Bitter Chocolate Olive Oil Tart
A rich, dark chocolate tart with a zesty citrus twist to balance its intense bitterness. This italian-inspired desserts ready in about 50 minutes layers 70% cocoa dark chocolate, unsalted butter, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, 70% cocoa dark chocolate
- 1/2 cup, unsalted butter
- 3 large eggs
- 1/4 cup sugar
- 1 tbsp lemon grated zest
- 1/4 cup flour
- 1/2 tsp baking powder
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch tart pan and set aside.
- Step 2: In a double boiler, melt 1 cup dark chocolate and 1/2 cup butter until smooth. Let cool slightly.
- Step 3: Whisk 3 eggs, 1/4 cup sugar, and 1 tbsp lemon zest into the chocolate mixture until fully combined.
- Step 4: Fold in 1/4 cup flour and 1/2 tsp baking powder to create a silky batter.
- Step 5: Pour into the prepared pan and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Step 6: Let cool completely, then dust with powdered sugar for a delicate bitter finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bitter Chocolate Olive Oil Tart take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Bitter Chocolate Olive Oil Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Bitter Chocolate Olive Oil Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bitter Chocolate Olive Oil Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bitter Chocolate Olive Oil Tart?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
