This recipe for Earl Grey dark chocolate tart with graham cracker crust and Earl Grey whipped cream is sponsored by Cacao Barry.
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I think one of the easiest tarts you can make is a chocolate tart with whipped cream and a graham cracker crust. The dark chocolate ganache filling and whipped cream topping require no baking. The graham cracker crust is pressed into the tart pan and baked. No rolling pins required for this crust! I used leftover homemade graham crackers for this graham cracker crust, but by all means, use store-bought graham crackers or graham cracker crumbs to save time!
Prefer a fully no-bake chocolate ganache tart?
The recipe below does say to bake the crust, but actually, the baking is entirely optional when it comes to graham cracker crusts. If you want to make a no-bake chocolate tart, this recipe will work well. To skip the baking step for the graham cracker crust, instead 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! Remember that you want to use a tart pan with a removable bottom (like this one from Amazon) and to use this trick to easily remove the tart from the tart pan.
Dark chocolate ganache vs truffle filling
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. 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. 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 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 and/or 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 crème.
Chocolate ganache with milk chocolate instead of dark
If you aren’t a fan of dark chocolate, try this raspberry chocolate tart which has a milk chocolate ganache filling that you may prefer. You can use that 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).
Earl Grey whipped cream stabilized with mascarpone
I topped this 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 without worrying that the whipped cream will deflate, lose volume, and break down. 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.
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! 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 to find the best chocolate for every baking recipe.
Other baking recipes infused with Earl Grey tea:
If you like Earl Grey tea, you can also try these other Earl Grey tea-infused desserts:
- Earl Grey panna cotta tarts
- Earl Grey tea layer cake
- Earl Grey hot chocolate
- Earl Grey chocolate truffles with lavender
Earl grey chocolate truffle tart
Graham cracker crust
- 255 grams graham cracker crumbs
- 2 tbsp granulated sugar
- 85 grams unsalted butter melted
Easy no bake chocolate filling for tart
- 250 mL half-and-half cream (10 % fat) in Quebec, this is called “crème à café” and has a 10% fat content
- 3 bags loose leaf Earl Grey tea about 3–6 tbsp of loose leaf tea
- 340 grams Cacao Barry Ocoa 70% dark chocolate chopped
- 57 grams unsalted butter cut into pieces
- ½ tsp pure vanilla extract
- 1 pinch Diamond Crystal fine kosher salt
Earl grey whipped cream topping with mascarpone
- 1 pack mascarpone cheese 250 grams
- 188 mL whipping cream (35 % fat) 35% fat content
- 50 grams granulated sugar
- 2 tbsp loose leaf Earl Grey tea finely chopped if they aren’t so already
Make the graham cracker crumb crust:
- Preheat the oven to 350°F. Have a 9-inch square tart pan with removable bottom ready (like this one from Amazon), placed on a baking sheet so that you can easily transfer to and from the oven.
- In a medium bowl mix the crust ingredients until the butter has evenly coated all the crumbs.
- Pour the crust mixture in the tart pan, and press it out firmly and evenly all over the base and up the sides of the pan.
- Bake the crust for about 10 minutes. Remove the pan from the oven and set it on a wire rack to cool. If you are unsure about this step, check out my tips on how to remove a tart from a tart pan.
Prepare the easy no bake chocolate filling for tart:
- Begin by simmering (not boiling) the cream in a small saucepan with the tea bags for about 10 minutes over medium-low heat. Remove the pan from the stove, but leave the tea bags in while you work on the chocolate.
- In a large microwave-safe bowl, melt the chocolate with the butter in the microwave on power level 5, microwaving for 1 minute at a time, then stirring, and repeating, until it is all melted and smooth.
- Remove the tea bags from the cream and add the tea-steeped hot cream to the chocolate mixture and stir until it is smooth (if the cream was a little cold, and the mixture appears curdled, just microwave it again for a couple minutes on power level 5, stirring every minute).
- Add the vanilla and salt.
- Let the chocolate ganache you’ve just made sit on the counter, for an hour or so, to cool and set just enough that it is still pourable, but not super liquid (you know what I mean?).
- Transfer the ganache to the tart shell using a rubber spatula, being sure to not get chocolate on the edges, and also to not disturb the delicate edges of the crust.
- Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.
Prepare the Earl Grey whipped cream topping with mascarpone:
- In the bowl of an electric mixer fitted with the paddle attachment, whip the mascarpone, cream, sugar, and tea leaves on low, to combine, then on medium-high, until the mixture is thick and holds firm peaks. Don’t overbeat, or you’ll make butter (tasty, but not what we’re going for here…).
- With an offset spatula, spread the topping over the set tart, leaving pretty swirls and peaks of cream. Don’t worry if a little ganache is peaking through the cream. It looks better like that.
- For a no-bake chocolate tart, skip the graham cracker crust baking step and instead chill the crust thoroughly while you make the filling. The no bake graham cracker crust might be slightly more delicate than a baked graham cracker crust, but the crust will still be sturdy enough to unmold and slice once the filling has properly set.
- Ocoa is a dark chocolate produced by Cacao Barry. It has a 70% cocoa content and is not overly sweet! Ocoa is available at IGA stores in Quebec, or you can order it online from Vanilla Food Company and have it shipped across the US & Canada!
This post is sponsored by Cacao Barry. I was compensated monetarily and with product. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
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