Ingredients:
For the Biscuit Base:
- 370 grams Oreo cookies (about 39 cookies)
- 60 grams dark chocolate, finely chopped
- 1 teaspoon salt flakes
- 115 grams butter, melted
- For the Salted Chocolate Filling:
- 400 grams dark chocolate, very finely chopped
- 400 ml thickened cream (heavy or whipping cream)
- 2 tablespoons caster sugar
- 80 grams unsalted butter
- 1 teaspoon vanilla bean paste
- Salt flakes, to tast
To Serve:
- Cocoa powder for dusting (optional)
- Double cream
- Fresh berries
Instructions:
- Prepare the Biscuit Base:
Set aside a 23 cm tart tin. Blend the Oreo cookies, dark chocolate, and salt in a food processor until it resembles breadcrumbs.
Transfer to a bowl, mix in the melted butter until it has a wet sand consistency, then firmly press into the tart tin using a spoon or your fingers. Chill in the fridge or freezer for at least 10 minutes.
Prepare the Chocolate Ganache:
- Place the very finely chopped dark chocolate in a heat-safe bowl.
- In a saucepan, heat the cream, caster sugar, butter, and vanilla over low heat until steaming hot but not boiling.
Pour the hot cream mixture over the chocolate, let sit for 1-2 minutes, then stir until the chocolate is completely melted and the mixture is smooth and glossy.
Assemble the Tart:
- Pour the ganache into the prepared biscuit base, sprinkle with salt flakes, and chill in the refrigerator for about 2 hours until set.
Serve:
- Keep chilled until ready to serve. Slice with a hot, clean knife and decorate with cocoa powder, fresh berries, and double cream. Enjoy the rich, creamy, and perfectly salted flavor of this Salted Chocolate Ganache Tart, a true