Dark Chocolate Tart with Espresso Whipped Cream Recipe

Introduction

This Dark Chocolate Tart with Espresso Whipped Cream is a rich and elegant dessert perfect for chocolate lovers. The crunchy chocolate crust pairs beautifully with the silky chocolate filling, topped with a delicate espresso-infused whipped cream. It’s a decadent treat that’s surprisingly easy to make at home.

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

1. Step 1: Preheat the oven to 350°F (175°C). Combine the finely ground chocolate graham crackers, melted butter, and sugar in a bowl. Press the 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 cool on a rack for at least 15 minutes.
2. Step 2: For the filling, bring the heavy cream to a boil. Pour it over the chopped chocolate in a microwave-safe bowl. Let it stand for 5 minutes to melt, then stir until smooth. Allow the mixture to cool until it is no longer warm to the touch.
3. Step 3: In a separate bowl, whisk together the eggs, vanilla extract, and salt. Stir this into the cooled chocolate mixture until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until the edges are set but the center is still slightly wobbly. Let it cool completely on a rack, about an hour.
4. Step 4: To make the espresso whipped cream, combine the gelatin, espresso powder, and warm water in a small pan. Let stand until thickened, then heat over low heat until everything is dissolved. Remove from heat immediately to avoid setting.
5. Step 5: In a cold bowl, whip the cold heavy cream and powdered sugar on high speed until slightly thickened. Reduce speed to low and slowly add the gelatin mixture. Increase speed back to high and whip until stiff peaks form and the cream is thick enough to pipe.
6. Step 6: Using a piping bag with a 1M tip, pipe large rosettes of espresso whipped cream over the top of the cooled tart, filling any gaps with small stars. Refrigerate the tart covered for up to 3 days before serving.

Tips & Variations

• For a crunchy contrast, sprinkle chopped toasted hazelnuts or almonds on top of the whipped cream.
• Use a dark chocolate with 60–65% cacao for a balanced bittersweet flavor that’s not too intense.
• If you don’t have espresso powder, strong brewed coffee can be substituted for a milder coffee flavor in the whipped cream.
• To make the crust gluten-free, substitute chocolate-flavored gluten-free cookies for the graham crackers.

Storage

Store the tart covered in the refrigerator for up to 3 days. The espresso whipped cream topping may soften over time, so for best presentation, add the whipped cream the day of serving. Reheat slices slightly at room temperature for 10-15 minutes before serving if you prefer a softer filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, you can prepare the crust and filling up to a day in advance and refrigerate the tart. Add the espresso whipped cream topping just before serving for the freshest texture.

What can I use instead of gelatin in the whipped cream?

If you prefer not to use gelatin, you can omit it but the espresso whipped cream may be softer and less stable. Alternatively, use a whipped cream stabilizer or try adding a small amount of mascarpone cheese for extra firmness.

Dark Chocolate Tart with Espresso Whipped Cream Recipe

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★★★★★

4.9 from 120 reviews

This Dark Chocolate Tart with Espresso Whipped Cream is a decadent dessert featuring a rich chocolate crust, a smooth and velvety bittersweet chocolate filling, and topped with a luscious espresso-infused whipped cream. The combination of bold chocolate and coffee flavors creates an indulgent treat perfect for special occasions or a luxurious everyday dessert.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For Chocolate Crust:

• 14 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

1. Prepare the Chocolate Crust: Preheat your oven to 350°F. In a mixing bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar until the mixture is well blended. Press this 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 place it on a rack to cool for at least 15 minutes.
2. 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 sit for 5 minutes to allow the chocolate to melt, then stir gently until smooth. Let this mixture cool until it is no longer warm to touch. In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually stir this into the cooled chocolate mixture until smooth.
3. Assemble and Bake the Tart: Pour the chocolate filling into the cooled crust. Bake the tart 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 for about one hour.
4. Prepare the Espresso Whipped Cream: In a small saucepan, mix the gelatin, espresso powder, and warm water. Let it stand until it thickens. Heat gently over low heat until the gelatin and espresso dissolve completely, then remove from heat immediately to prevent setting. In a chilled bowl with a chilled whisk attachment, beat the cold heavy whipping cream and powdered sugar on high speed until slightly thickened. Reduce the speed to low and slowly pour in the gelatin mixture. Increase the speed to high again and whip until stiff peaks form and the cream is thick enough to pipe.
5. 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 completely cooled tart, filling any gaps with small stars. Refrigerate the tart, covered, for up to 3 days before serving.

Notes

• The crust can be made ahead and refrigerated before adding the filling.
• Ensure the whipped cream bowl and attachments are well chilled for best volume.
• Use good-quality bittersweet chocolate for the richest flavor.
• The tart is best served at room temperature for the creamiest texture.
• Gelatin plus espresso powder ensures the whipped cream holds its shape well for decorating.

Keywords: dark chocolate tart, espresso whipped cream, chocolate dessert, chocolate tart recipe, homemade tart