A sophisticated yet surprisingly simple dessert, this tart pairs a buttery, crisp chocolate crust with a luscious, silky ganache filling, finished with a sprinkle of sea salt for the perfect sweet–salty bite. It’s an elegant showstopper that requires minimal effort but delivers maximum indulgence.
Salted Chocolate Ganache Tart
Course: DessertCuisine: FrenchDifficulty: Beginner
Servings
6
servingsPrep time
20
minutesCooking time
20
minutesIngredients
- For the crust:
200 gms chocolate biscuits (such as Oreos, without filling)
100 gms unsalted butter, melted
- For the ganache filling:
250 gms dark chocolate (60–70% cocoa), finely chopped
250 ml double cream
50 gms unsalted butter, cubed
1 tsp vanilla extract
Flaky sea salt, for garnish
Directions
- Preheat oven to 180°C (350°F).
- Crush the chocolate biscuits into fine crumbs using a food processor (or rolling pin).
- Combine crumbs with melted butter until evenly moistened.
- Press mixture firmly into the base and sides of a 9-inch tart tin.
- Bake for 10 minutes, then set aside to cool.
- Heat the cream in a saucepan until just simmering (do not boil).
- Pour hot cream over the chopped chocolate in a heatproof bowl. Let’s sit for 2 minutes.
- Stir gently until smooth and glossy. Add butter and vanilla; mix until incorporated.
- Pour ganache into the cooled tart shell, smoothing the top.
- Chill in the fridge for at least 2 hours, or until set.
- Sprinkle lightly with flaky sea salt just before serving, if available, then decorate sides with macarons.
