Dark Chocolate Tart

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My decadent Dark Chocolate Tart looks and tastes like it came from a fine-dining restaurant, but this unforgettable dessert is easy, quick, and requires only six ingredients! This effortless dessert will delight your guests with its luxurious combination of textures and flavors.

When I set out to create this tart, I thought carefully about texture, flavor, and ease. This recipe uses just a handful of ingredients and is entirely no-bake—aside from a short, optional bake that I highly recommend for a sturdier crust. A Biscoff cookie base brings caramelized, lightly spiced notes that pair beautifully with the chocolate, but you can also use gingersnaps or even a mix of leftover cookies from your pantry. During testing, I found that a quick bake helped the crust hold its shape far better than simply chilling it, so don’t skip that small—but worthwhile—step.

I’m always delighted by the endless ways to use ganache, and its concentrated chocolate flavor and silky-smooth texture. I wanted to create a recipe that highlighted this holiday-ready ingredient, and when I tested pairing ganache with the warm spices of Biscoff cookies, it created a festive treat that will be a seasonal go-to! For more ganache-based recipes, try my Salted Chocolate and Peanut Chocolate Tart, Flourless Chocolate Cake, Hot Chocolate Truffles, and Best Ever Chocolate Cake with Whipped Dark Chocolate Ganache. 

• Rich ganache: The truffle-like filling sets firm enough to be easily slicable.
• Secret-ingredient crust: My Biscoff cookie crust has outstanding flavor and texture.
• Perfect for preparing ahead: Since the tart needs to set in the fridge for at least two hours, and then sit at room temperature for one hour, it’s easy to get this recipe done well before serving time.
• Just a handful of ingredients: Surprise! This fancy dessert comes together with a short list of basics.
• Your go-to special occasion tart: Straightforward, foolproof, and universally loved—Dark Chocolate Tart will steal the show!

Table of Contents

• What is Dark Chocolate Tart?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Dark Chocolate Tart
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Mix-In and Serving Ideas
• FAQs
• More Chocolate Holiday Recipes

What is Dark Chocolate Tart?

Dark Chocolate Tart is a chocolate ganache tart featuring a Biscoff cookie crust. Bittersweet chocolate, butter, and cream are heated to create a rich, smooth filling, which is poured into a flavorful crumb crust and pressed into a tart pan. An optional Whipped Crème Fraiche is a light and billowy contrast to the fudgy ganache. Ganache was invented in Paris in the 1800s. Legend says an apprentice baker spilled cream into melted chocolate, and his chef called him a ganache (fool). That mistake launched thousands of desserts, and you’ll love serving this Dark Chocolate Tart at Christmas, New Year’s Eve, Valentine’s Day, and all year long!

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Food processor (optional)
• 9-inch (23-cm) fluted tart pan with a removable bottom
• Rimmed baking sheet
• Heatproof bowl
• Small saucepan
• Whisk
• Offset spatula

Key Ingredients and Substitutes

For the crust

Biscoff cookies

• Biscoff cookies give the tart crust a toasty, warmly sweet flavor.
• Importantly, Biscoff cookies crumble well, blend effortlessly with the melted butter, and give the crust a wonderful texture.
• Use my recipe for homemade Biscoff cookies, or use store-bought.
• Learn all about how to make versatile, easy Cookie Pie Crusts.
• Substitutes: Instead of crushed Biscoff Cookies, use an equal amount of Graham crackers or digestive biscuits. Add ¼ cup (2 oz/57 g) sugar to the mix before pressing it into the pan and baking to help give the crust some structure.
  • For a gluten-free option, use gluten-free gingersnaps or gluten-free Graham crackers.

Butter

• Melted butter binds the cookie crumbs together into a crunchy crust.
• Additionally, butter adds richness and a touch of saltiness.
• For even deeper flavor, brown the butter before mixing it with the Biscoff crumbs:
  • In a heavy-bottomed saucepan, melt the butter over medium heat. Swirl the pan occasionally until the butter turns golden brown and smells nutty (about 5 to 7 minutes). Remove from heat and allow to cool before using.
• Substitutes: You can use an equal amount of vegetable oil, avocado oil, or olive oil in place of the butter.
  • Note that using coconut oil will yield a firmer crust.

For the filling

Bittersweet chocolate

• Bittersweet chocolate gives the chocolate tart ganache an intense chocolate flavor.
• Additionally, using bittersweet chocolate, with a cocoa content of 63 to 72%, ensures that the tart won’t taste cloying.
• Learn about the different types of chocolate in my guide. 
• Use finely chopped chocolate here. Chocolate chips contain stabilizers to keep their shape, so they don’t melt as easily and smoothly as chopped chocolate.
• Substitutes: Use an equal amount of chopped dark chocolate if you prefer.

Butter

• Butter gives the ganache silky mouthfeel and creates a softer texture than a mixture of only chocolate and cream.
• Importantly, as the tart sets, the butter solidifies, making the filling easier to slice.
• Additionally, butter gives the filling an attractive sheen.
• Substitute: For a vegan version of this tart, you can simply omit the butter.
  • Note that the filing will be firmer and less glossy.

Heavy whipping cream

• Heavy whipping cream contributes to the chocolate ganache’s signature smooth, rich texture.
• Importantly, cream stabilizes the melted chocolate and makes the filling easily slicable
• Substitute: If you prefer, use the same amount of coconut cream (the thick part).
  • Note that using coconut cream will give the tart a different flavor than one made with dairy cream.

For the optional topping

Crème Fraiche Whipped Cream

• Crème Fraiche Whipped Cream, made with heavy whipping cream, powdered sugar, and crème fraiche, has a deliciously complex flavor, a subtle tang, and is not as sweet as traditional whipped cream. Crème Fraiche Whipped Cream is the ideal pairing to the richly flavored chocolate ganache tart filling.
• Additionally, whipped cream has a more velvety texture and is more stable than regular whipped cream.
• Crème fraiche (French for “fresh cream”) is thicker and less tangy than sour cream. Look for crème fraiche in the dairy aisle, or make your own crème fraiche with my recipe!

How to Make Dark Chocolate Tart

Make the Biscoff Cookie Crust

1. Prepare to bake: Preheat the oven to 350°F (180°C).
2. Make the cookie crumbs: Finely grind the Biscoff cookies in a food processor. Add in the melted butter until evenly combined and resembles wet sand.

3. Press into pan: Press the crust evenly into the bottom and sides of a 9-inch (23-cm) fluted tart pan with a removable bottom.

4. Bake: Place on a rimmed baking sheet and bake for 10 minutes, until lightly browned.

5. Cool: Set aside to cool completely.

Make the Ganache Filling and Whipped Topping

6. Melt the chocolate and butter: Place the chocolate and butter in a medium heatproof bowl.
7. Warm the cream: Heat the cream in a small saucepan over medium heat until it just begins to bubble around the edges.

8. Pour cream over the chocolate mixture: Immediately pour the hot cream over the chocolate and then let this sit undisturbed for 5 minutes.

9. Whisk and add to crust: Gently whisk the chocolate and cream together until emulsified, then pour into the crust.

10. Chill to set: Use an offset spatula to evenly spread the filling if needed, then refrigerate for two hours to allow the filling to set.

10. Bring to room temperature: Let sit at room temperature for one hour before serving with the optional Crème Fraiche Whipped Cream.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use a tart pan with a removable bottom: It’s a must for removing the tart without breaking it.
• This recipe requires good-quality chocolate: Don’t skimp here, because the chocolate is the primary flavor.
• Use salted butter for the crust: I like the extra flavor it provides.
• Enhance the flavor in this chocolate ganache for tart by whisking in 1/2 teaspoon of instant espresso powder into the cream while it’s warming.
• Serve the tart at room temperature: The ganache will be a bit too firm if you serve it straight from the refrigerator.
• Change the flavor of the crust by using the same amount of Graham crackers or digestive biscuits. Add ¼ cup (2 oz/57 g) sugar to the mix before pressing it into the pan and baking to help give the crust some structure.
• No food processor option: You can break up the cookies by putting them in a zip-top bag and crushing them with a rolling pin until fine.
• Sprinkle on flaky sea salt to add incredible depth of flavor and complexity to this tart.

Make Ahead and Storage Instructions

• Make ahead tips: You can make the tart and store it in the fridge for up to two days before letting it sit at room temperature for one hour before serving (the crust will be crisp and at its best for two days).
• You can also prepare the ganache, store in an airtight container, and refrigerate it for up to one week.
• Additionally, the cookie crust can be pressed into the pan, wrapped well, and stored in the fridge for up to two days.
• How to store leftovers: Store leftover tart well-covered in the fridge for up to one week.

Mix-In and Serving Ideas

• Change up the flavor in the chocolate ganache for the tart by adding zest or extract. Once the mixture is fully combined and glossy, gently mix in one of the following:
  • 1 teaspoon of finely grated orange zest
  • 1 teaspoon of vanilla extract or vanilla bean paste
  • 1/4 teaspoon of peppermint extract
  • 1/8 teaspoon of almond extract.
• Add some crunch by folding in 1/2 cup of finely chopped, toasted walnuts, pecans, or hazelnuts.
• In place of the optional Crème Fraiche Whipped Cream, in this tart recipe, use Coconut Whipped Cream or regular whipped cream.
• Instead of whipped topping, garnish this elegant dessert with candied orange peel, candied nuts, crushed Biscoff cookies, berries, or chocolate curls.
• Serve wedges of this chocolate tart with Salted Caramel Sauce, Raspberry Sauce, or Crème Anglaise.

FAQs

How do I make sure my Biscoff Cookie crust comes out perfectly?

• Use a food processor or a rolling pin to break the cookies into fine, even crumbs. They’ll hold together better and make a sturdier crust.
• Mix the crumbs thoroughly with the melted butter, and be sure all the crumbs are coated.
• Press the crumbs firmly into the pan. To make sure the bottom crust is crumble-proof, press down on it with a flat measuring jug.
• Check out my post, How to Make a Cookie Pie Crust, for more tips and ideas for cookie options.

What do I do to ensure that the ganache has a smooth texture and isn’t grainy?

• Use finely chopped chocolate for the ganache. Chips will not melt smoothly.
• Pour the heavy cream over the chocolate and let it melt slowly. This will prevent it from seizing and being clumpy or grainy.
• When combining the chocolate mixture with the warmed cream, stir very gently.

What are some other ways to use chocolate ganache?

• In addition to this chocolate tart, use luscious ganache to make truffles, whip into frosting, as a chocolate filling for cookies, and ice cream topping, or a dipping sauce for fruit or cookies.

More Chocolate Holiday Recipes

• Chocolate Profiteroles
• Chocolate and Peppermint Ice Cream
• Bûche de Noel
• Hot Chocolate Cookies
• Classic English Toffee

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