![\"Square](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2011\/05\/Earl-Grey-chocolate-tart-with-mascarpone-whipped-cream.jpg\")
<\/figure><\/div>\n\n\nI think one of the easiest tarts you can make is a chocolate tart that is filled with ganache and chilled in the fridge to set the filling. The dark chocolate ganache filling and whipped cream topping<\/a> require no baking. The graham cracker crust is pressed into the tart pan and baked. No rolling pins are required for this crust!<\/p>\n\n\n\n I used leftover homemade graham crackers<\/a> for this graham cracker crust, but by all means, use store-bought graham crackers or graham cracker crumbs to save time! <\/p>\n\n\n\n If you are a fan of tea-flavoured desserts, check out this recipe for Earl grey panna cotta tarts<\/a> and this Earl Grey cake<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n The recipe below has you bake the graham cracker crust. Baking it helps the crust stay together when sliced and served so that it is less crumbly. Technically, baking is entirely optional when it comes to graham cracker crusts. <\/p>\n\n\n\n If you want to make a no-bake chocolate tart, this recipe will work fine. To skip the baking step for the graham cracker crust, chill the tart shell while you make the ganache filling. Then pour the filling into the unbaked graham cracker crust and chill again to set the filling (preferably overnight), just like you would do for a no-bake cheesecake with a graham cracker crust. The crust will be a little more delicate without baking, but will still work well! <\/p>\n\n\n\n Remember to use a square tart pan with a removable bottom<\/a> to make serving easy. Use this trick to remove the tart from the tart pan<\/a>. <\/p>\n\n\n\n The original tart recipe is from Abby Dodge and was published in Fine Cooking. This is a gorgeous recipe for a decadent chocolate tart that is sure to please chocolate enthusiasts and lovers of all things graham cracker.<\/p>\n\n\n\n The ganache filling is referred to as a truffle filling because it's more than just a dark chocolate ganache made from dark chocolate and cream. The truffle filling includes a little butter, vanilla, and a pinch of salt to round out the texture and flavour of this no-bake chocolate filling.<\/p>\n\n\n\n It's still just as easy as a simple chocolate ganache filling, and the butter helps add shine and stability to ganache fillings. Some will make the dark chocolate ganache filling for tarts with eggs (either whole eggs, egg yolks, or a mixture of both). Again, the eggs help with the emulsion. In this case, when egg yolks or whole eggs are added to a ganache mixture, usually the tart is baked in the oven to set or cooked on the stove, like for stovetop chocolate pots de cr\u00e8me<\/a>.<\/p>\n\n\n\n Note that to make the best chocolate truffle fillings and chocolate ganaches, you should use the best chocolate that you can buy. For this recipe, I used Cacao Barry Ocoa 70% dark chocolate, which is a professional quality dark chocolate that you can buy in IGA grocery stores in Quebec and online from Vanilla Food Company. It comes in 1-kilo resealable bags as pistoles (which resemble giant flattened chocolate chips). The texture of the dark chocolate ganache filling is wonderfully smooth with this chocolate!<\/p>\n\n\n\n If you aren't a fan of dark chocolate, you can use milk chocolate, but you will have to modify the ratio of chocolate to cream to ensure the tart filling sets firmly. Check out this raspberry chocolate tart<\/a> which has a milk chocolate ganache filling that you may prefer. You can use that exact filling with this graham cracker crust, though you will have to prepare more filling (1.25 times the milk chocolate ganache filling is required to fill a 9-inch square tart shell).<\/p>\n\n\n\n Do not use chocolate chips or compound chocolate for chocolate ganache. These are too sweet and contain unnecessary fats (often hydrogenated) that make for a less tasty filling. If you need help picking what chocolate to bake with, check out my guide to the types of chocolate for baking<\/a> to find the best chocolate for every baking recipe.<\/p>\n\n\n\n I topped this dark chocolate tart with whipped cream, but a more stable version of whipped cream made with mascarpone. When you incorporate mascarpone into whipped cream, you form a more stable whipped cream that is less prone to weeping. Mascarpone stabilized whipped cream can be used to garnish tarts and desserts without worrying that the whipped cream will deflate, lose volume, and break down.<\/p>\n\n\n\n Other ingredients to stabilize whipped cream include:<\/p>\n\n\n\n I added finely chopped Earl Grey tea leaves to the whipped cream topping, lending a slightly floral, citrusy note to the cream. I loved the look of the flecks of tea throughout the bright cream and these too could help absorb any moisture released from the whipped topping. Honestly, I'd use this mascarpone cream again for other recipes that benefit from refrigeration, like maybe for a trifle.<\/p>\n\n\n\n If you like Earl Grey tea, you can also try these other Earl Grey tea-infused desserts:<\/p>\n\n\n\n![\"a](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/tart_1661_p1s.jpg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n
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![\"Homemade](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/grahamcrackers_1624_pcs.jpg\")
<\/figure>\n\n\n\nBaked graham cracker crust versus chilled<\/h3>\n\n\n\n
Special equipment<\/h2>\n\n\n\n
![\"Square](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/tart_1655_ps.jpg\")
<\/figure>\n\n\n\nDark chocolate ganache versus truffle filling<\/h2>\n\n\n\n
![\"a](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/tart_1676_p1s.jpg\")
<\/figure>\n\n\n\nSubstitutions<\/h2>\n\n\n\n
![\"a](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/04\/tart_1647_ps.jpg\")
<\/figure>\n\n\n\nMascarpone stabilized whipped cream<\/h2>\n\n\n\n
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Other baking recipes infused with Earl Grey tea<\/h2>\n\n\n\n
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![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Earl-grey-chocolate-tart-with-graham-cracker-crust-recipe-360x480.jpeg\")
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/05\/Raspberry-dark-chocolate-cupcakes-360x480.jpg\")
![\"Easy](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2010\/11\/Easy-chocolate-chocolate-chip-bundt-cake-sliced-360x480.jpg\")
![\"Chocolate](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/02\/Best-chocolate-coffee-pound-cake-baked-in-a-loaf-cake-pan-360x480.jpg\")
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Earl-grey-chocolate-tart-with-graham-cracker-crust-recipe-300x300.jpeg\")
<\/div>\n<\/div>\n