Decadent Dark Chocolate Brownie Tart (Printable Version)

A luxurious dessert combining a buttery tart shell with decadent fudgy dark chocolate brownie filling.

# What You'll Need:

→ Tart Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup cold unsalted butter, cubed
05 - 1 large egg yolk
06 - 1-2 tablespoons cold water

→ Brownie Filling

07 - 7 oz dark chocolate (70% cocoa), chopped
08 - 1/2 cup unsalted butter, cubed
09 - 3/4 cup granulated sugar
10 - 1/4 cup brown sugar
11 - 2 large eggs
12 - 1 teaspoon pure vanilla extract
13 - 1/4 teaspoon salt
14 - 1/2 cup all-purpose flour

→ Optional Garnish

15 - Cocoa powder or powdered sugar for dusting
16 - Fresh berries or whipped cream

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
02 - In a bowl, whisk together flour, powdered sugar, and salt. Add cold butter and rub in with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water; mix until the dough just comes together, adding an extra spoonful of water if needed. Form into a disk, wrap, and chill for 15 minutes.
03 - Roll out the dough on a lightly floured surface and press into the prepared tart pan. Trim excess dough. Prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake for 5 more minutes until lightly golden. Let cool slightly.
04 - Melt chocolate and butter together in a heatproof bowl over a pan of gently simmering water (or microwave in 20-second bursts), stirring until smooth. Cool slightly.
05 - Whisk in granulated sugar, brown sugar, eggs, vanilla, and salt until combined. Fold in flour until just incorporated. Do not overmix.
06 - Pour the brownie batter into the cooled tart shell. Smooth the top.
07 - Bake for 18-20 minutes, or until the edges are set but the center is still slightly soft. Do not overbake; the tart will set as it cools.
08 - Cool completely on a wire rack. Dust with cocoa powder or powdered sugar and garnish as desired before serving.

# Expert Advice:

01 -
  • The contrast between the crisp, buttery tart shell and fudgy brownie center creates this perfect textural balance that store-bought desserts never quite achieve.
  • It looks incredibly sophisticated on a dessert table but requires less precision than traditional tarts—the slightly messy, rustic appearance is part of its charm.
02 -
  • After ruining two early attempts, I discovered that over-chilling the tart dough makes it crack when rolling—15 minutes is the sweet spot between too soft and too brittle.
  • The brownie filling should look slightly underdone when you remove it from the oven—pulling it out when the center is completely set will result in a dry, disappointing texture.
03 -
  • Let your ingredients come to room temperature before making the brownie filling—cold eggs can cause the melted chocolate to seize, resulting in a grainy texture instead of that silky smoothness were after.
  • Line your countertop with parchment before rolling out the tart dough—this lets you easily lift and flip the dough into the pan without stretching or tearing it.
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