Best 8 Chocolate Cream Tart Recipes

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Indulge in a symphony of flavors with our delectable Chocolate Cream Tart, a masterpiece that harmonizes the richness of chocolate with the velvety smoothness of cream in a symphony of textures. This classic dessert features a crisp and buttery tart shell, filled with a luscious chocolate ganache and topped with a creamy chocolate mousse. Each bite promises an explosion of chocolatey goodness, complemented by the velvety texture of the mousse. Perfect for special occasions or as a delightful treat, this tart is sure to leave a lasting impression on your taste buds.

Alongside the Chocolate Cream Tart, our article offers a collection of other tempting recipes that showcase the versatility of chocolate. Discover the decadent Double Chocolate Truffle Cake, a chocolate lover's paradise with its moist chocolate cake layers, rich truffle filling, and luxurious chocolate glaze. For a unique twist, try the Chocolate Raspberry Tart, where the tangy sweetness of raspberries complements the richness of chocolate in a delightful dance of flavors. If you prefer a lighter option, the Chocolate Mousse is a cloud-like indulgence, featuring a light and airy mousse topped with whipped cream and chocolate shavings.

For a delightful breakfast or brunch, the Chocolate Chip Pancakes are a must-try, offering fluffy pancakes studded with chocolate chips and served with maple syrup and butter. Satisfy your sweet cravings with the Chocolate Lava Cake, a molten chocolate center encased in a warm and tender chocolate cake, served with a scoop of vanilla ice cream for the ultimate indulgence.

Explore our comprehensive guide to chocolate desserts and find the perfect recipe to tantalize your taste buds. From the classic Chocolate Cream Tart to the innovative Chocolate Raspberry Tart, each recipe offers a unique experience that celebrates the versatility and indulgence of chocolate.

Let's cook with our recipes!

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART



White Chocolate-Cream Cheese Fruit Tart image

This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.

Provided by Yoly

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 12

Number Of Ingredients 13

¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups all-purpose flour
1 (12 ounce) package white chocolate chips, melted and cooled
¼ cup heavy cream
8 ounces cream cheese, softened
1 cup water
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
  • Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
  • Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
  • Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
  • Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
  • Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g

CHOCOLATE CREAM TART



Chocolate Cream Tart image

You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 14

8 ounces chocolate wafers (35 wafers), broken into pieces
6 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
Pinch of salt
2 1/2 cups milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
Pinch of coarse salt
1 teaspoon pure vanilla extract or bourbon
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
Chocolate curls, for garnish

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
  • Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
  • Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
  • Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM



Triple Chocolate Tart with Boozy Whipped Cream image

Provided by Kay Chun

Categories     Beer     Bourbon     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Mardi Gras     Kentucky Derby     Father's Day     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) tart

Number Of Ingredients 23

For crust:
1/2 cup unsalted roasted almonds (see Cooks' Notes)
15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces)
2 tablespoons packed light brown sugar
5 tablespoons unsalted butter, melted
For filling:
1 cup whole milk
1/2 cup heavy cream
1/2 cup chocolate stout, preferably double chocolate stout (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off)
2 tablespoons packed light brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 ounces good-quality bittersweet chocolate (60 - 62% cacao), finely chopped
1/2 teaspoon pure vanilla extract
For cream topping:
1 cup chilled heavy cream
2 tablespoons bourbon
2 teaspoons sugar
1/4 teaspoon pure vanilla extract
Equipment:
9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan
Accompaniment:
Chocolate shavings or cocoa powder, optional

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle.
  • Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
  • Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
  • Bake until set, 15 minutes. Cool on a rack 1 hour.
  • Make filling:
  • Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
  • Remove from heat and whisk in chopped chocolate and vanilla until smooth.
  • Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
  • Make cream topping:
  • Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
  • Garnish with chocolate shavings or dust with cocoa powder, if desired.

BITTERSWEET CHOCOLATE-CITRUS TART WITH JASMINE WHIPPED CREAM



Bittersweet Chocolate-Citrus Tart with Jasmine Whipped Cream image

Categories     Chocolate     Citrus     Dessert     Bake     Christmas     Grapefruit     Orange     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Crust
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all purpose flour
Filling
8 ounces bittersweet or semisweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
1/2 teaspoon (lightly packed) finely grated pink grapefruit peel
1 large egg yolk, room temperature
1/4 cup boiling water
Jasmine Whipped Cream (see recipe)
Candied Citrus Peel

Steps:

  • For crust:
  • Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
  • Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
  • For filling:
  • Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
  • Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
  • Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
  • Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.

DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART



Dark Chocolate and Peppermint Whipped Cream Tart image

Categories     Milk/Cream     Blender     Food Processor     Mixer     Chocolate     Dairy     Dessert     Christmas     Valentine's Day     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 teaspoon vanilla extract
4 1/2 teaspoons cold whole milk
Filling
1 1/4 cups whipping cream
1/4 cup light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup plus 1 tablespoon coarsely crushed red-and-white-striped hard peppermint candies
Topping
3 1/2 cups chilled whipping cream
3/4 cup powdered sugar
1 3/4 teaspoons peppermint extract

Steps:

  • For crust:
  • Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
  • Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
  • Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.
  • For filling:
  • Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.
  • For topping:
  • Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2-inch-long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.

CHOCOLATE GRASSHOPPER ICE CREAM TART



Chocolate Grasshopper Ice Cream Tart image

It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

Provided by Claire Saffitz

Categories     Bon Appétit     Frozen Dessert     Dessert     Summer     No-Cook     Mint     Chocolate     Tart     Ice Cream     Pie

Yield Serves 8

Number Of Ingredients 12

3 tablespoons unsweetened cocoa powder
2 tablespoons malted milk powder, divided (optional)
1 (14.3-ounce) package Oreos, divided
3 tablespoons unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Pinch of kosher salt
1/2 cup heavy cream
Special Equipment
A 9-inch springform pan

Steps:

  • Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2" up sides of springform pan. Freeze until firm, 20-25 minutes.
  • Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.
  • Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
  • Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10-15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
  • Do Ahead
  • Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.

WHITE CHOCOLATE & CREAM CHEESE FRUIT TART



White Chocolate & Cream Cheese Fruit Tart image

Made this dessert for a BD party, beautiful looking on the table, delicious and surprisingly not heavy. Easy and Yummy! People loved it.

Provided by Cosette Khoryati

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 15

FOR THE TART SHELL
1 1/2 c all purpose flour
3/4 c butter, softened
1/2 c confectioners' sugar
FOR THE FILLING
10-12 oz white chocolate chips, melted and cooled
8 oz cream cheese at room temperature
1/4 c whipping cream
FOR THE TOPPING
strawberries, kiwis, cranberries, pineapples etc. feel free to use whatever fruits you like, fresh is better.
FOR THE GLAZE
3 Tbsp sugar
2 tsp cornstarch
1/2 tsp lemon juice
*feel free to use jello, when it's cold, glaze the fruits with jello using a brush, just to keep them from changing color and wilting, keeps them shiny. i think jello gives a better finish.

Steps:

  • 1. Prepare The Crust: -In a bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. -Press into an ungreased 11 inch. tart/pie pan preferably with removable bottom. -Bake at 300° for 25-30 minutes or until lightly browned. -Cool.
  • 2. Prepare the Filling: -In a bowl, beat melted chips and cream. -Add cream cheese, beat until smooth. -Spread over already baked and cooled crust. -Refrigerate for at least 30 minutes.
  • 3. Prepare the Topping: -Cut and arrange the fruits of your choice over the filling.
  • 4. Prepare the Glaze: -In a saucepan, combine sugar and cornstarch. -Stir in lemon juice. -If the glaze is lumpy; Add pineapple juice until smooth (or any juice available). -Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. -Cool. -Brush the fruits with the glaze. -Refrigerate for at least an hour before serving. *You can substitute this glaze with jello, much simpler and gives a great finish. Prepare the jello mix as indicated on the box, refrigerate until cold (not stiff), then brush the fruits lightly with the jello mixture. Refrigerate again before serving.

CREAM CHEESE SWIRL TART WITH CHOCOLATE CRUST



Cream Cheese Swirl Tart With Chocolate Crust image

This eye-catching tart nods to a classic fruit-topped cheesecake, but is far easier to put together and starts with a cocoa-and-oat streusel press-in crust, instead of traditional graham crackers. Fruit preserves are folded into the tangy no-bake filling to create swirls. You can serve the tart immediately, or keep it in the refrigerator for up to 24 hours. Using a pan with a removable base allows you to unmold the tart and serve it on a platter, but you could also use a glass or ceramic pan and serve the dish directly from the pan. Serve alone, or top with fresh berries.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h

Yield One 9-inch tart (8 to 12 servings)

Number Of Ingredients 13

3/4 cup/95 grams all-purpose flour
1/2 cup/40 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 cup/115 grams cold unsalted butter (1 stick), cut into 1/2-inch/1-centimeter cubes
6 ounces/170 grams cream cheese, at room temperature
3/4 cup/90 grams confectioners' sugar
1 1/4 cups/300 milliliters cold heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup/120 milliliters jam or preserves (such as strawberry, raspberry, blackberry or cherry)

Steps:

  • Make the crust: In a medium bowl, stir the flour, oats, brown sugar, cocoa powder, salt and baking powder to combine. Add the butter to the bowl and mix with your hands (or a fork or pastry cutter) until the butter is incorporated and the mixture starts to look crumbly. (Try to work quickly, so the butter stays chilled.) Add 2 tablespoons cool water and mix until the mixture comes together to form large clumps. (It should hold together firmly when squeezed.) If the mixture looks dry, add more water, 1 tablespoon at a time, until it comes together. If it feels too soft, transfer to the refrigerator to firm up for a few minutes.
  • Using your fingers, press the prepared streusel into the bottom and up the sides of a 9-inch tart pan with a removable base. Work your way around the edges of the tart pan, pressing firmly to make sure it is evenly thick. Break away any excess that pops over the edge of the pan so that it is relatively flush. Crumble the excess streusel into the base of the pan, and press it into an even layer.
  • Transfer the crust in the tart pan to the freezer while you heat the oven to 350 degrees.
  • Transfer the chilled crust to a baking sheet and bake until it appears set and dry to the touch in the center, 20 to 23 minutes. Cool completely.
  • While the crust cools, prepare the filling: In the bowl of an electric mixer fitted with the whip attachment (or if using a hand mixer, in a large bowl), whip the cream cheese and confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a silicone spatula.
  • With the mixer running on medium-low speed, gradually add the cream a little at a time, allowing each addition to incorporate before adding more. Continue to whip on medium-high speed until the mixture is thick and creamy, 3 to 4 minutes. Scrape down the sides of the bowl well. Add the vanilla and almond extract and whip until well combined.
  • In a small pot, heat the jam until warm; this should loosen the mixture considerably. If the jam contains large pieces of fruit, you can use a fork or potato masher to crush them slightly, once the mixture is warm. Strain the jam through a fine-mesh sieve, pressing firmly to extract as much as possible. Discard any solids or seeds that remain in the strainer.
  • Drizzle about 1/2 of the warm, strained jam over the cream cheese filling. (Don't worry about adding the warm mixture to the cold filling; it will set up as it hits the cold mixture). Gently fold it a few times to loosely combine the two. Scoop the filling into the cooled crust and spread into a relatively even layer. Drizzle the remaining jam over the surface of the filling. Use a small offset spatula or the back of a small spoon to swoop across the filling back and forth a few times to lightly swirl the jam into the filling, leaving some large streaks of jam. (Note: If you mix too much, the two mixtures will combine and you'll end up with a tinted filling rather than a streaky filling.) Serve immediately, or chill for up to 24 hours, loosely covered, before serving.
  • To remove the tart from the pan, support the base with one hand and push upward to release it from the outer ring. If desired, run a small offset spatula around the bottom to help release the tart from the base and slide it onto a serving platter. (Alternately, you can leave the tart on its base and simply set on top of a serving platter.)

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your tart. Look for chocolate with a cocoa content of at least 60%.
  • Temper your chocolate. This will help to prevent it from seizing and becoming grainy. You can temper chocolate by melting it slowly over a double boiler or in a microwave, then cooling it down quickly.
  • Use a good quality pastry cream. This is the filling for your tart, so it's important to make sure it's delicious. You can use a store-bought pastry cream or make your own.
  • Don't overbake the tart. The crust should be golden brown and the filling should be set, but not dry.
  • Chill the tart before serving. This will help the flavors to meld and the tart to set properly.

Conclusion:

This chocolate cream tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy filling, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate cream tart a try. You won't be disappointed!

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