Introduction

This Dark Chocolate Tart with Espresso Whipped Cream is a decadent dessert perfect for chocolate lovers. It features a rich, bittersweet filling nestled in a crisp chocolate crust, topped with a delicate espresso-infused whipped cream. Ideal for special occasions or an indulgent treat any time.

A round pie with a dark brown crust has a top layer decorated with light brown creamy swirls shaped like roses and small star-shaped flowers filling the spaces between the roses, all evenly spread over the entire surface inside a white scalloped-edge dish; the pie is placed on a white marbled texture with dark coffee beans scattered around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 (5 x 2 1/4 inch) chocolate graham crackers (about 7 ounces), finely ground
1 stick butter, melted
6 tablespoons sugar
1 1/4 cups heavy cream
9 ounces bittersweet or dark chocolate (not more than 65% cacao), chopped or in chips
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
4 teaspoons warm water
1 teaspoon unflavored gelatin
1 teaspoon espresso powder or 1 packet Starbucks Via
1 cup very cold heavy whipping cream
1/3 cup powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Combine the finely ground graham crackers, melted butter, and sugar in a bowl. Press this mixture evenly into the bottom and sides of a 10-inch wide by 2-inch high tart pan. Bake for 10 minutes, then cool on a rack for at least 15 minutes.
Step 2: For the filling, bring the heavy cream to a boil. Pour the hot cream over the chopped chocolate in a microwave-safe bowl. Let it sit for 5 minutes, then stir until smooth. Allow to cool until no longer warm to the touch.
Step 3: In a separate bowl, whisk the eggs, vanilla extract, and salt. Stir this mixture into the cooled chocolate mixture until fully combined and smooth.
Step 4: Pour the filling into the cooled crust. Bake the tart until the edges are set but the center is still slightly wobbly, about 20 minutes. Cool the tart completely on a rack, about an hour.
Step 5: To make the espresso whipped cream, combine gelatin, espresso powder, and warm water in your smallest pan. Let it stand until thickened, then heat gently over low heat until completely dissolved. Remove from heat immediately — do not let it set.
Step 6: In a cold bowl with a cold whisk attachment, whip the heavy cream and powdered sugar on high speed until slightly thickened. Reduce speed to low and slowly add the gelatin mixture, then whip at high speed until stiff peaks form and the cream is thick enough to pipe.
Step 7: Using a piping bag fitted with a large star tip (1M), pipe large rosettes of espresso whipped cream onto the top of the cooled tart. Fill any gaps with smaller stars. Refrigerate the tart covered for up to 3 days before serving.

Tips & Variations

For a gluten-free alternative, substitute gluten-free chocolate graham crackers or crushed gluten-free cookies for the crust.
If you don’t have espresso powder, strong brewed coffee can be reduced to a concentrated syrup and used instead.
Use a metal or glass bowl and chilled whisk to help the whipped cream reach stiff peaks faster.
Garnish the tart with chocolate shavings or a dusting of cocoa powder for an elegant finish.

Storage

Store the finished tart covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will remain delicious. Reheat individual slices briefly at room temperature if desired, but this tart is best served chilled. The espresso whipped cream will keep its texture when properly chilled.

How to Serve

The image shows a slice and the remaining part of a chocolate pie placed on a dark wooden board with scattered shiny coffee beans around. The pie has three layers: the bottom and sides are a dark chocolate crumb crust with a rough texture; the middle layer is a smooth, dense chocolate filling in a deep brown color; the top layer is light brown creamy whipped topping with swirled, soft peaks and a speckled texture. The pie slice is in the foreground, with the rest of the pie slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, the tart can be made a day ahead and stored covered in the refrigerator. Just pipe the espresso whipped cream right before serving for the freshest look and texture.

Can I use milk chocolate instead of bittersweet chocolate?

You can, but bittersweet or dark chocolate is recommended to balance the richness and prevent the tart from being too sweet. Milk chocolate will create a sweeter, less intense tart.