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Triple Chocolate Tart

This Triple Chocolate Tart features a chocolate cookie base, a thick chocolate fudge layer, and a glossy chocolate ganache. 

Course Dessert
Cuisine American
Keyword chocolate tart
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 25 minutes
Servings 1 9-inch tart
Calories 605 kcal
Author Chelsea

Ingredients

Crust

  • 20 chocolate sandwich cookies (oreos), You'll need 1 cup cookie crumbs (no need to separate cookie from creme)
  • 2 tablespoons white sugar
  • 4 tablespoons unsalted butter, melted

Filling

  • 1 and 1/4 cups heavy cream
  • 3 large egg yolks
  • 2 cups semi-sweet or dark chocolate chips (whatever your preference is)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Ganache

  • 2 tablespoons heavy whipping cream
  • 2 ounces milk chocolate
  • 1 teaspoon light corn syrup

Instructions

  1. Preheat the oven to 325 degrees F. Lightly grease a 9-inch tart or pie pan with cooking spray.

  2. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared pan and up 3/4ths the way on the sides. Bake for 10 minutes and then remove onto a cooling rack and cool completely.

  3. Whisk together cream and egg yolks in a saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot (but NEVER boils) and thickens slightly. Remove the mixture from the heat and stir in the chocolate chips until completely melted and mixture is smooth. Stir in the salt and vanilla extract.

  4. Pour the chocolate chip mixture into the prepared crust and then refrigerate for 3 hours. 

  5. For the ganache, heat the heavy cream to close to a boil (in the microwave) and then add in the chocolate stirring until smooth. Stir in the corn syrup and whisk until completely combined. (Return to the microwave for 10-15 seconds if needed).
  6. Smooth this glaze evenly over the tart and chill for 1 more hour before serving.