Chocolate Tart

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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




  • 9 chocolate graham crackers (5"x 2.5" each)*
  • 1/4 cup granulated sugar
  • 1 tablespoon espresso powder
  • 5 tablespoons butter, cubed, plus more for buttering pan (if needed)


  • 1 1/4 cups heavy cream
  • 1 1/2 cups bittersweet chocolate baking chips, or 9 ounces bittersweet chocolate, chopped**
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt


  • 2 tablespoons heavy cream
  • 1/3 cup bittersweet chocolate baking chips, or 2 ounces bittersweet chocolate, chopped**
  • 1 teaspoon light corn syrup
  • 1 tablespoon hot espresso or strongly-brewed coffee


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 1/2" 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 1/4 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.


*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.