Chocolate Cookie Ganache Tart

A pastry chef that doesn’t really eat sweets, that’s me! Don’t worry, I test everything I create but I simply do not crave sweets. It may stem from the years I spent in commercial kitchens and fine dining restaurants. Hundreds of plated desserts and homemade sweets came out those kitchens over the years, which may explain my lack of desire for the sweet treats. I will let you in on a little secret; I do still have one craving. It has never receded or lessened over the years. Oreos or more specifically, Trader Joe’s Chocolate Jo Jo’s. Just the thought of them makes my stomach growl.

Recently, a Trader Joe’s finally made it to our city. I was there on the first day. A good idea, no! The lines were long, the aisles crowded but I got my box of Jo Jo’s! Now what to do with them? I certainly couldn’t eat the entire box on my own.

I have an unbridled love affair with chocolate ganache and anything that comes in the form of a tart, so I decided to make a chocolate cookie tart with ganache filling. In this recipe, crushed cookies and melted butter form the base of the tart, while the filling is made with a creamy and dark chocolate ganache. The top is garnished with a whole cookie.

Chocolate Cookie Tart With Ganache Filling Recipe

Yields 5-6 individual tarts

Crust:

Ingredients:

  • 15 chocolate sandwich cookies (Oreo's or Jo Jo's)
  • 2 tablespoons butter (melted)

Directions:

Place the chocolate sandwich cookies into a food processor fitted with a blade. Add the melted butter. Process until finely crushed. Evenly disperse the cookie crumbs into 6 individual tart pans. Firmly push the crumbs into the bottom of the pan and up the sides to the top of the tart pan.

Chocolate Ganache:

Ingredients:

  • 8 ounces dark chocolate finely chopped
  • 1 cup heavy cream
  • 1 teaspoon Madagascar vanilla extract Double fold (2x)
  • 1 tablespoon butter

Directions:

Place the heavy cream in a small saucepan and heat until the edges of the cream begin to bubble. Remove from heat. Place the chopped chocolate into a bowl with the butter and vanilla extract. Add the hot cream. Let sit for 2-3 minutes. Whisk until the mixture comes together to form a ganache.

Divide the ganache between the tart shells. Place the tarts on a sheet tray and refrigerate for 30 minutes. Add one whole cookie to the top of the tart. Place the sheet tray back into the fridge and chill for 2-3 hours. Enjoy!

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