Chocolate Tart Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Lightly butter or oil a 9-inch tart pan.

In a bowl, mix chocolate cookie crumbs, granulated sugar, and salt until evenly distributed.

Stir in melted butter until the mixture clumps when squeezed.

Press the crumb mixture into an even layer on the bottom and up the sides of the tart pan.

Chill the crust in the refrigerator for 20 minutes to set.

Bake the crust for about 12 minutes, until set and fragrant. Let it cool slightly before filling.

Make the chocolate ganache filling

Place chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat heavy cream until just simmering.

Pour hot cream over the chocolate; let stand 1 minute, then whisk until smooth and glossy.

In a separate bowl, whisk eggs, sugar, vanilla, and salt until pale and well combined.

Temper the eggs by whisking in a few spoonfuls of the warm ganache, then whisk the tempered eggs into the remaining ganache.

Pour the filling into the cooled crust, smoothing the surface.

Bake at 350°F (175°C) for 18-20 minutes, until the center is just set but still slightly wobbly.

Chill

Let the tart cool to room temperature, then refrigerate for at least 2 hours until fully set.

Dust with cocoa powder if desired, slice, and serve.