• 131 Ratings

Because the cookies are easier to grind when they're brittle, this recipe calls for crisp ones.



For the Crust
For the Filling


Instructions Checklist
  • Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.

  • Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.

  • Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.

Cook's Notes

Tart can be refrigerated for up to 1 day.


131 Ratings
  • 5 star values: 36
  • 4 star values: 32
  • 3 star values: 35
  • 2 star values: 21
  • 1 star values: 7