step 7: Using a piping bag fitted with a 1M tip, pipe large rosettes of the espresso whipped cream onto the cooled tart, filling in any gaps with small stars. Refrigerate until ready to serve.

Tips & Variations

For a more intense chocolate flavor, use bittersweet chocolate with a higher cacao percentage, but not above 70% to keep the filling smooth.
If you don’t have espresso powder, strong brewed espresso or instant coffee can be substituted for a similar flavor.
Let the tart rest in the fridge overnight to allow flavors to deepen and the texture to set completely.
Use a silicone spatula to fold egg mixture into chocolate filling gently to retain a smooth texture without incorporating excess air.

Storage

Store the tart covered in the refrigerator for up to 3 days. Keep the whipped cream topping chilled to maintain its shape. Before serving, you can let the tart sit at room temperature for about 10 minutes to soften the filling slightly. If needed, rewhip the cream topping briefly to restore its texture.

How to Serve

The image shows a slice of chocolate pie with two visible layers on a wooden board surrounded by coffee beans. The bottom layer is a thick, smooth dark brown chocolate filling, topped with a thick layer of light brown coffee-flavored whipped cream, which has a soft, swirled texture. The pie crust is dark brown, crumbly, and coated with sugar crystals, forming a thick border around the pie. In the background, the rest of the pie is visible with the same two layers and crust, slightly out of focus, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust without chocolate graham crackers?

Yes, you can use regular graham crackers or chocolate cookie crumbs as a substitute. Just ensure they are finely ground and adjust sugar accordingly based on sweetness.

Is it possible to skip the gelatin in the whipped cream?

Omitting gelatin will make the whipped cream less stable, so it may lose shape faster. If serving immediately, you can skip gelatin, but for longer display or piping, gelatin is recommended.