• Prep Time: 30 mins
  • Cooking Time: 25 mins
  • Serves: 8

Triple Chocolate Tart

  • Recipe Submitted by on

 Ingredients List

  • 1 (10-inch) fluted tart pan (1 inch deep)
  • Crust
  • 1 cup Teddy Graham cookies, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons white granulated sugar
  • Fudge Layer
  • 8 tablespoons unsalted butter, chop into small pieces
  • 10 ounces semi-sweet chocolate
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 1/3 cup white granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Ganache
  • 2 tablespoons heavy whipping cream
  • 2 ounces milk chocolate
  • 1 teaspoon light corn syrup


Preheat the oven to 350 degrees F. Place the tart pan on a large sheet pan and lightly grease the tart pan with nonstick spray.
Blend the teddy grahams until they are finely crushed in a blender or food processor. Toss the crumbs (have the kids measure to make sure you have 1 full cup), melted butter, and white sugar in a bowl. Mix until well combined and then press evenly onto bottom and 3/4 inch up side of the tart pan.
Bake for 8 minutes and then cool on a cooling rack for 15-20 minutes. Have the kids help you clean up the bowl and blender in warm water with a few drops of Palmolive ® Ultra Strength while you're waiting.
For the Fudge Layer, add the 10 ounces of chocolate with the chopped butter in a large microwave safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 10-15 seconds until the mixture is smooth. Allow to cool. Definitely allow for a quick taste test here.
In another mixing bowl, beat the eggs with a whisk. Add in the heavy whipping cream, sugar, and salt. Whip this mixture until it becomes frothy and then slowly add the chocolate layer whisking constantly until the mixture is well blended. You don't want to add the chocolate when it's too hot or add it too fast or it will cook those eggs! Whisk in the vanilla extract.

Pour the filling into the prepared crust being careful to not overfill. Place the tart (still on the sheet pan) in the oven and bake for 25-28 minutes or until the edges are set and the center is still slightly jiggly.
Remove from the oven and allow to cool completely and then transfer to the fridge and allow to cool until firm; at least 1 hour.
For the ganache, heat the heavy cream to close to a boil (in the microwave) and then add in the chocolate stirring until smooth. Stir in the corn syrup and whisk until completely combined. (Return to the microwave for 10-15 seconds if needed).
Smooth this glaze evenly over the tart and chill for 1 more hour before serving.

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