Cookie Crust:
150g cookie crumbs (sugar cookie, graham cracker, digestive, etc.)
85g unsalted butter, melted
50g granulated sugar
Dark Chocolate Ganache Filling:
340g good quality dark chocolate, finely chopped
240ml heavy whipping cream
60g unsalted butter room temperature, broken up
Toppings:
Maldon Sea Salt Flakes
Preheat oven to 350F/175C.
Crust:
Combine all crust ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom). Bake for 7-8mins. Cool completely in pan.
Filling:
Place chopped chocolate and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth.
Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge.
Sprinkle with sea salt.
Serve at room temperature.
NOTES & TIPS:
You can use any kind of cookie crumbs to make the base (graham cracker, digestive, Oreo, etc).
This freezes very well. Store in fridge for up to a week or freeze for up to 1 month.
Slice with a hot, clean knife for cleanest results. Run it under hot water for a few seconds, dry, then cut — do this between each cut.