If you’re thinking “there’s no way I have time to make this fancy looking chocolate tart” then you would be…
WRONG!
This recipe is VERY easy and will result in an extremely decadent and oh-so-smooth and velvety chocolate tart… plus you can top this with whatever you’d like to fit your taste! I topped mine with some of our leftover Valentine’s Day Peanut M&M’s so we could make room for our Spring colored Peanut M&M’s.
I love the way this turned out!
Now be warned, if you aren’t a super rich and deep chocolate-y flavor kind of person, this tart may be a little too decadent for you…. BUT, if you’re searching for a chocolate dessert that deviates from the usual, then look no further!
What You Will Need for the Graham Cracker Crust
- Graham Crackers (Plain or Chocolate)
- Butter
- Granulated Sugar
For the Chocolate Filling
- Semi Sweet Chocolate Chips
- Dark Chocolate Bar (NOT baker’s chocolate!)
- Heavy Whipping Cream
- Fruit or Candy for decoration (we used Peanut M&M’s)
Equipment
- Food Processor
- 9" Tart Pan With Removable Base
Ingredients
Crust
- 1 1/2 Cups Graham Crackers Crushed
- 1 Stick Unsalted Butter Melted
- 1/4 Cup Granulated Sugar
Chocolate Filling
- 12 Oz Semi Sweet Chocolate Chips
- 6 Oz Dark Chocolate Bar Chopped
- 12.5 Oz Heavy Whipping Cream
Instructions
For the Crust
- Preheat your oven to 350 degrees Fahrenheit.
- In your food processor, place as many graham crackers as will fit and pulse until a fine crumble is produced. Continue this until you have 1 1/2 cups of the crushed graham crackers. Remove from the food processor and place in a medium mixing bowl. Add in your melted butter and sugar and combine.
- Press your crust mixture into your tart pan, making sure you get the crumbs evenly distributed up the sides and along the bottom. Bake in a 350 degree Fahrenheit oven for 8-10 minutes. Remove from oven, set aside to cool.
For the Chocolate Filling
- Chop your dark chocolate into small pieces, and along with your semi sweet chocolate chips, add into a medium mixing bowl. Prepare a small piece of aluminum foil just big enough to cover the bowl. Set aside.
- In a medium sauce pan, heat your heavy whipping cream until it just starts to simmer. Once simmering, remove from heat and immediately pour over your chocolate. Cover with your aluminum foil and let the chocolate/cream mixture sit for 5 minutes.
- Remove the aluminum foil and stir the chocolate and heavy cream together until a thick, ganache like chocolate filling is reached. Think really thick pudding! Pour into your tart pan with the graham cracker crust, and let cool in the fridge for 2 hours or overnight. This is the time to decorate your tart with whatever you would like!
- Serve cold, or bring to room temperature, and enjoy!
