Holiday Hot Chocolate Tart
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!
- 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.
Find it online: https://allrecipesmade.com/holiday-hot-chocolate-tart/
