Jul 14 2026
Restaurants›Caffe Gelato Restaurant›Chocolate Olive Oil Tart Recipe

Chocolate Olive Oil Tart Recipe

Inspired by Caffe Gelato Restaurant
Time2h 30m
Serves8

Madagascar vanilla whipped cream and fresh berries.

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Ingredients

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Tart Crust

Chocolate Filling

Vanilla Whipped Cream

Fresh Berries

Method

Tart Crust

  1. 1

    Prepare the Tart Crust

    In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and sea salt until well combined.

  2. 2

    Add Olive Oil

    Slowly drizzle in the extra virgin olive oil while mixing with a fork until the mixture resembles coarse crumbs.

  3. 3

    Add Ice Water

    Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together but is not sticky.

  4. 4

    Chill the Dough

    Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

  5. 5

    Preheat Oven

    Preheat your oven to 350°F (175°C).

  6. 6

    Roll Out and Fit into Tart Pan

    On a floured surface, roll out the chilled dough to fit your tart pan. Press the dough into the pan evenly and prick the bottom with a fork.

  7. 7

    Blind Bake

    Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until firm.

Chocolate Filling

  1. 8

    Melt the Chocolate

    In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave in 30-second intervals until smooth.

  2. 9

    Combine Ingredients

    In another mixing bowl, whisk together the olive oil, granulated sugar, eggs, vanilla extract, and sea salt until well combined.

  3. 10

    Incorporate Chocolate

    Once the chocolate is melted and slightly cooled, whisk it into the egg mixture until smooth.

  4. 11

    Fill the Tart Crust

    Pour the chocolate filling into the pre-baked tart crust and spread evenly.

  5. 12

    Bake the Tart

    Bake in the preheated oven for 20-25 minutes, until the filling is set but slightly jiggly in the center.

  6. 13

    Cool the Tart

    Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Vanilla Whipped Cream

  1. 14

    Whip the Cream

    In a mixing bowl, beat the heavy cream with an electric mixer on medium speed until it starts to thicken.

  2. 15

    Add Sugar and Vanilla

    Add the confectioners' sugar and vanilla extract, then continue to beat until stiff peaks form.

Assembly

  1. 16

    Serve the Tart

    Slice the chilled chocolate tart and serve with a generous dollop of vanilla whipped cream and a mix of fresh berries on the side.

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