Decadent Chocolate Tart
This decadent chocolate tart is a combination of silky smooth chocolate poured into a chocolate graham cracker crust and topped with a glossy chocolate glaze to make a truly decadent dessert.
This amazing dark chocolate tart is the perfect holiday dessert. It’s easy to make, totally decadent and this 11-inch tart can easily serve 16 people.
The smooth, creamy chocolate ganache filling has the texture of a chocolate truffle and it’s baked into a homemade chocolate graham cracker crust that gives it just a little crunch. Top that with a shiny chocolate glaze and it’s one of my go-to dessert for dinner parties and special celebrations.
If you’re hosting a large gathering and want some additional dessert for the table I love making a cookie platter with snickerdoodles, gingersnaps, oatmeal raisin cookies, white chocolate oatmeal and cranberry cookies, Mexican wedding cookies, and crispy coconut cookies.
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Ingredients You’ll Need
Here’s what you’ll need for this chocolate ganache tart:
- Chocolate graham crackers – You can use your favorite brand, just make sure to finely crush them. A high power blender or food processor does a good job at crushing them.
- Granulated sugar – Regular white sugar is all you need.
- Butter – You can use either salted or unsalted, just melt it before using.
- Heavy cream – There is no good substitute for this.
- 60% Bittersweet Chocolate – You could use a higher percentage of chocolate, but try not to go much lower. Make sure you chop it into very fine pieces so it melts easily when the cream is poured over it.
- Vanilla extract – We prefer pure extract, but imitation could work as well.
For the glaze, you’ll need:
- Heavy cream
- 60% Bittersweet Chocolate – You can use a chocolate with a higher percentage if you like but try to keep it 60% or above. We don’t recommend using chocolate chips for this recipe, you want a high quality chocolate in bar form. Chocolate chips often don’t melt as smoothly due to the coating that is added to them when they are made.
- Light corn syrup – This gives the smooth, shiny appearance to the glaze.
- Warm water – I know water and chocolate don’t usually mix but this helps thin out your glaze. Make sure the water is warm so it easily mixes in.
Step 1 – Prep the oven and tart pan. Preheat the oven to 350 degrees F and then grease an 11-inch tart pan with butter or non-stick spray. Make sure to grease all of the ridges. If you don’t have a tart pan, we highly recommend getting one. The bottom comes out, which makes it very easy to remove the tart when serving it. It’s well worth the investment and you can use it for all sorts of recipes like our granola tart, 7UP Lemon Tart, and Mint Ice Cream Oreo Tart .
Step 2 – Make the crust. In a large bowl, combine the finely crushed chocolate graham crackers, sugar, and melted butter. Stir until well combined.
Once ready, set the greased tart pan on a baking sheet and then pour the graham cracker mixture into the pan. Use your fingers or the bottom of a glass to firmly pack down the graham cracker crumbs into the pan.
When the bottom is firmly packed, use your fingers to press the crumbs into the sides of the pan. Do your best to form an even thickness to the crust all the way around the pan.
Finally, place the crust in the oven and back for 10 minutes. Remove from the oven and let cool for at least 20 minutes before adding the filling.
Step 3 – Mix the chocolate and cream. When the crust is cool, make your filling by pouring the cream into a microwave safe container and cooking for 2 to 3 minutes or until the cream just begins to boil.
Place the finely chopped chocolate in a bowl and pour the hot cream over the chocolate and then let it sit for 2 to 3 minutes. Once it has sat, stir the chocolate until it is melted and smooth.
Step 4 – Prep the eggs. In a small bowl, whisk the eggs, vanilla, and salt together.
Step 5 – Finish the filling and bake. Pour the eggs into the chocolate and cream mixture and stir until well combined.
Pour the filling into the crust and place in the oven on the baking sheet and then bake for 20 to 25 minutes. You will know the filling has finished baking when it only wobbles slightly in the center and the outer 2 to 3 inches don’t wobble at all.
Remove from the oven and let it sit out until completely cooled.
Step 6 – Make the glaze. After about 2 to 3 hours, the tart should be cooled completely and you can start making the glaze. To make the glaze, place the chocolate in a bowl and heat the cream in the microwave for 1 minute or until it just begins to boil.
Next, pour the hot cream over the chocolate, add the corn syrup and warm water, and stir until the chocolate glaze is melted and smooth.
Pour the glaze over the tart and gently move the tart around, tilting it slightly to make the glaze coat the whole top.
Allow the glaze to set for about 1 hour before serving.
Best Chocolate to Use
When making this tart, using the right quality of chocolate is key to getting a decadent, silky flavor and texture. Though it’s tempting to use chocolate chips, you’ll get the best results when you use a high quality bar of chocolate, like ghirardelli bars or baking chocolate bars.
Look for chocolate with less sugar and higher cacao. We suggest using chocolate with a cacao level of at least 60% to 72%, but you can go higher if you like a really bitter dark chocolate.
Do I Have to Use Corn Syrup?
Corn syrup can be controversial because of the bad rap it’s gotten in recent years, but in this recipe, you’re going to want to use it. We only add a very small amount of corn syrup to the glaze that goes over the top of the tart.
The syrup helps to give it a soft, smooth, and shiny finish. It truly takes the tart to the next level!
How to Make it Ahead of Time
This tart tastes best fresh the day you make it. That said, you can make it up to 2 days ahead of time.
When making ahead, follow all instructions to make and bake the tart, but DO NOT make the glaze. Allow the tart to cool completely and then wrap tightly in cling wrap and store in the fridge for up to 2 days.
On the day you intend to serve it, allow the tart to sit on the counter for about 30 to 60 minutes and let it come up to room temperature. As it warms up, you can follow the instructions to make the glaze and pour it over top.
Looking for Delicious Chocolate Recipes?
- Easy Chocolate Fudge Cake
- Easy Chocolate Croissant Recipe
- Dark Chocolate Peanut Butter Brownies
- Chocolate Chess Pie
- Triple Chocolate Cupcakes
Decadent Chocolate Tart
- 10 ounces Chocolate graham crackers, finely crushed
- 1/4 cup Granulated sugar
- 6 tablespoons Butter, melted
- 1.25 cups Heavy cream
- 9 ounces 60% Bittersweet Chocolate, finely chopped
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 2.5 tablespoons Heavy cream
- 2 ounces 60% Bittersweet Chocolate, finely chopped
- 1 teaspoon Light corn syrup
- 1 tablespoon Warm water
- Preheat the oven to 350 degrees F. Grease an 11-inch tart pan with butter or non-stick spray making sure to get into all of the ridges.
- In a large bowl combine the finely crushes chocolate graham crackers, sugar, and melted butter. Stir together until well combined.
- Place your greased tart pan on a baking sheet and pour the graham cracker mixture into the pan. Use your fingers or the bottom of a glass to firmly pack down the graham cracker crumbs. Use your fingers to press the crumbs into the sides of the pan. Do your best to form and crust that has an even thickness all the way around.
- Place the crust in the oven and back for 10 minutes. Remove from oven and let cool for at least 20 minutes before adding the filling.
- When your crust is cooled make your filling by pouring the cream in a microwave safe container and cooking for 2-3 minutes or until the cream just begins to boil.
- Have you finely chopped chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Then stir the chocolate until it is melted and smooth.
- In a small bowl whisk together the eggs, vanilla, and salt. Pour this mixture into the chocolate and stir together until completely mixed.
- Pour the filling into the crust and place in the oven (on the baking sheet) to bake for 20-25 minutes. You will know the filling has finished baking when it only wobbles slightly in the center and the outer 2-3 inches don’t wobble at all.
- Remove from the oven and let it sit out until completely cooled.
- Once the tart is completely cooled (2-3 hours) it is time to make the glaze. Place the chocolate in a bowl and heat the cream in the microwave for 1 minute until it just begins to boil.
- Pour the hot cream over the chocolate. Add the corn syrup and warm water and stir until the chocolate glaze is melted and smooth.
- Pour the glaze onto the tart and gently move the tart around, tilting it slightly to make the glaze coat the whole top of the tart.
- Let the glaze set, approximately 1 hour and serve.