Dark Chocolate Ganache Tarts
Chocolate tarts made with oatmeal nut cookie crusts and dark chocolate ganache filling.
Servings 4 tarts
Ingredients
Oatmeal Nut Cookie Crust
- 1 cup old fashioned oats
- ½ cup chopped pecans
- ½ cup chopped almonds
- 3 tablespoons all purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon Delallo espresso powder
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ cup dark brown sugar
- ½ teaspoon sea salt
- ¼ teaspoon almond extract
- 1 teaspoon pure vanilla bourbon extract
- 7 tablespoons unsalted butter melted
Dark Chocolate Ganache Filling
- 1 cup bittersweet dark chocolate chips
- 1 teaspoon Delallo espresso powder
- 1 cup heavy whipping cream
- 6 tablespoons unsalted butter room temperature, cut into small pieces
Toppings
- flaky sea salt
- sliced figs
- candied nuts
Instructions
Oatmeal Nut Cookie Crust
- Preheat the oven to 350 F (180 C) and set out 4 mini tart trays (5 inches wide) with removable bottoms. This recipe can make 4 thick crust tarts or 6 thin crust tarts. I prefer using the crust ingredients to make 4 thick crust tarts.
- Blitz oatmeal and chopped nuts for 3 seconds into to coarse pieces using a blender or food processor. Small chunks are perfect to have mixed in.
- Place the chopped nuts and oats into a medium bowl and whisk together with the flour, cocoa powder and espresso powder. Whisk in the cinnamon and cloves to distribute. in a large bowl with flour and dark brown sugar.
- Pour in the melted butter, pure vanilla extract and almond extract, stir with a rubber spatula until well mixed.
- Divide the crust mixture between 4 mini tart pans (5 inches wide). Use a spoon or finger tips to press crust into bottom and sides of each tart pan. Transfer the tarts to a rimmed baking sheet and bake for 18-22 minutes until golden and fragrant.
- Carefully remove tart trays from the pan and place on a wire rack to cool completely.
Dark Chocolate Ganache Filling
- Place chopped dark chocolate and espresso powder in a medium mixing bowl.
- Heat the heavy cream in small saucepan on medium heat until lightly bubbling. (Not a full boil). Remove cream from the heat and carefully pour over the chopped chocolate.
- Let sit for about 2 minutes, then add butter slices and whisk until smooth.
- Carefully spoon or pour the dark chocolate ganache into the cooled tart shells. If you make 4 shells instead of 6 there may be a bit of ganache left over. Save it in an air tight container in the fridge to enjoy later.
- Place the filled tart shells in the fridge for 2 hours to firm.
Top and Serve
- Remove chocolate tarts from 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 and sprinkle of flaky sea salt.