Ingredients:

  • 1 ½ cups (180 g) Ginger Snap Biscuits, finely ground
  • ¼ cup (50 g) Granulated Sugar (for crust)
  • 6 Tbsp (85 g) Unsalted Butter, melted (for crust)
  • 1 pinch Fine Sea Salt (for crust)
  • 1 cup (200 g) Granulated Sugar (for caramel)
  • ¼ cup (60 ml) Water
  • ¾ cup (180 ml) Heavy Cream (35% fat), warmed slightly (for caramel)
  • 4 Tbsp (55 g) Unsalted Butter, room temperature, cut into 4 pieces (for caramel)
  • 1 tsp (5 g) Flaky Sea Salt (for caramel)
  • 12 oz (340 g) Dark Chocolate (70% Cacao minimum), finely chopped or in chips
  • 1 ½ cups (360 ml) Heavy Cream (35% fat) (for ganache)
  • 2 Tbsp (30 g) Unsalted Butter, cubed, room temperature (for ganache)
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Place the 9-inch loose-bottom tart pan on a baking sheet.
  2. Make the Crumbs: Pulse the ginger snap biscuits, ¼ cup sugar, and 1 pinch salt in a food processor until fine crumbs form.
  3. Bind the Crust: Add the melted butter (6 Tbsp) and pulse until the mixture resembles wet sand.
  4. Press and Bake: Press the mixture firmly and evenly into the base and up the sides of the tart pan. Bake for 10–12 minutes until fragrant and firm. Cool completely on a wire rack.
  5. Start the Sugar: In a heavy-bottom saucepan, combine 1 cup of sugar and ¼ cup of water. Heat over medium-high heat, stirring only until the sugar dissolves. Stop stirring once boiling.
  6. Caramelise: Boil until the mixture turns a deep, rich amber colour (6–8 minutes). Remove the pan immediately from the heat.
  7. Enrich: Whisk in the slightly warmed heavy cream (¾ cup) gently, then whisk in the room temperature butter (4 Tbsp) and flaky sea salt until smooth. Let the caramel cool for about 15 minutes to thicken slightly.
  8. Prepare Ganache: Place the chopped dark chocolate in a large heatproof bowl. Heat 1 ½ cups of heavy cream gently until just simmering.
  9. Pour and Emulsify: Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring. Add the cubed butter (2 Tbsp) and vanilla extract. Whisk gently, starting from the center, until the mixture is perfectly smooth and glossy.
  10. Layer 1 (Ganache): Pour about two-thirds of the warm ganache into the cooled crust. Spread gently to ensure the bottom is coated.
  11. Initial Chill: Place the tart in the refrigerator for 30–45 minutes until the ganache is firm to the touch.
  12. Layer 2 (Caramel): Gently spoon or pour the slightly cooled caramel over the set ganache. Spread evenly.
  13. Final Chill: Pour the remaining ganache over the caramel layer. Return the tart to the refrigerator and chill for a minimum of 6 hours (ideally 24–48 hours), until completely firm.
  14. Unmoulding: Before serving, carefully push the base of the tart pan up to release the tart from the ring. Allow the tart to sit at room temperature for 15–20 minutes before slicing.