If you’re daydreaming of rich, creamy, silky, chocolate desserts, this one’s for you! The filling, made with Guittard 70% Bittersweet Dark Chocolate, is silky, creamy, intensely chocolate and delicious served on a crispy Oreo Cookie crust. The tartness of the dark chocolate balances beautifully with the sweet crust, creating the perfect harmony. 🎶 Let’s just say it’s chocolate bliss!
Oreo cookie crust always puts a smile on our faces, but you can also make this tart with a shortbread crust, or an almond or pecan crust for a gluten-free version. Any of these are great complements to the bittersweet chocolate. We particularly love pecans with chocolate. If you decide to go this route, finely crush the nuts and blend them with a little brown sugar and melted butter, and pat them into the tart pan exactly how you would with the cookie crust. We use a savory pecan crust for our salmon cheesecakes, and all you need to do is add 2 tablespoons of light brown sugar to this pecan crust recipe. We always like to blind bake our crust for 5 to 10 minutes at 350 F to give it a good crunch, whether the crust is made of cookies, nuts or shortbread.
We used Alain Ducasse’s Bittersweet-Chocolate Tart recipe as the base, but with a few changes to the whole dessert. We love the filling as it is, but used a bit more cream and added a teaspoon of vanilla. We love the filling so much, we didn’t see the need for the glaze on top. Already … it’s a lot of chocolate! We also decided on the cookie crust in place of his cocoa-almond tart shell.
This tart stands alone for dessert, and it’s best when you leave it out of the refrigerator for about 15 minutes, so it softens up a bit. The filling tends to get pretty stiff in the refrigerator, but you do want to store it in the refrigerator, so just take it out a bit before serving and it will be perfect! Now, perfection doesn’t mean that a little dollop of whipped cream doesn’t add a little extra touch! So good and highly recommend!
Bittersweet Chocolate Tart on Oreo Cookie Crust
Equipment
- 1 10-inch tart pan with removable bottom
Ingredients
Oreo Cookie Crust
- 2 cups Oreo cookies crumbs
- 3 tbsp. butter, melted
- 1/2 tsp. salt
Bittersweet Chocolate Fillinng
- 12 oz. bittersweet chocolate, chopped (at least 60% cacao) or use bittersweet chocolate chips
- 1 cup heavy cream
- 1/4 cup milk
- 1 large egg
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 1 cup dark chocolate shavings for garnish
- edible flowers for garnishing center of tart
Instructions
Oreo Cookie Crust
- Preheat the oven to 350℉.
- Thoroughly butter the bottom and sides of a 10-inch tart pan with a removable bottom.
- Puree Oreo cookies in a food processor until fine. Turn out of processor and into a small mixing bowl. Stir in salt and melted butter. Pat into the bottom and partway up the sides of the prepared pan. Bake for 5 minutes. Remove from oven and reduce oven temp to 250℉.
Dark Bittersweet Chocolate Tart Filling
- Whisk egg and egg yolk together in a small bowl. Set aside.
- Add milk and cream together in a heavy saucepan. Bring just to a boil and remove from heat. Stir in chopped chocolate (or chocolate chips) and vanilla extract, and let sit, untouched, for several minutes to let the chocolate melt. Once melted, whisk the mixture until smooth.
- Add 1/3 cup of the chocolate mixture into the eggs and stir until well combined. Now, add all of this back into the remaining chocolate mixture in the pan. Whisk until thoroughly combined.
- Pour the filling into the prepared crust and bake for about 30 minutes, or until mostly set, but still a tiny bit jiggly in the center. Remove from oven and cool completely on a rack. The center will set up as it cools. Once completely cooled, garnish edges with chocolate shavings and the center with edible flowers. Refrigerate. Bring to room temp for about 15-20 minutes before serving. Serve plain, or with a dollop of whipped cream
