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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
 

  1. Spray a 23cm tart tin with a removable base with non-stick cooking spray.
Make the crust:
  1. 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.
  2. Add the melted butter and process until the mixture resembles wet sand and holds together when pressed between your fingers.
  3. 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.
  4. Cover and refrigerate for at least 2 hours (or overnight) to allow the crust to firm up.
To prepare the ganache filling:
  1. Place the very finely chopped chocolate in a heatproof bowl. Finely chopping the chocolate helps the ganache emulsify more easily.
  2. 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.
  3. Pour one third of the hot cream over the chopped chocolate and stir gently with a spatula.
  4. 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.
  5. Add the butter and continue to stir with the spatula until fully melted and incorporated.
  6. Pour the ganache into the prepared tart shell.
  7. Tap the tart gently on the counter to release any air bubbles.
  8. Allow to set: Leave the tart to set at room temperature for 2–3 hours, or refrigerate for about 1 hour until firm.
  9. 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.