I’ll tell you this much, this is the best chocolate tart you will ever make. Trust me.
It’s a creamy chocolate ganache tart that’s made with just a few simple ingredients. It’s easy to make and even easier to devour!

The “secret” ingredients that elevated this tart were a pinch of cinnamon and some orange zest. ‘Chef’s Kiss’

I decided to make the tart on a biscuit base- It was easier and faster that way. I used the Nuvita Oats digestive biscuits. To make the crust, you combine the crumbled biscuits, melted unsalted butter, orange zest and a teaspoon of cinnamon in a food processor. Process until mixed, then press firmly onto the pan. Bake for eight minutes and then completely cool the pan.
I don’t own a tart pan, instead, I used a 9 Inch baking pan with a removable bottom. It served the purpose beautifully.

To make the ganache, you’ll chop the chocolate into smaller pieces for faster melting and place it in a bowl. Then heat the milk and salt over medium heat until steaming. Pour the milk over the chocolate and cover for about a minute. Add the butter and stir until well combined. Wait for the ganache to slightly cool down (so that it’s still pourable) and pour it over the crust. Cool at room temperature then refrigerate until the tart is set.
It’s now ready to devour! Decorate it as you feel like.


For a little extra kick, you can add any liquor you prefer, like rum, whiskey, brandy etc.
Chocolate Tart
10
45
Minutes8
Minutes4 Hrs/Overnight
Ingredients
2 cups Nuvita Oats Digestive biscuits - crumbled
100g unsalted butter - melted
Zest of two oranges - divided in half
1 teaspoon cinnamon
340g dark chocolate
350ml heavy cream
1/4 teaspoon sea salt
30g unsalted butter - melted
Berries and extra chocolate to garnish
Directions
To make the crust; preheat the oven to 175 degrees Celsius.
In a food processor, add the biscuits, 100g melted butter, half of the orange zest and cinnamon. Process until combined.
Press the combined ingredients firmly onto the pan and bake for 8 minutes. Cool the pan completely.
While the crust is cooling, make the ganache. Chop the chocolate into small pieces and place them in a bowl. Add the orange zest.
Heat the cream and salt in a saucepan over medium heat, stirring occasionally.
While still steaming, pour the cream over the chocolate. Cover the bowl for 1 minute.
While still warm, add the 30g softened butter and stir until combined.
Let the ganache cool slightly (should still be pourable) then pour it over the crust. Allow the ganache to cool at room temperature before transferring it to the fridge. Cool until set.
Garnish as desired and enjoy!