This Oreo Crust Chocolate Tart is a show-stopping dessert with almost zero effort. A crisp, buttery Oreo crust filled with a silky, ultra-rich chocolate filling that bakes low and slow until it sets into ganache-level perfection. Fancy enough for guests, easy enough for weeknights, and downright dangerous if you love chocolate.
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Pull up a chair, friend — this Oreo Crust Chocolate Tart looks like it waltzed out of a French bakery, but it’s secretly one of the easiest desserts you’ll ever make. The Oreo crust is crisp and chocolatey, the filling is smooth as silk, and the whole thing slices like a dream. It’s rich, elegant, and one of those desserts people assume took you hours… when it absolutely did not.
Before you preheat the oven, here’s why this tart works so beautifully every single time.
- Oreo crust = instant flavor punch — buttery, chocolatey, and holds its shape perfectly.
- Silky baked filling — smoother than ganache, richer than pudding, and absolutely irresistible.
- Minimal ingredients, maximum drama — simple pantry staples turn into a dessert that stuns.
- Bakes low and slow — gives you a flawless, custard-smooth texture with no cracks.
- Make-ahead friendly — tastes even better the next day after a nice chill.
- Works for any occasion — holiday dessert, dinner party showstopper, Valentine’s Day, or “it’s Tuesday and I deserve this.”
What You'll Need and Why
A short, powerful ingredient list that delivers a ridiculously rich, silky chocolate tart.
- Chocolate sandwich cookies — I use Oreos, but any chocolate sandwich cookie works beautifully for the crust.
- Granulated sugar — sweetens the crust just a touch.
- Butter — I prefer salted for that sweet-salty edge, but use what you love.
- Semi-sweet chocolate chips — melt into a silky filling; use darker chips if you want a more bitter chocolate vibe.
- Heavy cream — the secret to that decadent, ultra-smooth custard-meets-ganache texture.
- Eggs — help the filling set while staying creamy.
- Vanilla bean paste — my fave for rich, aromatic flavor; vanilla extract works too.
- Flaky sea salt + chocolate shavings — optional garnish, but they turn each slice into a whole moment.
- Step 1: Gather the ingredients.
- Step 2: Make and bake the crust.
- Step 3: Make and bake the filling.
- Step 4: Make and add the glaze.
Choose Your Own Tart Adventure
This Oreo Crust Chocolate Tart is a whole mood as-is, but here are some ways to remix it and make your guests think you went to pastry school.
Swap the Cookies
- Peanut butter sandwich cookies — instant “peanut butter cup tart” energy.
- Vanilla sandwich cookies — lighter, sweeter crust that lets the chocolate filling shine.
- Mint chocolate cookies — turns the whole tart into a thin-mint fantasy.
- Gluten-free sandwich cookies — an effortless swap to keep the whole tart gluten-free.
Change the Chocolate Vibe
- Milk chocolate chips — sweeter, creamier, more kid-friendly.
- Dark chocolate chips — intense, elegant, restaurant-level richness.
- White chocolate chips — transforms it into a “cookies & cream tart” situation.
- Mix two chocolates — creates a layered flavor that tastes like you tried VERY hard (you didn’t).
Flavor Boosters
- Espresso powder — deepens the chocolate like magic. One pinch = wow.
- Orange zest — a tiny bit turns this into a holiday showstopper.
- Peppermint extract — instant festive tart that tastes like a classy candy cane.
- Almond extract — subtle, aromatic, and gorgeous with bittersweet chocolate.
Topping Ideas to Make It Unnecessarily Beautiful
- Salted caramel drizzle — the chocolate tart becomes illegal levels of indulgent.
- Crushed nuts — pistachios, hazelnuts, or almonds add crunch + color.
- Fresh berries — raspberries or strawberries cut the richness perfectly.
- Whipped cream clouds — makes every slice feel like a fancy dessert course.
- Extra flaky sea salt — if you know, you know.
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Before You Bake… Read This
Because even an easy Oreo Crust Chocolate Tart deserves a few expert secrets.
- Don’t panic if the filling looks bubbly after baking. It’s totally normal — the glaze covers everything like a chocolate blanket of forgiveness. No one will ever see a flaw.
- Salt is non-negotiable. A tiny sprinkle of flaky sea salt makes the chocolate taste deeper, richer, and more expensive. Don’t skip the salt. Salt is the moment.
- Let each layer chill completely. Rushing = melted layers, streaks, or slumps. Chilling = clean slices, glossy finish, bakery-level perfection.
- Use good chocolate. This filling is simple, which means the chocolate does all the heavy lifting. Better chocolate = better tart.
- Press the crust firmly and evenly. A flat measuring cup works wonders and gives you a crust that slices beautifully without crumbling.
- Warm your knife before slicing. Run it under hot water, wipe it dry, then slice. Clean, sexy tart slices every time.
- Make it ahead. This tart actually improves after a night in the fridge — the flavors deepen and the texture becomes next-level silky.
- Don’t overbake. The chocolate tart should still have a little wobble in the center when you pull it from the oven. It sets as it cools, just like cheesecake.
- A little garnish goes a long way. Chocolate shavings, berries, flaky salt — choose one and watch your tart go from “yum” to “people can’t believe you made this.”
Oreo Crust Chocolate Tart Recipe
Equipment
- 9-inch tart pan with removable bottom
Ingredients
For The Crust
- 10 oz chocolate sandwich cookies
- ¼ cup granulated sugar
- 6 tablespoon butter melted
- ½ teaspoon kosher salt
For The Filling
- 1 cup semi-sweet chocolate chips
- 1¼ cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla bean paste
For The Glaze
- ⅓ cup semi-sweet chocolate chips
- ½ cup heavy cream
- flaky sea salt and chocolate shavings for garnish
Instructions
For The Crust
- Preheat the oven to 350°F.
- In a food processor, grind the chocolate cookies until they become crumbs. Transfer the cookie crumbs to a mixing bowl and stir in the sugar, salt, and melted butter until well incorporated. This should be consistency of wet sand.
- Press the mixture evenly into the bottom and up the sides of the tart pan. Bake until the crust is set - about 10 minutes. Let this cool completely.
For The Filling
- In a small mixing bowl, lightly beat the eggs and vanilla together until well combined. Set this aside.
- Add the chocolate chips to a separate mixing bowl.
- Over medium heat, bring the cream to just a simmer in a small saucepan. Pour the cream over the chocolate and let the mixture sit for about 1 minute. Stir until the mixture is smooth and no chocolate lumps remain.
- Bake the tart until the edges begin to puff ever so slightly. The center will still be jiggly - about 18-20 minutes. Let the tart cool completely or until the filling is well set.
For The Glaze
- Add the chocolate chips to a small bowl.
- In a small saucepan, heat the cream until it barely begins to simmer and pour it over the chocolate. Let sit for about 1 minute and whisk until smooth.
- Pour the glaze over the tart, smoothing it out with an offset spatula if needed. Allow to set, about 20 minutes. Sprinkle with flaky sea salt and chocolate shavings.
- Slice, serve, and enjoy!
Notes
Nutrition
Serving Ideas
This chocolate tart already tastes incredible on its own, but here are a few simple ways to dress it up even more.
- With fresh berries — raspberries or strawberries cut through the richness like a dream.
- A dollop of whipped cream — lightly sweetened, extra fluffy, and totally necessary for balance.
- A scoop of vanilla bean ice cream — slightly warmed chocolate tart + cold ice cream = dessert nirvana.
- Drizzled with warm caramel — because if we’re doing indulgent, we’re doing it all the way.
- With after-dinner coffee — the silky chocolate + strong coffee pairing is chef’s kiss perfection.
- On a holiday dessert table — bold enough to stand out, rich enough to steal the whole show.
- Cut into tiny squares for parties — turns your tart into fancy little chocolate bites everyone pounces on.
- Topped with flaky sea salt — just a pinch transforms each slice into a gourmet masterpiece.
Storage...If You Have Leftovers
Storing this chocolate tart is simple, and honestly, it's even better the next day.
- Avoid Room Temp Storage: The filling is best kept chilled to maintain that gorgeous, luxurious texture.
- Refrigerator: Cover the tart and store it in the fridge for up to 4–5 days. The crust stays crisp, and the filling stays silky.
- Make-Ahead Friendly: This chocolate tart is a dream for hosting — bake it a day in advance, chill overnight, and garnish right before serving.
- Freezer: Yes, you can freeze it! Freeze slices (or the whole tart) tightly wrapped for up to 2 months. Thaw in the fridge overnight for best results.
- Slice Smart: If freezing, slice before freezing so you can thaw just what you need.
You’ll Also Love
If you love rich, chocolate-forward desserts, here are a few more treats to keep the good times rolling:
- Slow Cooker Chocolate Peanut Clusters — sweet, salty, melty little bites of chocolate bliss with almost no effort.
- Double Chocolate Peppermint Cookies — fudgy, minty, and an absolute holiday showoff.
- Soft Hot Chocolate Cookies with Marshmallows — cozy, gooey, and perfect for winter baking.
- Espresso Brownies — dark, bold, and fudgy with that coffee kick.
- Brown Butter Chocolate Chip Cookies — nutty, gooey, and universally adored.
You Asked, I Answered
What if I don't have a tart pan?
No stress at all! You can use a pie pan or a springform pan and get the same luxurious result. The edges may look a little different, but the flavor? Still flawless. Just keep an eye on baking time — thicker pans may need a couple extra minutes.
Can I heat the cream in the microwave instead of the stovetop?
Absolutely. Just warm it until it’s just at a bare simmer — hot enough to melt the chocolate, but not boiling. This works perfectly for both the filling and the glaze. (Microwave shortcuts are a love language.)
Can I make this tart ahead of time?
Yes! This tart actually gets better after a night in the fridge. Make it a day ahead, chill it completely, and garnish right before serving for the most beautiful presentation.
Do I have to use semi-sweet chocolate?
Nope. You can use darker chocolate for a richer, more intense tart or milk chocolate for a sweeter version. Just use a chocolate you genuinely enjoy — the flavor comes through.
How do I get clean slices?
Use a warm knife (run it under hot water and wipe dry). Repeat between slices for those gorgeous, bakery-perfect lines.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Amanda says
This was so easy. I've made two now. The texture of the tart is perfect. So good!
Bradley says
This is an amazing chocolate dessert! One piece would cost you $10 at a restaurant! Very, very good!
Rufus says
Thank you so much, Bill! I really appreciate the kind words!