Food Recipes Chocolate Ganache Tart 5.0 (1) This decadent chocolate tart is the perfect dinner party capper. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on September 3, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 10 mins Total Time: 3 hrs Servings: 12 A slim slice of this chic chocolate tart is a sophisticated way to end a dinner party, and it's much simpler to prep than it looks. The press-in crust is made from from buttery, salty crackers (looking at you Ritz!), and the rich, no-bake filling has only four ingredients: chocolate, butter, vanilla, and salt. A final shower of flaky sea salt adds an irresistible pop of flavor. For best results, use a tart pan with a removable bottom, but a pie plate will work in a pinch. Pro tip: Shop for the best quality chocolate you can afford. It will make all the difference. Ingredients 60 round buttery crackers, such as Ritz ¾ cup (1½ sticks) unsalted butter, divided 1 tablespoon confectioners' sugar 6 ounces (1 cup) bittersweet chocolate chips 1 cup heavy whipping cream 1 teaspoon pure vanilla extract ⅛ teaspoon kosher salt Directions Preheat oven to 350 F. Place crackers in a large zip-top bag; seal well. Using a rolling pin or wine bottle, crush crackers into fine crumbs. (Alternatively, pulse in a food processor.) Melt 1 stick butter in a small saucepan over medium-low, stirring occasionally. Transfer cracker crumbs to a large bowl. Stir in sugar. Stir in melted butter until mixture is well combined and the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press crust into an even layer on bottom and up sides of pan. Bake until lightly golden, about 10 minutes. Remove from oven and let cool completely, about 45 minutes. Meanwhile, make the ganache: Place 2 inches of water in a medium pot over medium; bring to a simmer. Fit a small saucepan (or heatproof bowl) over simmering water, making sure water doesn't touch saucepan. Combine chocolate chips and cream in saucepan. Cook, stirring constantly, until chocolate is completely melted and mixture is glossy, 4 to 5 minutes. Remove saucepan from water; stir in remaining ½ stick butter, 1 tablespoon at a time, until fully incorporated. Stir in vanilla and kosher salt. Let cool to room temperature, about 30 minutes. Pour cooled ganache into cooled crust. Refrigerate, uncovered, for at least 2 hours and up to 6 hours, covering after 2 hours. Before serving, sprinkle with flaky sea salt, if desired. Print