Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- Process chocolate cookies into fine crumbs. Mix with sugar, melted butter, and salt until mixture resembles wet sand.
- Press cookie mixture firmly into bottom and sides of tart pan. Bake for 10 minutes, then cool slightly.
- Melt butter and chopped chocolate together until smooth. Let cool for 5 minutes.
- Whisk eggs and sugar together for 2 minutes until lightened. Sift in cocoa powder and whisk until smooth.
- Add vanilla extract and salt to egg mixture. Pour in melted chocolate and stir until fully incorporated.
- Sift flour over chocolate mixture and fold gently until just combined. Do not overmix.
- Pour filling into prepared crust and spread evenly.
- Bake 25-30 minutes until edges are set but center has slight wobble.
- Cool completely in pan on wire rack for 2 hours before removing outer ring and slicing.
Notes
Use quality chocolate with at least 60% cacao. The tart can be stored covered at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months. For cleanest slices, use a hot knife wiped between cuts.