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Homemade Dark Chocolate Ganache Tart photo

Dark Chocolate Ganache Tart

This Dark Chocolate Ganache Tart is a decadent delight! With a buttery Oreo crust and rich chocolate filling, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Oreo cookies (crushed)
  • 6 tablespoons unsalted butter (melted)
  • ⅓ cup granulated sugar (for sweetness)
For the Ganache:
  • 12 ounces dark chocolate chips (the star of the tart)
  • 1 cup heavy cream (for the ganache)
  • Maldon sea salt (for a finishing touch)

Equipment

  • 9-inch tart pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Double Boiler or Microwave

Method
 

Instructions:
  1. Step 1: Prepare the Crust
    Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the crushed Oreo cookies with melted unsalted butter and granulated sugar. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for about 10 minutes, then remove and set aside to cool.
  2. Step 2: Make the Ganache
    In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat and add the dark chocolate chips. Allow the mixture to sit for a couple of minutes, then stir until the chocolate is completely melted and the mixture is smooth.
  3. Step 3: Assemble the Tart
    Pour the ganache into the cooled Oreo crust, spreading it evenly with a spatula. Let it cool at room temperature for about 15 minutes before transferring it to the refrigerator. Chill for at least 2 hours, or until firm.
  4. Step 4: Finish and Serve
    Once the tart is set, remove it from the refrigerator. Just before serving, sprinkle Maldon sea salt on top for an added layer of flavor. Slice into wedges and serve with a dollop of whipped cream or fresh berries if desired.

Notes

  • For a low-carb version, use almond flour or crushed nuts instead of Oreo cookies.
  • Ensure the chocolate is of high quality for best flavor in the ganache.
  • Store covered in the refrigerator for up to 5 days or freeze for longer storage.