Rich, smooth and indulgent. This divine salted chocolate tart is the perfect end to any dinner! Made with a lovely, crunchy and easy chocolate biscuit base and smooth dark chocolate filling, this tart is a real showstopper. The best thing is that there is no baking required! Just a little stove time and you can impress your guests with an incredibly stunning dessert.
The salt in this delicious tart balances out the sweet richness of the chocolate and adds the most irresistible flavour. Top with some fresh berries and double cream for the ultimate indulgence.
I love making this dark chocolate tart for guests or parties, because it is so easy. And it is also a very pretty dessert! Simply stunning on its own, you can also dress it up with your favourite berries, crushed toffee, salted caramel sauce, chocolate dusting, cream or even caramel popcorn!
How to make salted chocolate tart;
There is no pastry required in this recipe. The tart base is as simple as adding Oreos, chocolate and salt into a food processor and blending until completely crushed and combined. Then, simply pressing the Oreo and butter mixture into a tart case.
The chocolate filling can be made in a few very simple steps.
First, cream, vanilla and sugar is gently heated in a saucepan until hot. The cream is added to the chocolate and stirred until melted and combined. The eggs and salt are gently whisked into the cooled chocolate mixture.
The entire mixture is then returned to the saucepan and gently heated until thick, smooth and glossy. Easy! Finally, the mixture is then poured into the set tart base and placed in the refrigerator to set.
I use Oreos in my tart base, but you could also use Chocolate Ripple biscuits. Be sure to use good quality dark chocolate, 70% or higher, to ensure a truly decadent filling. You can also make the tart ahead of time, it keeps in the fridge for up to 4 days in an airtight container.
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Serve chilled, with double cream and fresh berries.
Salted Chocolate Tart
Ingredients
For the biscuit base
- 400 grams Oreo cookies
- 60 grams dark chocolate
- 6 tbsp butter 90 grams, melted
- ¾ tsp salt
For the salted chocolate filling
- 3 ⅓ cups thickened cream 800 ml
- 500 grams dark chocolate choose a good quality chocolate!
- 4 egg yolks
- 1 whole egg
- 1 tsp salt flakes
- 4 tbsp sugar
- 1-2 tsp vanilla extract or vanilla bean paste
To serve
- Double cream
- fresh berries
Instructions
For the biscuit base
- Grease and line the base of a 23cm (9 ") tart case with baking paper.
- Using a food processor, pulse the Oreo cookies, dark chocolate and salt together until completely broken down and resembling sand fine. In a mixing bowl, mix the Oreo mixture and melted butter until combined.
- Press the biscuit and butter mix firmly into the tart case using a metal spoon and press with your fingers to neaten. Chill the base in the fridge for at least 10 minutes, or until set and firm.
For the salted chocolate filling
- Heat the cream, sugar and vanilla together in a saucepan, over medium heat. Bring the cream to a high heat without boiling.
- Place the dark chocolate (in pieces) to a mixing bowl. Carefully pour the hot cream over the chocolate and whisk until the chocolate has melted and the mixture is smooth and combined.
- In a separate bowl, whisk together the eggs and salt.
- Whilst continually whisking, pour the chocolate mixture into the eggs until combined.
- Pour the mixture back into the saucepan and on low heat, whisk until the mixture has thickened. Do not boil.
- Remove from the heat and allow the mixture to cool slightly. Pour the chocolate filling into the biscuit base and chill in the refrigerator. Overnight is ideal, but at least three hours is recommended if you are short on time. Decorate with berries and serve with double cream.
Notes
Nutrition
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