Chocolate Tart

This chocolate tart is the easiest, most delicious chocolate tart ever! Seriously, this tart inspired the expression: “easy as pie”. Ok maybe it didn’t. But it seriously is that easy. Oh and did I mention how delicious it is? This is the tart dreams are made of. A velvety chocolate filling in a chocolate graham cracker crust… Mmmmmm This recipe was adapted from Gourmet’s seriously gorgeous Chocolate-Glazed Chocolate Tart. My version isn’t quite as pretty and shiny but it’s a lot lighter in calories. I left off the glaze (don’t worry you won’t miss it at all!) and I cut the cream in half in the filling (again, you won’t even notice the change!). Now go make this tart and thank me later 🙂 !


Chocolate Tart (adapted from Gourmet’s Chocolate-Glaze Chocolate Tart):


1 1/4 cup chocolate graham cracker crumbs, finely ground (Tip: Can’t find chocolate graham crackers? Try Chocolate Teddy Grahams or alternatively you could try a chocolate wafer cookie)

4 tbsp unsalted butter, melted (Tip: if your crumbs seem to dry, add an extra tbsp of butter)


1/2 cup heavy cream

3/4 cup milk (I used 1% milk with great success)

9 oz bittersweet chocolate (not more than 65% or the tart will be extremely bitter)

1 tsp vanilla extract

2 large eggs

1/4 tsp salt

  1. Preheat your oven to 350˚F.
  2. In a large bowl, combine the graham cracker crumbs and butter. Stir together until they are fully combined and the crumbs look very wet.
  3. Press the mixture into a 9-in round tart pan (preferably with removable bottom).
  4. Bake for 10 minutes and allow to cool for  15-20 minutes.
  5. In a small saucepan, combine the cream and milk. Bring to a boil.
  6. Pour the hot mixture over your chocolate and stir until the chocolate is fully melted.
  7. In a small bowl, whisk together the eggs, vanilla and salt. Add a couple tablespoons of the hot chocolate mixture to your egg mixture, whisking vigorously to temper the eggs.
  8. Pour the tempered eggs into the chocolate mixture and whisk.
  9. Pour the filling into the pie crust.
  10. Bake for 20-25 minutes. The filling will remain wobbly and will firm up as it cools.
  11. Serve room temperature with a simple whipped cream on the side. This pie is best enjoyed the day it is made!

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