Luxuriously rich and decadent, this homemade Chocolate Tart is a showstopper. With an Oreo cookie crust, dark chocolate filling, and a sprinkle of sea salt, this tart satisfies my strongest chocolate cravings. It’s surprisingly quick and easy to make in just 15 minutes. I always make one for Valentine’s Day.
Chocolate Tart Recipe
When I’m looking for an easy yet impressive dessert to make for the holidays or a dinner party, I turn to this chocolate tart. It does need to chill all day or overnight, but that makes it a great make-ahead recipe. The Oreo crust is super simple to throw together, but I think a store-bought one would also work just fine. The ganache filling itself has just 5 ingredients and comes together in minutes. The result is so rich, dense, and fudgy– perfect for any chocolate lover!
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How to Store
Store leftover chocolate tart in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the whole tart or individual slices tightly in plastic wrap, place into an airtight container, and freeze for up to 3 months. Allow to thaw in the refrigerator before serving.
Tips for Success
- While a tart pan is best (it has a removable bottom, leaving less of a chance for breakage), a quiche pan or pie pan will also work. Even a cake pan would work, but you may want to serve the tart in the pan rather than trying to remove it. Another great option is to make mini tarts using a muffin tin.
- The filling can split for a number of reasons, but it can be fixed! To fix a split ganache, place the bowl over a pot filled with simmering water and whisk vigorously until it comes back together. You may need to add a small amount of room-temperature milk, but do not use more cream.
- If the filling is oozing out, the ganache is not set. The tart needs to set in the refrigerator for at least 6 hours, but it is best to leave it overnight.
- If the ganache still isn’t set after chilling overnight, scrape it out of the tart, transfer it to a saucepan, add more chopped chocolate, and cook over low heat until it thickens further before allowing it to set again.
- For clean cuts, warm a large flat-bladed knife under hot water between each slice.
- Switch up the garnishes based on what’s in season. Cranberries would be beautiful for the holidays.
Chocolate Tart Recipe
Ingredients
For the Crust
- 4 tablespoons unsalted butter melted
- 2 cups Oreo cookie crumbs
For the Filling
- 16 ounces dark chocolate chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- Fresh strawberries and flake sea salt for garnish
Equipment
- 9 ½-inch tart pan
Instructions
For the Crust
- Preheat oven to 375°F.
- Combine the melted butter and Oreo cookie crumbs in a small bowl. Mix until the mixture resembles wet sand. Press into the bottom of a 9 ½-inch tart pan and bake for 8 minutes. Set aside to cool completely.4 tablespoons unsalted butter, 2 cups Oreo cookie crumbs
For the Filling
- Add the chopped chocolate to a large bowl.16 ounces dark chocolate
- Heat the heavy cream in a small saucepan set over medium heat just until it starts to simmer. Pour the warm cream over the chocolate and allow it to sit for 2 minutes.1 cup heavy cream
- Stir the mixture together until the chocolate has melted and is completely smooth. Add the butter and vanilla and mix to combine.1 tablespoon unsalted butter, 1 teaspoon pure vanilla extract
- Pour the filling into the crust and smooth the top.
- Chill in the refrigerator overnight (at least 6 hours). Garnish with fresh strawberries and sea salt, slice, and serve.Fresh strawberries and flake sea salt
Notes
- Storage: Store chocolate tart in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: Wrap the whole tart or individual slices tightly in plastic wrap, place into an airtight container, and freeze for up to 3 months. Allow to thaw in the refrigerator before serving.
How to Make a Chocolate Tart Step-by-Step
Bake the Crust: Preheat your oven to 375°F. Combine 4 tablespoons of melted unsalted butter and 2 cups of Oreo cookie crumbs in a small bowl. Mix until the mixture resembles wet sand. Press into the bottom of a 9½-inch tart pan and bake for 8 minutes. Set aside to cool completely.
Melt the Chocolate: Add 16 ounces of chopped dark chocolate to a large bowl. Heat 1 cup of heavy cream in a small saucepan set over medium heat just until it starts to simmer. Pour the warm cream over the chocolate and allow it to sit for 2 minutes.
Stir the Filling: Stir the mixture together until the chocolate has melted and is completely smooth. Add 1 tablespoon of unsalted butter and 1 teaspoon of vanilla extract and mix to combine.
Fill the Tart: Pour the filling into the crust and smooth the top.
Chill the Tart: Chill in the refrigerator overnight (at least 6 hours). Garnish with fresh strawberries and sea salt, slice, and serve.
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