Chocolate Ganache Tart
Prep 20 min, cook 10 min, serves 8 INGREDIENTS 200 g Chocolate cookie crumbs (Oreo without filling or similar) 80 g Unsalted butter, melted 250 g Dark chocolate (50–70%), chopped 250 g Heavy cream (35% fat) 20 g Butter (optional, for extra shine) 1 pinch Salt Fresh berries (optional) for topping DIRECTIONS 1 Prepare the crust: Mix chocolate cookie crumbs with melted butter until it looks like wet sand. Press firmly into a 9inch (23 cm) tart pan. Chill 10 minutes. 2 Set the crust: Bake at 180°C for 8–10 minutes. Let cool completely. 3 Heat the cream: Warm the heavy cream in a small pot until steaming (do not boil). 4 Make the ganache: Pour hot cream over chopped chocolate. Let sit 1 minute, then stir until smooth. Add optional butter and a pinch of salt. 5 Fill the tart: Pour the ganache into the cooled crust. Tap gently to remove air bubbles. 6 Chill: Refrigerate at least 2 hours until set. 7 Serve: Top with berries or whipped cream. Slice with a warm knife for clean cuts.
