This is a pressed shortcrust tart filled with a dark chocolate and browned butter custard, baked until just set. It serves 8, takes about 70 minutes start to finish, and the result is noticeably richer than a standard chocolate tart — the browned butter adds a toasty, nutty depth that you can’t get any other way. If you’ve never made a tart before, this is a good one to start with: no rolling pin, no lattice, no fuss.
The short version of why this works
Two things drive this recipe. First, browning the butter before it meets the chocolate. When butter cooks past melting, the milk solids toast and turn golden — that’s where the nutty flavor comes from. Pull it off the heat as soon as it smells like popcorn and the foam starts to settle; another 30 seconds and it’s burnt. Second, the crust is pressed, not rolled. Cold butter rubbed into flour and sugar until crumbly, then pressed directly into the pan — it’s more forgiving than rolled pastry and still bakes up firm enough to hold the filling cleanly. Chill it a full 30 minutes before blind-baking or it will shrink.
Storage and make-ahead
The baked tart keeps well in the fridge, loosely covered, for up to 4 days. The filling firms up considerably when cold, so pull it out 20–30 minutes before serving if you want a softer texture. You can make the crust a day ahead — press it into the pan, wrap it tightly, and refrigerate unbaked until you’re ready. The fully baked and cooled tart also freezes well: wrap individual slices in plastic wrap, then foil, and freeze for up to 6 weeks. Thaw overnight in the fridge.
If something goes sideways
- The filling cracked on top: It overbaked. The center should still wobble like set Jell-O when you pull it from the oven — it firms up as it cools. Next time, start checking at 20 minutes.
- The crust slid down the sides during blind-baking: It wasn’t cold enough going in. Make sure it chills a full 30 minutes and that you pressed it firmly and evenly up the sides before refrigerating.
- The chocolate seized when you added the browned butter: The butter was probably too hot. Let it cool for 2–3 minutes off the heat before pouring it over the chopped chocolate, and give it the full minute to sit before stirring.
- The filling looks grainy or separated: The eggs were too cold when folded in, or the chocolate mixture was still very warm. Both components should be close to room temperature before you combine them — skip the garnish and focus on getting that step right.
- The crust is pale and soft after baking: Oven temperature varies. If it looks underdone at 15 minutes, give it another 3–5 minutes. It should be a light golden brown before you add the filling, otherwise the bottom will be soggy.
Brown Butter Chocolate Tart
Equipment
- 9-inch tart pan
- Baking sheet
- Saucepan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
For the Crust:
- 1 cup all-purpose flour preferably organic
- ¼ cup granulated sugar
- ½ cup unsalted butter cold, cut into cubes
- 1 large egg yolk
- 2 tablespoons cold water as needed
For the Filling:
- ½ cup unsalted butter browned
- 8 oz dark chocolate finely chopped
- 3 large eggs room temperature
- ¼ cup granulated sugar
- ½ cup heavy cream room temperature
- 1 teaspoon vanilla extract pure
Instructions
For the Crust:
- In a mixing bowl, combine flour and sugar. Add cold butter cubes and use your fingertips to mix until the mixture resembles coarse crumbs. Add the egg yolk and mix by adding water gradually until a dough forms.
- Press the dough into a 9-inch tart pan evenly. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the crust for 15 minutes until golden. Set aside to cool.
For the Filling:
- In a saucepan, melt butter over medium heat, swirling occasionally, until the butter browns and releases a nutty aroma. This takes about 3-5 minutes.
- Pour the browned butter over the chopped chocolate. Let sit for 1 minute before stirring until smooth. Let cool for a bit.
- In a separate bowl, whisk eggs and sugar until pale and thick. Stir in heavy cream and vanilla extract.
- Gently fold the chocolate mixture into the egg mixture until just combined.
- Pour filling into the cooled crust and bake for 25 minutes until the filling is set but still slightly wiggly in the center.
- Let cool completely before serving.
Notes
Tammy’s Tips:
- For added flavor, sprinkle sea salt over the chocolate filling before baking.
- Consider substituting dark chocolate with milk chocolate for a sweeter version.
- To make the tart gluten-free, replace the all-purpose flour with almond flour.
Nutrition
Frequently asked questions
Can I use salted butter instead of unsalted?
You can, but it’s harder to control the final saltiness. Salted butter varies by brand, so if you use it for both the crust and the filling, the tart may end up noticeably salty — especially if you also add the optional sea salt finish.
How do I know when the butter is browned enough?
It’s ready when the foam subsides, the liquid turns amber, and it smells nutty — not sharp or acrid. The whole process takes 3–5 minutes over medium heat; swirl the pan every 30 seconds so the milk solids don’t settle and burn on the bottom.
Do I need pie weights for blind-baking the crust?
Not for this recipe. Because the dough is pressed rather than rolled, it’s dense enough to hold its shape without weights as long as it’s properly chilled beforehand. Just make sure there are no thin spots, particularly at the base of the sides.
My tart pan doesn’t have a removable bottom — will it still work?
A removable-bottom pan makes unmolding much cleaner, but a fixed pan works fine if you plan to serve the tart straight from the pan. Just slice and lift portions out with a thin spatula rather than trying to unmold the whole thing.
If you liked this one
- Brown Butter Vanilla Bean Cupcakes
- Dark Chocolate Tahini Tart
- Caramelized Banana Tart
- Blackberry Mascarpone Tart