Valentine’s Day is almost upon us! And what could be better than a glorious Triple Chocolate Tart for dessert?! Warning: This dark chocolate dessert is for extreme chocolate lovers only! 

Triple Chocolate Tart description

It is most definitely Triple Chocolate! It has a chocolate cookie crust, the interior is like a silky truffle, and it is topped with a heavenly ganache. From the crust right to the top, and we added a white chocolate drizzle and Simple Raspberry Coulis to it, to top the whole decadent creation off!

This is a review we are loving!

We found this recipe on lifemadesimplebakes.com, and decided it just had to be reviewed! The directions are easy to follow and the results speak for themselves

The recipe calls for topping with fresh strawberries, and whipped cream, but, we didn’t want to go that route. Strawberries this time of the year are pretty tart, lots of pucker power! That is certainly an option, by all means.

This Triple Chocolate Tart is easy to make but looks like you have labored for hours making it

This triple chocolate tart is a lot easier to make than it looks. The crust is a breeze to make, the filling comes together in minutes, and the ganache topping is so easy! There are some cooling or setting periods in between, but it is so worth it. After a little rest in the fridge, it’s ready to go!

***Please use a good quality chocolate! We used Ghirardelli chocolate, 65% semisweet.***

Get it here on Amazon: https://amzn.to/2MlHyUC

Helpful tips in making this tart

Another thing to be careful of is tempering the eggs, you don’t want to just dump them into the warm chocolate! It will scramble the eggs, and you’ll be starting over. Add just a couple of spoonfuls of the chocolate to the eggs, and whisk well, then you can add the egg mixture to the chocolate.

It calls for chilling, and then removed an hour before serving. Well, obviously, we just had to have a piece right out of the fridge. It is a bit difficult to cut, being almost all chocolate, and we recommend eating it at room temperature. The flavor and texture is amazing at room temperature.

Wrap up and last minute thoughts

Again, this Triple Chocolate Tart recipe is fairly easy to make and the directions straightforward. The end result is a glorious tart perfect for that special Valentine’s date. Otherwise it goes great for a special dessert with a cup of coffee or tea.

The only thing that was noticed on this, the amount of butter used in the recipe for the crust, leaks out during baking, and while it is cooling. Other than that, we wouldn’t change a thing on this recipe.

Keep in mind the seasonal fruits or berries you have available at this time of year because you may need to adjust for best results.

Looking for other dessert ideas? Check out our Hot Chocolate Charcuterie Board, Classic Chai Bundt Cake, Oreo Cheesecake Review, Tanya’s Chocolate Cheesecake, or Decadent Chocolate Pound Cake!

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The Morgan Sisters

Triple Chocolate Tart

Recipe by Tanya MorganCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

25

minutes

Cooking time

35

minutes

Total time

1

hour 

45

minutes

Triple Chocolate Tart has a chocolate cookie crust, the interior is like a silky truffle, and it is topped with a heavenly ganache.

Ingredients

• FOR THE CRUST
  

• 1 cup oreo cookie crumbs
  

• 3 tbsp granulated sugar
  

• 5 tbsp unsalted butter – melted
  

• FOR THE FILLING
  

• 3/4 cup heavy whipping cream
  

• 1/2 cup whole milk
  

• 12 oz bittersweet chocolate – chopped
  

• 1 egg
  

• 1 egg yolk

• FOR THE TOPPING
  

• 2 tbsp heavy whipping cream
  

• 1 3/4 oz bittersweet chocolate – chopped
  

• 1 tsp corn syrup
  

• 1 tbsp warm water
  

• GARNISHES ( Here, I am adding the original recipe garnishes, as well as what we chose to do for ours. )

• whipped cream
  

• chocolate curls
  

• strawberries – sliced
  

• fresh mint

• 1/3 cup of white chocolate chips ( we used Ghirardelli )

• 1/3 cup of heavy cream

• Raspberry Coulis ( see our recipe)

Directions

• Preheat oven to 325 F.
• In a medium mixing bowl, combine cookie crumbs, sugar and butter. Press onto the bottom and 3/4 of the way up the side of tart pan. Place in the oven and bake for 10 minutes. Remove from the oven and allow to cool while preparing the rest of the tart.
  
• To make the filling, in a medium size saucepan placed over medium heat, add the heavy cream and whole milk. Heat until the mixture boils, then remove from the heat and stir in the chocolate until the mixture becomes smooth. In a medium size mixing bowl whisk the eggs together. Slowly pour about ¼ of the mixture into the eggs, whisking vigorously to combine (and to prevent the eggs from scrambling). This will temper the eggs. Slowly pour the mixture back into the pan, whisking to combine. Pour the filling into the crust and place in the oven for 25-30 minutes or until set. Remove from the oven and allow to cool for 45 minutes.
  
• To make the topping, in a small saucepan set over medium heat, bring the cream to a boil, then remove from the heat. Whisk in the chocolate until smooth. Whisk in the corn syrup and water.
  
  
• Pour over the tart, then spread in an even, smooth layer. Place in the refrigerator to set for 1 hour.
  
  
• Garnish with freshly whipped cream, chocolate curls, sliced strawberries and fresh mint, if desired.
  
• To do an alternate topping, make the Raspberry Coulis, and let it chill for the same amount of time that the tart is chilling. Meanwhile, take the white chocolate and heavy cream, and melt in the microwave at 30 second intervals. Stir well between intervals. When the chocolate is almost completely melted, just stir until the rest of the pieces melt from the heat of the bowl. Set this aside at room temperature until ready to garnish.
• Once the tart has cooled for about 45 minutes, spoon the white chocolate ganache into a piping bag, and moving your hand side to side over the tart, make smooth lines across. Place tart back in fridge for about 10 minutes, meanwhile take out the Coulis.
• Using a spoon, or a piping bag, turn tart 90 degrees, and do the same as you did with the white chocolate. When the tart is turned like this, it allows the raspberry to cross the white chocolate, making for a nice contrast.
• You could still do whipped cream and strawberries as well. It is all up to how fancy you want your Valentine tart to be. Just remember to remove from the fridge about an hour before serving!
  Enjoy!!

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