Description
Indulge in the rich, decadent flavors of this Dark Chocolate Tart with Espresso Whipped Cream. A velvety dark chocolate ganache fills a chocolate cookie crust, topped with a luscious espresso-infused whipped cream for a sophisticated dessert experience.
Ingredients
Scale
For the Crust:
- 1 1/4 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Ganache Filling:
- 1 cup heavy cream
- 8 ounces dark chocolate (60–70%), finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
For the Espresso Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant espresso powder
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Combine chocolate cookie crumbs, sugar, and melted butter. Press into a tart pan and bake for 8–10 minutes.
- Make the Ganache: Heat heavy cream, pour over dark chocolate, add butter and vanilla. Pour into the crust and chill.
- Whip the Cream: Whip heavy cream with powdered sugar and espresso powder until soft peaks form.
- Serve: Top the tart with espresso whipped cream and garnish with chocolate shavings or cocoa powder.
Notes
- For a stronger espresso flavor, increase the espresso powder in the whipped cream slightly.
- You can also use a coffee liqueur for an adult twist.
- Tart can be made a day in advance and stored covered in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24g
- Sodium: 120mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
