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ganache tart

Dark Chocolate Ganache Tart

4.60 from 5 votes
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Course: Dessert
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 12 portions in a 25cm diameter and 3cm high tart mould
Author: Lorena Salinas from Cravings Journal

Ingredients

For the base

  • 220 g oreo cookies or similar
  • 50 g unsalted butter melted
  • 1/2 tsp salt

For the dark chocolate ganache filling

  • 600 g dark chocolate 70% cacao
  • 500 g whipping cream
  • 200 g sugar omit if using 50% or less cacao chocolate or milk chocolate

To finish the tart

  • 50 g unshelled pistachios shelled and chopped
  • 100 g fresh raspberries
  • coarse sea salt

Instructions

For the base

  • Process the cookies until fine.
  • Add the butter and salt and process until everything has come together.
  • Place the ground cookies on the base of the tart tin and press using your fingers to form the base and sides.
  • Place the tin in the freezer as we make the ganache. This will help it not move when we pour the ganache on top and spread it around.

For the ganache

  • Melt the chocolate over a bain marie or in the microwave in 30 second intervals, mixing after each interval.
  • Pour the cream and sugar into a pot and stir constantly over medium heat until the sugar is completely dissolves and steam comes out of the cream. Don't let it come to a boil or you could burn the chocolate, we just need it to steam.
  • Pour the cream onto the melted chocolate and mix with a spatula at the center of the bowl in small circles. You don't have to make large mixing motions; you'll see how the ganache comes together on its own.
  • Pour the ganache onto the base of the tart and spread it out.
  • Take the tart to the fridge for at least 6 hours or ideally overnight.

To finish the tart

  • Finish the tart by garnishing with chopped pistachios, raspberries and coarse sea salt.
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