Dark Chocolate Tart Recipe

Mix dry ingredients

In a large bowl, whisk together the flour, powdered sugar, cocoa powder, and salt.

Cut in butter

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add egg yolk and water

Stir in the egg yolk and ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Bake the crust

Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork and bake for 15-20 minutes until set. Let cool.

Melt the chocolate

In a heatproof bowl, combine the chopped dark chocolate and heavy cream. Melt over a double boiler or in the microwave, stirring until smooth.

Combine filling ingredients

In a separate bowl, whisk together the sugar, eggs, and vanilla extract. Pour the melted chocolate mixture into the egg mixture and whisk until smooth.

Fill the tart

Pour the chocolate filling into the prepared tart crust and bake for 20-25 minutes until just set. Remove from oven and let cool.

Whip the cream

In a mixing bowl, combine the heavy cream, powdered sugar, grated tonka bean, and vanilla extract. Whip until soft peaks form.

Garnish and serve

Top the cooled chocolate tart with fresh raspberries and dollops of tonka bean Chantilly. Garnish with mint leaves if desired. Slice and serve.