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French Silk Tart

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This French Silk Tart with an Oreo crust made the cut this year for the Holidays, but it is easy enough for anytime you need a luscious, decadent dessert!

A chocolate pie is always in order to satisfy the chocoholics you know.

French Silk Tart on a white serving plate

French Silk Tart

Once again, I’m reinventing the wheel. I don’t know how many iterations of a French silk pie I’ve actually made, but the crusts have varied from buttery pastry to pretzel to chocolate, the fillings have had raw eggs and cooked eggs, the sizes have varied from mini tarts to standard pie and now to a 10-inch tart. My family just can’t get enough of French silk. And a blogger just can’t make the same thing twice!

French Silk Tart slice on a square white plate with a red fork

Perfect Holiday Dessert

This French Silk Tart was our bonus Thanksgiving dessert this year. The chocoholic hubby and offspring feel it is their inalienable right to have a second dessert despite that there are only 5 of us at the dinner table. I have to admit I couldn’t help snitching little slivers as I cut big slices after the main feast. This French Silk Tart will continue to be a mainstay holiday dessert!

French Silk Tart overhead view on a white serving plate

Tips for Making French Silk Desserts

This French Silk Tart recipe calls for raw eggs. The uncooked eggs give the filling a most satiny texture, which is why this is no ordinary chocolate tart, but a French “silk” tart. Unfortunately, raw eggs can harbor salmonella, a food-borne illness. I won’t go into details, but you definitely don’t want it, especially around the holidays. So it’s worth searching out some pasteurized eggs (Safest Choice is the brand I can find locally), especially if you’re feeding this to children or the elderly.

The gentle heating process kills any bacteria without cooking the eggs. In a pinch, I have pasteurized my eggs at home by keeping them at 140º for 3 1/2 minutes by immersing them in hot water and carefully monitoring the temperature. It’s a little tricky and not ideal unless you have some specialty equipment. If your water is too hot, you may scramble your eggs, too cool and you risk getting ill. So hunt down some pasteurized eggs and whip up a French Silk Tart for a treat you soon won’t forget!

For a mini version, check out these French Silk Shooters! And if you’re short on time, these semi-homemade French Silk Brownies are spectacular!

You may need these supplies to make the french silk tart recipe:

More Pies and Tart Recipes to inspire you!

French Silk Tart Pinterest collage

French Silk Tart

French Silk Tart

A rich, satiny chocolate filling in an Oreo tart shell!

Prep Time 30 minutes
Total Time 30 minutes
Yield 8 servings


Oreo Crust:

  • 32 Double Stuff Oreos, processed to crumbs
  • 6 tablespoons butter, melted


  • 1/2 cup butter, at room temperature
  • 2/3 cup sugar
  • 2 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla
  • 2 eggs, pasteurized recommended


  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 packet Whip It (whip cream stabilizer), optional
  • 1 teaspoon vanilla
  • Chocolate shavings, optional, to garnish


  1. To make crust, mix Oreo crumbs and melted butter until well combined. Pat into the bottom and up the sides of a 10-inch tart pan. Freeze for about 10 minutes.
  2. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for about 2 minutes, till light and fluffy. With mixer running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour filling into cooled crust. Cover with plastic wrap, and cool in the refrigerator at least 4 hours.
  3. Whip one cup of heavy cream, adding powdered sugar, Whip It (if using) and vanilla to taste. Pipe stars of whipped cream over the surface of the tart, or just spread the cream over the surface. Sprinkle with chocolate shavings.
  4. Garnish with chocolate shavings if desired.


To make chocolate shavings, very gently warm a bar of semi-sweet chocolate in the microwave. With a vegetable peeler, scrape the sides of the bar to make shavings.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 642Total Fat: 45gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 134mgSodium: 368mgCarbohydrates: 57gFiber: 3gSugar: 40gProtein: 5g


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28 comments on “French Silk Tart”

  1. The oreo crust is divine!
    Thanks for sharing this delicious tart.

  2. Oreo crust and chocolate filling…heavenly!

  3. This is one gorgeous dessert!

  4. This is a great name, I can just imagine what it’s like!

  5. This is a gorgeous tart! I bet the flavor is perfect. Happy baking!!! and wrapping and shopping 🙂

  6. You have pastuerized your own eggs??? I bow down to you – you are just awesome. I go from grocery store to grocery store searching for pasteurized – they are actually all I use any more, and okay, I really send my dad, but still. This pie looks great and I totally understand making variations of the same thing – I have made a bunch of different peach pies and cakes over the years.

  7. We use pasteurized eggs all the time for things that we might taste raw. Like cookie dough! Or the filling for this tart. 🙂 Had no idea you could pasteurize your own eggs — I’ll have to try that. Or just buy them from the store, as I usually do. 🙂 BTW, I’m taking the rest of the year off, and want to wish you a happy holiday season!

  8. Yes you did do it again with a great twist. I am ashamed to say I have yet to make a French silk pie.

  9. I saw French Silk Pie and was instantly like, “Okay, what amazing variation does Liz have for us this time??” Never disappointed, are we 😉 love this crust and love it all! Thanks for winning at these pies!

  10. Oh wow!! I’m bookmarking this recipe as maybe I can make it with carob. I can’t have chocolate, which I LOVE, due to it triggering migraines.

  11. Hahaha! Just read that… a blogger can’t make the same thing twice. 😉 Too true!

  12. Such a gorgeous tart, I know I’d be tempted to cut off sliver after sliver too!

  13. Good for us that you iterate so much on this pie! This one is gorgeous and the oreo crust a crowd pleaser, no doubt!

  14. OMG, this looks devine!

  15. I feel your pain when it comes to making the same thing over and over because we can’t post the same thing again and again 😉 My thing is banana bread, I wish it was French silk pies like you because I know I would love a slice of this!

  16. Instead of chocolate rolls I think chocolate shavings might be a good start…And,yes, you’re French Sil Tarts are always gorgeous regardless of the crust. Think this one is particularly delectable with the Oreo crust =)

  17. I love that this decadent beauty is a bonus dessert. It looks so good that I would probably have to double that bonus!

  18. this looks wonderfully different! Will have to look at your other iterations of this too, thank you for sharing this and yes, raw eggs noted!

  19. This tart is totally gorgeous and perfectly luscious and chocolatey!!

  20. that looks like it came from a 5 star restaurant you are so creative and talented

  21. French silk is one of my favorites! This is so heavenly and delicious!

  22. French silk is my favorite! Making this again soon.

  23. Loved the texture of the filling!

  24. This tart was so rich and delicious, my family loved it!

  25. Mine did not look as pretty as yours but boy was it good! thank you for the tip on home pasteurizing eggs too!

  26. I loved it! Such a fantastic dessert!!

  27. The crust for this tart was SUPERB! It works so well with the silky filling. 5 STARS all the way!!

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