Entertaining doesn’t always need to mean hours spent in the kitchen, and this Easy Chocolate Tart is the perfect proof of that. With just four simple ingredients, it creates a dessert that’s every bit as beautiful as it is indulgent. The best part? It can be made well in advance, so when your guests arrive, all that’s left to do is slice and serve.
The foundation is a crisp and chocolatey Oreo crust, pressed into a tart pan to create a base that looks elegant but requires minimal effort. It’s paired with the smoothest chocolate ganache filling, made simply by stirring together rich semi-sweet chocolate and gently warmed cream. The result is a glossy, luxurious layer that sets to a velvety texture, delivering that irresistible melt-in-the-mouth finish with every bite.
This tart doesn’t just taste extraordinary – it looks it too. A final flourish of white chocolate shavings, a dusting of powdered sugar, or a scattering of fresh berries turns it into a centerpiece fit for any celebration. And if you enjoy a more modern touch, a sprinkle of flaky sea salt across the top creates a sweet-salty contrast that guests will adore.
What makes this tart truly shine for easy entertaining is its make-ahead nature. Prepare it the day before, let it chill overnight, and enjoy knowing dessert is already taken care of. Whether you’re hosting a dinner party, marking a special occasion, or simply gathering friends for a relaxed evening, this chocolate tart ensures you’ll spend less time in the kitchen and more time at the table. Elegant, indulgent, and wonderfully simple – it’s exactly the kind of recipe every entertainer needs in their repertoire.
Easy Chocolate Tart
Ingredients
- 32 units chocolate oreo cookies
- 115 gr unsalted butter melted
- 340 gr semi-sweet or dark chocolate chips
- 230 ml double cream
- white chocolate for shaving
- icing sugar for dusting
Instructions
- Place the Oreos in a food processor and blitz until they resemble bread crumbs.
- Pour the melted butter over the crumbs and pulse until mixed well.
- Press the mixture into a tart pan using your fingers and the back of a measuring cup. Place in the fridge to chill.
- Meanwhile, heat the cream over medium heat until bubbles start to appear around the edges but do not boil or simmer. Remove from the heat and pour over the chocolate chips.
- Leave for a minute or two then start to stir until you have a smooth chocolate ganache.
- Pour this over the chilled crust then place in the fridge for at least three hours or overnight.
- Before serving, remove from the tart pan, shave over some white chocolate and dust with icing sugar or cover with fresh berries.
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