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decadent chocolate tart

Recipe by
Lori L (JostLori)
San Diego

This is a super rich and decadent tart. The salt flakes on top add a glorious texture and amp up the flavor of the chocolate. There are good substitutes for Nabisco Chocolate Wafers, but none will be as good as homemade ones.

yield 12 serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For decadent chocolate tart

  • 1 1/2 c
    chocolate water crumbs, see note
  • 4 Tbsp
    salted butter
  • 1 1/2 c
    heavy whipping cream
  • 8 oz
    bittersweet chocolate, chopped
  • 4 oz
    semi-sweet chocolate, chopped
  • 4 Tbsp
    unsalted butter, room temp
  • 2 tsp
    maldon salt flakes (or use diamond crystal kosher salt)
  • whipped cream, sweetened

How To Make decadent chocolate tart

  • 1
    Note: Nabisco Famous Chocolate Wafers have been discontinued. You can use Oreo Cookies, but scrape the cream centers off. Or, use Goya brand Chocolate Maria cookies - not quite the same thing, but an acceptable substitute.
  • 2
    Make the crust: preheat the oven to 350 degrees. Crush cookies to make 1 1/2 cups of crumbs. Melt the butter and add to the cookie crumbs.
  • 3
    Press into a 10-inch tart pan with a removable bottom. Evenly on bottom and sides. Make sure it is pressed in firmly. Using the bottom of a glass helps! Bake for 10 minutes and allow to cool. Note: to make sure I don't mistakenly push up on the bottom of the pan, I place it on a small cookie sheet once it has cooled.
  • 4
    Make the ganache: Cut the butter into four pieces. Set aside. Pour the whipping cream into a heavy saucepan. Heat over low-medium heat until you see it begin to simmer (you'll see tiny little bubbles begin to form on the edges). Do not let it boil. Remove from heat.
  • 5
    Add the chopped chocolates and let stand for 1-2 minutes, so that it softens up considerably. Don't let it cool too much or it won't whisk smoothly. Whisk until the mixture is smooth and shiny.
  • 6
    Add the butter, one piece at a time. Whisk well at each addition. Pour into the prepared crust. Refrigerate the tart for at least 2 hours before serving, allowing for the chocolate to fully set.
  • 7
    When ready to serve, remove from the refrigerator. Let stand for 5 minutes. Sprinkle the flaky sea salt over the top, to taste. (NOTE: If using anything other than Maldon, its best to use less salt to sprinkle.) Use a warm knife to cut into small wedges. It is very rich; large slices aren't necessary! Garnish with a dollop or squirt of whipped cream if desired.

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