Dark Chocolate Ganache Tart Recipe
This decadent Dark Chocolate Ganache Tart features a rich chocolate wafer crust filled with a velvety smooth dark chocolate ganache, topped with flaky sea salt. A perfect dessert for chocolate lovers, it can be served with optional whipped cream made with vanilla bean paste for an added creamy touch. Ideal for special occasions and holiday desserts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate wafer crumbs (made from plain chocolate cookies or Oreos)
- 4 tbsp butter, melted
For the Ganache
- 1 1/2 cups heavy cream
- 12 ounces dark chocolate, roughly chopped (8 oz bittersweet + 4 oz semisweet)
- 4 tbsp butter, room temperature, cut into 1 tablespoon pieces
- 1 tbsp flaky sea salt
For the Whipped Cream (Optional)
- 1 1/2 cups heavy whipping cream
- 1/2 tsp vanilla bean paste
- 1 pinch salt
- granulated sugar or powdered sugar, to taste (about 1 tsp granulated sugar)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F. If making crumbs from whole cookies, pulse them in a food processor until finely ground. Combine the chocolate wafer crumbs with melted butter until the mixture resembles wet sand.
- Form and Bake Crust: Press the crumb mixture evenly into a 10-inch tart pan with a removable bottom, pressing firmly and evenly up the sides. Use a flat measuring cup bottom to help compact the crust. Bake for 10-12 minutes then set aside to cool completely.
- Heat Cream for Ganache: In a saucepan, gently heat the heavy cream until it just starts to simmer and tiny bubbles form around the edges. Remove from heat immediately to avoid overheating.
- Melt Chocolate: Add the chopped dark chocolate to the hot cream and let it sit for a few minutes until the chocolate softens. Time will depend on the chocolate piece size. Avoid letting the cream cool too much for a smooth ganache.
- Whisk Ganache: Whisk cream and chocolate together until smooth and shiny. Gradually whisk in the room temperature butter, a few pieces at a time, until fully incorporated.
- Fill Tart Shell: Pour the ganache into the cooled crust, smoothing the top. Refrigerate for at least 2 hours to allow the ganache to set fully.
- Add Sea Salt: Once set, sprinkle the flaky sea salt evenly over the top to enhance the chocolate flavor.
- Optional Whipped Cream: Whip the heavy cream, vanilla bean paste, salt, and sugar until soft peaks form. Serve dolloped alongside or on top of tart slices.
- Tip for Slicing: Warm your knife under hot water and wipe dry before slicing to get clean, smooth slices without sticking.
Notes
- The shiny top layer of the ganache is natural and does not require an additional layer of chocolate.
- For a gluten-free crust, substitute your favorite gluten-free cookies for the chocolate wafers.
- To make a keto-friendly version, use keto-approved dark chocolate such as Lily’s, and keto-friendly chocolate wafer cookies like Rip Van Dark Chocolate Wafers for the crust.
- Nutritional information is an estimate calculated from online tools.
Keywords: baking, chocolate, dessert, New Year’s Eve, tart, Thanksgiving
Find it online: https://cheframi.com/dark-chocolate-ganache-tart-recipe/
