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Chocolate Ganache Tart Recipe

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4.8 from 73 reviews

A luscious Chocolate Ganache Tart featuring a crunchy chocolate cookie crust filled with smooth, rich dark chocolate ganache, topped with flaky sea salt for a perfect balance of sweet and salty. Finished with optional whipped cream infused with vanilla bean paste for added decadence. This elegant no-bake tart is simple to make and ideal for chocolate lovers looking for a sophisticated dessert.

Ingredients

Scale

Crust

  • 1 1/2 cups chocolate wafer crumbs (or crushed plain chocolate cookies like Oreos)
  • 4 tbsp butter, melted

Ganache

  • 1 1/2 cups heavy cream
  • 12 ounces dark chocolate, roughly chopped (8 ounces bittersweet + 4 ounces semisweet recommended)
  • 4 tbsp butter, room temperature, cut into tablespoon pieces
  • 1 tbsp flaky sea salt

Whipped Cream (Optional)

  • 1 1/2 cups heavy whipping cream
  • 1/2 tsp vanilla bean paste
  • 1 pinch salt
  • Granulated or powdered sugar, to taste (about 1 tsp granulated sugar)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Crust: If making your own crumbs, pulse chocolate cookies or wafers in a food processor until finely ground. Measure 1 1/2 cups crumbs and mix with melted butter until the mixture feels like wet sand and is evenly moistened.
  3. Form Crust: Press the crumb mixture firmly and evenly into a 10-inch tart pan with a removable bottom, making sure to press it up the sides. Use the bottom of a flat measuring cup for even packing.
  4. Bake Crust: Bake the crust for 10-12 minutes until set. Then, remove it from the oven and let it cool completely.
  5. Heat Cream: In a saucepan, heat the heavy cream over medium heat until it just starts to simmer, indicated by small bubbles forming around the edges. Do not let it boil.
  6. Melt Chocolate: Remove cream from heat and add chopped dark chocolate. Let sit for a few minutes to allow the chocolate to melt, adjusting time based on piece size to keep the cream warm.
  7. Whisk Ganache: Whisk the mixture until smooth and glossy. Incorporate the room temperature butter pieces gradually, whisking well until fully combined and silky.
  8. Assemble Tart: Pour the ganache into the cooled tart shell, smoothing the surface. Refrigerate the tart for at least 2 hours to let the ganache set firmly.
  9. Add Sea Salt: Once the tart is set, sprinkle flaky sea salt evenly on top to enhance the flavor without it sinking into the ganache.
  10. Prepare Whipped Cream (Optional): Whip heavy cream with vanilla bean paste, a pinch of salt, and sugar to your preferred sweetness until soft peaks form. Serve dolloped on the tart slices.
  11. Slice and Serve: For cleaner slices, dip a sharp knife in hot water and wipe dry before slicing the tart. This prevents the knife from sticking to the ganache.

Notes

  • You can use any plain chocolate cookies to make the crust, including Oreos, but avoid ones with cream filling for texture.
  • The size of chocolate pieces affects melting time; smaller pieces melt faster and keep the ganache smoother.
  • If you prefer a less sweet tart, choose bittersweet or dark chocolates with higher cocoa content.
  • Run your knife under hot water and dry between slices for clean, aesthetic cuts of the tart.
  • Flaky sea salt on top adds a delightful salty contrast to the rich chocolate.
  • Whipped cream is optional but complements the tart by adding lightness and a subtle vanilla flavor.
  • Allow the tart to chill adequately to set ganache for proper texture and ease of serving.

Keywords: Chocolate Ganache Tart, chocolate tart, dark chocolate dessert, flaky sea salt dessert, easy chocolate tart, no-bake ganache, elegant chocolate dessert

Find it online: https://lieblingsmahlzeit.com/chocolate-ganache-tart-recipe/