Dark Chocolate Tart
A decadent dessert featuring a rich dark chocolate ganache filling in a buttery cookie crust, topped with sea salt and dulce de leche.
Servings: 8 servings
Equipment
- Tart Pan
- Mixing Bowl
- Saucepan
Ingredients
Crust Ingredients
- 1.5 cups cookie crumbs Use sugar cookies, graham crackers, or digestive biscuits.
- 6 tablespoons unsalted butter Melted.
- 0.25 cup granulated sugar
Filling Ingredients
- 12 ounces dark chocolate Finely chopped, good quality.
- 8.5 ounces heavy whipping cream
- 4 tablespoons unsalted butter Room temperature, broken into pieces.
Toppings
- Maldon sea salt flakes For topping.
- Dulce de leche For drizzling.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan to form the crust. Use the bottom of a glass or measuring cup to compact the crust for a smooth finish.
- Bake the crust for 10 minutes or until just set. Let it cool completely.
- In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer—do not let it boil.
- Remove the pan from the heat and add the finely chopped dark chocolate. Let sit for one minute, then stir until smooth and fully melted.
- Add the room temperature butter to the chocolate mixture and stir until completely incorporated and glossy.
- Pour the chocolate ganache into the cooled tart crust, spreading it evenly with a spatula.
- Sprinkle the top with Maldon sea salt flakes and drizzle with dulce de leche as generously as you wish.
- Refrigerate the tart until set, at least 2 hours. Slice and serve chilled. Enjoy!
Notes
For best results, use high-quality chocolate and allow the tart to set fully in the fridge for clean slices.