Dark Chocolate Tart Recipe
Chocolate, chocolate, and more chocolate! This Dark Chocolate Tart combines baked custard filling, silky ganache, and a cookie crust for the ultimate treat—surprisingly easy to prepare at home.
Servings: 6 slices
Calories: 762kcal
Ingredients
For the Crust
- 1 cup Oreo cookie crumbs
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter melted
For the Filling
- 3/4 cup heavy whipping cream
- 1/2 cup whole milk
- 12 oz bittersweet chocolate* chopped
- 1 egg
- 1 egg yolk
For the Topping
- 2 tbsp heavy whipping cream
- 1 3/4 oz bittersweet chocolate chopped
- 1 tsp corn syrup
- 1 tbsp warm water
Garnishes
- whipped cream
- chocolate curls
- strawberries sliced
- fresh mint
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
- In a medium mixing bowl, combine the cookie crumbs, sugar, and butter. Press onto the bottom and three-quarters of the way up the side of the tart pan. Place in the oven and bake for 10 minutes. Remove from the oven and allow it to cool while preparing the rest of the tart.
To Make the Filling
- To make the filling, in a medium-sized saucepan set over medium heat, add the heavy cream and whole milk. Heat until the mixture boils, then remove it from the heat and stir in the chocolate until smooth. In a medium-sized 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 saucepan, whisking to combine. Pour the filling into the crust and place it in the oven for 25-30 minutes or until set. Remove it from the oven and allow it 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 it from the heat. Whisk in the chocolate until smooth. Whisk in the corn syrup and water.
- Pour the topping over the tart, then spread it in an even, smooth layer. Place the tart 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 it out for semisweet or dark milk.
-You can add 1/4–1/2 teaspoon of espresso powder to the water in the glaze.
To STORE, keep your Strawberry Chocolate Tart at room temperature for up to 3 days as long as it’s covered. If you want to freeze the tart, wrap it in a few layers of plastic wrap followed by a layer of foil.
Freezing will only extend its lifespan by a few extra days. This tart is best enjoyed chilled or at room temperature.
Nutrition
Serving: 6serving | Calories: 762kcal | Carbohydrates: 62g | Protein: 9g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 141mg | Potassium: 511mg | Fiber: 6g | Sugar: 44g | Vitamin A: 951IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 8mg
