This dark Chocolate Tart recipe is a perfect dessert for chocolate lovers.
The simple no-bake crust is filled with a decadent and rich chocolate filling and topped with a shiny layer of chocolate ganache. Plus it's a recipe that is easy to adapt for a gluten free dessert.
Chocolate desserts are always so popular. Whether it be a creamy Italian Chocolate pudding or a flourless Chocolate Almond cake, chocolate will produce smiles like no other dessert. Let me assure you, this Chocolate Tart is no different.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Table of Contents
Ingredient notes
To make this decadent tart you will need some simple ingredients
- crushed cookies/biscuits - you can use any plain cookie or biscuit as we say in Australia even a combination of what you have leftover. Choose gluten free to make this a gluten free dessert. For how to crush scroll down.
- cocoa powder
- powdered (icing) sugar - if keeping gluten free, be sure to check ingredients. You could even use superfine (castor) sugar.
- butter - unsalted. If you only have salted butter, use it but omit the salt from the recipe.
- cream - it's best to use pouring cream
- dark chocolate - use any dark chocolate you like - I used 45%
- eggs
- salt
Variations
- Substitute chocolate cookie crumbs for the plain cookie crumbs and cocoa powder.
- Make a nutty base but substituting ½ cups of ground hazelnuts or almonds for the cookie crumbs.
- Stir 2 tablespoons of liqueur into the filling before baking - try Frangelico or Amaretto.
- Add the same liqueur to the chocolate ganache - just 1 tablespoon.
- Or leave the ganache topping off altogether and simply dust with cocoa powder.
Instructions
This tart is so simple to make and a guaranteed no-fail recipe but it does have three parts - simple as each may be.
Instructions for the crust
- Finely crush the cookies/biscuits in a food processor
- Mix crushed cookies with sugar, cocoa powder and melted butter
- Press into pan
Instructions for the filling
- Heat the cream
- Add the chocolate to the cream
- Combine until smooth
- Mix in the eggs and salt
- Pour into prepared crust
- Bake
Instructions for ganache topping
- Heat the cream
- Add chocolate and sugar
- Mix until smooth
- Pour over cooled filling
Tips for success for FAQ's
This recipe for Chocolate tart has 3 components but none of them are difficult. To make it even easier, break the steps up. Make the crust on day 1. Fill and bake on day 2. Then glaze the day of serving.
Make crumb crust and bake with the filling the day before. Then on the day of serving, top with the ganache topping. If you have leftovers, keep well covered in the fridge for 4-5 days.
How to serve
This three layered tart is perfect just served on its own but a scoop of vanilla ice cream would never be out of place.
This updated recipe was first published on 10 May 2013
More recipes you'll love
Easy Chocolate Pudding
Nutella Panna Cotta
Easy Brownies with Cocoa and Dark Chocolate
Poached Pears in Red Wine
Chocolate Raspberry Tarts from It's Not Complicated
No Bake Chocolate Fridge Cake from Sugar Salt Magic
Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Don't forget to subscribe to my newsletter - it's free!
Recipe
Chocolate Tart Recipe
Equipment
- 1 10 inch /25cm pie/flan pan with a removable base.
Ingredients
For the crust:
- 1 ¾ cups cookie crumbs (160 grams) see notes
- ¼ cup cocoa powder (20 grams)
- ¼ cup powdered (icing) sugar (25 grams)
- 4 ounces salted butter (113 grams or 8 tablespoons ), melted
For the filling:
- 1 ½ cups heavy cream at least 35% fat content
- 8 ounces dark semisweet chocolate (226 grams) broken up
- 2 eggs beaten lightly
- ¼ teaspoon salt
For the ganache topping:
- ½ cup heavy cream at least 35% fat content
- 4 ounces dark semisweet chocolate (113 grams) broken up
- 2 teaspoons powdered sugar icing sugar
Instructions
To prepare crust
- Preheat oven to 350ºF/180ºC
- Coat a 10 inch/25 cm tart pan with a removable base with non-stick cooking spray.
- Combine all ingredients in a bowl until mixture comes together.
- Press the crust mixture evenly over the base and sides using the back of a spoon to help you.
To prepare filling
- Heat the cream until it bubbles (you can do this in the microwave for 1-½ minutes).
- Add the chocolate to the cream and allow to sit for 3 or 4 minutes.
- Take a whisk and start slowly mixing the cream and chocolate until it is smooth and well combined.
- If the mixture is still hot, cool a little so that the eggs don't scramble.
- Add the eggs and salt. Whisk to combine.
- Tap the bowl on the bench to bring the air bubble to the surface.
- Pour this mixture into your prepared tart pan.
- Carefully transfer to your hot oven and bake undisturbed for 20 minutes.
- Allow the tart to cool for about 15 minutes then transfer to the refrigerator to cool completely.
To prepare the ganache topping
- Heat the cream (again you can do this in the microwave) add the chocolate and sugar and allow to sit for a few minutes.
- Whisk to combine until smooth
- Pour this delicious mixture all over the top of the tart.
- Don't use anything to spread it. Just tip the tart around to spread the topping. This will result in a mirror like finish. Return to the refrigerator until ready to serve. Return to room temperature for maximum flavour.
Notes
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Belinda
How long can you keep the tart in the fridge?
Marcellina
If you have leftovers, keep well covered in the fridge for 4-5 days. If you want to make in advance, prepare up to but not including the glaze. Do the glaze on the day because the shine is so much better.
Zobee
My 82 year old dad who hates everything admitted (sheepishly) that he loved it. First time ever he has used those words. It was so delicious. ????
Marcellina
I love to hear that! It must have been such a good moment for you!
Melissa
No sugar in the filling? Is that correct? My dark chocolate is 100٪
Should I add sweetener?
Marcellina
Hi Melissa, yes, that's correct. I use dark chocolate that has 45% cocoa solids. If that chocolate that you have has a higher percentage OR you don't like dark chocolate, add a little bit of powdered/icing sugar.
sherry
this looks so very delicious marcellina. and the ganache is so smooth and pretty. i adore chocolate, so this looks right up my alley.
angiesrecipes
This looks amazing! Rich, chocolatey and absolutely irresistible.
Marcellina
Yes, Angie, definitely irresistible that's why I make it to give away! Too much temptation!
Ciao Chow Linda
Oh my oh my oh my. Where do I begin to tell you how luscious this looks. If only I could have a bite through the screen.
With an Italian Heart
I can tell you this tart was lusciously divine and the ultimate deep, dark chocolate decadence. This is one I know my sister will be making again for future family celebrations.
HAGIT
looks so good! did you roast the hazlenuts ?
Marcellina In Cucina
Thanks for your comments, HAGIT! No, I didn't roast the hazelnuts but I can't see why not 🙂
Ale
woooow your tart is amazing...it look really really delicious...mmm well done, my friend!