December evenings in our town tend to arrive early, with storefront lights flicking on before dinner and the sidewalks filling with people carrying gift bags and paper cups of something warm.

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One afternoon, I watched a group of kids spill out of the library after a holiday craft hour, marshmallow glue still on their fingers, while a pair of retirees nearby compared notes on which bakery sold out first this time of year. The air felt busy but cheerful, the kind that nudges you toward chocolate without much debate.

At home, the kitchen had its own version of that energy. Wrapping paper scraps clung to the floor, someone practiced a band concert piece a little too loudly, and the oven clock blinked patiently.

I had hot chocolate simmering earlier in the week, and the idea stuck with me. Not the mug version, but something sliceable, something that could sit proudly on a table while people circled back for smaller and smaller pieces.

As I pressed cookie crumbs into a tart pan, the house slowed down. Chocolate melted quietly, cream warmed, and the smell turned deep and familiar. Marshmallows waited on the counter, already tempting curious hands. This tart came together as a way to capture those winter flavors in a form meant for sharing, cutting, and lingering around long after coats are hung up.

Short Description

Holiday Hot Chocolate Tart is a rich chocolate dessert with a cookie crumb crust, silky cocoa filling, toasted marshmallows, and festive peppermint topping, inspired by classic winter drinks.

Key Ingredients

1 ½ cups chocolate cookie crumbs
5 tbsp unsalted butter, melted
2 tbsp granulated sugar
1 ¼ cups heavy cream
1 cup whole milk
10 oz dark chocolate, finely chopped
½ cup semi sweet chocolate chips
1 tbsp cocoa powder
1 tsp vanilla extract
¼ tsp salt
2 large eggs, lightly whisked
1 ½ cups mini marshmallows
Crushed peppermint candies
Shaved chocolate optional

Tools Needed

Tart pan
Mixing bowls
Saucepan
Whisk
Rubber spatula
Measuring cups and spoons
Oven

Cooking Instructions

Step 1: Preheat the Oven
Preheat the oven to 350°F. Position the rack in the center so the tart bakes evenly.

Step 2: Prepare the Crust
In a bowl, combine chocolate cookie crumbs, melted butter, and sugar until the mixture resembles wet sand.

Press firmly into the bottom and sides of a tart pan, using the back of a spoon to pack it tightly. Bake for 8 minutes, then remove and set aside to cool slightly. The crust should look set and smell lightly toasted.

Step 3: Heat the Cream and Milk
In a saucepan over medium heat, combine heavy cream and milk. Heat until steaming but not boiling. Small bubbles should appear around the edges.

Step 4: Melt the Chocolate Filling
Remove the saucepan from heat and whisk in chopped dark chocolate, chocolate chips, cocoa powder, vanilla extract, and salt. Stir until fully smooth and glossy. If chocolate does not melt completely, place back over low heat briefly and stir constantly.

Step 5: Add the Eggs
Allow the chocolate mixture to cool for about 5 minutes so it is warm, not hot. Slowly whisk in the eggs until fully incorporated. This prevents curdling and keeps the filling silky.

Step 6: Bake the Tart
Pour the filling into the prepared crust. Bake for 25 to 28 minutes until the edges are set and the center still has a slight wobble. The surface should look smooth and shiny.

Step 7: Toast the Marshmallows
Remove the tart from the oven and immediately scatter mini marshmallows over the top. Switch oven to broil and return the tart for 1 to 2 minutes, watching closely until marshmallows are puffed and lightly golden.

Step 8: Finish and Cool
Sprinkle crushed peppermint candies and shaved chocolate over the top. Let the tart cool completely at room temperature before slicing so the filling firms up properly.

Why You’ll Love This Recipe

Rich chocolate flavor inspired by classic hot cocoa

Festive look without complicated decorating

Make ahead friendly for holidays

Easy to slice and serve for groups

Balanced sweetness with deep cocoa notes

Mistakes to Avoid & Solutions

Overheating the cream
Boiling can scorch dairy and affect texture.
Solution: Heat just until steaming and remove promptly.

Adding eggs to hot chocolate
Eggs may scramble if mixture is too hot.
Solution: Let filling cool slightly before whisking eggs in.

Overbaking the tart
A fully firm center leads to dryness.
Solution: Remove while the center still jiggles slightly.

Walking away during broiling
Marshmallows burn quickly.
Solution: Watch constantly and remove as soon as they brown.

Serving and Pairing Suggestions

Serve chilled or at cool room temperature

Pair with coffee or peppermint tea

Add whipped cream on the side for guests

Slice small for dessert tables or buffet style spreads

Storage and Reheating Tips

Store covered in the refrigerator for up to 3 days

Allow slices to sit at room temperature for 10 minutes before serving

Avoid reheating, as the filling is best set and cool

Keep peppermint topping fresh by covering loosely

FAQs

1. Can I make this tart ahead of time?
Yes, it can be made a day in advance and chilled overnight.

2. Can I use milk chocolate instead of dark?
Yes, but the tart will be sweeter. Reduce sugar slightly if desired.

3. Do I need a tart pan with a removable bottom?
It helps with clean slices, but a regular tart pan works if greased well.

4. Can I skip the peppermint topping?
Absolutely. The tart is just as good with plain chocolate shavings.

5. How do I know when the tart is done baking?
The edges should be set while the center gently wobbles when shaken.

Tips & Tricks

Chop chocolate finely for smoother melting

Press crust firmly to prevent crumbling

Use room temperature eggs for easier blending

Let the tart cool fully before cutting

Recipe Variations

Orange Cocoa Tart: Add 1 tsp orange zest to the chocolate filling for a citrus note.

Mocha Tart: Whisk 1 tsp instant espresso powder into the hot cream mixture.

Mint Chocolate Tart: Add ½ tsp peppermint extract to the filling and skip crushed candy.

Nut Crust Swap: Replace half the cookie crumbs with finely ground almonds for added texture.

Final Thoughts

This Holiday Hot Chocolate Tart fits naturally into winter evenings when the house finally grows quiet. It carries familiar flavors that feel easy to enjoy, even after a long day, without asking for extra steps or decoration. Rich chocolate and toasted marshmallows come together in a way that allows each slice to feel complete on its own.

Desserts like this work best when they sit in the middle of the table and let everyone linger a little longer. It blends into busy holiday routines while still feeling intentional and cared for. When the plates return with nothing left but a few crumbs and a trace of peppermint, that small moment feels like a gentle close to the day.

Holiday Hot Chocolate Tart