Next, I line my tart ring with parchment paper and press the cookie dough evenly into the bottom. Then I use my hands to build the sides, making sure they’re not too thick. The first time I made this recipe, I left the edges much thicker than the base, and they baked unevenly. Now I take a few extra minutes to press everything into an even layer. Once the tart shell is shaped, I freeze it for about two hours. This step is absolutely worth the wait because it helps the cookie crust hold its beautiful shape while baking.

Once the dough is completely frozen, I preheat my oven to 180°C (350°F). I place a sheet of parchment paper over the cookie crust and fill it with pie weights or uncooked rice. Baking it this way keeps the center from puffing up. After about 35 minutes, I carefully remove the weights and parchment before baking the crust for another 10 minutes until it’s beautifully golden. My kitchen always smells incredible during this stage thanks to the butter and chocolate chips baking together. I let the crust cool slightly while I prepare the ganache.

For the ganache, I place the chopped dark and milk chocolate into a large heatproof bowl. Then I heat the heavy cream until it just begins to boil before pouring it directly over the chocolate. I let it sit for about a minute before stirring gently. Watching the chocolate melt into the cream is one of my favorite parts because it transforms into the smoothest, glossiest ganache imaginable. Once it’s completely silky, I pour it into the cooled cookie crust and spread it evenly. Then comes the hardest part—I refrigerate the tart overnight. Waiting may test your patience, but trust me, allowing the ganache to set overnight creates the perfect creamy texture that slices beautifully.

Pro Tips for Best Results

I’ve tested this recipe several different ways, and freezing the cookie crust before baking makes a huge difference. Whenever I skipped this step, the crust shrank more during baking and lost its neat shape. Now I never skip the freezer time.

Another trick I’ve learned is to use good-quality chocolate for the ganache. Since the filling contains only chocolate and cream, every bit of flavor comes from those ingredients. Better chocolate creates a noticeably smoother and richer ganache.

One final tip is to chop the chocolate into small, even pieces before pouring over the hot cream. Smaller pieces melt much more evenly and give you that perfectly smooth ganache without needing excessive stirring.

Common Mistakes to Avoid

The biggest mistake I made the first time was making the cookie crust too thick around the edges. Those thicker sections baked much slower than the base. Now I always press the dough evenly with my fingers before freezing.(See the next page below to continue…)