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5 from 4 votes
Dark Chocolate Tart with silky filling and golden crust.
Print Recipe
Dark Chocolate Tart
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
2 hrs 30 mins
 

My dark chocolate tart brings silky ganache and a spiced Biscoff crust together for an easy, elegant dessert with unforgettable flavor.

Servings: 8 slices
Author: Gemma Stafford
Ingredients
Biscoff Cookie Crust
Chocolate Ganache Filling
  • 2 cups (12 oz/340 g) bittersweet chocolate , finely chopped
  • ¼ cup (2 oz/57 g) butter , softened
  • 1 cup (8 fl oz/240 ml) heavy whipping cream
For Serving
Instructions
To Make the Biscoff Cookie Crust

  1. Preheat the oven to 350°F (180°C).

  2. Finely grind the Biscoff cookies in a food processor. Add in the melted butter until evenly combined and resembles wet sand. 

  3. Press the crust evenly into the bottom and sides of a 9-inch fluted tart pan with a removable bottom.

  4. Place on a rimmed baking sheet and bake for 10 minutes, until lightly browned.

  5. Set aside to cool completely.

To Make the Chocolate Ganache Filling

  1. Place the chocolate and butter in a medium heatproof bowl.

  2. Heat the cream in a small saucepan over medium heat until it just begins to bubble around the edges.

  3. Immediately pour the hot cream over the chocolate and then let this sit undisturbed for 5 minutes.

  4. Gently whisk the chocolate and cream together until emulsified, then pour into the crust.

  5. Use an offset spatula to evenly spread the filling if needed, then refrigerate for 2 hours to allow the filling to set.

  6. Let sit at room temperature for one hour before serving with creme fraiche whipped cream. 

  7. Store leftovers in a covered container in the refrigerator for up to 1 week.

Recipe Notes
  • Use a tart pan with a removable bottom: It's a must for removing the tart without breaking it.
  • This recipe requires good-quality chocolate: Don't skimp here, because the chocolate is the primary flavor.
  • Use salted butter for the crust: I like the extra flavor it provides.
  • Enhance the flavor in this chocolate ganache for tart by whisking in 1/2 teaspoon of instant espresso powder into the cream while it's warming.
  • Serve the tart at room temperature: The ganache will be a bit too firm if you serve it straight from the refrigerator.
  • Change the flavor of the crust by using the same amount of Graham crackers or digestive biscuits. Add ¼ cup (2 oz/57 g) sugar to the mix before pressing it into the pan and baking to help give the crust some structure.
  • No food processor option: You can break up the cookies by putting them in a zip-top bag and crushing them with a rolling pin until fine.
  • Sprinkle on flaky sea salt to add incredible depth of flavor and complexity to this tart.