I simply cannot believe that Mother’s Day is right around the corner! This year will be especially sweet as I get to celebrate being a Mom to not one, but two perfect peanuts. These boys make me so proud. And tired…but so proud! And also very tired… Which is why this Mama’s going to kick her feet up and enjoy a slice or seven of Chocolate Tart with Graham Cracker Crust this Mother’s Day – who’s with me?!
Here’s what you need to know about this chocolate tart – it’s so stinking easy. I tested the recipe three times and had it memorized by the second attempt. It’s also incredibly decadent tasting but there is NO cream nor butter in the chocolate filling (though I can’t say the same for the freshly whipped cream dolloped on top which I forbid you to skip!) The crust, which is just a mixture of crushed graham crackers and sliced almonds, is the perfect, crispy contrast to the thick, ganache-like layer of chocolate slathered on top. This chocolate tart takes like, 15 minutes of active cooking time total, and is make ahead so you can prepare the day before your occasion (nudge, nudge – Mother’s Day!) then serve after lunch or dinner and look like a total rock star.
Start by making the Graham Cracker-Almond Crust. To a food processor, add sliced almonds to a food processor then process until they’re fine crumbs, 1-2 minutes.
Add the processed almonds to a mixing bowl with gluten-free graham cracker crumbs (I made my own using Kinnikinnick graham crackers,) and sugar then mix to combine. Drizzle in melted butter or vegan butter then mix to combine. Pour the mixture into a 9″ pie pan or tart pan them press firmly and evenly into the bottom and slightly up the sides. Prick the bottom with a fork all over then bake at 350 degrees for 8-10 minutes, or until the crust is golden brown. Set aside to cool.
Next stop – chocolate filling! To a mixing bowl add egg yolks, sugar, cornstarch, and unsweetened cocoa powder then whisk to combine.
In a small saucepan, heat milk (any kind – I use unsweetened almond milk,) until it just begins to simmer then slowly pour half the milk into the egg yolk mixture while whisking vigorously. Turn the heat down to low then pour that mixture back into the saucepan while whisking, and then switch to a spatula and cook until the mixture thickens – about 1 minute.
Last step is to strain the filling through a fine mesh sieve set atop a bowl containing dark chocolate chips, semi-sweet chocolate chips, and vanilla extract then stir until smooth. That’s a wrap on the chocolate filling!
Scoop the filling into the baked pie crust then smooth the top and let the tart sit at room temperature for 10 minutes. Finally, cover with saran wrap then refrigerate overnight.
When it’s time to eat, slice, plate, then top with lots of homemade whipped cream (see the “notes” section in the recipe card for my 3-ingredient recipe – you’ll never go back to store bought!) and lots of fresh berries. Glass of bubbly optional, but recommend, for pairing with this unbelievably easy and decadent-tasting Chocolate Tart with Graham Cracker-Almond Crust. I hope you love and savor every single bite! Enjoy!
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