Slice of chocolate tart with chocolate graham cracker crust

Chocolate Tart with Chocolate Graham Cracker Crust

Late last year when I took a pastry class, I was introduced to The Secrets of Baking by Sherry Yard. I was impressed at the book’s layout. Each section teaches a basic skill or aspect of pastry and then offers recipes that are based off of that skill. For example, the ganache section offers recipes for making ice cream and a chocolate tart. I finally found some time to try one of the recipes and decided to make the chocolate tart first.

Instead of doing a traditional flaky pie crust, I opted to do a chocolate graham cracker crust. Why? Because the flaky pie crust called for 2 full sticks of butter whereas the chocolate graham cracker crust only needed about a half a stick. Having tasted the finished result, I don’t have a single regret.

Generally I’m not a big fan of no-bake desserts but after making a miserable layered mousse and now this chocolate tart I’ve learned that you can’t chill no-bake desserts enough before serving. When I made the tart and a triple-layered mousse pie, both recipes only recommended a relatively short chilling period. And in both cases the filling wasn’t chilled enough and was still far to fluid. So if in doubt, let it chill longer. That’s what I learned.

The filling, from Yard’s book, is essentially simply a chocolate ganache (chocolate and cream). Served with some whipped cream, it’s delicious. Not too sweet but wonderfully chocolatey.

Chocolate Graham Cracker Crust

Chocolate Tart with Chocolate Graham Cracker Crust

Chocolate Graham Cracker Crust
makes a 7- or 9-inch crust depending on your desired thickness


  • about 9 chocolate graham crackers
  • 1/4 stick of unsalted butter
  • 4 tbsp powdered sugar
  1. Preheat oven to 350F.
  2. Break the graham crackers into crumbs. If you have one, use a food processor.
  3. Combine the powdered sugar with the graham cracker crumbs.
  4. In a saucepan, melt the butter.
  5. Add the melted butter with the graham cracker crumbs and powdered sugar. Mix until completely combined.
  6. Tightly pack the crumb mixture into a tart or pie pan to the desired thickness.
  7. Bake the crust for 10 to 15 minutes.

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