Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
- 1 cup pitted dates, chopped
- 2 medium apples, peeled, cored, and sliced
- 1/2 cup heavy cream
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 3 tablespoons butter
Directions
Preheat oven to 350°F (175°C).
Prepare the crust by combining flour, cocoa, and sugar in a bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the egg yolk and cold water to form a dough, then press it into a 9-inch tart pan.
Chill the crust for 15 minutes.
Blind bake the crust for 15 minutes using parchment paper and pie weights.
Remove the weights and bake for 5 more minutes, then cool slightly.
For the filling, whisk eggs, brown sugar, cocoa powder, vanilla, cream, cinnamon, and salt until smooth.
Fold in the chopped dates and apple slices.
Pour the filling into the prepared crust.
Bake for 30–35 minutes until the filling is set, then allow the tart to cool completely.
Prepare the caramel drizzle by melting brown sugar and butter in a saucepan over medium heat, then stirring in the cream until smooth.
Drizzle the caramel over the cooled tart before serving.
Frequently Asked Questions
How far in advance can I make this Apple Date Chocolate Tart, and how should I store leftovers?
This tart is best enjoyed the day it's made, but it can be assembled and chilled for up to 24 hours before baking. Store cooled leftovers tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days to keep the crust crisp. The caramel drizzle is best reapplied just before serving if refrigerated.
Can I substitute the dates in this tart, or use a different type of apple?
While the combination of dates and apples is key to the filling's texture, you can substitute the 2 medium apples with a similar firm variety like Honeycrisp or Granny Smith for balance. If you must substitute dates, use dried figs, though the flavor profile will shift slightly.
What is the best way to ensure this chocolate tart crust doesn't become soggy during baking?
To prevent a soggy bottom, ensure your butter is very cold when cutting it into the flour and cocoa mixture, and chill the formed crust completely before adding the filling. Baking the tart at the specified 350°F (175°C) for 40 minutes should result in a firm, fully baked crust underneath the rich filling.
