To be totally honest I had no intention of posting a recipe for a chocolate tart. It’s not on my spring agenda (I have SO MANY cakes comin’ atchu soon!) and this is pretty simple. I made this because for valentine’s day my husband got me two thicccc bars of high quality chocolate to bake with and I wanted to do something special with them rather than turn them into trial recipes that might not work. But as soon as I made it and ate a slice, I realized it had turned out so wonderful and delicious I should definitely share. And since I hadn’t yet seen a recipe quite like this, why not?
While deciding how I was going to make it, I considered the base two parts of a good tart – a sweet layer and a very dark layer of chocolate ganache to balance out the rest of the pie. I didn’t feel like going through the hassle of making caramel and trying to keep the toddler out of the kitchen while the caramel boiled and then spluttered, or using berries as they tend to get a big soggy after awhile, and I wanted something that would last for days in the fridge. So instead, I decided milk and white chocolate ganache were perfectly sweet and easy and besides, if my favorite part of any tart is the ganache – why not let that be IT? And then of course, the bitterness of dark chocolate added with flakey sea salt on top… ahhh this is perfect balance to me. And you know, I do have a habit of doing chocolate in threes.
This tart is so easy to make. You need to keep your wits about you as you are making the ganache (chop your chocolate finely, don’t let the heavy cream boil, stir cream and chocolate together while still warm) but otherwise it is dead simple. It needs cooling time between layers, so you can you know – clean up the kitchen, catch up on emails, or if you are like me, run around the house chasing your two-year-old who refuses to put her diaper on, and then as soon as you manage to get it on, she decides she needs to go potty on the toilet… sigh … it’s okay, though because the layers can wait and this will still turn out amazing and be waiting for me when mama duty is done for the day.
Three Layer Chocolate Ganache Tart
Makes one 9” pie
- 26 oreo cookies
- 6 tablespoons butter, melted
- Bottom Layer: 3.5 oz white chocolate + pinch sea salt + 2.5 oz heavy cream + 1/2 TB unsalted butter
- Middle: 3.5 oz milk chocolate + pinch sea salt + 3 oz heavy cream + 1 TB unsalted butter
- Top: 7oz dark chocolate (70% – 85% cocoa solids) + pinch sea salt + 7 oz heavy cream + 2 TB unsalted butter
- flaky sea salt for topping
- assorted toppings: dried edible roses, raspberries, strawberries, whipped cream, etc.
Preheat oven to 350.
To make the crust:
In a food processor pulse the oreos on high until finely ground. Add butter and pulse until mixed.
Press mixture into bottom of a 9 inch tart pan, flattening it on the bottom and pressing up the sides all the way up.
Bake for about 5-7 minutes, to solidify the crust. Allow to cool completely before making first layer of ganache. (Once it gets to room temp I like to put mine in the fridge so when the first ganache hits it, it solidifies quickly).
To make the filling:
You’ll make the layers of chocolate separately and in order from bottom to top, allowing each to cool in the shell until firm (about 15 minutes) and then make the next.
Chop your white chocolate and place in a heatproof bowl. Add salt and butter to the bowl.
In a saucepan, heat the heavy cream until it just begins to bubble on the sides. Pour over chocolate and stir gently. Let sit for a couple of minutes and then stir, stir, stir until you have a smooth and glossy ganache. Pour into tart shell and cool for 15-20 minutes in the fridge.
Repeat the same steps for the next two layers of ganache. The last layer will take longer to cool because of the pie’s thickness. Once you find it’s mostly set, sprinkle on the sea salt. (if you do this while it is hot, the salt melts and disappears into the chocolate).
Store in the fridge, uncovered. Serve with glasses of cold milk!