This chocolate tart recipe has a buttery chocolate wafer crust and a dark and dreamy silky chocolate filling. It's a festive and sophisticated dessert that is surprisingly easy to make and decorate!
Sometimes it takes more than one try to get a recipe just right, and this one's a prime example! I love the way this chocolate tart recipe turned out in the end, but honestly, it took some tweaking.
The first version I tried had an unsweetened ganache filling that I frankly found a bit bitter. I love the flavor of pure dark chocolate in small doses, like a truffle, or just a square of chocolate. In a tart though, it was just too much and too intense.
So I played around with the filling, this time adding a bit of sugar, and the result was exactly what I was going for! A buttery chocolate cookie crumb crust with a rich and silky, slightly sweet chocolate filling.
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How to Make a Chevron Pattern
The chocolate glaze that's poured on top is optional but necessary if you want to decorate your tart with a pattern, as I did. The technique for the chevron design I went with is super simple.
The key is to make sure that the two glazes you're using are both of a similar, thin consistency. In this case, the chocolate glaze that's poured on top of the tart has the same consistency as melted white chocolate, which is what I used to make the chevron pattern.
For more fun pattern ideas and tips, see this post from Food52.
- Start by pouring the glaze onto the tart and tipping it to cover the top evenly.
2. Immediately, before the glaze sets, melt some white chocolate in the microwave or on the stove.
3. Use a piping bag or this handy little tool I have to make evenly-spaced lines of white chocolate across the tart. They don't have to be perfect ;).
4. then drag a toothpick or skewer in alternating directions across the lines, from one end of the tart to the other. That's it!
Every year, I'm given the same task of contributing dessert to our Easter family gathering. For some reason, I always struggle with finding something I think will please everyone.
Lemon is an obvious choice for spring and Easter, but not universally loved in my family :(. If you DO love it though, these mini no-bake lemon cheesecake tarts are soooo good.
Strawberries aren't yet in season way up here in the Great White North. But if they were, I'd make these adorable strawberry shortcakes in mason jars.
Carrot cake is an Easter classic, but already reserved for Phil's birthday in a few weeks.
So chocolate is my go-to. Easter and chocolate go hand-in-hand, and who doesn't love chocolate anyway?
In fact, as I photographed this chocolate tart recipe, I noticed it was really reminiscent of these mini chocolate Easter cupcakes I posted last year. Clearly I was lacking some imagination!
I wish you a wonderful Easter weekend with good weather and lots of chocolate! xx
Sound good to you? If you make this recipe, I would love it if you would take a pic and tag me on Instagram @ourhappymess!
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Chocolate Tart Recipe for Easter
Chocolate Cookie Crust
- 8 oz chocolate wafers (about 35 cookies)
- 6 tablespoons unsalted butter melted
- 4 tablespoons granulated sugar
- pinch table salt
- 1 cup heavy cream
- 1/2 cup milk
- 10 oz dark chocolate finely chopped
- 2 tablespoons granulated sugar
- pinch salt
- 2 large eggs at room temperature, beaten
- 2 tablespoons heavy cream
- 1 3/4 oz dark chocolate finely chopped
- 1 teaspoon corn syrup
- 1 tablespoon warm water
- 3 oz white chocolate melted
- 1/2 cup heavy whipping cream
- 10 candy-coated mini eggs
Chocolate Cookie Crust
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the chocolate wafers into fine crumbs (or put the cookies in a gallon size baggie and crush with a rolling pin).
- Stir in the melted butter and sugar until cookie crumbs are moistened.
- Press the cookie crumbs into the sides and bottom of a 9 or 10 inch tart pan. Transfer the tart pan to a baking sheet and bake in the preheated oven for 8-10 minutes. Remove from the oven and let cool while you prepare the filling.
- Lower the oven temperature to 325 F.
- In a small saucepan over medium heat, heat the milk and cream until it comes to a very gently simmer.
- Place the chopped chocolate into a medium mixing bowl and pour the hot cream and milk over the chocolate. Whisk until smooth. Whisk in the sugar, salt and eggs until well combined.
- Pour the filling into the cooled tart shell, and bake for 18-25 minutes until the filling is set around the edges, but still a bit jiggly in the center. When small cracks begin to appear at the edges, it is time to take it out. Cool completely (about 1 hour).
- In a small saucepan, bring the cream to a boil. Stir in the chocolate until smooth. Add corn syrup and water and stir until incorporated. Pour the glaze in the center of the cooled tart and tilt it around until the glaze evenly coats the top of the tart.
- Melt the white chocolate slowly in the microwave, or in a heatproof bowl fitted over a pot of simmering water.
- Using a piping bag fitted with a writing piping tip, draw parallel, evenly spaced lines of white chocolate across the tart. Drag a toothpick or skewer across the lines in alternating directions all the way across the top.
- Beat the whipping cream in a small bowl until stiff peaks form. Using a piping bag fitted with a star tip, pipe a design along the edges and decorate with candy-coated eggs, if desired.