I love this tart because it blends elegance with comfort. It looks stunning on the dessert table, but it’s secretly simple to make. The filling is luscious and velvety, the crust is crunchy and buttery, and the toppings make it fun and festive. Whether I’m serving it at a holiday party or enjoying it curled up by the fire, this dessert always delivers those cozy, nostalgic hot chocolate vibes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1¼ cups heavy cream
1 cup whole milk
10 oz dark chocolate, finely chopped
½ cup semi-sweet chocolate chips
1 tablespoon cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs, lightly whisked
1½ cups mini marshmallows
Crushed peppermint candies (for topping)
Shaved chocolate (optional, for garnish)
Directions
I preheat the oven to 350°F (175°C). In a mixing bowl, I combine the cookie crumbs, melted butter, and sugar until it looks like wet sand.
I press the mixture into the base and sides of a tart pan, making sure it’s firmly packed. I bake the crust for 8 minutes, then set it aside to cool slightly.
In a saucepan, I heat the heavy cream and milk over medium heat just until steaming, being careful not to let it boil.
I remove the pan from the heat and whisk in the chopped dark chocolate, chocolate chips, cocoa powder, vanilla extract, and salt. I stir until everything is completely smooth and melted.
After letting the mixture cool slightly, I whisk in the lightly beaten eggs until fully incorporated.
I pour the chocolate filling into the pre-baked crust and bake it for 25–28 minutes, until the edges are set and the center is slightly wobbly but not liquid.
Right after pulling it out of the oven, I scatter mini marshmallows on top, then broil for 1–2 minutes until they’re perfectly toasted. I watch them closely—they can go from golden to burnt fast!
Once out of the oven, I sprinkle crushed peppermint and shaved chocolate over the top for a beautiful and festive finish.
I let the tart cool completely before slicing and serving.
Servings and timing
This tart makes 10 slices and is perfect for holiday parties, winter birthdays, or just treating myself. It takes 15 minutes to prep, 35 minutes to cook, and 50 minutes total. Each slice is about 365 calories of pure indulgence.
Variations
Sometimes I swap the dark chocolate for milk chocolate to make it sweeter, or I use flavored chocolates like mint or orange for a fun twist. I’ve also stirred a splash of peppermint extract into the filling instead of using crushed candies on top. For a nutty variation, I add a layer of chopped toasted hazelnuts between the crust and the filling.
Storage/Reheating
I store leftover tart covered in the refrigerator for up to 3 days. It tastes great chilled or at room temperature. If I want the marshmallows slightly warm again, I reheat individual slices in the microwave for about 10 seconds—but I do it carefully to avoid melting the whole topping.
FAQs
Can I use store-bought crust?
Yes, a pre-made chocolate cookie crust works in a pinch, though I love making it from scratch for better texture and flavor.
Do I have to use both dark and semi-sweet chocolate?
Not necessarily. I’ve made it with all dark or all semi-sweet chocolate depending on what I have—it just affects how rich or sweet the tart turns out.
Can I make this tart ahead of time?
Absolutely. I often make it a day ahead and add the marshmallows and toppings just before serving for the best texture.
What’s the best way to toast the marshmallows?
I use the oven broiler and watch them like a hawk. If I want more control, I use a kitchen torch for an evenly toasted finish.
Can I make it without eggs?
The eggs help set the filling, so I don’t recommend skipping them. If I need an egg-free version, I might try using cornstarch as a thickener, but it will slightly change the texture.
Conclusion
This Holiday Hot Chocolate Tart brings the warmth and flavor of everyone’s favorite winter drink into a show-stopping dessert. It’s rich, cozy, and full of festive flair—from the silky chocolate center to the toasty marshmallows and peppermint crunch. I love serving it for special occasions, but honestly, it’s good enough to make just because. One bite, and it instantly feels like the holidays.
This rich and festive hot chocolate tart has a gooey chocolate filling, toasted marshmallows, and peppermint crunch—like your favorite winter drink in dessert form!
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:10 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust:
1½ cups chocolate cookie crumbs
5 tbsp unsalted butter, melted
2 tbsp granulated sugar
For the Filling:
1¼ cups heavy cream
1 cup whole milk
10 oz dark chocolate, finely chopped
½ cup semi-sweet chocolate chips
1 tbsp cocoa powder
1 tsp vanilla extract
¼ tsp salt
2 large eggs, lightly whisked
For the Topping:
1½ cups mini marshmallows
Crushed peppermint candies (to taste)
Shaved chocolate (optional)
Instructions
Make the Crust:
Preheat oven to 350°F (175°C).
Mix cookie crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
Press mixture into a tart pan (bottom and sides).
Bake for 8 minutes. Set aside to cool slightly.
Make the Filling:
In a medium saucepan, heat cream and milk over medium heat until steaming (not boiling).
Remove from heat. Add chopped chocolate, chocolate chips, cocoa powder, vanilla, and salt. Whisk until completely smooth.
Let cool slightly, then whisk in eggs until fully combined.
Bake the Tart:
Pour chocolate filling into the pre-baked crust.
Bake for 25–28 minutes, or until center is set with a slight wobble.
Add Toppings:
Immediately top tart with mini marshmallows after removing from oven.
Broil for 1–2 minutes until marshmallows are toasted (watch closely!).
Finish and Serve:
Sprinkle with crushed peppermint and chocolate shavings, if using.
Let tart cool completely before slicing and serving.
Notes
Use high-quality dark chocolate for the richest flavor.
Watch carefully under the broiler — marshmallows can burn quickly!
Tart is best served the same day but can be stored covered in the fridge for up to 3 days.
