Dark Chocolate Tart with Espresso Whipped Cream Recipe
Indulge in this decadent Dark Chocolate Tart featuring a crisp chocolate graham cracker crust, a rich bittersweet chocolate filling, and a luxurious espresso-infused whipped cream topping. Perfectly balanced flavors and elegant presentation make this dessert a showstopper for any occasion.
- 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
Chocolate Crust:
- 14 (5 x 2 1/4 inch) chocolate graham crackers, about 7 ounces, finely ground
- 1 stick unsalted butter, melted
- 6 tablespoons granulated sugar
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
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 (175°C). In a bowl, combine the finely ground chocolate graham crackers, melted butter, and granulated sugar. Press this mixture evenly into the bottom and up the sides of a 10-inch wide by 2-inch high tart pan. Bake the crust for 10 minutes, then remove and cool on a rack for at least 15 minutes.
- Make the Chocolate Filling: Bring the heavy cream to a boil. Pour the hot cream over the chopped bittersweet or dark chocolate in a microwave-safe bowl. Let it sit for 5 minutes to soften the chocolate, then stir gently until the mixture is smooth and glossy. Allow it 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 the egg mixture into the chocolate mixture until fully combined and smooth.
- Assemble and Bake the Tart: Pour the chocolate filling into the cooled crust, spreading evenly. Bake in the preheated oven until the filling is set around the edges but still slightly wobbly in the center, approximately 20 minutes. Remove from oven and cool completely on a rack for about an hour.
- Prepare the Espresso Whipped Cream: In a small saucepan, combine the gelatin, espresso powder, and warm water. Let the mixture stand until it thickens slightly. Heat gently over low heat just until the gelatin and espresso dissolve completely, then remove from heat. Do not let it set. In a cold mixing bowl with a cold whisk attachment, beat the heavy whipping cream and powdered sugar on high speed until slightly thickened. Reduce the mixer speed to low and slowly pour in the gelatin and espresso mixture. Increase the speed to high and continue whipping until stiff peaks form and the whipped cream is thick enough to pipe.
- Decorate the Tart: Using a piping bag fitted with a 1M tip, pipe large rosettes of espresso whipped cream onto the top of the cooled tart, filling in any gaps with smaller stars. Refrigerate the tart covered for up to 3 days before serving.
Notes
- Use high-quality bittersweet chocolate with up to 65% cacao for the best rich flavor without excessive bitterness.
- Ensure the heavy cream for whipped cream is very cold to achieve the best volume and stiffness.
- Do not overbake the tart filling; it should remain slightly wobbly in the center to maintain a creamy texture.
- Gelatin helps stabilize the whipped cream especially when adding espresso, providing structure for piping and longer hold.
- The tart can be made a day ahead, but it’s best served within 3 days for optimal freshness.
Keywords: dark chocolate tart, chocolate graham cracker crust, espresso whipped cream, bittersweet chocolate dessert, elegant chocolate dessert
