Chocolate Ganache Tarts
Serves 4
20 mins prep
15 mins cook
120 mins chilling time
155 mins total
Easy chocolate ganache tarts made with a nut and oatmeal crust and a rich dark chocolate ganache filling, topped with flaky sea salt
Oatmeal Nut Cookie Crust
ozold fashioned whole oats
ozchopped pecans
ozchopped almonds
ozall purpose flour
tbspDutch processed cocoa powder
tspespresso powder
ozdark brown sugar
tspcinnamon
tspcloves
tspsea salt
tspalmond extract
tsppure vanilla extract or vanilla bean paste
ozunsalted buttermelted
Dark Chocolate Ganache Filling
oz70% dark chocolate barfinely chopped
ozheavy whipping cream32-35%f at
tbspwater
tspespresso powder
ozunsalted buttersoftened, cut into small pieces
tspvanilla extract
Toppings
flaky sea salt
fresh fruit
Oatmeal Nut Cookie Crust
Preheat the oven to 350℉ (180℃) and set out 4-mini tart trays (5-inches wide) with removable bottoms.
Blitz oatmeal and chopped nuts for 3 seconds into to coarse pieces using a blender or food processor. Small chunks of nuts are perfect for a crunchy mixture.
oz old fashioned whole oats
oz chopped pecans
oz chopped almonds
Place the chopped nuts and oats into a medium bowl and whisk together with the flour, brown sugar, cocoa powder and espresso powder. Whisk in the cinnamon and cloves to distribute.
oz all purpose flour
tbsp Dutch processed cocoa powder
tsp espresso powder
oz dark brown sugar
tsp cinnamon
tsp cloves
tsp sea salt
Pour in the melted butter, pure vanilla extract and almond extract, stir with a fork until everything is well mixed.
tsp almond extract
tsp pure vanilla extract or vanilla bean paste
oz unsalted butter
Divide the crust mixture between the four mini tart pans (5-inches wide). Use a spoon or your fingertips to press the crust into the bottom and sides of each tart pan. Keep the bottom layer about 1/8-1/4 inch thick and the sides can be slightly thicker.
Transfer the tart pans to a rimmed baking sheet and bake them for 12-15 minutes until golden and fragrant.
If the crusts puff up, gently press them back down with the back of a spoon or a small measuring cup as soon as they come out of the oven, while they’re still warm, to reshape them.
Carefully place the pan on a wire rack to cool completely.
Dark Chocolate Ganache Filling
Place finely chopped dark chocolate in a medium mixing bowl.
oz 70% dark chocolate bar
Heat the heavy cream, water, and espresso powder in a small saucepan on medium heat until lightly bubbling. (Not a full boil). Remove from heat and carefully pour it over the chopped chocolate.
oz heavy whipping cream
tbsp water
tsp espresso powder
Let sit for about 2 minutes for the hot heavy cream to melt the chocolate Then, add the butter and vanilla stirring slowly until smooth.
oz unsalted butter
tsp vanilla extract
If the chocolate hasn't fully melted, heat the bowl slightly and stir again until smooth.
To fill the shells, either spoon, pour, or transfer the dark chocolate ganache into a piping bag. Carefully fill each cooled tart shells.
Place the filled tart shells in the fridge for 1 hour to firm. Or let them sit at room temperature for 2-3 hours. Chilled tarts are slightly easier to remove from the pan, as the crust will be firmer.
Top and Serve
Remove chocolate tarts from the fridge. Place a tart on an upside down juice glass with a bottom that is slightly smaller than the tart tray's removable bottom. Slowly press down until the tart ring falls around the glass. Remove the bottom of the tart pan from the cooked tart shell.
Place the tart on a serving plate. Top with a sliced fig or frozen berries. Sprinkle with flaky sea salt.
fresh fruit
flaky sea salt