Description
This Dark Chocolate Tart with Espresso Whipped Cream is a decadent dessert featuring a crisp chocolate cookie crust filled with rich dark chocolate ganache. Topped with a luscious espresso-infused whipped cream, this tart perfectly balances bold chocolate flavors with a hint of coffee for an elegant treat sure to impress.
Ingredients
Scale
For the Crust
- 1 1/4 cups chocolate cookie crumbs (e.g., Oreos, crushed)
- 5 tbsp unsalted butter, melted
- 1/4 tsp salt
For the Ganache Filling
- 1 cup heavy cream
- 8 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
For the Espresso Whipped Cream
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder
For Garnish (Optional)
- Dark chocolate shavings or cocoa powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
- Prepare Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and salt. Mix until the texture resembles wet sand, then press this mixture evenly into the bottom and up the sides of a 9-inch tart pan.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove from the oven and allow it to cool completely.
- Heat Cream: In a small saucepan over medium heat, warm 1 cup of heavy cream until it just starts to simmer, being careful not to bring it to a boil.
- Melt Chocolate: Pour the hot cream over the finely chopped dark chocolate placed in a heat-safe bowl. Let the mixture sit for 1-2 minutes, then stir gently until smooth and fully combined.
- Add Butter and Vanilla: Stir in 1 tablespoon of unsalted butter and 1/2 teaspoon of vanilla extract into the ganache to enhance its flavor and texture.
- Assemble Tart: Pour the ganache filling into the cooled tart crust and smooth the surface evenly.
- Chill Tart: Refrigerate the tart for at least 2 hours to allow the ganache to set firmly.
- Make Espresso Whipped Cream: In a mixing bowl, whip the cold heavy cream with powdered sugar and instant espresso powder until soft peaks form.
- Serve: Slice the tart and serve each piece topped with a generous dollop of espresso whipped cream. Optionally, garnish with dark chocolate shavings or a dusting of cocoa powder for extra indulgence.
Notes
- Use high-quality dark chocolate with 60–70% cacao for best flavor and texture.
- Ensure the tart crust is completely cooled before adding the ganache to prevent melting.
- Do not boil the cream when heating it; just bring it to a simmer to avoid separating the ganache.
- Chill the tart thoroughly to allow the ganache to set properly for clean slicing.
- The espresso whipped cream can be adjusted in strength by modifying the amount of instant espresso powder.
- For a gluten-free option, use gluten-free chocolate cookies for the crust.
