It finally happened. I did a how-to on chocolate curls. Now you can obviously put these little beauties on anything: hot chocolates, cakes, or just make the curl and pop them directly into your mouth. Really, no judgements. They are that good. But this dark chocolate tart recipe with chocolate curls? NEXT LEVEL DECADENT. And if you keep reading I’ll tell you exactly why!
For starters, this crust in made from Oreos crumbs, butter, sugar, and vanilla. It’s dark, sweet, and soooo luscious. The filing is dark chocolate, although you can absolutely swap these chips out with milk or semisweet. It’s all about what you love and the preferences you have. I encourage customization and making recipes your own!! This is how we get some of our favorite creations that are passed down for generations.
What you’ll need for this Dark Chocolate Tart Recipe with Chocolate Curls:
Oreo Cookies (these crumbs look amazing but you can remove the fillings and crush them easily with what you grabbed from the grocery store!)
Salted butter
Granulated sugar
Pure vanilla extract
Heavy cream
Dark chocolate chips (I love these allergy friendly ones by Nestle)
Semi-sweet chocolate chips (these chips are amazing, also by Nestle and allergy friendly)
Salt
Large eggs
You’ll want a tart pan with a removable bottom. This isn’t essential, but it will help your crust to remain in tact with the removal of the entire tart at the same time. This is almost identical to the tart pan I have, and I love it. My tart slips out with no sticking whatsoever.
Now! This is the super fun part. To make the chocolate curls:
Place the butter and chocolate chips in a small microwave safe bowl, and microwave on high for about 30 seconds. Whisk well, until chocolate is smooth and lump free. With a spatula, spoon chocolate onto the reverse side of a cookie sheet. Smooth out until chocolate is thin and evenly spread. Freeze for 3-4 minutes. Pull chocolate out, and using a small metal spatula, begin to gently push a small section of the edge of the chocolate back into a curl. The chocolate has to be the exact right temperature for the curls to form correctly. If the chocolate is not set enough and wont curl, pop it back into the freezer for an additional 30 to 60 seconds. Keep a close eye on it. If the chocolate is too hard and cracks, allow it to sit on the counter for 30 seconds and then try again. As soon as you make the curls, put them on a plate in the refrigerator or freezer to keep them from melting.
This dark chocolate tart recipe is incredibly easy to prep, and definitely looks like it too much more time than it actually did! I all but guarantee that the chocolate lover in your life will be outrageously grateful to receive such a tasty homemade treat.
Tag me if you make it! -> #HHBBAKES
XO,
Heather
Other Favorite Dark Chocolate Recipes
Double Dark Chocolate Chip Peppermint Sandwich Cookies
Crème Fraîche Dark Chocolate Chip Bundt Cake with a Chocolate Ganache Drizzle
Dark Chocolate Brown Sugar Cupcakes with a Chocolate Ganache Filling and Nutella Buttercream
Dark Chocolate Tart with Chocolate Curls
Ingredients
- For the crust:
- 1 ¾ cups crushed Oreo’s (about 28 cookies with the fillings removed)
- 6 tablespoon salted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- For the filling:
- 1 ¼ cups dark chocolate chips
- 1 cup heavy cream
- 2 tbsps granulated sugar
- 1 ½ tsps pure vanilla extract
- ⅛ teaspoon salt
- 2 eggs, slightly beaten
- For the chocolate curls:
- ⅓ cup semi-sweet chocolate chips
- 2 tsps salted butter
Instructions
- To make the crust: Remove filling from all Oreo cookies, or alternatively you can use Oreo cookie crumbs sold online.
- Place cookie shells in a food processor and blend until fine crumbs remain. If you do not have a food processor, you can place cookies in a heavy duty large ziploc bag (with as much air removed as possible) and use a rolling pin to crush them into crumbs.
- Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as the butter might be hot and you do not want any to splatter on you as this can cause burns.
- Combine cookie crumbs, butter, sugar, and vanilla in a bowl until a course sand-like mixture results. Press firmly into the tart pan (with a removable bottom is preferred). These pans are highly nonstick so buttering or spring ahead of time is generally not necessary. Use a measuring cup to press the crumb mixture down along the sides and on the bottom to ensure that crust is firmly packed. Set aside.
- To make the filling: heat heavy cream and chocolate chips on high in a microwave safe bowl for one minute. Whisk vigorously until smooth and lump-free.
- Add in vanilla, sugar, salt, and eggs. Whisk until incorporated.
- For filling into the prepared tart pan, and bake at 350° for 20 to 25 minutes. Tart should be mostly set but slightly jiggly in the middle. (22 minutes was perfect in my oven). Remove to wire rack and allow to cool completely. You may put the tart on a wire rack in the refrigerator to speed cooling if you’d like to. Follow the instructions in the blog to make the chocolate curls. When the chocolate curls are set, place them on top of the the tart, slice, and serve. Store in the refrigerator covered for up to four days. Enjoy!
Notes
Like Oreo cookies a lot? These homemade Oreo Cookies are soft and pillowy versions of the store bought variety! Also, these Oreo-chip cookies replace chocolate chips with crushed Oreos and top with Oreo buttercream. A must for any Oreo lover!
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