This chocolate crumble tart combines a crisp shortcrust pastry, a silky dark chocolate ganache, and a golden, crunchy crumble topping. An easy and decadent dessert, perfect for chocolate lovers!
Why You Should Try This Recipe?
- Three textures in one bite: Crunchy, fudgy, and crispy.
- Rich and intense chocolate flavor, enhanced with cream and eggs.
- Simple to prepare, even for beginners.
- Ideal for any occasion: Afternoon snack, dessert, or celebration.
Ingredients (Serves 6-8)
For the Shortcrust Pastry
- 200g all-purpose flour
- 100g cold butter, cubed
- 50g powdered sugar
- 1 pinch of salt
- 1 egg yolk
- 2 tbsp cold water
For the Chocolate Ganache
- 200g dark chocolate (preferably 70% cocoa)
- 150ml heavy cream
- 50ml milk
- 1 egg
For the Crumble Topping
- 80g all-purpose flour
- 60g cold butter, cut into pieces
- 60g brown sugar
- 30g almond flour
Step-by-Step Instructions
1. Prepare the Shortcrust Pastry
- In a bowl, mix flour, powdered sugar, and salt.
- Add the cold butter and rub it into the flour with your fingertips until it resembles coarse crumbs.
- Mix in the egg yolk and cold water, kneading lightly until a smooth dough forms.
- Wrap in plastic and chill for 30 minutes.
Tip: Work quickly to keep the butter from melting, ensuring a flaky crust.
2. Pre-Bake the Crust
- Preheat the oven to 180°C (356°F, fan-assisted).
- Roll out the dough on a floured surface and line a tart pan with it.
- Prick the base with a fork, cover with parchment paper, and add baking weights or dried beans.
- Bake for 15 minutes, then remove the weights and paper.
- Bake for another 5 minutes to firm up the base.
Tip: Pre-baking prevents the crust from becoming soggy when filled with ganache.
3. Make the Chocolate Ganache
- Heat the heavy cream and milk until simmering.
- Remove from heat, add chopped chocolate, and stir until smooth.
- Mix in the beaten egg until well combined.
Tip: The egg gives the ganache a creamy yet slightly firm texture after baking.
4. Prepare the Crumble Topping
- In a bowl, combine flour, almond flour, and brown sugar.
- Add cold butter and rub it into the mixture with your fingertips until crumbly.
Tip: A pinch of sea salt enhances the crunchiness and flavor.
5. Assemble & Bake
- Pour the chocolate ganache into the pre-baked tart crust.
- Evenly sprinkle the crumble topping over the ganache.
- Bake at 160°C (320°F) for 20 minutes, until the crumble is lightly golden.
Tip: The low baking temperature ensures a fudgy ganache and crispy crumble.
6. Chill & Serve
- Let the tart cool at room temperature, then refrigerate for at least 2 hours before serving.
- Bring to room temperature before eating for the best chocolate flavor.
Tip: This tart tastes even better the next day, as the flavors meld together!
Make It Even More Indulgent!
- Add chopped hazelnuts to the crumble for extra crunch.
- Use milk or praline chocolate for a sweeter variation.
- Enhance the ganache with a pinch of sea salt or a few drops of espresso for a deeper chocolate taste.
- Serve with vanilla ice cream or whipped cream for an extra luxurious treat.
Enjoy your ultra-fudgy chocolate crumble tart—a perfect balance of crisp, smooth, and crunchy textures in every bite!