Chocolate Ganache Tart

Ingredients

Cookie Crust

  • 1 1/2 c cookie crumbs (graham cracker or any other cookie you would like to use)
  • 6 tbsp. unsalted butter, melted
  • 1/4 c granulated sugar

Filling

  • 12 oz Hershey semi-sweet chocolate, finely chopped
  • 4 tbsp. unsalted butter, room temperature, diced
  • 1 c heavy whipping cream

Toppings

  • Sea Salt
  • Dulce de Leche Sauce

Instructions

Cookie Crust

  1. Preheat the oven to 350°F.
  2. Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9” tart pan (sides first, then the bottom).
  3. Bake for 7-8 minutes and cool completely in the pan.

Filling

  1. Place chopped chocolate and butter into a large bowl.
  2. In a small saucepan, bring the cream just barely to a simmer. Pour over the chopped chocolate and cover the bowl immediately with plastic wrap. Let stand for 5 minutes.
  3. Stir with a spatula until combined and smooth.
  4. Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge.
  5. Sprinkle with sea salt and drizzle with dulce de leche if desire. Serve at room temperature.