This is my first tart recipe on the blog and it had to be a chocolate tart, my family is a chocolate lover after all! I first made this Brown butter crust chocolate tart a few months ago and my family and friends devoured it. At that time I knew I had to document the recipe as soon as possible.
It may seem very intimidating but this is probably one of those recipes that looks complicated but very easy to make. And I am not saying this just to get you to make this tart! This Brown Butter Chocolate Tart is quickly becoming my go to dessert to make for a small gathering of friends at home. It can easily be made a day prior to serving and the raspberry topping can be done the day of. There are very few ingredients used to make this tart, so make sure you use the best quality ingredients, especially the chocolate.
Steps to make Brown Butter Crust Chocolate Tart
Make the Brown Butter Crust
The crust for this tart is a shortbread type of crust, so very buttery. I have taken it a step further and used brown butter to make it, giving it a nice nutty flavor. There is no rolling involved, just use your clean fingertips to distribute the dough over the tart shell evenly. The tart shell is baked in the oven and cooled completely before filling it with chocolate ganache.
- Butter starts to melt.
- Butter starts to brown.
- Stage of browning where we need to turn the heat off.
- Dough for the tart.
Chocolate ganache filling
There are only 3 ingredients used to make the filling so make sure you use the best, especially the chocolate! I have used semi sweet chocolate in this recipe- 60-65%. If you are a dark chocolate lover, feel free to use a higher cocoa percentage. Once the ganache is prepared, immediately pour it into the cooled crust. If you wait, the ganache will thicken.
One tip for the ganache- once you bring all the ingredients together and if you are having a hard time melting the last remaining chocolate or butter pieces, just microwave the ganache mix for 30 seconds. Do not microwave for any longer than 30 seconds before stirring.
Decoration and Topping
I have decorated the tart with whole raspberries as I think they look so pretty. Dusting of powdered sugar just completes the dessert. But you don’t have to use raspberries if you don’t want to. Decorate with any other fruit you like. This one time I did not have any fruit at home and just sprinkled the tart lightly with some sea salt and served it with whipped cream. And that tasted amazing as well and no one knew of the missing berries! A drizzle of caramel sauce on top would be luscious.
Why should you try this recipe?
Perfect tart for Chocolate lovers.
Easy to make and can be made in advance.
Showstopper dessert for a gathering at home or to take to a potluck.
You can decorate it the way you like it with toppings of your choice.
If you like chocolate desserts, you have to try my recipe for the easiest Vegan Chocolate Cake ever!
Brown Butter Crust Chocolate Tart (Eggless recipe)
Shortbread style crust with a luscious chocolate ganache filling
12
servings30
minutes5
minutes15 minutes
Ingredients
- Brown Butter crust
4 ounces Unsalted butter, cut into pieces
1 1/4 cups All purpose flour
1 tablespoon Any neutral tasting oil
1/4 teaspoon salt
2 tablespoons Sugar
3 tablespoons Water
- Chocolate ganache filling
9 ounces good quality chocolate or chocolate chips
1 cup Heavy cream
1 tablespoon Unsalted butter
- Topping and decorations
8-10 ounces Raspberries
1 tablespoon powdered sugar (for dusting)
Method
- In a wide pan heat butter pieces over medium heat. The butter will melt and start to foam. You will see some brown pieces at the bottom of the pan. When the butter starts to brown, turn off the heat. Add oil, sugar, salt and water to the melted butter. Stir to combine and now add the flour. Use a large spoon to bring the dough together.
- Using a 8 inch removable bottom tart pan, press the dough evenly in the pan. Your clean fingers are the best tools for the job. Once the dough is evenly pressed, prick the dough with a fork all over. Bake in a pre-heated 375 F oven for 15 minutes. Coll completely before filling.
- To make the chocolate ganache filling, chop the chocolate in small pieces using a serrated knife. Heat cream till it’s very hot but NOT boiling. Pour the hot cream over the chocolate in a bowl. Make sure all the chocolate is covered with the hot cream and let it sit for 2-3 minutes. Then start mixing the chocolate with a spoon. After a few minutes of mixing the chocolate will change color and become glossy. Add butter and further mix till the butter is incorporated.
- Immediately pour the ganache in the cooled tart shell. Place in the fridge to cool for 3-4 hours.
- Decorate with raspberries and sprinkling of powdered sugar. Refrigerate and remove an hour prior to serving.
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