A classic chocolate cream tart (like a chocolate cream pie).

A Classic Chocolate Cream Tart

This chocolate cream tart is a rich, smooth, and deeply chocolatey dessert, inspired by the comforting qualities of a traditional chocolate cream pie. Designed to serve eight people, it blends time tested techniques from classic European baking with the soft and luxurious textures often found in Arabic desserts. While this recipe requires patience and careful attention, the reward is an exceptionally creamy, balanced, and satisfying tart that feels elegant enough for special occasions and comforting enough for everyday enjoyment.

The tart is composed of three main elements. A crisp chocolate cookie base provides structure and contrast. A silky chocolate custard filling delivers deep cocoa flavor and velvety texture. Finally, a glossy chocolate ganache and soft whipped cream topping add visual beauty and richness. Each layer plays an important role in achieving the final result, creating a dessert that is both impressive and comforting.

Ingredients

For the base using Oreo style cookies or shortcrust pastry for a 23 cm pan
200 grams chocolate cookies, finely crushed, such as Oreo cookies without the cream
100 grams butter, melted

Preparation for the base

In a medium bowl, combine the finely crushed chocolate cookies with the melted butter. Stir until the mixture resembles damp sand and is evenly coated. Press the mixture firmly into the bottom of the pan, making sure the surface is level and compact. This step is important for creating a stable crust that holds together once sliced.

Place the pan in a preheated oven at 180 degrees Celsius and bake for ten minutes. The heat helps the butter bind the crumbs into a firm crust while enhancing the chocolate aroma. Remove from the oven and allow the crust to cool completely before adding the filling.

For the chocolate cream filling

One and a half cups white sugar
Three egg yolks, beaten
Half a cup unsweetened cocoa powder
Three tablespoons cornstarch
Half a teaspoon salt
Three cups whole milk
One tablespoon butter
One and a half teaspoons vanilla extract

Method for the filling

In a large saucepan, whisk together the sugar and egg yolks until pale and smooth. Gradually add the cocoa powder, cornstarch, and salt, whisking thoroughly to eliminate any lumps. Slowly pour in the milk while continuing to whisk, creating a uniform mixture.

Place the saucepan over medium heat and stir continuously. As the mixture warms, it will begin to thicken. Continue stirring until it reaches a custard like consistency and starts to bubble gently. This process requires patience and constant attention to prevent scorching.

Once thickened, remove from heat and immediately stir in the butter and vanilla extract. The butter adds richness while the vanilla deepens the overall flavor. Allow the cream to cool slightly before pouring it evenly over the prepared crust. Smooth the surface and refrigerate for two to four hours, or until the filling is fully set and firm.

For the topping with chocolate ganache and cream

Two hundred grams dark chocolate, finely chopped
Half a cup heavy cream for the ganache
One cup heavy cream for whipping
Two tablespoons icing sugar
A small pinch of vanilla extract

Method for the topping

Heat the half cup of heavy cream until just beginning to simmer. Pour it over the chopped dark chocolate and let it stand for one minute. Stir gently until the mixture becomes smooth, glossy, and fully blended. Pour the warm ganache over the chilled filling and spread evenly across the surface. Allow it to cool until set.

In a separate bowl, whip the remaining one cup of heavy cream with the icing sugar and vanilla extract until soft peaks form. Spoon or pipe the whipped cream over the ganache layer. For an elegant finish, decorate with chocolate shavings or a light dusting of cocoa.

This dessert requires about one hour of preparation time plus chilling time, but the result is a beautifully layered, silky chocolate tart that is deeply satisfying and unforgettable.