choc tart side view edited
Emily Wyckoff

Decadent Chocolate Tart

Sometimes simple is best. This dessert is simplicity at its finest.

Chocolate, eggs, sugar, vanilla, and salt easily come together for a surprisingly elegant treat. Pure chocolate is offset by a not-too-sweet graham cracker crust. Topped with whipped cream, this Decadent Chocolate Tart is pure heaven.

The most challenging part of this recipe is that you need a tart pan. But once you’ve got it, serve this for guests, and they will swear you picked it up at a bakery. Another fantastic recipe for all you non-bakers out there, too!

Here’s how you make it:

Make the crust by combining graham cracker crumbs, melted butter, sugar, and a pinch of salt. Insider tip: I buy crushed graham cracker crumbs to cut out a step. They are delicious.

choc tart crumbs

Press the graham cracker mixture into a tart pan and bake until firm and fragrant – about 8 to 10 minutes.

choc tart crust cropped

While the crust bakes, make the filling by combining warmed cream and chocolate chips, and then whisking in combined eggs, vanilla, and salt.

choco tart melted chocolate cropped

Pour the chocolate filling into the baked crust and bake at 350 F for about 20 to 25 minutes until the filling is just set – the center will be a bit wobbly.

choco tart baked cropped

Cool completely, and serve the tart with freshly whipped cream or vanilla ice cream. Swoon.

ChocoTartEdited

Decadent Chocolate Tart

Ingredients

For the crust:
1 cup graham cracker crumbs
5 tablespoons butter, melted
1/4 cup sugar
Pinch of salt

For the filling:
1 1/4 cups heavy cream
1 1/2 cups semi-sweet chocolate chips
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon kosher salt

Directions

1. Preheat the oven to 350 F.

2. Make the crust: Combine graham cracker crumbs, melted butter, sugar, and salt and press evenly on the bottom and up the sides of a 9-inch tart pan. Bake until firm and fragrant, about 8-10 minutes. Set aside to cool.

3. Make the filling: Bring cream to a boil, pour over the chocolate chips in a medium bowl, and let stand for 5 minutes. Whisk until melted and smooth. In a separate bowl, whisk together the eggs, vanilla, and salt, then whisk into the melted chocolate mixture.

4. Pour the filling into the crust and bake for 20-25 minutes, or until the filling is just set (center will be a bit wobbly). Let cool completely and serve with freshly whipped cream or vanilla ice cream.

 

 


4 Responses to “Decadent Chocolate Tart”

  1. beck says:

    Is 2 tablespoons of cream accurate? It doesnt sound like its enough

  2. Julie says:

    Is heavy cream the same as cooking cream or whipping cream? I live in Asia and nothing is labeled as heavy cream. Thx

    • Jenn Giacoppo says:

      Hi Julie!
      They’re not quite the same. For example, half-and-half is only about half the fat content as heavy cream, and whipping cream is close (about 30%) but not quite the same density as heavy cream (36% fat). Look for cream that has the highest fat content. This gives it stability in the recipe. Hope this helps! – Jenn, RachaelRay.com

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