Chocolate Tart
This rich and silky Chocolate Tart features a buttery cookie crust filled with a luxurious dark chocolate ganache. Elegant, indulgent, and surprisingly simple to make, it's the perfect dessert for dinner parties, holidays, or anytime you're craving something decadent.
Ingredients
For the Crust:
- 1½ cups crushed graham crackers or chocolate cookies like Oreos
- 6 tablespoons melted butter
- 2 tablespoons sugar
- Pinch of salt
For the Ganache Filling:
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Optional: pinch of sea salt
Optional Toppings:
- Flaky sea salt
- Whipped cream
- Fresh berries
- Shaved chocolate or cocoa powder
Instructions
- Make the crust:
- Preheat oven to 350°F (175°C). In a bowl, mix crushed cookies, melted butter, sugar, and salt until combined. Press the mixture firmly into the bottom and sides of a 9-inch tart pan.
- Bake the crust: Bake for 10 minutes. Remove from oven and let cool completely.
- Make the ganache: In a small saucepan, heat heavy cream over medium heat just until simmering. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth. Add butter, vanilla, and a pinch of salt. Stir until glossy.
- Assemble the tart: Pour ganache into the cooled crust. Smooth the top with a spatula.
- Chill: Refrigerate for at least 2 hours or until set.
- Serve: Slice and serve as-is or top with whipped cream, berries, or a sprinkle of sea salt.
Notes
- You can use store-bought crust to save time.
- For a gluten-free version, use GF cookies for the crust.
- Store leftovers in the refrigerator for up to 4 days.
- Let sit at room temperature for 10 minutes before slicing for clean cuts.