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.
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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