Chocolate Tart
A Chocolate Tart with a simple no-bake crust filled with a decadent and rich chocolate filling then topped with a shiny layer of chocolate ganache.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¾ cups cookie crumbs ((160 grams) see notes)
- ¼ cup cocoa powder ((20 grams))
- ¼ cup powdered (icing) sugar ((25 grams))
- 4 ounces salted butter ((113 grams or 8 tablespoons ), melted )
- 1 ½ cups heavy cream (at least 35% fat content)
- 8 ounces dark semisweet chocolate ((226 grams) broken up)
- 2 eggs (beaten lightly)
- ¼ teaspoon salt
- ½ cup heavy cream (at least 35% fat content)
- 4 ounces dark semisweet chocolate ((113 grams) broken up)
- 2 teaspoons powdered sugar (icing sugar)
Instructions
- 1
Preheat oven to 350ºF/180ºC
- 2
Coat a 10 inch/25 cm tart pan with a removable base with non-stick cooking spray.
- 3
Combine all ingredients in a bowl until mixture comes together.
- 4
Press the crust mixture evenly over the base and sides using the back of a spoon to help you.
- 5
Heat the cream until it bubbles (you can do this in the microwave for 1-1/2 minutes).
- 6
Add the chocolate to the cream and allow to sit for 3 or 4 minutes.
- 7
Take a whisk and start slowly mixing the cream and chocolate until it is smooth and well combined.
- 8
If the mixture is still hot, cool a little so that the eggs don't scramble.
- 9
Add the eggs and salt. Whisk to combine.
- 10
Tap the bowl on the bench to bring the air bubble to the surface.
- 11
Pour this mixture into your prepared tart pan.
- 12
Carefully transfer to your hot oven and bake undisturbed for 20 minutes.
- 13
Allow the tart to cool for about 15 minutes then transfer to the refrigerator to cool completely.
- 14
Heat the cream (again you can do this in the microwave) add the chocolate and sugar and allow to sit for a few minutes.
- 15
Whisk to combine until smooth
- 16
Pour this delicious mixture all over the top of the tart.
- 17
Don't use anything to spread it. Just tip the tart around to spread the topping. This will result in a mirror like finish. Return to the refrigerator until ready to serve. Return to room temperature for maximum flavour.