Dark Chocolate Espresso Tart

By Benjamin Moore Eubank

This elegant tart features a rich, dark chocolate and espresso filling nestled in a crisp cocoa shortcrust. A shimmering dark glaze and edible silver dust add a sophisticated finish, reflecting a refined ambiance.

Yield: 12 servings · Prep: 45 min · Cook: 30 min · Total: 75 min

Ingredients

Steps

  1. To make the crust, combine the all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 cup granulated sugar, and salt in a large bowl. Cut the cold unsalted butter into small cubes and add to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 375°F (375°F). On a lightly floured surface, roll out the chilled dough to an 11-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 5-7 minutes, or until the crust is dry and firm. Let cool completely on a wire rack.
  3. For the espresso filling, finely chop the 12 ounces of dark chocolate and place it in a heatproof bowl. In a small saucepan, combine 1. 5 cups heavy cream, 2 tablespoons granulated sugar, and instant espresso powder. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Remove from heat and immediately pour the hot cream mixture over the chopped chocolate and 2 tablespoons unsalted butter. Let stand for 5 minutes, then whisk gently from the center outwards until completely smooth and emulsified. Pour the filling into the cooled tart shell. Gently tap the tart on the counter a few times to release any air bubbles. Refrigerate for at least 2 hours, or until the filling is firm.
  4. To prepare the shimmering glaze, finely chop the 4 ounces of dark chocolate and place it in a heatproof bowl. In a small saucepan, combine 0. 5 cup heavy cream and corn syrup. Heat over medium heat until the mixture just begins to simmer. Pour the hot cream mixture over the chopped chocolate. Let stand for 5 minutes, then whisk gently until smooth and glossy. Let the glaze cool for about 10-15 minutes, stirring occasionally, until it reaches a pourable but slightly thickened consistency.
  5. Remove the chilled tart from the refrigerator. Carefully pour the glaze over the center of the tart, tilting the pan gently to spread it evenly to the edges. If desired, use a small offset spatula to encourage the glaze to cover completely. Refrigerate the tart for another 30 minutes to allow the glaze to set. Once set, very lightly dust the top with edible silver dust for a subtle shimmer, mimicking the textured art. Garnish with a sprinkle of flaky sea salt, if using, for a contrasting finish.
  6. To serve, carefully remove the tart from its pan. Slice with a sharp knife, wiping the knife clean between cuts for neat presentation. Serve chilled or at room temperature.