This post may contain affiliate links. Please read our disclosure policy.

Dark Chocolate Tart Recipe – decadent and beautiful dessert, perfect for chocolate lovers. Chocolate graham cracker crust, chocolate filling and chocolate ganache – three layers of dark chocolate goodness. Topped with fresh berries.

Dark Chocolate Tart, made with chocolate graham crackers, 70 % dark chocolate and berries. Elegant and easy to make.

This recipe was originally posted in June 2017 and updated today, because it makes a great Valentine’s Day dessert.

You won’t believe how easy to make it is. Great for casual birthdays, potlucks and parties.

While I have a healthier version of this dark chocolate tart, Really wanted to try this version first.

This is an amazing dessert, made with simple ingredients and lots of dark chocolate.

Everyone in my family loves chocolate.

The truth is that I don’t make chocolate desserts as often as I’d like to.

Every time I share a chocolate dessert on the blog, it is a hit.

I know most of you guys like chocolate.

I’ll make sure I post recipes with chocolate more often from now on.

Easy Dark Chocolate Tart Recipe With Just A Few Simple Ingredients

What ingredients do I need to make this Dark Chocolate Tart?

  • sugar
  • butter
  • dark chocolate
  • heavy cream
  • eggs
  • salt
  • vanilla
  • light corn syrup
  • berries

What kind of chocolate do I need to use for chocolate tart?

For the filling and dark chocolate on tip, I used 70% cocoa dark chocolate.

I love Trader Joe’s brand.

You can use bittersweet chocolate, if you are not a fan of dark chocolate.

Making chocolate graham cracker crust from scratch:

For the chocolate graham cracker crust, I used regular graham crackers, which I mixed with unsweetened cocoa powder, brown sugar and butter.

This is how I make chocolate graham cracker crust, but it could be even easier for you, if you get your hands on some chocolate graham crackers.

My local store did nit have them and I really don’t have the time to go to another store.

Good thing, I can make the chocolate graham crust myself.

You’ll also need a round tart pan, with a removable bottom.

It is very important that it has a removable bottom, otherwise getting the slices out is impossible.

I use this Nordic Ware tart pan.

Then you bake the tart crust and let it cool completely.

A wooden bamboo plate with a slice of decadent and delicious dark chocolate tart, topped with fresh berries.

How long to bake chocolate tart in the oven for?

You need to bake the tart with the filling for about 20 minutes.

A wooden bamboo plate with a slice of decadent and delicious dark chocolate tart, topped with fresh berries.

How to make glossy Chocolate Ganache:

For the dark chocolate ganache, you’ll need cream and dark chocolate.

To make it extra glossy, you can add just a little bit of light corn syrup (totally optional).

I use this ingredient for a delicious chocolate mirror glaze, that I’m going to share soon.

After adding the glaze (ganache), you need to leave this dark chocolate tart in the fridge for at least 30 minutes, so it can set.

Yeah, it is that easy.

And it looks gorgeous and tastes delicious.

Dark Chocolate Tart Rart. Simple homemade tart with graham cracker crust, topped with fresh berries. With a blow of berries on the side. Perfect for a party year round.

Why dark chocolate is perfect for desserts?

I’d like to remind you that I’m not a fan of overly sweet desserts. This dark chocolate tart may taste bitter to those of you, who don’t like dark or even bittersweet chocolate. Consider adding extra sweetener to the crust (sugar) and the filling and feel free to make the ganache with milk chocolate. The taste will be different, but I just wanted to make sure you are aware that this chocolate tart is not too sweet, but a little bitter and with rich dark chocolate flavor. Hope you can understand this.

Did you see the edible gold leaf pieces on top? Totally optional, I like them for garnishing. They make my simple desserts look fancy.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Dark Chocolate Tart Recipe
5 from 3 votes

Dark Chocolate Tart Recipe

Dark Chocolate Tart Recipe - decadent and beautiful dessert, perfect for chocolate lovers. Chocolate graham cracker crust, chocolate filling and chocolate ganache - three layers of dark chocolate goodness. Topped with fresh berries.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 10

Video

Ingredients 

For the chocolate graham cracker crust:

  • 12 graham crackers
  • 3 tbsp unsweetened cocoa powder
  • 1 tbsp sugar, optional
  • 3 tbsp butter, melted

For the dark chocolate filling:

For the dark chocolate ganache (glaze):

  • 2 oz dark chocolate
  • 1/4 cup heavy cream
  • 1 tsp light corn syrup (Karo Syrup)

Other:

  • 2 cups berries, fresh for garnishing

Instructions 

For the chocolate graham cracker crust:

  • Place graham crackers in a food processor and pulse until fine crumbs.
    In a bowl, combine graham crackers, cocoa powder, sugar (optional) and butter. Mix with a spatula to combine.
  • Preheat oven to 350F. 
    Press mixture to the bottom and sides (1/2 to 3/4 inch to the sides, not to the top) of an 9 -inch tart pan.
    Bake for 9-10 minutes, until browned. Cool completely.

For the dark chocolate filling:

  • Heat heavy cream to a boil and remove from heat.
    Place chocolate in a bowl and pour cream over it. Let it stand for 1 minute, then whisk to combine. Let the mixture stand at room temperature for 4 more minutes.
  • Beat eggs with a whisk. Add salt and vanilla.
    Slowly add eggs to the warm chocolate mixture, stirring constantly.
    Strain mixture through a fine mesh sieve. 
    Pour on top of the crust.
  • Bake for 20-25 minutes, until set. Cool to room temperature.

For the dark chocolate ganache (glaze):

  • Place chocolate in a bowl. 
    Heat heavy cream to a boil and remove from heat. Add to the chocolate. Let it stand for 2 minutes.
  • Add the light corn syrup (optional).
    Stir the ganache, until smooth. Strain, if there are lumps.
    Pour on top of the dark chocolate tart and swirl to evenly coat the top.
  • Refrigerate for at least 30 minutes. 
    Garnish with berries, slice and serve.

Notes

Store in the fridge for up to a week.

Nutrition

Calories: 475kcal, Carbohydrates: 36g, Protein: 6g, Fat: 34g, Saturated Fat: 19g, Cholesterol: 94mg, Sodium: 176mg, Potassium: 354mg, Fiber: 5g, Sugar: 16g, Vitamin A: 735IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 5.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

More chocolate recipes:

 

You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

Leave a comment

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

Recipe Rating




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

12 Comments

  1. This is the most gorgeous tart, Mira! It belongs in a bakery! I love that you used dark chocolate and fresh fruit to complement each other. I wish I had a big slice of this for breakfast. Pinned and cant wait to try!

  2. Your dessert recipes get more and more amazing, Mira. You’re a very talented girl. When are you opening a bakery?

    unlike you, I have FAR too many chocolate recipes on my blog. My husband is always complaining that I only ever make chocolate or lemon desserts 😉

  3. What a gorgeous looking tart, Mira. I love chocolates and I liked the idea of adding dark chocolate. I bet it tastes as delicious as it looks.

  4. Made this tonight. Used choc gram crackers. For middle later I did milk choc chips and for ganache I did 66% cacao bittersweet. Garnished with blueberries and raspberries. Sooo perfect and just sweet enough without being overly sweet using the milk choc + bittersweet combo. Everyone loved, it was my ideal perfect dessert. Will certainly be in my repertoire from here out. Thank you!

  5. Hi! I made this last Lear for thanksgiving and the family requested it again this year 🙂 Question: can this be made one day ahead, assembled then refrigerated overnight?