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Chocolate Ganache Tart with Sea Salt

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Desserts
Cuisine French
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • For the Crust (Tart Shell)
  • 1 ½ cups (190g) graham cracker crumbs or crushed digestive biscuits
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • Pinch of salt
  • (Optional: Use pre-baked shortcrust or chocolate cookie crust)
  • For the Ganache Filling
  • 10 oz (285g) high-quality dark chocolate, finely chopped (60–70% cocoa)
  • 1 cup (240ml) heavy cream
  • 2 tbsp unsalted butter, room temp
  • 1 tsp pure vanilla extract
  • Garnish
  • Flaky sea salt (Maldon recommended)

Instructions
 

  • Prepare the Crust : Mix crumbs, melted butter, sugar, and salt until coated. Press mixture firmly into the bottom and sides of a 9-inch tart pan. Bake at 350°F (175°C) for 10 minutes or until lightly set. Let cool completely before filling.
  • Make the Ganache : Heat cream in a small pot until steaming (not boiling). Pour hot cream over chopped chocolate in a bowl. Let sit 2–3 minutes, then whisk until smooth. Add butter + vanilla, whisk to a glossy finish.
  • Assemble : Pour ganache into cooled crust . Smooth the top and tap gently to release bubbles Chill 2 hours or until firm.
  • Finish : Sprinkle with flaky sea salt before serving.