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Dark Chocolate Holiday Tart

Yield 8 Servings
Change up the dessert table this holiday season, with dark chocolate.


  • 10 ounces shortbread
  • 2 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 1/2 teaspoons unsweetened cocoa
  • 2 cups semisweet chocolate chips, chopped (12 oz.)
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 668
  • fat 46 g
  • satfat 25 g
  • protein 7 g
  • carbohydrate 63 g
  • fiber 4 g
  • cholesterol 140 mg
  • sodium 249 mg

How to Make It

  1. Position a rack in middle of oven and preheat to 350°F

  2. Make crust: Pulse cookies in a food processor until ground; set aside 1/4 cup. Add butter and sugar; pulse to combine. Press mixture evenly into a 10-inch tart pan with a removable bottom. Bake until dry and set, 8 minutes. Cool in pan on a wire rack. Mix remaining crumbs and cocoa in a bowl; set aside.

  3. Make filling: Heat chocolate, cream, butter and salt in a bowl set over a pan of nearly simmering water; whisk until smooth. Remove bowl; whisk in eggs, sugar and vanilla. Put crust on a baking sheet; pour in filling.

  4. Bake until filling is set around edges but slightly jiggly in center, 25 to 30 minutes. Cool on a wire rack for at least 1 1/2 hours.

  5. Dust with crumb mixture; serve at room temperature.