This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and is finished with a glossy chocolate ganache.
Rich And Fudgy Chocolate Tart
While traveling for work, my husband loved a chocolate tart he couldn’t stop raving about. He asked me to recreate it, which was tricky without testing it myself.
After a detailed inquiry, he shared the specifics: a chocolate cookie crust, a super-rich chocolate filling resembling fudge, and a silky chocolate topping. After some recipe tweaks, he declared it even better, now his favorite on the site.
I must warn you, this Chocolate Tart is incredibly rich. A small slice suffices; it’s decadent and seriously delicious.
Quick Tip
The better the quality of chocolate used, the better this chocolate tart will taste. I love Ghirardelli® or Guittard® (not sponsored). Cheaper chocolate chip brands can have a waxier content that is less flavorful and doesn’t melt down as nicely.
Ingredients In Chocolate Tart
CRUST
- Chocolate sandwich cookies (Oreos or similar): Used to create the crust for chocolate flavor and structure.
- Sugar: Adds sweetness to the crust.
- Unsalted butter: Binds the cookie crumbs together and helps form the crust.
FILLING
- Heavy cream: Combined with egg yolks, it creates a creamy and rich filling.
- Egg yolks: Add richness and help thicken the filling.
- Chocolate chips: Melts into a smooth, fudge-like filling.
- Pure vanilla extract: Adds a hint of vanilla flavor to the chocolate tart.
GANACHE
- Heavy whipping cream: Combines with chocolate chips and corn syrup to create a smooth, shiny topping.
- Chocolate chips (milk, semi-sweet, or dark): Melts into the ganache for a sweet and glossy finish.
- Light corn syrup: Provides shine and consistency to the ganache.
How To Make A Chocolate Tart
- For the Crust: Blend chocolate cookies into crumbs, mix with sugar and melted butter, and press into a greased tart pan. Bake for 10 minutes, then cool.
- For the Filling: Whisk cream and egg yolks until hot and slightly thickened, then remove from heat. Add chocolate chips, salt, and vanilla, stirring until smooth.
- Chilling: Pour the filling into the crust, cover, and refrigerate for at least 3 hours or overnight.
- For the Ganache: Microwave cream, chocolate chips, and corn syrup until smooth. Spread over the chocolate tart and chill for an additional hour.
- Serving: Slice the tart with a hot knife and garnish if desired. Store any leftovers in the fridge for up to 5 days. Enjoy!
Tips For Success
- Whisk cream and yolks constantly at medium-low heat to prevent egg scrambling.
- Avoid boiling the chocolate tart mixture to prevent curdling.
- Remove from heat when slightly thickened (check with a wooden spoon).
- Salt balances sweetness; adjust to taste. I use fine sea salt.
- Chill the tart for at least 3 hours or overnight with plastic wrap pressed to the surface.
- Store leftovers in the fridge for up to 5 days; it doesn’t freeze or thaw well.
More Chocolate Desserts
- Chocolate Granola Bar
- Chocolate Cheesecake
- Chocolate Chip Cupcakes
- Banana Chocolate Chip Cake
- Chocolate Chip Scones
Chocolate Tart
A chocolate cookie crust, rich fudge filling, and glossy ganache makes for the perfect Chocolate Tart!
Equipment
- Tart pan or pie pan, 10-inch
- Blender or food processor
Ingredients
Crust
- Cooking spray
- 20 Oreos or chocolate sandwich cookies
- 2 tablespoons sugar
- 4 tablespoons unsalted butter melted
Filling
- 1-1/4 cups heavy cream
- 3 large egg yolks
- 2 cups semi-sweet chocolate chips or dark chocolate chips
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Ganache
- 2 tablespoons heavy cream
- 1/3 cup chocolate chips
- 1 teaspoon light corn syrup
- Toppings as desired see note 1
Instructions
- Preheat the oven to 325℉. Lightly grease a 9-inch tart or pie pan with cooking spray. In a powerful blender or food processor, blend the Oreos into crumbs. Measure out 1 level cup of crumbs. Melt the butter in the microwave and allow it to cool slightly.
- In a medium bowl, combine cookie crumbs and sugar, and then add melted butter. Stir until well combined. Press crust firmly into the bottom of the greased and prepared pan and 3/4 the way up the sides. Bake for 10 minutes and then remove to a wire rack and cool completely.
- In a small pot, whisk together cream and egg yolks. Heat over medium-low heat, stirring constantly, until the mixture is hot but never boiling and thickens slightly. When you run your finger along the back of a wooden spoon, it should leave a defined track. Remove the pot from the heat and stir in the chocolate chips until they are completely melted and the mixture is smooth. Then, mix in the salt and vanilla extract.
- Pour the filling into the prepared crust and spread into an even layer with the back of a spoon. Cover with plastic wrap (see note 2) and then refrigerate for at least 3 hours, up to overnight.
- Add the heavy cream, milk chocolate chips, and light corn syrup to a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds, until melted and smooth. Smooth this glaze evenly over the tart and chill for 1 more hour before serving.
- Cut the tart into thin slices. Serve, if desired, garnished with mini chocolate chips, Oreo crumbs, or a sprinkle of powdered sugar.
Recipe Notes
Note 1: I love to top this tart with additional cookie crumbs, mini chocolate chips, and a sprinkle of powdered sugar!
Note 2: Press the plastic wrap so that it touches the surface of the pie; this will help keep a film from forming during the chilling.
Storage: Store covered and refrigerated for up to 5 days. This tart does not freeze or thaw well.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 32g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 145mg | Potassium: 79mg | Fiber: 1g | Sugar: 25g | Vitamin A: 577IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Does this need to be stored in the refrigerator?
I’d keep leftovers in the fridge! 🙂