Decadent Chocolate Tart

from ButterYum
makes one 9-inch tart



  • 1 1/2 cup chocolate graham cracker crumbs
  • 6 tablespoons unsalted butter, melted



8 ounces fresh berries
confectioners sugar


  1. Preheat oven to 350F.
  2. Combine chocolate cookie crumbs with melted butter; mix until completely combined.
  3. Press crumb mixture into the bottom and up the sides of a 9-inch tart pan.
  4. Place the tart pan on a half sheet pan and bake for 10 minutes: remove from oven and set aside while preparing the filling.
  5. Place chopped chocolate in a medium bowl; set aside.
  6. In a microwave safe container, heat heavy cream until it just begins to boil.
  7. Immediately pour the heavy cream over the chocolate and walk away for a couple of minutes to let the cream melt the chocolate.
  8. Add espresso powder and vanilla extract to the cream and chocolate; whisk together gently until fully combined.  
  9. Pour chocolate mixture into chocolate tart crust; refrigerate for at least 4 hours or overnight.  
  10. Just before serving, top with fresh berries and sprinkle with confectioners sugar.

Note: to cut neat slices, dip a knife in hot water and wipe clean between each cut.