Chocolate Amaretto Tart with Crunchy Pearls Recipe
This decadent Chocolate Amaretto Tart combines a crumbly amaretto cookie crust with a rich, truffle-like dark chocolate and heavy cream filling, topped with crunchy chocolate pearls. Perfect for chocolate lovers seeking an elegant yet simple dessert with a hint of almond flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 8 oz ground amaretto cookies
- ¼ cup Dutch processed cocoa
- 8 tablespoons unsalted butter, melted
Filling
- 12 oz dark chocolate, chopped (or chocolate chips)
- 1 ¾ cups heavy cream
Topping
- ¼ cup chocolate crunchy pearls (or more if desired)
Instructions
- Preheat the oven: Set your oven to 350˚F (175˚C) to prepare for baking the crust.
- Prepare the crust mixture: In the bowl of a food processor, pulse the amaretto cookies and Dutch processed cocoa until they are finely ground into crumbs. Transfer this mixture to a medium-sized bowl.
- Combine crust ingredients: Pour the melted butter into the cookie and cocoa crumb mixture. Stir with a spoon until all ingredients come together into a uniform mixture.
- Form the crust: Press the amaretto mixture into a 9-inch tart pan with a removable bottom, ensuring it is firmly packed on the bottom and up the sides. Use a straight-sided measuring cup to press the crust tightly and evenly. Place the tart pan on a baking sheet for stability.
- Bake the crust: Place the baking sheet with the tart pan on the middle rack of the oven and bake for 10 minutes. Remove from oven and allow the crust to cool completely before adding the filling.
- Melt chocolate and cream: Using a double boiler, combine the chopped dark chocolate and heavy cream. Stir continuously until the chocolate fully melts and the mixture becomes smooth and glossy. (If you don’t have a double boiler, use a heatproof bowl over gently boiling water—making sure the bowl doesn’t touch the water—to melt together.)
- Fill the tart: Pour the smooth chocolate filling into the cooled crust, spreading it evenly. Place the tart in the refrigerator and chill for 2 hours until the filling is fully set.
- Add topping and serve: Before serving, sprinkle the chocolate crunchy pearls evenly on top of the tart. Cut into 8 even slices and enjoy.
Notes
- If the chocolate filling looks uneven after pouring, use an offset spatula to smooth the surface before chilling.
- If you don’t have a double boiler, place water in a small saucepan and bring it to a gentle boil. Set a glass or metal bowl on top, ensuring it doesn’t touch the water. Add chocolate and heavy cream to this bowl and melt with indirect heat, whisking until smooth.
Keywords: chocolate tart, amaretto dessert, easy chocolate tart recipe, chocolate cream tart, no-bake chocolate tart filling