Dark Chocolate Tart

How to make a Dark Chocolate Tart.


For the Base:

  • 28 Oreo Cookies.
  • 50g/ 2oz Dark Chocolate (min. 70% cocoa solids)
  • 50g/ 2oz Soft Unsalted Butter
  • 1/2 of Teaspoon of Salt.

For the Filling:

  • 100g/ 4oz dark chocolate (min 70%), finely chopped. ( I put the chocolate in a freezer bag and then hit it with a rolling pin).
  • 25g/ 1oz Cornflour.
  • 60ml/ 2floz of Full Fat Milk.
  • 500ml/ 16 floz of Double Cream
  • 50g/ 2oz of Cocoa Powder.
  • 2 Teaspoons Instant Espresso Powder, you can just use strong coffee powder.
  • 75g/ 2.5oz of White Sugar
  • 1 teaspoon Vanilla Extract / Essense.
  • 2 Teaspoons Olive Oil
  • 1/2 Teaspoon of Salt.


For this recipe you will need 1 x 23cm / 10in deep-sided (approx. 5cm / 2in deep), loose-bottomed flan tin.

  1. First we need to make the base.
  2. EITHER, break the biscuits into pieces and drop them into the bowl of a food processor.
  3. Then do the same with the chocolate, then blitz them together until you have crumbs.
  4. Add the butter and salt, and blitz again until the mixture starts to clump together.
  5. OR, if you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs.
  6. The put the chocolate in another freezer bag and bash with a rolling pin until they are tiny pieces.
  7. Melt the butter.
  8. Then mix everything, along with the salt, in a large bowl with a wooden spoon.
  9. Which ever way you do the base, you will end up with the same result.
  10. Next press the base mixture into your tart tin and gently press down on the bottom and up the sides of the tin with your hands or the back of a spoon, so it is smooth.
  11. Next put into the fridge to chill and harden for 2 hours.


  1. Finely chop the chocolate.
  2. Put the cornflour into a cup and whisk in the milk until smooth.
  3. Next pour the cream into a large saucepan.
  4. Add the finely chopped chocolate, and the sieved cocoa. espresso or instant coffee powder, sugar, vanilla extract, olive oil and salt.
  5. Place the saucepan over a medium to low heat and stir gently so the mixture becomes smooth.
  6. Take the saucepan of the heat and whisk in the cornflour/ milk mixture until it, too, is smoothly incorporated.
  7. Then put the pan back on a low heat.
  8. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less.
  9. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil.
  10. When ready, it should be thick enough to coat the back of a wooden spoon without slipping off.
  11. Now pour the mixture into a bowl, lay a piece of baking paper over the top of the mixture, this will stop a skin forming.
  12. Place in a fridge for 15 minutes, just to cool it down a little.
  13. After the 15 mins the mixture will still be warm, but will be the right temperature to coat the base without melting it.
  14. Pour the filling mixture into the base and smooth over with a rubber spatula.
  15. Now place in a fridge for several hours or overnight.
  16. 10 minutes before serving, remove from the tart tin and place on a serving plate.
  17. Serve small slices as it is a very rich and sweet treat.

This chocolate tart is gorgeous with whipped cream or your favourite ice cream.

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