Chocolate Tart - Chocolate Ganache Tart

A chocolate tart with ganache filling is probably one of the simplest and easiest chocolate desserts you can put together. Choose between a baked shortcrust pastry or no-bake cookie crust to set this rich, creamy chocolate ganache filling to make the best chocolate ganache tart ever

Ingredients

Cookie crust (for no-bake tart)

▢ 200 grams Cookies Graham or Oreo cookies
▢ ¼ cup Melted butter unsalted

Chocolate ganache

▢ 8 oz (225 g) Chocolate
▢ 1 cup (240 ml) Heavy Cream 38% or more
▢ 4 tablespoon Butter

Optional

▢ 2 tablespoon Espresso (or strong coffee)
▢ 2 tablespoon Baileys or Kahlua
▢ 1 tablespoon Coarse sea salt

Alternate crust - Shortcrust pastry (for baked tart)

▢ 1 ½ cup (190 g) All-purpose flour
▢ 2 tablespoon Cocoa powder
▢ 4 oz (113 g) Butter unsalted, room temperature
▢ 4 tablespoon Powdered sugar
▢ ⅛ teaspoon Salt
▢ 1 Egg yolk large
▢ 1 teaspoon Vanilla extract
▢ 2 tablespoon Almond flour optional
▢ 2 tablespoon Milk up to 4 tablespoon if necessary

Instructions

Cookie crust (No-bake crust)

Crush - Using a food processor crush the Oreo cookies (or graham crackers) until bread crumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs
Pro tip - Alternatively, place them in a ziplock bag and crush them with a rolling pin.
Shape - Pour into the tart pan with a removable bottom and use the back of the spoon or glass to press the crumbs into the pan.
Chill - Place the tart in the refrigerator for an hour until set.

Prepare ganache

Microwave method - In a heatproof medium bowl or measuring cup add the chocolate, heavy cream, butter, and vanilla extract. Heat in the microwave on high until smooth. If using coffee or liquor add it now too
Pro tip - chopping the chocolate into small pieces will ensure it melts evenly without leaving any small unmelted grains behind.
Double boiler method - In a small saucepan over medium low heat, heat the heavy cream to a simmering point but do not boil. Pour the cream over the chocolate. Cover and let it rest for a minute. Stir until smooth. If using coffee or liquor add it now too
Pro tip - if you let the chocolate and cream rest for too long, it will cool the mixture, so just a minute works better.

Assemble

Fill - Pour ganache while still warm into the pre-baked cooled shortcrust pastry. Shake the tart pan so the ganache levels off smoothly.
Pro tip- A cooled ganache will not give you a smooth top. So, make sure the ganache is warm.
Chill for at least 3 hours or until set. Preferably overnight.
Decorate - Once chilled, dust the edges with powdered sugar. Alternatively, you can pipe whipped cream around the edges and sprinkle it with chocolate shavings. You can also sprinkle with some coarse sea salt.
Pro tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.

Alternate crust - Baked chocolate shortcrust pastry

Dough - In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk - combine well. Scrape the sides of the bowl and ensure you have a homogeneous mixture. Add the flour, cocoa powder, and almond meal - fold until combined. Do not over mix the dough - bring it together into a ball.
Pro tip - Ideally, the dough will come together nicely, if necessary add 1 to 2 tablespoon milk.
Chill - Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight.
Roll - When the dough is well chilled, you can roll it on a well-dusted work surface. Roll about 2 inches larger than the circumference of the tart pan.
Shape - Fold the dough over the rolling pin. Pick it up and unfold it over the 9-inch tart pan with removable bottom. Gently smooth the dough into the pan making sure you press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb.
Chill - Place tart shell on a baking sheet in the refrigerator until you are ready to use. Preheat the oven at 375°F/ 190°C/ Gas Mark 5
Bake - Line the chilled tart with parchment paper. Fill the inside of the shell with baking beans or pie weights. Bake for 20 to 25 minutes until the edges are lightly starting to brown.
Cool - Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden. Set aside to cool on a wire rack. When cooled assemble tart as directed above.
Enjoy!

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you