Some desserts transcend the ordinary, blending rich flavors with an irresistible elegance—Chocolate Cardamom Cream Tart is one such marvel. This decadent creation pairs the velvety richness of chocolate with the warm, exotic allure of cardamom for a dessert that’s as captivating as it is indulgent.
Beneath its glossy chocolate ganache lies a luscious cream filling, delicately spiced to perfection. The crisp, buttery tart shell provides the ideal foundation, offering a delightful crunch that contrasts beautifully with the smooth, creamy layers. Each slice is a harmonious blend of bold flavors and luxurious textures.
What makes this tart truly unforgettable is its balance of richness and warmth. The chocolate’s deep, bittersweet notes are elevated by the aromatic spice of cardamom, creating a dessert that feels indulgent yet surprisingly nuanced. It’s a treat that’s as suited to a sophisticated dinner party as it is to a quiet evening indulgence.
This recipe is a celebration of bold, unexpected flavors and timeless elegance. Let’s create a Chocolate Cardamom Cream Tart that turns every occasion into something extraordinary.
Chocolate Cardamom Cream Tart
Equipment
- Food processor
- Whisk
- Tart pan with removable bottom
Ingredients
- 1¼ cups all-purpose flour
- ½ tsp kosher salt
- 1sp tbsp granulated sugar
- 4 tbsp ice water
- 8 tbsp cold unsalted butter, cut into cubes
- 4 oz bittersweet chocolate, chopped
- 6 cardamom pods smashed
- 1 cup whole milk
- 2 tbsp cornstarch
- 4 oz milk chocolate, chopped
- 1 tbsp granulated sugar
- 4 large egg yolks
- 1 cup heavy cream
- 2 tsp pure vanilla extract
- 1 tbsp powdered sugar
- 1 cup heavy cream
- ¼ tsp crushed cardamom seeds (optional)
Instructions
- Pulse flour, sugar, and salt in a food processor.
- Add butter and pulse until crumbly.
- Gradually add water (3–4 tbsp) until the dough holds together.
- Shape into a rectangle, wrap in plastic, and chill for 1 hour.
- Roll into a 12-inch circle, fit into a 9-inch tart pan, trim, and freeze for 10 minutes.
- Bake at 375°F with pie weights for 20 minutes, then remove weights and bake another 10–12 minutes until golden and cool completely.
- Simmer milk with cardamom; let stand 30–60 minutes.
- Whisk cornstarch, sugar, cream, egg yolks, butter, and salt into strained milk.
- Cook over medium heat, whisking, until thickened.
- Strain hot custard over chopped chocolates; whisk smooth.
- Cool with plastic wrap touching the surface.
- Pour into the cooled tart shell and chill for 1 hour or overnight.
- Simmer sugar, salt, and 2 tbsp water until golden (6–8 minutes).
- Stir in pistachios and sesame seeds, spread onto parchment, and cool and chop finely.
- Whip cream with powdered sugar and cardamom.
- Spread over tart and top with brittle.
Notes
- Proper chilling ensures the crust remains flaky and doesn’t shrink while baking.
Nutrition Information:
Calories: 370 || Total Fat: 25g || Carbohydrates: 35g || Protein: 5g
Frequently Asked Questions!
Can I substitute the pistachios in the brittle with another nut?
Yes, you can use other nuts like almonds or hazelnuts instead of pistachios. Just make sure to roast them beforehand for the best flavor.
Can I make the Chocolate Cardamom Cream Tart in advance?
Yes, you can prepare the tart up to 24 hours ahead. After assembling the tart with the chocolate custard, cover it with plastic wrap and refrigerate. Add the whipped cream and brittle just before serving.