Chocolate Tart


I just died and went to chocolate heaven.

This beast of a dessert is the best form of chocolate I have EVER had!

My brother-in-law just flew into town and I decided to make it for him.  You see, the thing is that my husband and him take chocolate-loving to a whole ‘nother level.  Apparently their love runs in the family genes because my son is just as much a chocolate monster as the both of them.

After much searching I stumbled upon this recipe, and I tell ya my life has forever been changed (for the better of course)!  Sure, each slice may be worth a million calories. Do I regret it? Not one bit 😀

(By the way, I’ve submitted this recipe to The Halal Foodie for their Ramadan Event, a place where you can find an awesome array of iftar recipes!)

Chocolate Tart

Yield: 8-12 Servings


For Crust:

  • 1 cup finely ground chocolate graham crackers (approximately 4-5 whole crackers; also, not chocolate covered)
  • 5 tablespoon unsalted butter, melted
  • ¼ cup sugar

For Filling

  • 1 ¼ cups heavy whipping cream
  • 9 ounces semi-sweet chocolate, chopped
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon instant espresso powder (optional)
  • ¼ teaspoon salt

For Glaze

  • 3 tablespoons heavy whipping cream
  • 2 ounces semi-sweet chocolate, chopped
  • 1 teaspoon light corn syrup
  • 1 tablespoon warm water


Make Crust:

Preheat oven to 350°F.

Stir all of the ingredients together and press evenly into the bottom and sides of a 9-inch tart pan.  Bake for ten minutes, or until firm.  Cool completely.

Make Filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, espresso powder, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust and bake for 20-25 minutes, until the edges are set, but the center is still loose.  Cool completely.

Make Glaze:

Bring cream to a boil and remove from heat.  Add chocolate and stir until smooth.  Stir in corn syrup, then warm water.

Pour the glaze onto the center of the tart, then tilt and rotate so that the glaze coats the entire tart.  Allow it to stand until the glaze sets, about one hour.

Note:  Tart can be made one day ahead, without glaze, and refrigerated.  Bring to room temperature before glazing.


White Chocolate Fruit Tart

Alhumdullilah (praise be to God) the iftar party I was freaking out about went without a hitch. Our apartment was cramped, but there was plenty of food to go around and not too many leftovers, but the best part was that everyone had a great time!

This fruit tart was actually one of the desserts that we served.  The kick here is that instead of a regular pastry cream, I filled this beauty with a white chocolate filling.  The number of compliments I received about this fruit tart are too many to count… So if you have anyone you want to impress I suggest you give this tart a try 😉

(By the way, I’ve included the recipe for both fillings. So go ahead, knock yourself out)

(By the way, I’ve submitted this recipe to The Halal Foodie for their Ramadan Event, a place where you can find an awesome array of iftar recipes!)


Adapted from Taste of Home and Paula Deen.

Fruit Tart

Yield: 12 Servings


For Crust

  • ½ cup powdered sugar
  • 1 ½ cups all-purpose flour
  • ¾ cup butter, softened and sliced

For White Chocolate Filling

  • 10 oz. white chocolate, melted and cooled
  • ¼ cup heavy whipping cream
  • 8 oz. cream cheese, softened

For Cream Cheese Filling

  • 8 oz. cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla


  • Any fruits of choice


Preheat oven to 300°F.

Combine all of the crust ingredients in a food processor and pulse until the mixture start to come together and form a ball.  Remove the dough and press into an ungreased 11-inch tart pan.  Bake for 25-30 minutes, or until lightly browned.  Cool completely.

For white chocolate filling, beat chocolate and cream.  Add cream cheese and beat until smooth.

For cream cheese filling, beat cream cheese, sugar, and vanilla until smooth.

Spread desired filling over crust.  Arrange fruit and refrigerate for at least 30 minutes.  Remove from refrigerator 15 minutes before serving.

Note:  A glaze can be applied on top of the fruit too. Combine 1 tablespoon of apple or apricot preserves with 1 tablespoon water and microwave to a boil.  Strain the seeds and brush the glaze over the tart.