Chocolate Tart Recipe for Easter -

a slice of chocolate tart decorated with mini candy easter eggs

Chocolate Tart Recipe for Easter

This chocolate tart recipe has a buttery oreo crust and a dark and dreamy silky chocolate filling. It's a festive and sophisticated dessert that is surprisingly easy to make and decorate!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 542kcal

Author Ann Otis

Equipment

Ingredients

Chocolate Cookie Crust

24 Oreo cookies (about 265 grams)
6 tablespoons unsalted butter melted
pinch salt

Filling

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

Glaze

2 tablespoons heavy cream
1 3/4 oz dark chocolate finely chopped
1 teaspoon corn syrup
1 tablespoon warm water

For decorating

3 oz white chocolate melted
1/2 cup heavy whipping cream
10 candy-coated mini eggs

US Customary - Metric

Instructions

Chocolate Cookie Crust

Preheat the oven to 350 degrees F.
In a food processor, pulse the oreo cookies 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.

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. Gently whisk in the sugar, salt and eggs until well combined, trying to avoid incorporating too much air into the mixture.
Pour the filling into the cooled tart shell, and bake for 25-30 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 should be almost ready to take out. Cool completely (about 1 hour).

Glaze

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.

To decorate

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 (along with a little icing sugar and a few drops of vanilla extract if you like it sweeter) 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.

Video

Notes

Adapted from Epicurious

Storage Instructions

Before storing, cool your chocolate tart to room temperature. This prevents condensation from forming inside the storage container, which could make the crust soggy.

This tart keeps well for 3-4 days in an airtight container in the refrigerator. The glaze will lose some glossiness when chilled, but it is as delicious served cold.

I do not recommend freezing this tart, as the texture is likely to be altered when thawed.

To make ahead

Bake the crust and filling as instructed, let the tart cool and store in the refigerator until ready to serve. Make and add the glaze on the day you plan to serve it.

Nutrition