No Bake Chocolate Ganache Tart With Salted Caramel
Dark Chocolate Ganache Tart! This no-bake dessert combines a crunchy cookie crumb crust with a luxuriously smooth dark chocolate ganache. Perfect for any occasion.
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Servings: 10 Slices
Calories: 356kcal
Ingredients
For the cookie crumb tart shell: *see notes
- 1 ½ cups cookie crumbs, such as graham crackers or Oreos
- 5 tablespoons unsalted butter, melted
- ¼ cup salted caramel sauce, *I use store-bought but you can make your own.
For the ganache filling:
- 1 cup 238 g heavy cream
- 8 ounces 226.8 g dark chocolate, finely chopped
- 2 tablespoons 30 ml corn syrup
Instructions
Cookie crumb tart shell:
- Mix the cookie crumbs and melted butter until well combined. The mixture should resemble wet sand.
- Press this mixture firmly and evenly into a 9-inch tart pan, covering both the bottom and sides.
- Chill in the refrigerator for at least 30 minutes to set. Spread the ¼ cup of salted caramel in the bottom of the tart shell and leave to set again while you make the ganache. *It only needs a few minutes.
Ganache filling:
- Gently melt the finely chopped dark chocolate in the microwave in short bursts or over a double boiler, stirring regularly until smooth.
- In a separate saucepan, combine the heavy cream and corn syrup. Heat over medium heat until it's warm but not boiling.
- Gradually pour the warm cream mixture into the melted chocolate, stirring constantly to emulsify the cream into the chocolate until the mixture becomes smooth and glossy.
- Pour the smooth ganache into the chilled tart shell, levelling the top with a spatula.
- Refrigerate the tart overnight or for at least 6 hours to allow the ganache to set fully.
Notes
- Chocolate Quality: Use high-quality chocolate for the best flavor. The percentage of cocoa in the chocolate can affect the sweetness and richness of your ganache. For best results, use chocolate with at least 65% cocoa butter.
- Cream Temperature: Ensure the cream is warm but not too hot when added to the chocolate. Overheating can cause the chocolate to seize.
- Preventing Air Bubbles: When pouring the ganache into the shell, do so gently to avoid creating air bubbles, which can affect the smooth surface of your tart.
- Chill Time Variations: If you're short on time, chilling the tart in the freezer for about 2-3 hours can also set the ganache, but be cautious to avoid freezing it solid. Serving Temperature: For the best texture and flavor, let the tart sit at room temperature for about 20-30 minutes before serving.
- Customization Options: Feel free to customize the tart by adding a hint of flavor to the ganache, such as vanilla extract, orange zest, or a splash of your favorite liqueur.
- Crust Variations: Experiment with different cookie bases for the crust to add unique flavors. Digestives, gingersnaps, or chocolate cookies are great alternatives.
- Tart Pan Tips: Using a tart pan with a removable bottom makes removing and serving the tart easier without damaging it.
- Tart shell: You can use cookies and blend them in a food processor or pastry for the tart shell. Store-bought or homemade pastry both work.
- Slicing the tart: A hot knife technique (dip in hot water, then wipe dry) is recommended for clean slices.
Nutrition
Calories: 356kcal | Carbohydrates: 24g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 67mg | Potassium: 200mg | Fiber: 3g | Sugar: 13g | Vitamin A: 547IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 3mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!