Indulge in this rich and easy-to-make dark chocolate tart with gingersnap crust. It’s perfect for special occasions!

Sliced dark chocolate tart with whipped cream on the slices

For Valentine’s Day, I always crave a rich, chocolaty dessert. Back in 2009, I made this bittersweet chocolate tart just for my husband, and it quickly became a favorite for our special nights in. 

Somehow, after 15 years, we forgot about it. Which is a shame, because it’s truly amazing! The filling is silky and truffle-like, bursting with intense chocolate flavor, while the spiced gingersnap crust adds warmth and crunch. Thankfully, this dark chocolate tart is back on rotation, and now my whole family of four loves it!

bite taken out of tart so you can see the texture

Table of Contents

Why you’ll love this dark chocolate tart

  • Rich, fudgy chocolate flavor makes it a chocolate lovers dream! 
  • Gingersnaps and cinnamon add “something extra”.
  • Pairs beautifully with unsweetened whipped cream.
  • Look fancy, but it’s actually really easy to bake!
  • Bake it in either a tart pan or pie dish.
  • It’s perfect for date night or special occasions like Valentine’s Day.
dark chocolate tart ingredients measured out

Ingredients you’ll need

  • Gingersnap cookies: You can also use graham crackers, but I like the added spice from gingersnaps.
  • Bittersweet chocolate: With a cocoa content greater than 70%, this will give you a deep dark chocolate flavor, but you can also use semi-sweet (which has a 50-65% cocoa content).
  • Heavy whipping cream: We’ll use it in the tart and for serving.
  • Eggs: We’ll use a combination of whole egg and egg yolks. They add richness and sets the filling.
  • Granulated sugar: For sweetness.
  • Flour and salt
  • Butter: For the cookie crust.
  • Ground cinnamon: Adds warmth to the crust and filling, and makes it feel special.

baking tip:How to choose chocolate for baking

Generic chocolate chips are designed to hold their shape during baking, so they often contain stabilizers and less cocoa butter, which can lead to a slightly less smooth, sometimes waxy finish when melted. “Baking chocolate” is made specifically for melting and creating a silky, rich base in recipes. You’ll often find it in bars, but you’ll find chips or wafers too. The quality of the chocolate you use matters too! High quality chocolate has a higher cocoa content and fewer additives, which results in a richer chocolate flavor, in addition to melting smoothly. Grocery store brands that I trust are Guittard (my fave), Ghirradelhi, and Baker’s. Valrhona and Callebaut are fabulous too, but you will have to get them online or from a specialty store.
More Baking Tips »

How to make this tart recipe, step by step

  1. Make the gingersnap crust. Crush the gingersnap cookies into fine crumbs, then mix with melted butter and press into your tart pan.making gingersnap crust and pressing it into the tart pan
  2. Make the chocolate filling. Warm chocolate and cream until the chocolate melts and mixture is smooth. In a large bowl, whisk the eggs, sugar, flour, salt and cinnamon, then gently stir in the chocolate until everything’s combined. whisking chocolate filling together
  3. Bake. Pour the filling into the crust and bake in a 325°F oven for about 30 minutes, until it’s slightly puffy at the edges and center appears dry and set.pouring filling into the crust, and tart after baking
  4. Cool and serve. Let the tart cool to room temperature completely before sliding it out of the pan, then top with whipped cream and a sprinkle of cinnamon. Then, enjoy!
a slice of dark chocolate tart on a plate

Recipe tips & FAQs

  • Use a different cookie for the crust. Other options include graham crackers or Oreo cookies (just the cookie, not the filling). You’ll need about 1 2/3 cup of crumbs, or weigh by grams for the most accuracy.
  • How to know when this tart is done: The edges should puff up slightly and the center no longer looks wet when this tart is done. Don’t overbake or you’ll lose that silky texture. Error on the side of under-baking as it will keep setting as it cools.
  • It’s okay if you don’t have a tart pan. I think a tart pan makes for really pretty slicing (use one that as a removeable bottom for easy slicing and serving), but a 9-inch x 1-inch pie dish will work just fine. 
  • Serving suggestions: I love a simple topping of unsweetened whipped cream, but you can also use sweetened whipped cream. Additions like fresh berries or a caramel sauce would be delicious too!
  • Make ahead instructions: This dark chocolate tart almost gets better with time, so feel free to make it advance. Serve within 2 days for the best silky texture before it starts to dry out. If storing longer than 2 days, I recommend putting it in the fridge.

More decadents chocolate desserts

Get the recipe

a slice of dark chocolate tart on a plate

Dark Chocolate Tart with Gingersnap Crust

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Cool Time: 2 hours
Total Time: 2 hours 50 minutes
Indulge in this rich and easy-to-make dark chocolate tart with gingersnap crust. It's perfect for special occasions!
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Ingredients
 

For the crust:

  • 8 oz (227 grams) gingersnap cookies (see Notes)
  • ¼ cup salted butter , melted
  • ¼ teaspoon ground cinnamon

For the filling:

  • 12 oz (340 grams) bittersweet chocolate (see Notes)
  • 2 cups (450 grams) heavy whipping cream , divided
  • 2 large egg yolks
  • 1 large egg
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon , plus more for dusting

Equipment

tart pan
9-inch tart pan
mixing bowl set of 3 stacked together
Mixing bowls
whisk
Whisk

Instructions
 

  • Preheat oven to 325°F.
  • Finely grind the gingersnaps in a food processor. Add cinnamon and butter and process until moistened. Press mixture into a greased 9-inch tart pan with removable bottom. Set tart pan inside a sheet pan (it makes moving it in and out of the oven easier).
    8 oz (227 grams) gingersnap cookies, ¼ cup salted butter, ¼ teaspoon ground cinnamon
  • In a saucepan over medium heat, melt chocolate with 1 cup of heavy cream until smooth, stirring often. Remove from heat.
    12 oz (340 grams) bittersweet chocolate, 1 cups (225 grams) heavy whipping cream
  • In a separate bowl whisk together egg yolks, egg, sugar, flour, salt and cinnamon. Slowly add chocolate mixture to the bowl, stirring until smooth and combined. Pour filling into prepared crust and spread into an even layer.
    2 large egg yolks, 1 large egg, ¼ cup (50 grams) granulated sugar, 1 tablespoon all-purpose flour, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
  • Bake tart until filling is slightly puffy at the edges and the center completely set and appears dry, about 30 minutes. Cool on a wire rack for 20 minutes. Then remove tart from sides and cool completely to room temperature.
  • Beat remaining 1 cup heavy whipping cream with an electric mixer until it holds soft to medium peaks. Top slices of the tart with whipped cream and a dusting of cinnamon.
    1 cups (225 grams) heavy whipping cream
  • This tart can be stored at room temperature short term, and its texture is best if served at room temperature. If keeping it longer than a day or two, I recommend keeping it in the refrigerator.

Notes

  • You’ll need about 1 â…” cup of crushed cookie crumbs for the crust, about 32 gingersnap cookies. You can use graham crackers or Oreo cookies (not the filling), if desired.
  • Use “baking chocolate” and/or high quality chocolate for the best results. Generic chocolate chips won’t melt as evenly. I like Guittard, Ghiradelli or Baker’s brands. Chop baking chocolate bars roughly as needed. 12oz/340g is about 2 cups.
Calories: 440kcal, Carbohydrates: 35g, Protein: 5g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 199mg, Potassium: 269mg, Fiber: 3g, Sugar: 20g, Vitamin A: 759IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 3mg
Cuisine: American, French
Course: Dessert
Author: Annalise Sandberg
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Note: This post was originally shared in February 2009. The recipe is mainly the same, but with a few improvements and clarifications.