Luxuriously rich and decadent, this homemade Chocolate Tart is a showstopper. With an Oreo cookie crust, dark chocolate filling, and sprinkle of sea salt, this tart satisfies any chocolate craving.
Easy Chocolate Tart
I’ve always been a little intimidated by chocolate tarts – they just look so beautiful that they must be complicated. Right?
Wrong! This chocolate tart is wildly simple to prepare, yet is so fancy and wonderfully rich. With an Oreo cookie crust and smooth ganache filling, this is the chocolate tart of your dreams. Serve with a sprinkle of flake salt and berries for a truly indulgent dessert.
Why You’ll Love this Chocolate Tart Recipe:
- EASY: This is *almost* a no bake recipe. While the crust bakes, make the chocolate ganache filling. Pour the filling into the crust and refrigerate overnight. It’s really that simple!
- DECADENT: Chocolate is delicious in all ways, but especially when it’s silky and creamy like in this perfect tart recipe.
- FANCY: This dessert is easier to make than a cake, but always seems so much fancier than a cake. But don’t worry – that will be our little secret.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreo is a proprietary brand that I want to acknowledge and give credit to.
How to Make Chocolate Tart
Be sure to see the recipe card below for full ingredients & instructions!
- Make the Oreo cookie crust.
- Heat the cream and combine with the chopped chocolate.
- Make the filling.
- Pour the filling onto the crust.
- Refrigerator overnight.
- Garnish, serve, and enjoy!
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 consistency should be pretty fine. When combined with the melted butter, the crust should resemble wet sand before it is pressed into the tart pan. Try to make sure there are no big chunks of cookies in the crust.
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 has 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 to a saucepan, add more chopped chocolate, and cook over low heat until it thickens further before allowing it to set again.
Regular, or fine sea salt, has a fine texture and is similar to table salt in particle size. Flake sea salt is rough and has a large particle size. Flake sea salt is best for garnishing and adds a pop of salty crunch.
Store leftover chocolate tart in an airtight container in the refrigerator for up to 3 days.
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.
Chocolate Tart Tips
- Use chopped dark chocolate for the most decadent tart.
- Let the tart chill in the refrigerator for at least 6 hours to firm up before serving.
- 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.
Serve this chocolate tart chilled or at room temperature. I prefer it closer to room temperature – it’s a bit softer and more fudge-like. Garnish with flake sea salt and/or fresh strawberries. After all, who doesn’t love the taste of chocolate and strawberries together?
Ultra smooth and creamy, add this chocolate tart recipe to your easy dessert repertoire!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Tart Recipe
For the Crust
- 4 tablespoons unsalted butter 57 grams, melted
- 2 cups Oreo cookie crumbs 170 grams
For the Filling
- 16 ounces dark chocolate 453 grams, chopped
- 1 cup heavy cream 227 grams
- 1 tablespoon unsalted butter 14 grams
- 1 teaspoon pure vanilla extract 4 grams
- Fresh strawberries and flake sea salt for garnish
- 9 ½-inch tart pan
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 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
- 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.