Chocolate Ganache Tarts
Easy chocolate ganache tarts made with a nut and oatmeal crust and a rich dark chocolate ganache filling, topped with flaky sea salt
Servings: 4 individual tarts
Equipment
Ingredients
Oatmeal Nut Cookie Crust
- 100 grams old fashioned whole oats
- 57 grams chopped pecans
- 57 grams chopped almonds
- 31 grams all purpose flour
- 1 tablespoon Dutch processed cocoa powder
- 1 teaspoon espresso powder
- 55 grams dark brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon sea salt
- ¼ teaspoon almond extract
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 84 grams unsalted butter melted
Dark Chocolate Ganache Filling
- 240 grams 70% dark chocolate bar finely chopped
- 240 grams heavy whipping cream 32-35%f at
- 1 tablespoon water
- 1 teaspoon espresso powder
- 56 grams unsalted butter softened, cut into small pieces
- 1 teaspoon vanilla extract
Toppings
- flaky sea salt
- fresh fruit
Instructions
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.100 grams old fashioned whole oats, 57 grams chopped pecans, 57 grams 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.31 grams all purpose flour, 1 tablespoon Dutch processed cocoa powder, 1 teaspoon espresso powder, 55 grams dark brown sugar, ½ teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon sea salt
- Pour in the melted butter, pure vanilla extract and almond extract, stir with a fork until everything is well mixed.¼ teaspoon almond extract, 1 teaspoon pure vanilla extract or vanilla bean paste, 84 grams 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.240 grams 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.240 grams heavy whipping cream, 1 tablespoon water, 1 teaspoon 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.56 grams unsalted butter, 1 teaspoon 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
Video
Notes
- Storage: Keep any leftover tarts refrigerated in an airtight container for up to 5 days of freshness. Set out at room temperature for 30 min to an hour before serving, to make slicing easier.