Description
A rich and decadent Silky Chocolate Ganache Tart layered with a creamy custard, perfect for any chocolate lover.
Ingredients
Scale
- 200 g (2 cups) chocolate cookies (like Oreos, without filling), finely crushed
- 80 g (6 tbsp) unsalted butter, melted
- 2 tbsp sugar
- 2 cups (500 ml) whole milk
- 4 egg yolks
- ½ cup (100 g) sugar
- 3 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 200 g (7 oz) dark or semisweet chocolate, chopped
- 200 ml (¾ cup + 1 tbsp) heavy cream
- 1 tbsp unsalted butter (optional, for shine)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 175°C (350°F).
- Mix crushed cookies, melted butter, and sugar until sandy.
- Press into the bottom and sides of a tart pan.
- Bake for 10 minutes, then let cool.
- Heat milk until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk hot milk into yolk mixture, then return to saucepan.
- Cook over medium heat, whisking constantly until thickened.
- Remove from heat, stir in butter and vanilla.
- Pour into cooled crust. Smooth the surface. Chill until set (30–40 min).
- Heat cream until just simmering.
- Pour over chopped chocolate. Let sit 2 minutes.
- Stir until smooth, add butter for shine if desired.
- Pour ganache over chilled custard layer. Smooth top with spatula.
- Refrigerate 2–3 hours until firm.
- Dust with powdered sugar before serving.
- Slice with a hot knife for neat layers.
Notes
- Ensure the crust is completely cooled before adding the custard layer.
- For best results, use high-quality chocolate for the ganache.
- Let the tart chill for the full time to ensure it sets properly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg