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    Home » Desserts

    Chocolate Tart

    Published: May 4, 2020 · Modified: Nov 17, 2020 by Marcellina

    3.2K shares
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    Image with text. Text is dark chocolate tart recipe. slice of chocolate tart with whole tart in the background
    Image with text. Text is dark chocolate tart recipe. Top image - whole chocolate tart. bottom image is slice of chocolate tart with whole tart in the background
    Image with text. Text is dark chocolate tart recipe. Top image - whole chocolate tart. bottom image is slice of chocolate tart with whole tart in the background

    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.

    slice of chocolate tart with whole tart in the background.

    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.

    Ingredient notes

    dark chocolate, cream, melted butter, cocoa powder, eggs, sugar, salt and cookies.

    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

    four images showing preparation of chocolate crumb crust.
    Preparation of chocolate crumb crust
    1. Finely crush the cookies/biscuits in a food processor
    2. Mix crushed cookies with sugar, cocoa powder and melted butter
    3. Press into pan

    Instructions for the filling

    four images showing preparation of chocolate tart filling.
    Preparation of the filling
    1. Heat the cream
    2. Add the chocolate to the cream
    3. Combine until smooth
    4. Mix in the eggs and salt
    5. Pour into prepared crust
    6. Bake

    Instructions for ganache topping

    four images showing preparation of chocolate ganache topping.
    Making and pouring the ganache topping
    1. Heat the cream
    2. Add chocolate and sugar
    3. Mix until smooth
    4. Pour over cooled filling

    Tips for success for FAQ's

    chocolate tart on wooden board.

    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.

    Can this tart be made in advance?

    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

    whole chocolate tart with 3 slices cut.

    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

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    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    Recipe

    slice of chocolate tart with whole tart in the background

    Chocolate Tart Recipe

    A Chocolate Tart with a simple no-bake crust filled with a decadent and rich chocolate filling then topped with a shiny layer of chocolate ganache.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling time: 2 hours hours
    Total Time: 2 hours hours 40 minutes minutes
    Servings:12 slices
    Author: Marcellina

    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
    Prevent your screen from going dark

    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

    For the cookie crumbs
    You can use whatever is  lurking in the pantry - savoiardi, amaretti and some plain sweet cookies all whizzed in the food processor)
    Can this tart be made in advance?
    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.
     

    Nutritional Information Per Serving

    Calories: 458kcal | Carbohydrates: 29g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 93mg | Sodium: 206mg | Potassium: 312mg | Fiber: 4g | Sugar: 13g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg

    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.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. Belinda

      April 29, 2021 at 12:33 am

      How long can you keep the tart in the fridge?

      Reply
      • Marcellina

        April 29, 2021 at 8:35 am

        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.

        Reply
    2. Zobee

      February 15, 2021 at 12:19 pm

      5 stars
      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. ????

      Reply
      • Marcellina

        February 15, 2021 at 3:26 pm

        I love to hear that! It must have been such a good moment for you!

        Reply
    3. Melissa

      September 13, 2020 at 3:07 am

      No sugar in the filling? Is that correct? My dark chocolate is 100٪
      Should I add sweetener?

      Reply
      • Marcellina

        September 13, 2020 at 8:00 am

        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.

        Reply
    4. sherry

      May 07, 2020 at 5:40 pm

      this looks so very delicious marcellina. and the ganache is so smooth and pretty. i adore chocolate, so this looks right up my alley.

      Reply
    5. angiesrecipes

      May 04, 2020 at 11:19 pm

      This looks amazing! Rich, chocolatey and absolutely irresistible.

      Reply
      • Marcellina

        May 06, 2020 at 8:14 am

        Yes, Angie, definitely irresistible that's why I make it to give away! Too much temptation!

        Reply
    6. Ciao Chow Linda

      May 14, 2013 at 7:45 pm

      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.

      Reply
    7. With an Italian Heart

      May 13, 2013 at 5:39 am

      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.

      Reply
    8. HAGIT

      May 12, 2013 at 9:33 am

      looks so good! did you roast the hazlenuts ?

      Reply
    9. Marcellina In Cucina

      May 12, 2013 at 10:38 am

      Thanks for your comments, HAGIT! No, I didn't roast the hazelnuts but I can't see why not 🙂

      Reply
    10. Ale

      May 10, 2013 at 9:24 am

      woooow your tart is amazing...it look really really delicious...mmm well done, my friend!

      Reply

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