Description
This Dark Chocolate Tart with Espresso Whipped Cream is a decadent and elegant dessert featuring a chocolate cookie crust filled with rich dark chocolate ganache and topped with a fluffy espresso-infused whipped cream. Perfectly balanced with deep chocolate flavors and a hint of coffee, this tart is sure to impress at any gathering or special occasion.
Ingredients
Scale
Crust
- 1 1/4 cups chocolate cookie crumbs (e.g., Oreos, crushed)
- 5 tbsp unsalted butter, melted
- 1/4 tsp salt
Ganache Filling
- 1 cup heavy cream
- 8 oz dark chocolate (60–70% cacao), finely chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
Espresso Whipped Cream
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder
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.
- Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand, then press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.
- Bake the Crust: Bake the pressed crust in the preheated oven for 10 minutes until set. Remove from the oven and allow it to cool completely to ensure the ganache does not melt when added.
- Prepare the Ganache: Heat 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer—avoid boiling to prevent separation.
- Combine Chocolate and Cream: Remove the cream from the heat and pour it over the chopped dark chocolate placed in a heat-safe bowl. Let it sit for 1 to 2 minutes to soften the chocolate, then stir gently until smooth and glossy.
- Add Butter and Vanilla: Stir in 1 tablespoon of unsalted butter and 1/2 teaspoon of vanilla extract into the ganache for added richness and flavor. Pour this mixture into the cooled tart crust and spread evenly to smooth the surface.
- Chill the Tart: Refrigerate the tart for at least 2 hours, or until the ganache is fully set and firm to the touch.
- Make Espresso Whipped Cream: In a mixing bowl, whip the cold heavy cream with powdered sugar and instant espresso powder until soft peaks form, giving a light and coffee-infused topping.
- Serve: Slice the tart and serve each piece with a generous dollop of espresso whipped cream. Optionally, garnish with dark chocolate shavings or a dusting of cocoa powder for a beautiful presentation.
Notes
- Ensure the heavy cream for the ganache just simmers and does not boil to avoid curdling.
- Cooling the crust completely before adding ganache is crucial to maintain a firm tart shape.
- Use a fine chopping method for the chocolate to help it melt evenly and smoothly in the hot cream.
- Chilling time can be extended beyond 2 hours for a firmer ganache set.
- Espresso whipped cream can be made ahead and refrigerated but should be whipped fresh for best texture.
