Ingredients
For Chocolate Crust:
- 14 chocolate graham crackers (5 x 2 1/4 inch), finely ground (about 7 ounces)
- 1 stick (8 tablespoons) unsalted butter, melted
- 6 tablespoons granulated sugar
For Dark Chocolate Filling:
- 1 1/4 cups heavy cream
- 9 ounces bittersweet or dark chocolate (not more than 65% cacao), chopped or chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Espresso Whipped Cream:
- 4 teaspoons warm water
- 1 teaspoon unflavored gelatin
- 1 teaspoon espresso powder or 1 packet Starbucks Via
- 1 cup heavy whipping cream, very cold
- 1/3 cup powdered sugar
Instructions
- Prepare the Chocolate Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the finely ground chocolate graham crackers, melted butter, and granulated sugar until the mixture resembles wet sand. Press the crust mixture evenly into the bottom and up the sides of a 10-inch diameter by 2-inch high tart pan. Bake for 10 minutes, then transfer to a rack to cool for at least 15 minutes.
- Make the Dark Chocolate Filling: Bring the heavy cream to a boil either on stovetop or microwave. Pour the hot cream over the chopped bittersweet chocolate in a microwave-safe bowl. Let it sit for 5 minutes to melt the chocolate, then stir gently until smooth and glossy. Allow the mixture to cool until it is no longer warm to the touch.
- Incorporate Eggs and Flavorings: Whisk together the eggs, vanilla extract, and salt in a separate bowl. Gradually stir this egg mixture into the cooled chocolate mixture until fully combined and smooth.
- Assemble and Bake the Tart: Pour the chocolate filling into the cooled crust in the tart pan. Bake in the preheated oven for about 20 minutes, or until the edges are set but the center still slightly wobbly. Remove from oven and let cool completely on a wire rack, about 1 hour.
- Prepare the Espresso Whipped Cream: In a small saucepan, combine the unflavored gelatin, espresso powder, and warm water. Let the gelatin bloom until thickened. Gently heat over low heat, stirring until the gelatin and espresso dissolve completely, but do not allow the mixture to set; immediately remove from heat.
- Whip the Cream: Using a chilled bowl and cold whisk attachment, beat the cold heavy whipping cream with powdered sugar on high speed until it reaches a slightly thickened consistency. Reduce speed to low and slowly pour in the warm gelatin-espresso mixture. Increase speed back to high and whip until stiff peaks form and the cream is thick enough to pipe.
- Decorate the Tart: Fit a piping bag with a 1M tip and pipe large rosettes of the espresso whipped cream onto the top surface of the cooled tart. Fill any gaps with smaller stars of whipped cream. Cover and refrigerate the tart, which will keep well for up to 3 days.
Notes
- Do not substitute Oreos or regular baking crumbs for the chocolate graham crackers as their higher fat content can cause the butter to leak out of the crust and ruin texture.
- Chocolate teddy grahams may work as a substitute for chocolate graham crackers, though this has not been tested by the recipe author.
- Ensure the espresso whipped cream is piped only after the tart is completely cool to prevent melting.
- This tart is best served within 3 days and should be stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
