Chocolate Tart

A slice of chocolate tart, a mouthwatering dessert topped with oreo crumbs, ready to be savored.

Print Recipe

5 from 2 votes

A chocolate cookie crust, rich fudge filling, and glossy ganache makes for the perfect Chocolate Tart!

Prep Time15

Cook Time10

Chilling Time3

Total Time25

Course: Dessert, Vegetarian

Cuisine: American

Keyword: chocolate tart

Servings: servings

Author: Chelsea Lords

Cost: $7.15

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

US - Metric

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.

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