Easy Fall Chocolate Tart
This Easy Fall Chocolate Tart is a rich, no-bake dessert made with a crisp chocolate wafer crust, silky milk chocolate filling, and creamy buttercream decorations. Finished with candy pumpkins and green frosting leaves, these mini tarts are perfect for fall dinners, Thanksgiving, or a festive dessert table.
Equipment
- 4 mini tart pans with removable bottoms, about 4½ inches wide
- Double Boiler
- Small saucepan
- Food processor or zip-top bag and rolling pin
- Mixing bowls
- Whisk
- Fork
- Electric mixer
- Wilton #4 decorating tip
- Wilton #68 decorating tip
Ingredients
Chocolate Tart
- 1 pound solid milk chocolate chopped
- 3-5 ounces heavy whipping cream warmed as needed
- 9 ounce package chocolate wafer cookies
- 4 tablespoons butter divided
- Candy pumpkins for decorating
Buttercream Frosting
- ½ cup solid vegetable shortening
- ½ cup butter
- 1 teaspoon clear vanilla extract
- 1 pound powdered sugar
- 2 tablespoons milk
- Green food coloring as needed
Instructions
- Chop the milk chocolate into small pieces for quicker, more even melting. Place it in a double boiler over low heat and melt gently.
- Warm the heavy whipping cream separately until just warm; do not bring it to a boil.
- Gradually add 3–5 ounces of the cream to the melted chocolate, whisking continuously until smooth and slightly loose. Keep the chocolate mixture warm over medium-low heat.
- Crush the chocolate wafer cookies in a food processor or place them in a zip-top bag and crush them with a rolling pin. You will need about ½ cup crushed wafers per tart.
- Melt 1 tablespoon butter per tart and gradually mix it into each portion of crushed wafers. Use only enough butter to bind the crumbs without making them soggy.
- Divide the cookie mixture among the 4 mini tart pans. Press the crumbs firmly across the bottom and evenly up the sides of each pan.
- Pour the melted chocolate mixture evenly into each prepared tart shell. Let the chocolate set completely.
- Cream the butter and shortening together until smooth. Add the vanilla, then gradually mix in the powdered sugar. Add the milk and mix until the frosting is smooth and creamy.
- Divide out some frosting and tint it green. Pipe stems with a Wilton #4 tip and leaves with a Wilton #68 tip. Add candy pumpkins to the tops of the chocolate tarts.
- Cover and refrigerate the decorated tarts if desired. Let them sit at room temperature for about 15 minutes before serving so the chocolate and frosting soften.
Notes
- Mix the crust individually for each tart to make it easier to use the correct amount of crumbs and butter.
- Press the cookie crumbs evenly around the sides of each pan for a sturdy crust.
- The buttercream recipe makes about 3 cups, so you may have extra depending on how heavily you decorate the tarts.
- If refrigerated, the tarts may develop some moisture on the surface. Let them sit at room temperature for about 15 minutes before serving so the moisture dissipates and the dessert softens.