Description
This show‑stopping tart features a crisp chocolate‑cookie crust filled with a silky, rich ganache—and it’s a breeze to adapt for gluten‑free, vegan, or keto diets!
Ingredients
Scale
Cookie Crust:
- 1½ cups finely ground chocolate wafer crumbs (pulse any plain chocolate cookie—Oreos work too!)
- 4 Tbsp melted butter
Silky Ganache Filling:
- 1½ cups heavy cream (or coconut cream for a vegan version)
- 12 oz chopped dark chocolate (I use 8 oz bittersweet + 4 oz semisweet, but pick your favorite)
- 4 Tbsp unsalted butter, cut into chunks (swap vegan butter as needed)
- 1 Tbsp flaky sea salt, plus extra for sprinkling
Optional Whipped Cream Topping:
- 1½ cups heavy whipping cream (or vegan whipping cream)
- ½ tsp vanilla bean paste
- Pinch of salt
- 1 tsp sugar (granulated or powdered)
Instructions
- Bake the Crust
- Preheat oven to 350°F.
- Combine the cookie crumbs and melted butter until the mixture resembles wet sand.
- Press firmly into the bottom and up the sides of a 10″ removable‑bottom tart pan. Use a flat‑bottomed measure or glass to pack it evenly.
- Bake 10–12 minutes until set. Let cool on a wire rack while you make the filling.
- Prepare the Ganache
- In a small saucepan, gently heat the cream until it just begins to steam—tiny bubbles should appear at the edge. Remove from heat immediately.
- Pour hot cream over the chopped chocolate in a heatproof bowl. Let sit 1–2 minutes to soften, then whisk until glossy and smooth.
- Whisk in the butter chunks a few pieces at a time until fully incorporated.
- Assemble & Chill
- Pour the warm ganache into the cooled crust, smoothing the top.
- Refrigerate at least 2 hours (or overnight) until the filling is firm.
- Sprinkle with flaky sea salt just before serving to keep crystals on the surface.
- Pro Tip: For pristine slices, warm a sharp knife under hot water, dry it off, and cut—repeat between each cut for flawless edges.
- Optional Whipped Cream
- Whip the cream, vanilla paste, salt, and sugar on medium‑high until soft peaks form. Dollop or pipe along the tart’s edge for extra flair.
Notes
Dietary Swaps
- Gluten‑Free Crust: Use gluten‑free chocolate cookies or graham crackers.
- Vegan Ganache: Swap in vegan chocolate and butter, plus coconut cream instead of dairy cream.
- Keto Version: Choose stevia‑sweetened chocolate (e.g., Lily’s) and keto‑friendly chocolate wafer crumbs.
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 398 kcal
- Sugar: 13 g
- Sodium: 736 mg
- Fat: 32 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 4 g