Velvety, sophisticated, and deeply decadent, Chocolate Ganache Tart with Sea Salt pairs a buttery chocolate cookie crust with an insanely glossy dark chocolate ganache filling. Finished with a delicate sprinkle of flaky sea salt, every slice hits the ideal balance between bitter cocoa, rich dairy fat, and crisp saltiness.
The secret to a mirror-shiny ganache that sets into a soft, melt-in-your-mouth slice is Pouring Hot Heavy Cream Over Finely Chopped Quality Chocolate and Whisking in Softened Butter at Room Temperature. Adding a touch of butter adds high-gloss shine and guarantees a clean, velvety cut when sliced cold.
Why You’ll Love This Elegant Tart
- Patisserie Quality at Home: Silky, glossy finish looks straight out of a French bakery.
- No-Bake Filling Prep: The rich ganache comes together in 5 minutes over the stove or microwave.
- Perfect Flavor Balance: Flaky flaky sea salt cuts through rich dark chocolate to brighten every bite.
- Make-Ahead Friendly: Preps and sets completely in the fridge for easy party hosting.
Ingredients You’ll Need
- Chocolate Cookie Crust: 2 cups chocolate wafer cookie crumbs (or crushed Oreos with filling removed), 6 tablespoons unsalted butter (melted), and a pinch of fine sea salt.
- Silky Chocolate Ganache: 8 oz high-quality dark chocolate (60% to 70% cocoa, finely chopped), 1 cup heavy whipping cream, 2 tablespoons unsalted butter (softened), and 1 teaspoon vanilla extract.
- The Finish: 1 teaspoon flaky sea salt (such as Maldon) for sprinkling.
Step-by-Step Instructions
1.Press & Bake Cookie Crust:4 mins.
Preheat oven to 350°F (175°C). In a bowl, mix chocolate cookie crumbs, melted butter, and a pinch of salt until moist. Press mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 8 minutes to set, then cool completely.
2.Heat Cream & Pour Over Chocolate:3 mins.
Place finely chopped dark chocolate in a heatproof bowl. In a small saucepan, bring heavy cream to a gentle simmer over medium heat (do not boil). Pour hot cream over chopped chocolate, cover the bowl with a plate, and let stand for 3 minutes to melt undisturbed.
3.Emulsify Ganache & Butter:2 mins.
Whisk chocolate and cream gently from the center outward until smooth and glossy. Add softened butter and vanilla extract, whisking until fully incorporated and shiny.
4.Fill, Chill & Set:2 hrs.
Pour dark chocolate ganache into the cooled crust, smoothing the surface with a spatula. Chill in the refrigerator for at least 2 hours (or overnight) until the ganache is firm and set.
5.Top with Sea Salt & Serve:1 min.
Remove tart from the fridge, slide off the outer tart ring, and sprinkle flaky sea salt generously over the top right before slicing with a warm knife!
Tips from the Kitchen
- Use Real Chopped Chocolate Bars: Skip chocolate chips; they contain stabilizers that prevent ganache from melting into an ultra-smooth, silky emulsion.
- Warm Knife for Clean Cuts: Run a sharp chef’s knife under hot tap water, wipe dry with a towel, and slice through the chilled tart for clean, professional edges.
- Salt Right Before Serving: Sprinkle flaky Maldon sea salt on top immediately before serving so the salt crystals don’t dissolve into the surface moisture of the ganache.
Quick Recipe Card
- Prep: 10 mins | Bake: 8 mins | Chill: 2 hrs | Yield: 8–10 Slices
Ingredients:
- 2 cups Chocolate Cookie Crumbs & 6 tbsp Melted Butter
- 8 oz Dark Chocolate (60-70%, chopped)
- 1 cup Heavy Cream & 2 tbsp Softened Butter
- 1 tsp Vanilla Extract
- 1 tsp Flaky Sea Salt (Maldon)
Instructions:
Mix cookie crumbs and melted butter; press into a 9-inch tart pan. Bake at 350°F (175°C) for 8 mins; cool. Heat heavy cream to a simmer; pour over chopped dark chocolate and let sit 3 mins. Whisk until smooth; stir in softened butter and vanilla. Pour into crust and chill 2+ hours until set. Top with flaky sea salt before slicing!
