Chocolate Tart
Holy hell on a hot tin roof. This spiced chocolate tart is so GD easy you wouldn’t even believe me if I told you. So I had to show you.
I made a cardamom and coffee-infused ganache for the filling, poured into a gingersnap crust (I especially LOVE Stouffer’s brand ginger snaps. They are peppery and crisp.) and if you want to get a little whimsical, you can make a white chocolate spider web swirl like I did. It’s easy. I promise.
This will be great for an elegant, adults-only Halloween party, but I do think it is also fancy enough for a Thanksgiving or Christmas dinner. It can be made up to 3 days ahead of time and stored in the fridge, which also helps out a lot if you plan on doing a whole shitload o’ cookin’ for the holidays.
Also, I just realized that once sliced, the spider web design kind of looks more like a zebra stripe design so maybe you could make this for a safari party. Please don’t shoot any actual zebras at your party.
Chocolate Tart Video
Easy Chocolate Tart Recipe – printable!
Chocolate Tart
- Prep Time: 2 hours
- Cook Time: 20 mins
- Total Time: 2 hours 20 minutes
- Yield: 8-10 1x
Ingredients
- Ginger snap crust
- 1 2/3 cups ginger snap crumbs (about 25 cookies)
- 2 tablespoons sugar
- 1 tablespoon flour
- 4 tablespoons melted butter
- pinch salt
- Chocolate fillling
- 1 1/4 cups heavy cream
- 1/2 teaspoon cardamom seeds, crushed
- 1/2 teaspoon espresso ground coffee
- 8 ounces dark chocolate, chunked
- 2 tablespoons butter
- Optional spider web:
- 1 ounce white chocolate
- 1 tablespoon heavy cream
Instructions
- Combine crust ingredients in a bowl and mix well. Add a tablespoon of water if the mixture does not stick together when you pinch a bit between your fingers.
- Spread crust mixture into a 9″ springform pan evenly across the bottom and 3/4″ up the sides. It helps to use a flat-bottom glass or measuring cup to press it out.
- Bake at 350º 12 minutes. Remove and set aside.
- For the filling, combine the cream, cardamom, and coffee in a small pot. Heat over medium, stirring constantly, until cream begins to steam and small bubbles appear around the edges.
- Remove from heat and stir in the broken chocolate. Stir until melted.
- Stir in the butter and stir until melted.
- Pour immediately into crust.
- To make the spiderweb: Break the chocolate into chunks and put in a small pitcher or something else with a spout, add the cream and microwave about 20 seconds. Stir until melted. Pour onto the still-warm tart in a spiral. Drag a skewer from the center of the tart out to the edges in a spoke pattern to make the web. See video for demonstration.
- Refrigerate until set, 2-3 hours.
8 responses to “Chocolate Tart”
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Hi Hilah!
I’m definitely making this for the weekend, looks super easy. Just wanted to let you know that you dropped out of the printed recipe the ingredients and directions of the spiderweb design.
Thanks for the recipe! x-
Thanks! I’ll fix that, Vrhino.
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omg I made the cake and it’s ridiculously yummy. The fridge is a danger zone until the last crumb disappears! thanks again for the great recipe!
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Yay!!!
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A friend of mine told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and just came to see your blog. I’m so happy that people are sharing blogs. Denise
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I’m so happy about that, too, Denise! I’ll look for Cooking with Mr C!
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After I had to move out of my dad’s house for a bit, I seriously spent like six hours a day watching your videos. I plan on making a lot of your recipes. Keep cooking!
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Hi Deb! Happy cooking! 🙂
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