This recipe was born from my obsession with (or craving for?) a very decadent chocolatey tart. It started a while before Easter already.

I became a bit fixated on the idea of a simple, classy and very decadent tart in mind. I also did not want it to be too sweet. Originally, I had a much more complicated filling in mind, but I realised that it could be off-putting for some people who don’t like complicated desserts, but they are still looking for a dessert with a wow factor!

What is ganache? Ganache is basically a flavoured cream mixture of chocolate . The cream is heated to scalding point (just before it boils), then the cream is poured over very finely chopped chocolate. This mixture is then stirred/whisked until the chocolate and cream have emulsified completely.

Sometimes – like in this recipe – butter is added to the chocolate and cream mixture.

Some of our friends (they know who they are) ended up testing multiple versions of this tart, but I’m happy to share this final recipe with you.

CHOCOLATE GANACHE TART

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Course: Dessert

Cuisine: South African

Ingredients Equipment Method Notes

Ingredients

For the chocolate biscuit crust:

2x 128g Packets Oreo biscuits, broken into pieces (28 biscuits in total)
5x Tbsp Salted butter, melted
50 g Dark, 70% Chocolate 70%, very finely chopped

For the ganache filling:

300 g Good quality dark chocolate, 60–70%, very finely chopped
300 ml Fresh cream
30 g Salted butter, cubed

To Decorate:

Edible flowers
Maldon salt

Equipment

Food Processor (MagiMix)

Method

Spray a 23cm tart tin with a removable base with non-stick cooking spray.

Make the crust:

Break the Oreo biscuits (cream filling included) in half and place the Oreo biscuits in a food processor and pulse until you have fine crumbs. Add the very finely chopped chocolate and pulse again until evenly combined.
Add the melted butter and process until the mixture resembles wet sand and holds together when pressed between your fingers.
To form the tart shell, press the crumb mixture firmly into the base and up the sides of the tart tin, using the back of a spoon or the base of a glass to compact it well. Ensure the base and sides are evenly lined and smooth.
Cover and refrigerate for at least 2 hours (or overnight) to allow the crust to firm up.

To prepare the ganache filling:

Place the very finely chopped chocolate in a heatproof bowl. Finely chopping the chocolate helps the ganache emulsify more easily.
Heat the cream in a small saucepan over medium heat until it just begins to simmer (small bubbles will appear around the edges). Do not boil. Remove cream from the heat.
Pour one third of the hot cream over the chopped chocolate and stir gently with a spatula.
Add the second third, stirring until the mixture becomes thick, smooth and glossy as the emulsion forms. Add the remaining cream, stirring until completely smooth.
Add the butter and continue to stir with the spatula until fully melted and incorporated.
Pour the ganache into the prepared tart shell.
Tap the tart gently on the counter to release any air bubbles.
Allow to set: Leave the tart to set at room temperature for 2–3 hours, or refrigerate for about 1 hour until firm.
Decorate with your chosen edible flowers and maldon salt.

Notes

Cook’s Notes:

Keep the tart in the fridge for 4-5 days.
Serving tips: For perfect clean slices: heat a sharp knife in hot water, wipe dry, then slice.
This is a very rich dessert – serve very thin slices. Guests can always come back for seconds.
Use good chocolate (minimum 55–70% cocoa) for a smoother ganache.
If the ganache looks like it has split, whisk in 1–2 tablespoons warm milk to bring it back together.

This tart can be a bit on the expensive side to make, so I would recommend that you freeze the slices that you don’t use for a seperate occasion. Leaving pieces of this tart unused would be a crime. Thank you for stopping by.