Dark Chocolate Tart
A rich and indulgent dessert featuring a crunchy cookie crust and a smooth chocolate filling, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups cookie crumbs Use sugar cookies, graham crackers, or digestive biscuits.
- 6 tablespoons unsalted butter Melted.
- 0.25 cup granulated sugar
For the filling
- 12 ounces dark chocolate Finely chopped, good quality.
- 8.5 ounces heavy whipping cream
- 4 tablespoons unsalted butter Room temperature, broken into pieces.
- Maldon sea salt flakes For topping.
- Dulce de leche For drizzling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan to form the crust. Use the bottom of a glass or measuring cup to compact the crust for a smooth finish.
- Bake the crust for 10 minutes or until just set. Let it cool completely.
Making the filling
- In a small saucepan, gently heat the heavy whipping cream over medium heat until it just begins to simmer—do not let it boil.
- Remove the pan from the heat and add the finely chopped dark chocolate. Let sit for one minute, then stir until smooth and fully melted.
- Add the room temperature butter to the chocolate mixture and stir until completely incorporated and glossy.
- Pour the chocolate ganache into the cooled tart crust, spreading it evenly with a spatula.
- Sprinkle the top with Maldon sea salt flakes and drizzle with dulce de leche as generously as you wish.
Chilling
- Refrigerate the tart until set, at least 2 hours.
- Slice and serve chilled. Enjoy!
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Store covered in the refrigerator; best enjoyed within a week. Use high-quality dark chocolate for the best flavor.