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.