Pin It I stumbled onto this recipe during a week when everything felt too rushed and ordinary. Someone mentioned brownies in a tart shell, and I thought, why not try something a little more elegant than my usual pan brownies? The first batch came out darker and shinier than I expected, with edges that crackled when I pressed a fork into them. It felt like I'd unlocked a secret version of dessert, one that didn't require much more effort but delivered something unexpectedly special.
I made this for a small dinner once, and everyone kept asking if I'd ordered it from a bakery. I didn't admit how simple it actually was until the second round of compliments. The contrast between the crisp shell and the fudgy center made it feel like two desserts in one, and I remember scraping the last crumbs off the pan long after everyone had left. It became my go-to whenever I wanted to feel like I had my act together in the kitchen.
Ingredients
- All-purpose flour (for tart shell): This creates the tender, crumbly base that holds everything together without getting soggy under the brownie layer.
- Powdered sugar: It dissolves quickly into the dough and gives the shell a delicate sweetness that doesn't compete with the chocolate.
- Cold unsalted butter (for tart shell): Keeping it cold is the trick to a flaky, crisp crust, don't let it warm up before you mix it in.
- Egg yolk: Adds richness and helps bind the dough without making it tough.
- Dark chocolate (70% cocoa): This is where the deep, grown-up chocolate flavor comes from, don't skip the quality here.
- Unsalted butter (for filling): Melts into the chocolate to create that glossy, fudgy texture you want in every bite.
- Granulated sugar and brown sugar: The combination gives you sweetness plus a hint of molasses depth that makes the filling more complex.
- Eggs: They bind the filling and give it structure, but not too much, we want fudgy, not cakey.
- Pure vanilla extract: A small amount goes a long way in rounding out the chocolate and making everything taste more intentional.
- All-purpose flour (for filling): Just enough to hold the brownie together without turning it into cake.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom. This step sounds small, but it makes all the difference when you're trying to get clean slices later.
- Make the Tart Shell:
- Whisk together flour, powdered sugar, and salt, then work in the cold butter until it looks like wet sand. Add the egg yolk and a tablespoon of cold water, mixing just until the dough holds together, then wrap it and chill for 15 minutes so it's easier to roll.
- Blind Bake the Shell:
- Roll out the dough, press it into the pan, prick the bottom with a fork, and line it with parchment and pie weights. Bake for 15 minutes, remove the weights, and bake 5 more minutes until it's lightly golden and firm.
- Melt the Chocolate and Butter:
- Combine the chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth and glossy. Let it cool slightly before moving on so the eggs don't scramble.
- Mix the Brownie Filling:
- Whisk in both sugars, eggs, vanilla, and salt until everything is combined, then gently fold in the flour. Stop as soon as you don't see streaks, overmixing will make it tough instead of fudgy.
- Assemble and Bake:
- Pour the brownie batter into the cooled tart shell and smooth the top with a spatula. Bake for 18 to 20 minutes, the edges should be set but the center still looks a little soft and shiny.
- Cool and Serve:
- Let the tart cool completely on a wire rack before dusting with cocoa powder or powdered sugar. It will firm up as it sits, and slicing is much cleaner when it's fully cool.
Pin It There's something about slicing into this tart that makes even a regular Tuesday feel like a small occasion. I've served it with raspberries, with whipped cream, and once with nothing at all, and it's been perfect every time. It's the kind of dessert that makes people linger at the table a little longer, and that's worth more than any recipe can promise.
How to Store Leftovers
Cover the tart loosely with plastic wrap or foil and keep it at room temperature for up to two days, or refrigerate it for up to five. I actually prefer it cold from the fridge, the texture gets even fudgier and more truffle-like. Let it sit out for about 15 minutes before serving if you want it closer to room temperature.
Variations to Try
Fold in half a cup of dark chocolate chips or chopped toasted hazelnuts for extra texture, or swirl a tablespoon of peanut butter into the filling before baking. I've also made this with a layer of salted caramel under the brownie batter, and it was dangerously good. You can swap in gluten-free flour for both the shell and the filling if you need to, just don't expect the crust to be quite as flaky.
Serving Suggestions
This tart is rich enough to stand on its own, but it's even better with fresh raspberries or strawberries on the side to cut through the chocolate. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream turns it into something people will talk about for days. I like to dust the top with cocoa powder right before serving, it looks elegant and adds a little bitter contrast.
- Serve it slightly warm with ice cream for a molten-center effect.
- Pair it with espresso or a bold red wine if you're feeling fancy.
- Garnish with flaky sea salt for a sweet-salty finish that makes the chocolate taste even deeper.
Pin It This is the kind of dessert that makes you look like you know what you're doing, even when you're winging it. I hope it becomes one of those recipes you reach for when you want something that feels special without the stress.