Decadent Chocolate Tart - Rise and Bake with Julie

Prep Time:45

Cook Time:28

Chill Time:3

Total Time:4 13

Servings: slices

Mix Crust: In a large bowl, whisk the flour, cocoa powder, espresso powder, granulated sugar, and salt. Add cold, cubed salted butter. Use a pastry cutter or fingertips to work it into coarse crumbs with pea-sized butter pieces. In a small bowl, mix egg yolk, white wine vinegar, and ice water. Stir into flour mixture until dough holds together. Add up to 1 tbsp more water, 1 tsp at a time, if dry.
Chill Dough: Form dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll & Chill Crust: Roll dough to ⅛-inch thickness on a pastry cloth or lightly floured surface. Fit into a 9-inch tart pan with a removable bottom, press into edges, and trim excess. Freeze crust in the pan for 1 hour.
Prep and Bake: Preheat oven to 350°F (175°C). Prick crust bottom with a fork. Wet parchment, scrunch, dry with a towel, and press into crust. Fill with pie weights or dried beans. Bake with weights for 18 minutes until edges feel firm and smell toasty. Remove weights and parchment; bake 8–10 minutes until center is dry and firm, with a cocoa aroma. If sticky, bake 1–2 minutes more.
Cool: Cool completely for 1-2 hours. Best method is to leave crust in pan for complete chilling of filling.

Mix Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium until simmering (no boiling). Pour hot cream over chocolate chips. Let sit 1–2 minutes, then stir gently until smooth. If needed, place bowl over a double boiler with barely simmering water and stir. Add softened salted butter, vanilla extract, and salt. Stir until glossy.
Assemble & Chill Tart: Pour ganache into crust, just below the edge. Smooth the top. Set at room temperature for 2–3 hours, or refrigerate for 1–1½ hours until firm.

Mix & Decorate: In a chilled bowl, whip cold heavy cream with powdered sugar, vanilla extract, and xanthan gum (if using) until stiff peaks form. Pipe or dollop whipped cream onto the set tart.
Serve: Slice with a hot, dry knife and serve at room temperature.

Storage:

Fridge: Store ungarnished tart, wrapped or in an airtight container, for up to 3 days. With whipped cream, cover gently and refrigerate for up to 2 days. Bring to room temperature (~30–60 minutes) before serving.
Freezer: Double-wrap ungarnished tart for up to 1 month. Thaw in fridge overnight, then room temp before adding cream.
Make-Ahead: Baked crust (in pan): 2 days at room temp, 5 days in fridge, or 1 month frozen. Whole tart (ungarnished): Store as above.