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  • crystaljohnson

Dark Chocolate Tart with Browned Butter [easy] Crust

I found this recipe on Pinterest years ago and have made it over and over since. It turns out well each time and I get asked to make it repeatedly.

The ingredients are the stars here so splurge for quality chocolate and butter.

Prep Time: 30 mins Cook Time: 50 mins Total Time: 1 hr 20 mins

Servings: 10 servings Calories: 346 kcal


For the crust:

  • 3 ounces butter

  • 1 tablespoon oil any mild flavored oil is fine. I use liquid coconut.

  • 3 tablespoons water

  • 1 tablespoon sugar

  • ⅛ teaspoon salt

  • 1 cup all-purpose flour slightly round cup

For the ganache filling:

  • 1 cup heavy cream I have substituted half & half and also almond milk-the texture changes but it is still nice

  • 8 ½ ounces good quality dark chocolate I prefer 70% cacao or higher

  • 1 ounce butter

Optional Topping:

  • Flaky sea salt to sprinkle


For the crust:

  1. Preheat the oven to 410º F (210º C).

  2. Cut butter into small pieces and place in a medium-sized ovenproof bowl (I use Pyrex). Add the oil, water, sugar, and salt.

  3. Place the bowl in the oven until mixture is bubbling and just starting to brown, about 15 minutes.

  4. Remove bowl from the oven and reduce temperature to 375˚F. The bowl will be very hot so handle with a hot pad untill it cools down. Immediately add the flour (stand back a bit as the mixture may sputter as flour is added). With a heat-proof spatula stir until the mixture forms a ball.

  5. Transfer the dough to a 8 or 9-inch* (23 cm) tart mold with a removable bottom. When it's cooled down a bit, press dough to an even layer with your fingers. I like to start with the sides and then press the remaining dough on the bottom.

  6. Pierce the bottom with a fork all over. Also press the sides of the crust with a fork to reinforce.

  7. Bake for 15 minutes or until crust is golden brown.

  8. Remove from the oven and allow to cool completely before filling.

For the ganache filling:

  1. For the ganache filling, break the chocolate into small pieces and place in a medium size bowl.

  2. Heat the cream. When it reaches the boiling point, remove. You can heat the cream on the stovetop or in the microwave. Remove it from the heat just as it starts to boil.

  3. Pour the hot cream over the chocolate. Stir with a heat-proof spatula till creamy and all chocolate has melted. Add the butter and stir well to incorporate.

  4. Pour chocolate mixture into cooled crust and refrigerate for at least one hour. Can be made up to 24 hours in advance. I sprinkle on flaky sea salt right before serving but you can top with raspberries, strawberries, caramel, whipped cream or whatever strikes your fancy!

Recipe Notes Use a 9-inch tart pan with a removable bottom. If you like the crust a little thicker, use an 8-inch pan.

I opted for a rectangular pan but the original was in a circular pan.

**Use the best chocolate you can afford. I've used Lindt, Valrhona, and various other chocolate I've found over the years.

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