Ingredients
Scale
- 2 cups (about 240g or 8.5 oz) Chocolate Sandwich Cookies (like Oreos): These form the no-bake crust, providing structure, sweetness, and a deep chocolate flavour. Ensure you use the whole cookie, filling and all, for the best flavour and binding.
- 1 ½ cups (360ml or 12 fl oz) Heavy Cream (at least 35% fat): This is the key to a rich, smooth, and stable ganache filling. The high fat content ensures it whips up (if desired for topping, though not required for the filling itself) and sets properly when combined with the chocolate. Do not substitute with lower-fat cream or milk, as the ganache won’t set correctly.
- 12 oz (about 340g) Good Quality Semi-Sweet Chocolate: This is the star of the show. Using good quality chocolate (bars or chips/callets designed for melting) with around 50-60% cacao content provides a balanced, rich flavour that’s not overly sweet or bitter. Finely chopping the chocolate ensures it melts evenly and smoothly when the hot cream is added.
Instructions
- Prepare the Crust: Place the chocolate sandwich cookies (whole, including the filling) into the bowl of a food processor. Pulse several times until the cookies are broken down, then process continuously until they form fine crumbs. If you don’t have a food processor, place the cookies in a sturdy, sealed plastic bag and crush them thoroughly with a rolling pin until they are very fine – consistency is key for the crust holding together.
- Form the Crust: Transfer the fine cookie crumbs into a 9-inch tart pan with a removable bottom. This type of pan is highly recommended as it makes removing the finished tart much easier and cleaner. Press the crumbs firmly and evenly onto the bottom and up the sides of the tart pan. Use the flat bottom of a measuring cup or glass to help create a compact and even layer. Pay special attention to the edges and the corner where the base meets the sides, ensuring it’s well-packed to prevent crumbling later.
- Chill the Crust: Place the tart pan with the pressed crust into the freezer for at least 15-20 minutes (or the refrigerator for 30-40 minutes) while you prepare the filling. Chilling the crust helps it firm up and hold its shape better when the warm ganache filling is added. This step prevents the crust from becoming soggy or mixing with the filling.
- Prepare the Chocolate: While the crust is chilling, finely chop the semi-sweet chocolate. If using chocolate chips, they may not need chopping, but chopping larger bars ensures faster, more even melting. Place the chopped chocolate into a medium-sized heatproof bowl. Set aside. Consistency in chopping size is important for a smooth melt.
- Heat the Cream: Pour the heavy cream into a small saucepan. Heat the cream over medium heat, stirring occasionally to prevent scorching on the bottom. Bring the cream just to a simmer – you’ll see small bubbles forming around the edges of the pan. Do not let it come to a rolling boil, as excessively hot cream can sometimes cause the chocolate to seize or separate.
- Make the Ganache: Carefully pour the hot heavy cream directly over the chopped chocolate in the heatproof bowl. Let it sit undisturbed for 5 minutes. This allows the heat from the cream to gently melt the chocolate without agitation, which helps prevent air bubbles and ensures a smoother ganache.
- Stir the Ganache: After 5 minutes, start stirring the mixture slowly from the center with a whisk or spatula. Gradually widen your stirring motion outwards. Continue to stir gently and patiently until the chocolate is completely melted and the mixture is smooth, glossy, and homogenous. It might look split or uneven at first, but keep stirring gently, and it should come together into a beautiful, silky ganache. Avoid vigorous whisking, which can incorporate air and dull the glossy finish.
- Cool Slightly (Optional but Recommended): Let the ganache cool in the bowl for about 5-10 minutes at room temperature. This slight cooling helps prevent the warm ganache from melting the crust too much upon contact, further ensuring a distinct crust layer.
- Assemble the Tart: Retrieve the chilled tart crust from the freezer or refrigerator. Pour the slightly cooled chocolate ganache evenly into the prepared crust. Gently smooth the top with an offset spatula or the back of a spoon for a professional finish. If you see any air bubbles on the surface, you can gently tap the tart pan on the counter a couple of times to release them.
- Chill to Set: Carefully transfer the assembled tart to the refrigerator. Chill for at least 4 hours, or preferably overnight, until the ganache filling is completely firm and set. Patience is key here; trying to slice it too early will result in a messy, unset filling. The longer chill also allows the flavours to meld beautifully.
- Unmold and Serve: Once the tart is fully set, carefully remove the outer ring of the tart pan. If needed, gently warm the sides of the pan with your hands for a few seconds to help release it cleanly. You can leave the tart on the metal base for serving or carefully slide a large offset spatula or cake lifter underneath to transfer it to a serving plate (this requires care). Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled.
Nutrition
- Serving Size: one normal portion
- Calories: 420