Chocolate Biscuit Tart with Dark Ganache

Method

1. Use a food processor to grind the Bahlsen Choco Leibniz Biscuit Cookies into fine crumbs. Add the vanilla extract and melted unsalted butter, and blend until the mixture comes together.
2. Spoon the crust mixture into the 14″ rectangular tart pan and press it onto the bottom and sides using a spatula or your fingers. To level the bottom, press with the base of a measuring cup or a drinking glass.
3. Chill the tart pan in the freezer for at least 30 minutes. You can also chill it in the refrigerator for about 1-2 hours or overnight. If you are making it days ahead, wrap the tart pan carefully in plastic wrap and keep it in the freezer until you need it.
4. To make the dark chocolate ganache filling, break the chocolate into small pieces and place them in a medium mixing bowl. Add the honey and butter, but do not stir yet!
5. In a small saucepan, bring the heavy whipping cream to a boil. Take it off the heat and pour it right over the chocolate, butter, and honey. Cover loosely with a sheet of aluminum foil and let it sit for 2-3 minutes at room temperature.
6. Remove the foil and stir the ganache until it is smooth and glossy. If you need to warm the mixture so the butter and chocolate fully melt, microwave it in 15-30 second bursts.
7. Pour the ganache into the tart pan and smooth the top with a spatula. If you have leftover cookies from the crust, break them into small crumbs and sprinkle them over the top.
8. Chill the dark chocolate tart in the refrigerator for 3-4 hours, or overnight, before serving.

Baker’s notes

• For this recipe I used a 14″ rectangular tart pan.
• If milk chocolate is not your favorite, Bahlsen also makes these biscuits in dark chocolate and in a caramel version.
• Note that each part of this recipe calls for a different butter consistency. The buttery chocolate biscuit crust uses melted unsalted butter, while the chocolate ganache filling uses softened, room temperature butter. The second does not mean melted butter. Softened butter should feel soft when handled, with no cold or hard spots.
• After you make the biscuit crust and press it into the tart pan, chill it in the freezer for about 30 minutes, or in the refrigerator for roughly 1-2 hours, so it firms up.
• For the dark chocolate ganache filling, I used a 70% cacao dark chocolate, but you can use whichever kind you like best!
• After you pour the ganache filling into the tart pan, chill it for 3-4 hours before serving.
• When you are ready to serve, run a cutting knife under very hot water, wipe it dry with a clean towel, and slice into the dark chocolate tart. This gives you a clean cut! Repeat for each slice.