Inspired by French silk pie, this tangy tart features three layers of cream cheese: in the crust, the chocolate filling, and the light whipped topping.
Silky Chocolate Tart
Makes 1 (9-inch) tart
Ingredients
- Crust:
- ½ cup (113 grams) unsalted butter, softened
- ⅓ cup plus 2 teaspoons (85 grams) cream cheese, softened
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- Filling:
- ¼ cup (50 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- 2 large eggs (100 grams)
- 2.5 ounces (71 grams) 64% cacao semisweet chocolate, finely chopped
- 1 teaspoon (2 grams) espresso powder
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) unsalted butter, softened
- ¼ cup (56 grams) cream cheese, softened
- 1¼ cups (300 grams) cold heavy whipping cream
- 1 tablespoon (20 grams) coffee liqueur (optional)
- Topping:
- 3 ounces (85 grams) cream cheese, softened
- ⅓ cup (67 grams) granulated sugar
- 1 cup (240 grams) cold heavy whipping cream
- Garnish: chocolate shavings
Instructions
- For the crust: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. With the mixer on low, add the flour and salt and beat just until combined. Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C). Lightly spray a 1-inch-tall, 9½-inch fluted removable-bottom tart pan with cooking spray.
- Let the dough sit at room temperature about 10 minutes to soften slightly. On a lightly floured surface, roll the dough into a 12- to 13-inch circle (about 1/8 inch thick). Transfer it to the prepared pan, pressing into the bottom and up the sides. Trim excess dough and prick the bottom and sides with a fork. Freeze until firm, about 15 minutes.
- Lightly spray a sheet of parchment paper with cooking spray and place it spray-side down over the dough, leaving the edges of the paper extending over the pan. Add pie weights.
- Bake until the edges are lightly golden and set, about 20 minutes. Carefully remove the parchment and weights and continue baking until the crust is golden brown, 10 to 15 minutes more. If needed, prick the bottom and sides again and gently press down the center so it bakes evenly. A slight shrinkage in the pan is fine. Cool completely in the pan on a wire rack.
- For the filling: Set a heatproof bowl over simmering water (a double boiler). Whisk together the granulated and brown sugars with the eggs and cook, stirring often, until the mixture thickens enough to coat the back of a spoon and reaches 160°F (71°C) on an instant-read thermometer, about 5 to 10 minutes. Remove from heat and stir in the chopped chocolate, espresso powder, and salt until fully melted and smooth. Let cool 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds to 1 minute, stopping to scrape the sides. Add the cream cheese and beat until smooth and well combined, about 30 seconds. Beat in the cooled chocolate mixture until uniform. Transfer this chocolate mixture to a large bowl.
- Clean the mixer bowl and switch to the whisk attachment. Beat the cold whipping cream with the coffee liqueur (if using) on medium-high until stiff peaks form, about 2 to 3 minutes. Fold the whipped cream into the chocolate mixture in three additions until smooth and fully incorporated. Spoon the filling into the cooled crust, piling it high, and smooth or swirl the top with an offset spatula or spoon.
- For the topping: Clean the mixer bowl and whisk attachment. Beat the cream cheese and sugar on medium until smooth and combined, about 1 minute, scraping the bowl as needed. Reduce speed to medium-low and gradually add one-third of the cold cream, mixing until smooth. Increase the speed to medium and add the remaining cream in stages, beating until stiff peaks form, 2 to 4 minutes total; take care not to overprocess. Spread or pipe the topping over the chilled tart and refrigerate for at least 4 hours or overnight to set. Just before serving, garnish with chocolate shavings if desired.
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