Ingredients
Scale
- 1 ½ cups (170g) gluten-free shortbread cookie crumbs (or traditional shortbread)
- 5 tbsp (70g) unsalted butter, melted
- ½ tsp sea salt
- 8 oz (225g) high-quality dark chocolate (70% cacao), chopped
- 1 cup (240ml) heavy cream
- 2 tbsp (25g) granulated sugar
- 1 tsp pure vanilla extract
- Flaky sea salt, for garnish
- Optional: crushed candy cane or edible gold flakes for decoration
Instructions
- Preheat oven to 350°F (175°C). Fit a 9-inch tart pan with a removable bottom.
- Combine cookie crumbs, melted butter, and ¼ tsp sea salt in a bowl. Press evenly into the bottom and up the sides of the pan. Bake 10 minutes. Cool completely.
- Reduce oven to 325°F (165°C).
- In a saucepan, heat cream until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir in sugar and vanilla until smooth and glossy.
- Pour ganache into cooled crust. Tap pan gently to release air bubbles.
- Bake 18–22 minutes until center is set but still slightly jiggly. Cool completely at room temperature, then chill 2+ hours.
- Before serving, garnish with flaky sea salt and optional decorative elements.
Notes
- For gluten-free, use certified GF shortbread or almond flour base.
- Store covered in fridge up to 5 days. Bring to room temp before serving for best texture.
- Add 1 tbsp espresso powder to the cream for deeper chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Method: Baking
- Cuisine: French-inspired American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.Slice (1/8 of tart)
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
