Directions

1Using a food processor, pulverize the Bahlsen Choco Leibniz Biscuit Cookies into fine crumbs. Add in the vanilla extract and melted unsalted butter, and blend together until mixture forms.

2Spoon the crust mixture into the 14″ rectangular tart pan and press into the bottom and sides of the tart pan using either a spatula or your fingers. To level the bottom of the crust, you can use the bottom of a measuring cup or drinking glass.

3Place the tart pan into the refrigerator and chill the crust and allow it to firm up for about 2 hours or—preferably—overnight.

4To make the dark chocolate ganache filling, break apart the dark chocolate into small pieces and place in a medium-size mixing bowl. Add in the honey and butter, but don’t stir together just yet!

5In a small sauce pan, bring the heavy whipping cream to a boil. Then remove from heat and immediately pour over top of the chocolate, butter, and honey. Cover loosely with a sheet of aluminum foil and let sit for 2-3 minutes at room temperature.

6Remove the foil and stir the dark chocolate ganache mixture together until it’s nice and smooth. If you need to heat up the mixture to allow all the butter and chocolate to melt, you can do so in the microwave for 15-30 seconds.

7Pour the dark chocolate ganache into the tart pan and smooth out the top with a spatula. If you have any leftover cookies from the crust, you can break them up into small crumbs and sprinkle over top.

8Place the dark chocolate tart into the refrigerator to chill for 3-4 hours (or overnight) before serving. See my recommended tips and tools section above for cutting the tart when ready to serve.