Creamy Dutch Chocolate Tart

Name: Creamy Dutch Chocolate Tart
Prep time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Française
Ingredients: 150 g (5.3 oz) plain shortbread cookies; 100 g (3.5 oz) unsalted butter, melted (for the crust); 200 g (7 oz) unsalted butter, softened (for the filling); 150 g (¾ cup) caster sugar; 1 tsp pure vanilla extract; 500 ml (2 cups) heavy whipping cream, well chilled; 170 g (6 oz) dark chocolate (60–70 % cocoa), melted; 200 ml (¾ cup) heavy cream (for the ganache); 1 package chocolate-coated round biscuits

By Marie Lefebvre · Updated September 27, 2026

A show-stopping layered tart with a golden buttery crust, a light whipped vanilla cream filling, and a glossy dark chocolate ganache topping. Inspired by Brazilian patisserie, this chilled dessert is as impressive to look at as it is to eat. Prepare it the night before and let the fridge do all the work.

Prep⏱️ 60 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

150 g (5.3 oz) plain shortbread cookies
100 g (3.5 oz) unsalted butter, melted (for the crust)
200 g (7 oz) unsalted butter, softened (for the filling)
150 g (¾ cup) caster sugar
1 tsp pure vanilla extract
500 ml (2 cups) heavy whipping cream, well chilled
170 g (6 oz) dark chocolate (60–70 % cocoa), melted
200 ml (¾ cup) heavy cream (for the ganache)
1 package chocolate-coated round biscuits

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Blitz the shortbread cookies into fine crumbs, then stir in the melted butter until the mixture resembles wet sand.
2
Press the crumb mixture firmly and evenly into the base of a 22 cm (9 in) springform pan.
3
Bake the crust at 180 °C (350 °F) for 10 minutes, remove from the oven and allow to cool completely.
4
Beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 3 minutes.
5
Pour in the cold heavy cream and vanilla extract, and continue beating until the filling is light and holds soft peaks.
6
Make the ganache by gently stirring warm cream into the melted dark chocolate until silky smooth.
7
Stand the chocolate-coated biscuits upright around the inside edge of the pan, pressing them lightly against the crust.
8
Spoon the vanilla filling over the cooled base, smooth the top, and refrigerate for at least 4 hours.
9
Once set, pour the cooled ganache over the top and return to the fridge for 30 minutes before serving.
10
Carefully unmould, garnish as desired, and serve straight from the fridge.

💡 Chef's Tip

Chill your mixing bowl and cream before whipping for maximum volume. For the best flavour, use a good-quality dark chocolate with at least 60 % cocoa solids. This tart keeps well in the fridge for up to 3 days.