Triple Chocolate Tart
Prep time
Cook time
Total time
Easy, decadent and perfect for Valentine's Day. This triple chocolate tart has a chocolate cookie crust, a truffle-like interior and a silky ganache topping.
Yield: 1 (9-inch) tart
  • For the crust:
  • 1 c. Oreo cookie crumbs
  • 3 tbsp. granulated sugar
  • 5 tbsp. unsalted butter, melted
  • For the filling:
  • ¾ c. heavy whipping cream
  • ½ c. whole milk
  • 12 oz. bittersweet chocolate*, chopped
  • 1 egg
  • 1 egg yolk
  • For the topping:
  • 2 tbsp. heavy whipping cream
  • 1¾ oz. bittersweet chocolate, chopped
  • 1 tsp. corn syrup
  • 1 tbsp. warm water
  • Garnishes:
  • Whipped cream
  • Chocolate curls
  • Sliced Strawberries
  • Fresh mint
  1. Preheat oven to 325 degrees.
  2. In a medium mixing bowl, combine cookie crumbs, sugar and butter. Press onto the bottom and ¾ of the way up the side of tart pan. Place in the oven and bake for 10 minutes. Remove from the oven and allow to cool while preparing the rest of the tart.
  3. To make the filling, in a medium size saucepan placed over medium heat, add the heavy cream and whole milk. Heat until the mixture boils, then remove from the heat and stir in the chocolate until the mixture becomes smooth. In a medium size mixing bowl whisk the eggs together. Slowly pour about ¼ of the mixture into the eggs, whisking vigorously to combine (and to prevent the eggs from scrambling). This will temper the eggs. Slowly pour the mixture back into the pan, whisking to combine. Pour the filling into the crust and place in the oven for 25-30 minutes or until set. Remove from the oven and allow to cool for 45 minutes.
  4. To make the topping, in a small saucepan set over medium heat, bring the cream to a boil, then remove from the heat. Whisk in the chocolate until smooth. Whisk in the corn syrup and water.
  5. Pour over the tart, then spread in an even, smooth layer. Place in the refrigerator to set for 1 hour.
  6. Garnish with freshly whipped cream, chocolate curls, sliced strawberries and fresh mint, if desired.
*Anywhere from 60% to 75%. If you prefer something a little less dark, you can always swap out it out for semisweet or a dark milk.
-You can add ¼ - ½ teaspoon of espresso powder to the water in the glaze.

Recipe source:Life Made Simple
Recipe by Life Made Simple at