Salted Chocolate Tart
A crushed Oreo base under a rich, salted dark chocolate ganache, no oven required. Chill it, slice it, and it’s done. About as simple as an impressive dessert gets.
Let the hot cream sit over the chopped chocolate for a minute or two before you stir, forcing it too early can cause the ganache to seize instead of turning smooth and glossy. Chop the chocolate finely too, so it melts fully from the residual heat alone.
Keeps in the fridge for 4-5 days, or the freezer for 2 months. No reheating needed, this one’s served straight from the fridge for the best texture.
Salted Chocolate Tart
CHOCOLATE · DESSERT · EASY
No oven, no fuss, all chocolate
This is a proper make-ahead dessert, it needs to chill for a couple of hours anyway, so it's actually better made the day before you need it. One less thing to think about.
The ganache is the whole show here, good quality dark chocolate, hot cream, and a bit of patience. Letting it sit before stirring is the small step that takes it from grainy to glossy.
A pinch of sea salt on top cuts through the richness of the chocolate, so every slice has a bit of contrast instead of just being sweet all the way through.
Salted Chocolate Tart
Ingredients
Oreo Base
- 275 g Oreo Cookies
- 100 g Unsalted Butter Melted
- 1 Pinch Sea Salt Flakes
Salted Chocolate Ganache
- 450 g Good Quality Dark Chocolate Chopped
- 400 ml Thickened Cream
- 18 g Caster Sugar
- 100 g Unsalted Butter Cubed
- 7.5 ml Vanilla Bean Extract
- Sea Salt Flakes
Garnish (Optional)
- Double Cream
- Fresh Berries
- Cocoa Powder Optional
Method
- Blend the Oreo cookies and salt in a food processor until completely broken down and resembling breadcrumbs.
- Tip into a bowl, add the melted butter, and stir until it has the texture of wet sand.
- Press firmly into a tart tin, then chill in the fridge or freezer for at least 10 minutes while you make the ganache.
- Finely chop the dark chocolate and place in a large, heat-safe bowl.
- Heat the cream, caster sugar, butter, and vanilla in a saucepan over low heat until steaming hot but not boiling.
- Pour the hot cream over the chocolate, let it sit undisturbed for 1-2 minutes, then stir until melted, smooth, and glossy.
- Pour into the chilled base, sprinkle with sea salt flakes, and chill for around 2 hours until set.
- Keep chilled until ready to serve. Slice and finish with cocoa powder, berries, and double cream if using.
Why does the ganache need to sit before stirring?⌄
It gives the residual heat time to fully melt the chocolate before you start mixing. Stirring too early can cause the ganache to seize instead of coming together smooth and glossy.
Can I make this ahead for a dinner party?⌄
Absolutely, it's honestly better made a day ahead. It needs to chill anyway, so this is one dessert where getting ahead of it works in your favour.
What's the best chocolate to use?⌄
Good quality dark chocolate, ideally around 60-70% cocoa, gives the best balance of rich flavour without being overly bitter or overly sweet.
Can I use a different biscuit for the base?⌄
Sure, digestives or any plain chocolate biscuit work well. Just keep the same butter ratio so the base still presses in firmly and holds together when sliced.
