Dark Chocolate Tart with Pink Peppercorns
This Chocolate Pink Peppercorn Tart features a crisp chocolate shortcrust filled with silky chocolate crémeux and finished with a spark of crushed pink peppercorns. The combination of deep chocolate flavor and gentle spice makes this tart elegant, unexpected, and deeply satisfying.
Table of contents
What’s So Great About This Recipe?
This tart is pure chocolate indulgence. The filling is a luscious chocolate crémeux, a French-style custard that’s thickened with egg yolks and chocolate instead of starch. The result is a texture that’s richer than pudding but lighter than ganache or pastry cream.
What sets this tart apart is the subtle heat and floral note from crushed pink peppercorns. The gentle spice lifts the flavor of the chocolate and adds a hint of surprise to every bite.
Pair that smooth filling with a thin, crisp chocolate shortcrust and you’ve got a dessert that’s elegant enough for company but satisfying for any chocoholic.
Ingredients
Ingredient Notes
- Semi-Sweet Chocolate – Choose a high-quality bar (around 55–65% cacao) for the best flavor and creamy texture. Avoid chips, which contain stabilizers.
- Whole milk/Heavy cream – A mix of both creates the ideal custard texture: rich but not heavy. You can substitute half-and-half if you prefer.
- Pink Peppercorns – Don’t confuse these with black peppercorns (different plant). They have a fruity, floral heat that enhances the chocolate rather than overpowering it. Lightly crush them before adding. Adjust the amount listed in the recipe to your taste.
- Chocolate Short Dough – This crisp, buttery pastry holds up beautifully to the soft filling. It can be made ahead and rolled very thin for a refined finish.
Process Photos
See the recipe card for detailed measurements and instructions.
- Lightly crush the pink peppercorns.
- Combine the peppercorns with the milk and cream and scald the mixture in a medium saucepan. Allow the peppercorns to steep for 30 minutes before proceeding.
- Reheat the milk and “liason” with the egg yolks.
- Return the custard to the pan and cook until it thickens enough to coat the spatula. Do not allow the custard to come to a full boil.
- Strain the custard into the bowl with the chopped chocolate.
- Lightly press on the peppercorns to get all the custard, then discard them.
- Stir the custard until the chocolate is completely melted.
- Immediately pour the custard into the baked tart shell and spread it to an even layer.
- Chill the tart until the filling is set, at least 1 hour. The tart can be prepared to this point up to 2 days ahead.
- Whip the cream with sugar and some crushed peppercorns.
- Dollop the cream onto the tart.
- Use the back of a large spoon to spread the cream into big swirls. Top the tart with chocolate shavings or chocolate chips and a sprinkling of whole peppercorns.
Storage & Make Ahead
- The chocolate short dough can be made up to 3 days ahead or frozen for 2 months.
- The baked tart shell will keep at room temperature for up to 2 days.
- Once filled, refrigerate the tart for up to 2 days. Bring to room temperature before serving for the best flavor and texture.
- Add the cream topping no more than 2-3 hours before serving.
- For longer storage, wrap and freeze the filled tart without the whipped cream for up to 1 month. Thaw overnight in the refrigerator and add the cream topping before serving.
FAQ
Yes. The tart is delicious as a classic dark chocolate tart. For a similar contrast, try a pinch of flaky sea salt, a little cinnamon or crushed espresso beans.
Ganache is just chocolate and cream; crémeux is made with egg yolks and has a softer, custard-like texture.
Yes. The dough and baked shell can be made ahead, and the filled tart keeps beautifully for a few days. See Storage & Make-Ahead for details.
Serve chilled or just slightly cool. Topping the tart with a mound of whipped cream sprinkled with peppercorns makes a nice presentation. The cream can also be served on the side. The cream topping softens the richness and complements the spice.
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Dark Chocolate Tart with Pink Peppercorns
Ingredients
- 1 recipe Chocolate Tart Dough
Chocolate Crémeux
- 8 oz semi-sweet chocolate (chopped fine)
- 8 oz whole milk (1 cup)
- 8 oz heavy cream (1 cup)
- ¼ cup pink peppercorns (cracked)
- 3 oz granulated sugar (⅓ cup)
- 5 large egg yolks
- 2 teaspoons vanilla extract
Assembly
- 12 oz heavy cream (1½ cups)
- 1 tablespoon pink peppercorns (cracked)
- 2 oz confectioner sugar (½ cup)
- chocolate shavings (or mini chips, for garnish)
Instructions
- Roll the chocolate short dough to fit into a 10" or 12" tart pan with a removable bottom. Prick the bottom of the pan with a fork several times and refrigerate. While the tart dough is chilling, preheat the oven to 350 °F.
- Bake the tart shell until it's set all the way to the center, about 10 minutes. Because of the dark color it's hard to see if it's browning. You need to press the center of the crust to make sure it's set. Cool the tart crust completely.
Make the Filling
- Chop 8 oz semi-sweet chocolate and place it in a heat proof bowl.
- In a medium size pan, scald 8 oz whole milk and 8 oz heavy cream over medium high heat. Turn off the heat, add ¼ cup pink peppercorns. Cover the pan and set it aside for 30 minutes to steep. Reheat the milk to scalding hot.
- While the milk reheats, whisk together 5 large egg yolks, 3 oz granulated sugar and 2 teaspoons vanilla extract .
- Whisk the scalding hot milk into the eggs, then return the mix to the heat. Cook the mixture over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat. Immediately strain the custard over the chopped chocolate, pressing on the pepper in the strainer to release all the custard. Let it sit for 2-3 minutes. Gently stir until it comes together and all the bits of chocolate are melted.
- Pour the cremeux into the tart shell. Refrigerate the tart until the filling is set, at least 1 hour.
Assemble
- Add 1 tablespoon pink peppercorns to 12 oz heavy cream. Add 2 oz confectioner sugar and whip.
- Dollop the cream onto the center of the tart. Use the back of a large spoon to spread the cream to within a ½" of the sides of the tart so you can see the filling around the edges. Sprinkle the cream with a few pink peppercorns and a few chocolate shavings or mini chocolate chips.
- Chill until serving.
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