• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Pies, Tarts, and Galettes

    Published: Sep 21, 2012 · Modified: Jul 15, 2023 by Alexandra Azary · This post may contain affiliate links

    Confession #85: I Must Love Myself... Chocolate Tart {GF}

    Jump to Recipe·Leave a review

    So this week, I celebrated my birthday by making a Chocolate Tart.

    Except this isn't just any Chocolate Tart, because, well, just look at it. Tell me that doesn't look sinfully rich and chocolate-y. This is serious chocolate business here, folks.

    We start out with a Chocolate Graham Cracker crust, with some espresso powder added in for enhanced chocolate flavor. Tasty, but pretty innocent. Only then, we get more bold and pour in a ganache-based chocolate filling, which is so creamy, dark and decadent that you couldn't possibly ask for anything more. After that we just get crazy, topping it all off with a ganache-based, espresso-spiked glaze that produces such a glorious glossy finish you won't want to ruin it by slicing your first piece. But then you'll go ahead and slice it anyway, because how can you resist?!

    And that is why I must love myself - because I treated myself to this.

    This Chocolate Tart seems more like something I'd expect to see in an upscale bakery or a high-end restaurant than in my own kitchen, because it's that luxurious. The fact that it did come out of my kitchen makes me so, so happy, because, essentially, this can be mine at any time. Except not really, because I have to practice some self-control, right? But for now, I have an excuse to eat this extremely extreme Chocolate Tart, and I'm so not passing it up.

    Neither should you.




    Print

    Recipe Card

    Chocolate Tart

    Print Recipe
    Save Recipe Recipe Saved

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    This rich and luxurious Chocolate Tart is a dark chocolate lover's dream, and with its beautiful, shiny chocolate glaze, it makes a grand appearance on the dessert table!

    • Yield: one 9-inch tart 1x

    Ingredients

    Scale

    Crust

    • 9 chocolate graham crackers (5"x 2.5" each)*
    • ¼ cup granulated sugar
    • 1 tablespoon espresso powder
    • 5 tablespoons butter, cubed, plus more for buttering pan (if needed)

    Filling

    • 1 ¼ cups heavy cream
    • 1 ½ cups bittersweet chocolate baking chips, or 9 ounces bittersweet chocolate, chopped**
    • 2 eggs
    • 1 teaspoon vanilla
    • ¼ teaspoon salt

    Glaze

    • 2 tablespoons heavy cream
    • ⅓ cup bittersweet chocolate baking chips, or 2 ounces bittersweet chocolate, chopped**
    • 1 teaspoon light corn syrup
    • 1 tablespoon hot espresso or strongly-brewed coffee

    Instructions

    To Make the Crust:

    1. Preheat oven to 350 F. Break up graham crackers into smaller pieces and process to a fine consistency in a food processor. Pulse in sugar and espresso powder. Add cubed butter and pulse until the mixture is crumbly with no chunks/pieces of butter visible. Press into a 9" tart pan, making a packed, even layer of crust. (I had to use a 9 ½" pyrex pie dish. If you go this route, butter the pie dish.) Bake for 10 minutes, and then cool for 15-20 minutes.

    To Make the Filling:

    1. Bring 1 ¼ cups heavy cream to a boil by microwaving for about 4 minutes on medium power, stirring briefly every minute. Pour boiling cream over the chopped chocolate in a large bowl. Let sit for 5 minutes. Meanwhile, in a separate bowl, whisk together the eggs, vanilla, and salt. Whisk chocolate and cream together until smooth, and then slowly add egg mixture, whisking in as your pour, until smooth. Pour the filling into the tart and bake at 350 F for another 18-25 minutes, until the edges are set up to 3 inches in but the center of the tart is still wobbly. (If you're unsure about this, I would just recommend not baking any longer than 25 minutes). Let tart cool for 1 hour.

    To Make the Glaze:

    1. Bring remaining 2 tablespoons heavy cream to a boil by microwaving for 45-50 seconds on medium power. Pour over chopped chocolate in a small bowl and stir until smooth (if possible). Add corn syrup and hot espresso/coffee and continue to stir until the mixture is smooth. Pour over the cooled tart, tilting the pan around as you go to spread the glaze evenly over the entire tart all the way up to the crust. The faster you can get the pan tilting, the easier it will be for the glaze to spread around. Let the tart cool for 1 hour, then serve and enjoy.

    Notes

    *To keep this recipe gluten-free, use gluten-free chocolate graham crackers

    **I used Ghirardelli Bittersweet Chocolate Baking Chips, which have a cocoa content of 60%.

    The tart is, of course, at its best the first day, but it is still delicious on following days. Store in refrigerator, covered with plastic wrap, and bring to room temperature before serving again. Cut each slice with a hot, clean knife for best results. Although I haven't tried it myself, Gourmet magazine also notes that you can make the tart a day ahead of time, chill it overnight, and glaze it the second day after bringing back to room temperature.

    Loved it? Spread the word!

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Recipe Adapted From Gourmet via Doughpuncher

    Digiprove sealCopyright protected by Digiprove © 2012

    More Pie, tart, and galette recipes

    • A sliced galette topped with a scoop of ice cream and surrounded by fresh berries.
      Best Summer Mixed Berry Galette (gluten-free option)
    • Kiwi pie being sliced in a pie dish.
      Easy Kiwi Lime Pie (with Gluten-Free Option)
    • Overhead view of a single galette on a plate, topped with whipped cream and garnished with mint.
      Mini Strawberry Rhubarb Galettes {gluten-free}
    • Overhead view of tart, partially sliced.
      Easy Nutella Tart {gluten-free}

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Barbara says

      December 26, 2012 at 6:09 am

      Made this for Christmas dinner desert. Recently moved to Seattle and spent my first Christmas in my new home and being with my son and daughter in law. Wanted a very special desert and this one fits the bill. First bite all three of us just kept saying WOW!!!!!! It was not hard to make and absolute delicious. Thank you for sharing. Love your blog.

      Reply
      • alexandra says

        December 26, 2012 at 12:11 pm

        Thank you so much for the sweet comment! It makes my day. :D
        I was in love with this dessert and all of it's chocolate-y richness and I'm so glad you and your family enjoyed it. I hope you get a chance to try out some more of the recipes on my blog and that you love them just as much!

        Reply
    2. Hannah says

      September 26, 2012 at 1:24 pm

      How luscious! Anything with a shine like that is not only eye-catching, but guaranteed to be utterly rich and decadent. Looks perfect to me! ;)

      Reply
      • brighteyedbaker says

        September 27, 2012 at 8:33 am

        I think I agree; shiny chocolate = yum! Haha :)

        Reply
    3. Nail Art Couture says

      September 23, 2012 at 5:06 pm

      I am drooling! This looks soooo delicious!! Definately sending this to my friend who loves baking!

      Don't know if you like nail art, but I would love if you dropped by my blog :D
      Samantha

      Reply
      • brighteyedbaker says

        September 27, 2012 at 8:36 am

        Yay thanks!

        Reply
    4. Christina @ Sweet Pea's Kitchen says

      September 22, 2012 at 8:38 pm

      Oh man..I wish I had a slice of this tart right now! It looks amazing! :)

      Reply
      • brighteyedbaker says

        September 27, 2012 at 8:35 am

        Thank you :) I would give you a slice through the computer if I could.

        Reply
    5. Laura (Tutti Dolci) says

      September 21, 2012 at 4:59 pm

      What a perfect treat for your birthday! It's hard to go wrong with an all-chocolate dessert! :)

      Reply
      • brighteyedbaker says

        September 27, 2012 at 8:35 am

        Agreed!

        Reply
    6. Deb says

      September 21, 2012 at 11:28 am

      Oh my! What a voluptuous treat for your birthday! And why not? Three layers of chocolate is a splendid way to celebrate, a sparkling dessert!

      Reply
      • brighteyedbaker says

        September 27, 2012 at 8:35 am

        Why not is exactly right! Maybe three layers of chocolate is too much for some people, but for me it's perfection. :)

        Reply
    7. Alison says

      September 21, 2012 at 9:45 am

      Wow, that looks absolutely divine!

      Best,
      Alison

      heartofgoldandluxury.blogspot.com

      Reply
      • brighteyedbaker says

        September 27, 2012 at 8:34 am

        Thanks :) It tastes pretty divine too!

        Reply
    8. Kare @ Kitchen Treaty says

      September 21, 2012 at 6:45 am

      Look at all those chocolate layers! Yummm. Happy birthday!

      Reply
      • brighteyedbaker says

        September 27, 2012 at 8:34 am

        Thank you!

        Reply

    Primary Sidebar

    Profile photo of Alexandra (Alex) Azary, author of Bright-Eyed Baker.

    Hey There - I'm Alex! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch, plus the occasional coffee recipe, mixed drink, or kitchen how-to post. My goal is to show you that from-scratch baking - gluten-free, dairy-free, or otherwise - doesn't have to be intimidating, no matter how busy life gets. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Front view of a hand holding a jar of caramel sauce against a light pink background.
      DIY: Caramel sauce with milk (no butter, no cream)
    • Cake tin lined with a parchment circle.
      How to Cut Parchment Paper Rounds for Cake
    • Carmel being stirred into an iced coffee against a grey backdrop.
      Easy caramel iced coffee
    • Overhead view of brown sugar candied walnuts in a jar, with more walnuts scattered on a sheet of parchment paper below.
      DIY: Brown Sugar Candied Walnuts {gluten-free}
    • Raspberry limoncello vodka cocktail served in a martini glass.
      Raspberry Limoncello Cocktail
    • Lattes garnished with star anise and cinnamon, with extra spice and honey in the background.
      DIY: Easy Homemade Chai Tea Latte
    • Homemade buttermilk in a mason jar, alongside lemon wedges and white vinegar in a teaspoon.
      How to make buttermilk
    • Hand spooning espresso powder out of a ramekin, surrounded by cookies.
      Espresso powder and how to make it
    seasonal favorites icon
    FAVORITE SUMMER RECIPES
    • Two margaritas in lowball glasses, one garnished with lime wedges.
      Simple 321 Margarita (with spicy option)
    • A sliced galette topped with a scoop of ice cream and surrounded by fresh berries.
      Best Summer Mixed Berry Galette (gluten-free option)
    • Front view of two gin fizz cocktails with lemon wedges, basil leaves, cucumber soda, and elderflower liqueur in the background.
      Cucumber Gin Fizz with Basil & Mint
    • Kiwi pie being sliced in a pie dish.
      Easy Kiwi Lime Pie (with Gluten-Free Option)
    • Two coconut margaritas with lime wedges and a cocktail shaker.
      Best Ever Coconut Margarita
    • Mint Oreo ice cream being scooped from a metal container.
      Easy Mint Oreo Ice Cream
    • A mojito in a mason jar garnished with lime and mint, surrounded by recipe ingredients.
      Easy Strawberry Mint Mojito
    • Close up of ice cream cake on a cake stand against a pink backdrop.
      Chocolate Raspberry Ice Cream Cake {gluten-free}
    AS SEEN IN...
    As seen in BuzzFeed, Town & Country, Women's Health, Brit + Co, Country Living, and HuffPost

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme