This Chocolate Ganache Tart is decadent, lightly sweet, and melts in your mouth. It’s baked on top of a sweet and buttery Oreo crust, and then it’s topped with a thin layer of chocolate ganache glaze.
Move the oven rack to the middle position and preheat the oven to 350°F.
Lightly spray an 8-inch tart pan with nonstick cooking spray.
In a medium-sized mixing bowl, combine crushed Oreos and butter. Mix until well coated and the texture is like wet sand.
Transfer the crust mixture to the bottom of the prepared tart pan and press down evenly.
Bake for 10 minutes, until set.
Once baked, remove from the oven and set aside to cool.
MAKE THE CHOCOLATE FILLING:
Keep the oven heated to 350°F.
Add the heavy cream to a large heat-proof bowl.
Place it into the microwave and heat for 1 ½ minutes.
Remove from the microwave and add in the chopped chocolate bars.
Mix well until thoroughly combined and melted.
Add in eggs, sugar, vanilla, and salt and whisk to combine.
Pour the filling mixture into the prebaked crust.
BAKE AND COOL:
Bake the tart for 35 minutes, until the edges are set and the center is slightly jiggly.
Once baked, remove the tart from the oven and place it onto a wire cooling rack to cool completely for about 1 hour.
MAKE CHOCOLATE GANACHE GLAZE:
Add heavy cream to a small heat-proof bowl and heat in the microwave for 20-30 seconds.
Add in the chopped chocolate. Mix until smooth and melted.
Add in the water and corn syrup and mix to combine.
Pour the glaze over the tart, then cover and place the tart into the fridge to chill until the glaze has set for about 2 hours.
TO FINISH:
Slice and serve with a sprinkling of sea salt (optional).
Notes
I wouldn't recommend using chocolate darker than 72%, as doing so will make the tart bitter and unpleasant.
If the heavy cream doesn't fully melt the chocolate chips for the glaze, don't worry. Simply pop the bowl in the microwave for 30 seconds and give it a good stir.
When adding the corn syrup to the glaze, it may separate slightly. That's okay. Stir vigorously or use an immersion blender until completely smooth and combined.
Top the finished tart with flaked sea salt for an extra element to offset the chocolatey richness.