What’s crunchy and filled with decadent creamy dark chocolate? This Silky & Smooth Dark Chocolate Tart! Being a lover of different textures and flavours melding together, I’ve always had a soft spot for tarts. But even more so for dark chocolate tarts. Tarts can very often come across as too sweet or too bland and it’s all about the balance.
This Silky & Smooth Dark Chocolate tart recipes makes use of one of my favourite cookies to bake with, the Digestive Cookie. It has a great crunch, salty notes mixed in with the sweetness! Because of the balance in sweet and salty of the cookie, I like to use it whenever I need a crunchy base. If like me you love digestive cookies you should try our Addictive Apple Crumble recipe who’s base is also made of digestive cookies.
Using dark chocolate for the tart is also all about balance. The heavy cream softens the chocolate making it silkier and smoother. The sweet base of the tart and sugar added in the chocolate filling also balances the bitterness of dark chocolate. I had considered using milk chocolate, but the sweetness of that type of chocolate would be too over-powering.
This chocolate tart will definitely get your family and friends talking and will be done in no time! You can decorate it simple or more intricately, with red fruits like raspberry, strawberrys or cherries. We kept it simple and rustic with icing sugar and using the edges to create a crumbly halo all around the edges. You can also add peaks of whipped cream on top before serving, it’s delicious!
- Red fruits like Raspberry, Strawberry or Cherry
- Whipped cream
- Icing Sugar
- Other fruits you like, Blueberry, Peach or Grape
- Shaved white chocolate
- Get creative! And add the things you love!
Click here and try out our other sweet recipes!
The Ultimate Chocolate CakeCourse: From The Kitchen, Something SweetDifficulty: Easy
- Tart Base
2 packs Digestive Cookies (225g)
6 tablespoon white sugar
10 tablespoon butter
- Chocolate Filling
360g dark chocolate
3 tablespoon white sugar
4 tablespoon butter
1 pinch of salt
1 teaspoon vanilla extract
1 cup heavy cream
- Preheat oven to 180C
- Using a blender to crush the cookies until fine
- Add in butter and sugar then place into tart pan and press it in as evenly as possible. Place in the oven for 12 minutes. Once done remove and let cool
- Reduce the heat of your oven to 150C
- Cut the chocolate into as many chunks as possible so it melts faster
- Using the double boiling technique; in a pot boil water and use a larger glass bowl with the chocolate chunks in it and place on top of the pot so the steam melts the chocolate
- Once the chocolate starts to melt, add heavy cream, vanilla extract, sugar, salt and butter mix until perfectly smooth and silky
- Remove the bowl from on top of the pot and let cool a bit and add the eggs mix well until well incorporated (do not put in the eggs while still hot as they will cook with the heat)
- Pour the chocolate mixture into your tart pan and place in the oven for 40-45 mins
- Near 40 mins check that the area around the chocolate has started to solidify a bit and the middle is still wobbly and it should be ready as it will set completely once removed from the oven
- Let cool completely before decorating
- Do not add eggs to mixtures that are still hot, let cool even if still warm it should be fine