Triple Chocolate Tart

This decadent triple chocolate tart is filled with a truffle-like center and topped with silky ganache. It’s made for the ultimate chocolate lover!

This triple chocolate tart is one show stopping piece, but is actually quite easy to make! It is sure to WOW that special someone. For more chocolate perfection try Chocolate Molten Lava Cakes, Homemade Chocolate Pudding, and Chocolate Covered Strawberries.

Triple Chocolate Tart topped with whipped cream and berries

Valentine Tart

Ok all of you chocolate lovers out there, this recipe is for YOU! For Valentine’s this year I wanted to make my husband something extra special, a chocolate dessert that he would absolutely love.

He’s always been a little iffy about cookie crusts (he prefers chocolate pie crust) but after promising to make it thick and buttery, he gave me the go-ahead. The result: two thumbs up!

This triple chocolate tart is a lot easier than it looks. The crust is three simple ingredients, the filling comes together in minutes, and the ganache topping is a breeze. After a nice little rest in the fridge, it’s ready to go!

This dark chocolate dessert is for extreme chocolate lovers only! It’s thick, rich and absolutely dreamy. It definitely got the stamp of approval at our house!

A slice of Triple Chocolate Tart on a plate with a fork

Making the Crust

PREP. Preheat oven to 325 degrees.

CRUST. 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.

Crust Tips:

  • Make sure to bake the crust before pouring the tart mixture into it so that it stays crisp.
  • Make sure you firmly press your crust in the pan. Tarts rely on the crust to hold the pastry together, so make sure it is firmly packed in and baked well!
  • When chilling, press the cling wrap onto the top of the filling to avoid a film from forming.
Step by step photos of making Triple Chocolate Tart Recipe

To Make the Filling

HEAT. 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.

WHISK. 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.

Tip: go extremely slow and whisk like crazy! You do not want to scramble those eggs! Pour the filling into the baked crust, and return to the oven until set, about 25-30 minutes. The top will be slightly cracked, that’s ok. I promise it still tastes amazing!

POUR. 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.

To Make the Topping

HEAT. 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.

REFRIGERATE. Pour over the tart, then spread in an even, smooth layer. Place in the refrigerator to set for 1 hour.

GARNISH & SERVE. Garnish with freshly whipped cream, chocolate curls, sliced strawberries and fresh mint, if desired.

Chocolate Tart with whipped cream and strawberries on top

Recipe Tips

Using a tart pan would be ideal, as opposed to any other type of pan. Tart pans come with a removable bottom, which is great for slicing and serving.

The texture of a chocolate tart can be described as a rich and mousse-like texture. The tart should not be grainy! If you want somewhat of a lighter texture you will want to aerate the batter more and consider folding in whipped egg whites. 

You can crush the Oreos by placing them in a large Ziploc bag and hit the bag with a rolling pin until you reach your desired consistency. You can also pulse it in the food processor for a little bit.

Close up of a slice of chocolate tart

Serving & Storing

STORE these tarts at room temperature for up to 3 days as long as its covered.

If you want to try and FREEZE your tart you are going to want to wrap it in a few layers of plastic wrap and then a layer of foil. It will only extend its lifespan by a few extra days however!

For a party you should try to avoid leaving the tart at room temperature for longer than 2 hours.

Triple Chocolate Tart on a black plate

For more chocolatey recipes, try:

Triple Chocolate Tart | lifemadesimplebakes.com

Triple Chocolate Tart Recipe

This decadent triple chocolate tart is filled with a truffle-like center and topped with silky ganache. It's made for the ultimate chocolate lover!
5 from 2 votes
Pin Rate
Course: Pastries, Pies & Tarts
Cuisine: American
Prep Time: 25 mins
Cook Time: 35 mins
Chill Time: 1 hr
Total Time: 2 hrs
Servings: 6 slices
Calories: 725kcal
Print Recipe

Ingredients

For the Crust
  • 1 cup oreo cookie crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter - melted
For the Filling
  • ¾ cup heavy whipping cream
  • ½ cup whole milk
  • 12 oz bittersweet chocolate* - chopped
  • 1 egg
  • 1 egg yolk
For the Topping
  • 2 tbsp heavy whipping cream
  • 1 ¾ oz bittersweet chocolate - chopped
  • 1 tsp corn syrup
  • 1 tbsp warm water
Garnishes
  • whipped cream
  • chocolate curls
  • strawberries - sliced
  • fresh mint

Instructions

  • Preheat oven to 325 degrees.
  • 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.
To Make the Filling
  • 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.
To Make the Topping
  • 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.
  • Pour over the tart, then spread in an even, smooth layer. Place in the refrigerator to set for 1 hour.
  • Garnish with freshly whipped cream, chocolate curls, sliced strawberries and fresh mint, if desired.

Notes

*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.

Nutrition

Serving: 6g | Calories: 725kcal | Carbohydrates: 54g | Protein: 8g | Fat: 54g | Saturated Fat: 30g | Cholesterol: 142mg | Sodium: 130mg | Potassium: 444mg | Fiber: 5g | Sugar: 35g | Vitamin A: 965IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 5mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 5 stars
    The more chocolate, the better!! This is such a pretty dessert that would be great for any occasion. It’s creamy & melts in your mouth.

  2. 5 stars
    This tart is absolutely stunning. I looks like you spent hours making it. The rich, chocolate and creamy ganache are an absolute favorite! Making it again for Valentine’s Day!