Dark Chocolate Tart with Espresso Whipped Cream
Indulge in the rich decadence of this Dark Chocolate Tart with Espresso Whipped Cream—a perfect balance of bittersweet chocolate and bold espresso flavors. This dessert is an elegant finish for any meal and a must-try for lovers of homemade recipes, delicious meals, and easy dinner recipes with a sophisticated twist.
Ingredients
- For Chocolate Crust:
- 14 chocolate graham crackers about 7 ounces, finely ground
- 1 stick 113g butter, melted
- 6 tablespoons sugar
- For Dark Chocolate Filling:
- 1 ¼ cups heavy cream
- 9 ounces bittersweet or dark chocolate max 65% cacao, chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ 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
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Mix finely ground graham crackers, melted butter, and sugar until combined. Press firmly into the bottom and up the sides of a 9-inch tart pan. Bake crust for 10 minutes, then cool completely.
- For the filling, heat heavy cream until just boiling. Remove from heat and pour over chopped chocolate. Let sit 1 minute, then stir until smooth.
- Whisk in eggs, vanilla extract, and salt until fully combined. Pour filling into cooled crust.
- Bake for 15-20 minutes or until the filling is set but still slightly jiggly in the center. Cool to room temperature, then chill in fridge for at least 2 hours.
- For espresso whipped cream, sprinkle gelatin over warm water and let bloom for 5 minutes. Heat gently to dissolve gelatin completely.
- Whip heavy cream with powdered sugar and espresso powder until soft peaks form. Gradually add gelatin mixture and whip until stiff peaks form.
- Serve chilled tart topped with espresso whipped cream.