Why Make This Recipe
This No Bake Chocolate Ganache Tart with Salted Caramel is a delightful dessert that combines rich chocolate flavor with a sweet, salty twist. It’s simple to prepare and doesn’t require an oven, making it a perfect treat for any occasion. Whether you’re celebrating a special event or just satisfying a sweet tooth, this tart is sure to impress friends and family.
How to Make No Bake Chocolate Ganache Tart With Salted Caramel
Ingredients:
- 1 ½ cups cookie crumbs (such as graham crackers or Oreos)
- 5 tablespoons unsalted butter (melted)
- 1/4 cup salted caramel sauce (*I use store-bought but you can make your own.)
- 1 cup (238 g) heavy cream
- 8 ounces (226.8 g) dark chocolate, finely chopped
- 2 tablespoons (30 ml) corn syrup
Directions:
Cookie Crumb Tart Shell:
- In a bowl, combine the cookie crumbs and melted butter. Mix well until all crumbs are moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan. Make sure it’s evenly spread.
- Place the tart shell in the fridge for at least 30 minutes to set.
Ganache Filling:
- Heat the heavy cream in a saucepan until it just simmers.
- Remove the cream from heat and add the chopped dark chocolate and corn syrup. Stir until everything is smooth and well combined.
- Once the ganache has cooled slightly, pour it into the cooled tart shell.
- Drizzle the salted caramel sauce on top of the ganache.
- Refrigerate the tart for at least 2 hours, or until firm.
How to Serve No Bake Chocolate Ganache Tart With Salted Caramel
Cut the tart into slices and serve chilled. You can add extra salted caramel sauce or a sprinkle of sea salt on top for an extra touch. This dessert goes well with whipped cream or a scoop of vanilla ice cream.
How to Store No Bake Chocolate Ganache Tart With Salted Caramel
Store the tart in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you plan to store it, it’s best to add the salted caramel sauce just before serving to keep it from becoming too soft.
Tips to Make No Bake Chocolate Ganache Tart With Salted Caramel
- Use high-quality dark chocolate for the best flavor.
- Press the cookie crust firmly for a stable base.
- Make sure the heavy cream is hot enough to melt the chocolate but not boiling.
Variation
You can try using different cookie types for the crust, such as digestive biscuits or chocolate chip cookies. You can also substitute the dark chocolate with milk chocolate for a sweeter flavor.
FAQs
Can I use a different type of caramel sauce?
Yes, you can use homemade caramel sauce or any brand you prefer.
How do I make my own salted caramel sauce?
To make your own, melt sugar in a saucepan until golden, then slowly add heavy cream and salt.
How long does it take to set?
The tart needs at least 2 hours in the refrigerator to become firm, but it’s best to leave it overnight for optimal texture.
No Bake Chocolate Ganache Tart with Salted Caramel
This No Bake Chocolate Ganache Tart with Salted Caramel is a delightful dessert combining rich chocolate flavor with a sweet, salty twist, perfect for any occasion.
For the Tart Shell
- 1.5 cups 1 ½ cups cookie crumbs (such as graham crackers or Oreos)
- 5 tablespoons 5 tablespoons unsalted butter (melted)
For the Ganache Filling
- 1/4 cup 1/4 cup salted caramel sauce (Store-bought or homemade)
- 1 cup 1 cup heavy cream
- 8 ounces 8 ounces dark chocolate, finely chopped ((approximately 226.8 g))
- 2 tablespoons 2 tablespoons corn syrup
Cookie Crumb Tart Shell
- In a bowl, combine the cookie crumbs and melted butter. Mix well until all crumbs are moistened.
- Press the mixture firmly into the bottom and up the sides of a tart pan. Make sure it’s evenly spread.
- Place the tart shell in the fridge for at least 30 minutes to set.
Ganache Filling
- Heat the heavy cream in a saucepan until it just simmers.
- Remove the cream from heat and add the chopped dark chocolate and corn syrup. Stir until everything is smooth and well combined.
- Once the ganache has cooled slightly, pour it into the cooled tart shell.
- Drizzle the salted caramel sauce on top of the ganache.
- Refrigerate the tart for at least 2 hours, or until firm.
Store the tart in an airtight container in the refrigerator for up to 5 days. It’s best to add the salted caramel sauce just before serving to keep it from becoming too soft. Use high-quality dark chocolate and press the cookie crust firmly for stability.