Chocolate Tart with Graham Cracker Almond Crust Recipe

Yields: 8-10 servings
Prep Time: 20 minutes
Bake Time: 10 minutes (crust), 20-25 minutes (filling)
Chill Time: Minimum 2 hours



  • 1 1/4 cups graham cracker crumbs (about 10 full sheets)
  • 1/2 cup sliced almonds
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted


  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, chopped (around 60% cacao)
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Topping Ideas (Optional)

  • Fresh whipped cream
  • Fresh berries (raspberries, strawberries, blueberries)
  • Toasted sliced almonds


1. Make the Crust

  • Preheat Oven: Preheat oven to 350°F (175°C).
  • Process Almonds and Graham Crackers: Add almonds to a food processor and pulse until finely ground. Add graham cracker crumbs, sugar, salt, and pulse until a fine crumb mixture forms.
  • Add Melted Butter: Pour in melted butter and pulse until the mixture is moistened and starts to clump together.
  • Press into Tart Pan: Transfer the mixture to a 9-inch tart pan with a removable bottom. Press into an even layer on the bottom and slightly up the sides. Use the bottom of a measuring cup to get a smooth surface.
  • Bake: Bake crust for 10-12 minutes, or until golden brown. Let the crust cool completely on a wire rack.

2. Make the Filling

  • Heat Cream and Chocolate: In a medium saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chopped chocolate. Let sit for a minute, then whisk until smooth and glossy.
  • Whisk Eggs, Sugar, Salt: In a separate bowl, whisk egg yolks, sugar, and salt until lightened in color.
  • Temper Eggs: Slowly pour about 1/2 cup of the warm chocolate mixture into the egg mixture, whisking constantly. Then pour the tempered egg mixture back into the saucepan with the rest of the chocolate.
  • Cook and Thicken: Return saucepan to medium-low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 3-5 minutes). Don’t let it boil.
  • Add Vanilla: Remove from heat and stir in vanilla extract.
  • Pour into Crust: Pour the warm chocolate filling into the cooled crust.

3. Chill and Serve

  • Chill: Refrigerate for at least 2 hours, best if overnight, until the filling is completely set.
  • Top (optional): Add fresh whipped cream, berries, and/or toasted almonds just before serving.


Gluten-free: Use gluten-free graham crackers for a gluten-free version.

Dairy-free: Use vegan butter and a dairy-free chocolate for the filling. For the most reliable results, a full-fat coconut milk works well as a substitute for the cream.

Make-ahead: You can prepare the crust and the filling a day in advance and assemble right before serving.


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