Silky Chocolate Ganache Tart with Crunchy Roasted Almonds

There’s something magical about the combination of silky chocolate and crunchy roasted nuts. This chocolate ganache tart with roasted almonds is a perfect example. It’s rich, smooth, and indulgent, with a delicate crunch from toasted almonds that cuts through the sweetness beautifully. Best of all, it’s deceptively simple to make. You don’t need to be a pastry chef to whip this up; it just looks that fancy. Whether for a dinner party, a weekend treat, or even as an edible gift, this tart never fails to impress. So here’s how you can make it.

Ingredients:

For the crust:

• 200 g digestive biscuits or graham crackers (about 14 biscuits)
• 2 tablespoons cocoa powder
• 100 g unsalted butter, melted
• 2 tablespoons sugar (optional, depending on your biscuit choice)
• Pinch of salt

For the ganache filling:

• 200 g dark chocolate (at least 60% cocoa), finely chopped
• 200 ml heavy cream
• 2 tablespoons unsalted butter (room temperature)
• 1 teaspoon vanilla extract
• Pinch of sea salt

For the topping:

• ½ cup whole almonds
• 1 teaspoon neutral oil or butter
• Sea salt flakes (optional)

Method:

1. Start with the almonds so they have time to cool before topping the tart. Preheat your oven to 180°C or 350°F. Spread the almonds in a single layer on a baking tray. Roast for about 10 minutes until golden and fragrant. Turn the tray once halfway through for even toasting. Let them cool completely, then coarsely chop. Toss with a teaspoon of oil or melted butter and a pinch of sea salt if desired. Set aside.

2. Crush the biscuits into fine crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin. Transfer the crumbs to a bowl. Stir in cocoa powder, melted butter, sugar if using, and a pinch of salt. Mix until the texture resembles wet sand and the crumbs hold together when pressed.
3. Press the mixture evenly into a pan with a removable bottom. Use the bottom of a measuring cup or glass to compact the crust and press up the sides. Place the crust in the freezer for 15 minutes or bake it at 180°C or 350°F for 8-10 minutes if you prefer a firmer base. Let it cool completely.
4. Make the ganache. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium heat until it begins to simmer around the edges, but don’t let it boil. Pour the hot cream over the chocolate. Let it sit undisturbed for 1 minute to melt the chocolate. Stir gently in small circles with a spatula or whisk from the center outward until smooth and glossy. Stir in butter, vanilla, and a pinch of sea salt until fully incorporated. The butter gives the ganache a beautiful sheen and velvety texture.

5. Pour the warm ganache into the cooled tart shell. Use a spatula to spread it evenly and smooth the surface. Gently scatter the chopped roasted almonds over the top, pressing a few lightly into the ganache so they stick but still stay visible. For a finishing touch, sprinkle a few sea salt flakes on top, which is optional but highly recommended if your chocolate is dark.
6. Chill the tart in the fridge for at least 2 hours, or until the ganache is fully set. Overnight is even better for a firmer texture.

7. Let the tart sit at room temperature for 15 minutes before slicing so the ganache softens slightly for a cleaner cut. Use a sharp knife dipped in hot water and wiped dry between cuts for neat slices. This tart pairs beautifully with a hot cup of coffee or a scoop of vanilla ice cream if you want to take it over the top.

8. You can make the crust and roast the almonds a day in advance.
9. The fully assembled tart keeps well in the refrigerator, covered, for up to 5 days. For longer storage, freeze the tart, without topping, tightly wrapped for up to 1 month. Add the almonds fresh after thawing for the best crunch.

Tips:

• Try milk chocolate for a sweeter version, or mix dark and milk together. White chocolate can work too, but reduce the cream slightly for a firmer set.
• If serving only to adults, stir in a tablespoon of liqueur into the ganache for extra depth.