Simply Lebanese

Dark Chocolate Tart

Dark Chocolate Tart
  • Prep Time
    10 mins
  • Cook Time
    30 mins
  • Serving
    10
This dark chocolate tart is so luscious and delicious, you’ll find yourself going in for seconds! The quick and easy cookie crust, paired with the creamy chocolate filling is a match made in heaven. 
Dark Chocolate Tart

This tart came together one afternoon when I was trying to come up with a new but different dessert to serve for some friends coming over. My usual’s for get-togethers include banana bread, some sort of cake roll, or one of my favorite Lebanese sweets such as Sfouf or Atayef.

This time around however, I was craving something with chocolate and honestly, I had never made any kind of chocolate tart or pie so, I started looking up recipes for that. I found a ton of dark chocolate tart recipes but, almost all of them required a bar dark chocolate which I did not have on hand. I only had milk chocolate bars but, I did have dark chocolate cocoa powder so I thought that should work great with milk chocolate. I used a bar of milk chocolate along with the dark cocoa powder and the results were DELICIOUS. I didn’t add any additional sugar to the filling so I was worried that the filling wouldn’t be sweet enough, thankfully, it was sweet enough with that hit of bitter dark chocolate at the same time. Most of the recipes I found called for graham crackers for the crust.

Goya Maria Cookies

Even though I love graham crackers for cheesecakes, I decided a different cookie crust would probably work better with this kind of chocolate filling. I used Goya Maria cookies which are a very simple Spanish cookie found in the international section of any local supermarket. They were actually the first cookie I fed my daughter as an infant as they dissolve very easily and aren’t too sweet. You can substitute any kind of cookie or biscuit you have on hand. Once the ingredients for the crust are combined, the crust is baked for 10 minutes then for an additional 20 minutes with the filling. This recipe is so quick and easy, but is such with family and friends. I hope you guys love it as much as we did!

STEP 1

Preheat the oven to 350 degrees.
Prepare the crust by crushing the cookies.
You can do so by processing them in a food processor until fine crumbs or in an airtight baggie and manually crushing them.

Dark Chocolate Tart

STEP 2

Melt the unsalted butter and add to the crushed cookies along with the sugar.

Dark Chocolate Tart

Mix until combined.

STEP 3

Press the cookie mixture into the rectangular tart pan evenly and ¾ of the way up the sides.
Bake for 10 minutes.

STEP 4

Bring the whipping cream to a boil and pour over the chocolate.
Let sit for 2 minutes. Whisk well until silky smooth.
Add the eggs one at a time, followed by the vanilla extract, cocoa powder and salt.

STEP 5

Pour the filling into the baked crust and bake for 20 minutes.

Dark Chocolate Tart
Dark Chocolate Tart

Let the tart cool for at least 20 minutes before decorating with fresh berries.

Dark Chocolate Tart
Dark Chocolate Tart

Dark Chocolate Tart

This dark chocolate tart is so luscious and delicious, you’ll find yourself going in for seconds! The quick and easy cookie crust, paired with the creamy chocolate filling is a match made in heaven. 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: Dark Chocolate, Tart
Prep Time: 10 minutes
Cook Time: 30 minutes
20 minutes
Total Time: 40 minutes
Servings: 10
Calories: 248kcal
Author: Iman

Ingredients

Crust

  • 10 Goya Maria Cookies 1 cup crushed
  • ¼ cup Unsalted Butter
  • 3 tb. White Granulated Sugar

Chocolate Filling

  • 4 oz. Milk Chocolate Bar
  • ¼ cup Dark Cocoa Powder
  • 1 cup Whipping Cream Heavy Cream
  • 2 large Eggs
  • 1 tsp. Vanilla Extract
  • ¼ tsp. Salt
  • 1 cup Berries for serving

Instructions

  • Preheat the oven to 350 degrees. Prepare the crust by crushing the cookies. You can do so by processing them in a food processor until fine crumbs or in an airtight baggie and manually crushing them. 
  • Melt the unsalted butter and add to the crushed cookies along with the sugar. Mix until combined. 
  • Press the cookie mixture into the rectangular tart pan evenly and ¾ of the way up the sides. Bake for 10 minutes. 
  • Bring the whipping cream to a boil and pour over the chocolate. Let sit for 2 minutes. Whisk well until silky smooth. Add the eggs one at a time, followed by the vanilla extract, cocoa powder and salt. 
  • Pour the filling into the baked crust and bake for 20 minutes.
  • Let the tart cool for at least 20 minutes before decorating with fresh berries. 

Nutrition

Calories: 248kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 115mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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