Ingredients:

  • 300g chocolate sandwich cookies
  • 85g unsalted butter, melted
  • 0.25 tsp fine sea salt
  • 340g dark chocolate (60-70% cacao), finely chopped
  • 300ml heavy whipping cream (min 36% fat)
  • 45g unsalted butter, room temperature and cubed
  • 1 tsp pure vanilla extract
  • 0.5 tsp instant espresso powder
  • 1 tsp flaky sea salt

Instructions:

  1. Crush the cookies. Pulse 300g chocolate sandwich cookies in a food processor until they look like fine soil.
  2. Bind the base. Pour in 85g melted unsalted butter and 0.25 tsp fine sea salt.
  3. Press the tart. Firmly press the mixture into the bottom and up the sides of a 9 inch tart pan until it is packed tight and even.
  4. Chill the shell. Place the crust in the freezer for 15 minutes.
  5. Prep the chocolate. Place 340g finely chopped dark chocolate and 0.5 tsp espresso powder in a heat proof glass bowl.
  6. Heat the cream. In a small saucepan, bring 300ml heavy whipping cream to a gentle simmer until small bubbles appear at the edges.
  7. Emulsify the filling. Pour the hot cream over the chocolate. Let it sit for 5 minutes without touching it.
  8. Whisk and gloss. Gently whisk from the center outward until smooth. Add 45g room temperature butter cubes and 1 tsp vanilla until the mixture is shiny and velvety.
  9. Set the tart. Pour the ganache into the chilled crust and smooth the top.
  10. Final chill. Refrigerate for at least 2 hours until the center is firm to the touch. Sprinkle with 1 tsp flaky sea salt before serving.