Home > Desserts > Triple Chocolate Tart Chocolate Tart July 1, 2020 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and finished off with a glossy chocolate ganache. Rich and fudge-y chocolate tart While traveling for work, my husband enjoyed a chocolate tart he could not stop raving about. He begged me to re-create it, which was a little tricky without personally testing it. After an intense interrogation, I got the following details from him: a chocolate cookie crust, a thick, super-rich chocolate filling (he described it as fudge), and a chocolate silky topping. After I worked a bit on this recipe, he declared it to be even better and now claims it’s his favorite recipe on the site. I’ll warn you here, this chocolate tart is extremely rich. A small slice goes a long way; it is truly decadent and seriously delicious. Just as he described, this chocolate tart starts with a thick chocolate cookie crust and is filled with a thick chocolate filling — almost fudge-like in consistency and flavor. A thin and shiny chocolate ganache covers the top and if you’re feeling extra, a few crumbles of cookies (or a sprinkle of powdered sugar) makes the perfect finishing touch. Oreo Crust First things first, here’s the exact tart pan I use. Any 9-to-10-inch tart pan (or even a pie pan) will work. As I mentioned, this chocolate tart starts with an Oreo® crust–I always say, the more chocolate, the better! That said, if you’d prefer a chocolate tart with a sweet pastry crust, you can certainly use a different crust along with the rest of this recipe. Oreo crust tips: Thoroughly crush the Oreos. Large chunks of cookies will make it hard to get even pie slices. I recommend a high-powered blender or food processor. Let the melted butter cool a bit. Hot butter causes a greasy crust; let it cool to room temperature before adding it to the crushed Oreos and sugar mixture. Press the crust down firmly on the bottom and up the sides of the pan. This Chocolate Tart relies on a sturdy crust that won’t fall apart, so take your time firmly pressing the crust into the bottom and up the sides of the tart pan. Don’t skip baking the crust. While a lot of Oreo crusts don’t require baking, this recipe does. Baking the crust keeps it from getting soggy and and helps it remain firm so it slices nicely. Chocolate filling The Chocolate Tart’s fudge-like center starts with heavy cream and egg yolks. A few tips: Whisk the cream and yolks constantly and keep the heat at medium-low to avoid scrambling the eggs. Don’t allow the mixture to boil. This will curdle the filling. Remove from heat as soon as the mixture slightly thickens. An easy test for this? Run your finger along the backside of the wooden spoon. If it leaves a clear and well-defined track, the mixture is thickened and ready. Why salt? It helps to balance the sweetness. Add to personal preference; depending on the salt you use you may want less or more. I use fine sea salt. Chill the chocolate filling. Once the filling is smoothed into the chocolate crust, the tart needs to chill for at least 3 hours and can be stored overnight (great news for anyone making this tart ahead of time). When chilling, press the plastic wrap to touch the surface of the pie, this will help avoid a film from forming during the chilling. Chocolate Tart ganache topping And because there’s not enough chocolate yet, we’re adding a thin layer of chocolate ganache to the top. This ganache is very simple; everything is microwaved in a small bowl until smooth. I like to use milk chocolate chips for the topping, but if you’d like a less-rich topping, use semi-sweet or dark chocolate in place of the milk chocolate. The corn syrup ensures a smooth and glossy finish to the tart. And as far as a garnish goes, this chocolate tart doesn’t necessarily need one, but miniature chocolate chips, crushed up Oreos, or a sprinkle of powdered sugar adds a nice finishing touch. Chocolate Tart storage Return any leftovers of this chocolate tart, tightly covered, to the fridge. Refrigerate for up to 5 days. Tart does not freeze or thaw well. QUICK TIPThe better the quality of chocolate used, the better this chocolate tart will taste. I love Ghirardelli® or Guittard® (not sponsored). Cheaper chocolate chip brands can have a waxier content that is less flavorful and doesn’t melt down as nicely. More chocolate desserts Chocolate Granola Bar with almonds The BEST Chocolate Cheesecake with a chocolate cookie crust Chocolate Chip Cupcakes with cookie dough frosting Banana Chocolate Chip Cake with chocolate frosting Chocolate Chip Scones with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Tart 0 from 0 votes - Review this recipe This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and finished off with a glossy chocolate ganache. SAVE TO RECIPE BOX Print Recipe Chocolate Tart 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and finished off with a glossy chocolate ganache. Course Dessert, Vegetarian Cuisine American Keyword chocolate tart Prep Time 15 minutes Cook Time 10 minutes Chilling Time 3 hours Total Time 25 minutes Servings 12 (1, 9-inch tart) Calories 406kcal EquipmentA 9 to 10 inch Tart Pan (Or Pie Pan) (See Note 1) IngredientsCrust20 Oreos or other chocolate sandwich cookies, You'll need 1 cup cookie crumbs (no need to separate cookie from creme)2 tablespoons white granulated sugar4 tablespoons unsalted butter, meltedFilling1 and 1/4 cups (295g) heavy cream3 large egg yolks2 cups (338g) semi-sweet or dark chocolate chips (whatever your preference is; I use semi-sweet)1/4 teaspoon fine sea salt1 teaspoon pure vanilla extractGanache2 tablespoons heavy whipping cream1/3 cup (2 ounces, 58g) milk chocolate chips (or semi-sweet or dark depending on preference)1 teaspoon light corn syrupOptional garnish: additional cookie crumbs, miniature chocolate chips, sprinkle of powdered sugar InstructionsPREP: Preheat the oven to 325 degrees F. Lightly grease a 9-inch tart or pie pan with cooking spray. In a powerful blender or food processor, add the whole Oreo cookies and blend/pulse until the cookies are crumbs. Measure out 1 level cup of crumbs. Melt the butter in the microwave and allow it to slightly cool.CRUST: In a medium-sized bowl, combine cookie crumbs and sugar, and then add melted (but not hot) butter. Stir until well combined. Press crust firmly into the bottom of the greased and prepared pan and 3/4 the way up the sides. Bake for 10 minutes and then remove to a wire rack and cool completely.FUDGE FILLING: Whisk together cream and egg yolks in a small saucepan. Heat over medium-low heat, stirring constantly, until mixture is hot (but NEVER boils) and thickens slightly. (If you run your finger along the back of a wooden spoon, it should leave a well defined track mark). Remove the mixture from the heat and stir in the chocolate chips until completely melted and mixture is smooth. Mix in the salt and vanilla extract.CHILL: Pour the fudge filling mixture into the prepared crust and spread into an even layer with the back of a spoon. Cover with plastic wrap (See Note 2) and then refrigerate for at least 3 hours up to overnight.GANACHE: Add the heavy whipping cream, milk chocolate chips, and light corn syrup to a microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds, until melted and smooth. Smooth this glaze evenly over the tart and chill for 1 more hour before serving.SERVING: Using a sharp and hot knife (run the knife under hot water, dry it off, and make a cut, then repeat) cut tart into thin slices. Serve, if desired, garnished with miniature chocolate chips, Oreo crumbs, or a sprinkle of powdered sugar. Return any leftovers, covered tightly, to the fridge. Refrigerate up to 5 days. Tart does not freeze/thaw well. Recipe NotesNote 1: Here's the exact tart pan I use. Note 2: Press the plastic wrap so that it touches the surface of the pie; this will help avoid a film from forming during the chilling. Nutrition FactsServing: 12slices | Calories: 406kcal | Carbohydrates: 43.5g | Protein: 4.8g | Fat: 25.6g | Cholesterol: 72.9mg | Sodium: 83.7mg | Fiber: 2.8g | Sugar: 34.4g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.