Holiday Hot Chocolate Tart Recipe

The Holiday Hot Chocolate Tart is everything you hope for in a wintry dessert—decadently rich, silky-smooth, and cheerfully dressed in marshmallows and candy cane crunch. Every slice brings together the nostalgia of sipping hot chocolate by the fire and the joy of a chocolate tart at the holiday table. With a chocolate cookie crust, pure chocolate pudding, melty chocolate chips, and a blizzard of mini marshmallows on top, this tart has something magical for everyone. Whether it’s a holiday dinner finale or a snowy afternoon treat, the Holiday Hot Chocolate Tart has earned its spot as a family favorite.

Ingredients You’ll Need

Here’s the best part: each ingredient in this recipe works hard to elevate flavor, texture, and that irresistible cozy feeling. No complicated components—just a handful of essentials transforming into holiday magic! Let’s break down exactly why you need each one for your Holiday Hot Chocolate Tart.

• Melted butter: Brings richness and binds the cookie crust, adding depth to every bite.
• Chocolate cookies: These form the base’s crunchy, chocolate-forward layer; any crisp brand will do, from Famous Wafers to Oreos.
• Chocolate pudding mix: The shortcut secret—this creates a luscious, silky filling that’s never too sweet.
• Half-and-half or milk: Your creamy liquid of choice determines how thick and luxurious your pudding turns out.
• Chocolate chips: Melted in for an extra punch of chocolatey goodness and a slightly thicker, silkier filling.
• Mini marshmallows: The signature finishing touch—a snowy, pillowy topping that toasts perfectly.
• Candy canes: Crushed for a festive pop of peppermint and playful color against all that chocolate.
• Butter for pan: Don’t skip this step! It keeps the crust golden and unmolded without hassle.

How to Make Holiday Hot Chocolate Tart

Step 1: Prepare the Tart Pan

Preheat your oven to 350 degrees F. Don’t skimp on this next part—use extra butter to really coat the bottom and sides of a 9-inch tart pan with a removable bottom. This ensures the crust slides out beautifully and gives some deliciously crispy edges.

Step 2: Make the Chocolate Cookie Crust

Pulse your chocolate cookies in a food processor until you have fine crumbs. Stream in the melted butter and pulse a couple more times. You want a mixture that looks (and feels) like damp sand. Pour your crumb mixture into the buttered tart pan, then use your hands or the bottom of a glass to really press the crumbs firmly into the base and up the sides. Bake for 6-8 minutes—just until the crust is set and slightly darker. Let this cool on a wire rack for at least 15 minutes.

Step 3: Cook the Pudding

Follow the package directions for the pudding mix, but use 3 cups of half-and-half or milk. This will give you plenty of rich, creamy custard for your Holiday Hot Chocolate Tart. Once it’s bubbling and thickened, add in the chocolate chips; whisk until melted and the pudding becomes glossy and extra chocolatey.

Step 4: Fill the Tart Shell

While the pudding is still hot and pourable, carefully fill your cooled tart shell, smoothing the surface with the back of a spoon or an offset spatula. Work quickly—if the pudding sets too much, it won’t settle into a silky, even layer.

Step 5: Decorate with Marshmallows and Candy Canes

Arrange the mini marshmallows across the top so that every slice will get that gooey, toasted goodness. Sprinkle the crushed candy canes over the marshmallows, letting the red and white pieces add a festive pop. If you want some larger “shards” for drama, this is the moment to use them!

Step 6: Toast and Chill

Use a kitchen torch to toast the marshmallows until just golden—watch closely, it happens fast. No torch? Place the tart under your broiler for 1-2 minutes, keeping the door open and your eyes peeled. Once marshmallows are kissed with color, move the tart to the fridge and let it chill for at least 3-4 hours. For perfect slices, use a sharp knife dipped in hot water and wiped dry before each cut.

How to Serve Holiday Hot Chocolate Tart

Garnishes

When it comes to the Holiday Hot Chocolate Tart, a finishing sprinkle makes all the difference. Add a few extra crushed candy cane pieces or a dusting of powdered sugar for a snow-kissed effect. Want to get fancy? Try a chocolate drizzle or a scattering of chocolate curls for an over-the-top presentation.

Side Dishes

This tart is undeniably rich, so something on the lighter or refreshing side makes a great contrast. Serve with sugared cranberries, a crisp green apple salad, or offer good strong coffee or peppermint tea alongside. The cool, fresh flavors balance out each gooey forkful of the Holiday Hot Chocolate Tart.

Creative Ways to Present

Think outside the pie! Try making mini tarts for personal servings at a party, or cut the Holiday Hot Chocolate Tart into slim wedges and arrange on a platter with festive decorations. Another showstopper: layer slices atop mugs of steaming hot cocoa or plate with sparklers and mint sprigs for extra sparkle and holiday drama.

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftover Holiday Hot Chocolate Tart, cover the tart pan tightly with plastic wrap or transfer slices to an airtight container. Keep in the fridge where it will stay fresh, creamy, and delicious for up to 3 days.

Freezing

You can freeze the tart before adding marshmallows and candy canes: wrap the cooled tart crust and pudding filling tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then add marshmallows and proceed with toasting just before serving for the freshest flavor and best texture.

Reheating

For that just-toasted marshmallow magic, pop refrigerated slices under the broiler for 30 seconds or zap them briefly with a kitchen torch. If the tart is chilled, let it sit at room temperature for 10-15 minutes to take off the chill, which brings back its silky texture.

FAQs

Can I use instant pudding mix instead of cook-and-serve?

For the most decadent texture, stick with the cook-and-serve pudding as directed—it sets firmer and stands up to slicing better. Instant mixes may not provide that luscious, firm bite you want for a tart.

What kind of cookies work best for the crust?

Any crisp chocolate cookie does the trick! Classic chocolate wafer cookies, Oreos (without the filling), or even chocolate graham crackers will yield a delicious, crunchy base for your Holiday Hot Chocolate Tart.

How do I keep the marshmallows from burning?

Keep a close eye if using your broiler; a minute or two is all you need. Alternatively, a kitchen torch gives you more control for perfectly golden marshmallows. Don’t walk away while toasting—marshmallows go from golden to charred quickly!

Can I make this tart gluten-free?

Absolutely! Simply swap in your favorite gluten-free chocolate cookies for the crust. Double-check your pudding mix to ensure it’s gluten-free as well, and you’re all set to delight your gluten-sensitive guests.

Can I assemble the tart a day ahead?

Yes! In fact, Holiday Hot Chocolate Tart is even better made ahead. Assemble and chill the whole tart the night before, but if possible, wait to toast and garnish with marshmallows and candy canes until just before serving for the freshest and prettiest finish.

Final Thoughts

There’s just something irresistible about this Holiday Hot Chocolate Tart—it’s easy enough for a weeknight treat but dazzling enough for a celebration. If you only try one new dessert this season, let it be this one. I know it’ll win a spot in your family’s holiday traditions!

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