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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/dark-chocolate-tart-with-espresso-whipped-cream-recipe/