decadent chocolate tart
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This is a super rich and decadent tart. The salt flakes on top add a glorious texture and amp up the flavor of the chocolate. There are good substitutes for Nabisco Chocolate Wafers, but none will be as good as homemade ones.
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yield
12 serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For decadent chocolate tart
- CRUST
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1 1/2 cchocolate water crumbs, see note
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4 Tbspsalted butter
- GANACHE
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1 1/2 cheavy whipping cream
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8 ozbittersweet chocolate, chopped
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4 ozsemi-sweet chocolate, chopped
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4 Tbspunsalted butter, room temp
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2 tspmaldon salt flakes (or use diamond crystal kosher salt)
- GARNISH
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whipped cream, sweetened
How To Make decadent chocolate tart
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1Note: Nabisco Famous Chocolate Wafers have been discontinued. You can use Oreo Cookies, but scrape the cream centers off. Or, use Goya brand Chocolate Maria cookies - not quite the same thing, but an acceptable substitute.
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2Make the crust: preheat the oven to 350 degrees. Crush cookies to make 1 1/2 cups of crumbs. Melt the butter and add to the cookie crumbs.
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3Press into a 10-inch tart pan with a removable bottom. Evenly on bottom and sides. Make sure it is pressed in firmly. Using the bottom of a glass helps! Bake for 10 minutes and allow to cool. Note: to make sure I don't mistakenly push up on the bottom of the pan, I place it on a small cookie sheet once it has cooled.
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4Make the ganache: Cut the butter into four pieces. Set aside. Pour the whipping cream into a heavy saucepan. Heat over low-medium heat until you see it begin to simmer (you'll see tiny little bubbles begin to form on the edges). Do not let it boil. Remove from heat.
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5Add the chopped chocolates and let stand for 1-2 minutes, so that it softens up considerably. Don't let it cool too much or it won't whisk smoothly. Whisk until the mixture is smooth and shiny.
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6Add the butter, one piece at a time. Whisk well at each addition. Pour into the prepared crust. Refrigerate the tart for at least 2 hours before serving, allowing for the chocolate to fully set.
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7When ready to serve, remove from the refrigerator. Let stand for 5 minutes. Sprinkle the flaky sea salt over the top, to taste. (NOTE: If using anything other than Maldon, its best to use less salt to sprinkle.) Use a warm knife to cut into small wedges. It is very rich; large slices aren't necessary! Garnish with a dollop or squirt of whipped cream if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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