These tarts take mere minutes to make, but yield impressive, restaurant-quality plated desserts. Perugina chocolate and Colavita olive oil come together to form a silky, luxuriant ganache which sits atop a crumbled cookie-and-chocolate crust. Finished with a sprinkle of sea salt, these elegant desserts set firm, but are as tender as mousse when served. You won’t want this dessert to end!
Line a standard-sized (not jumbo or mini) cupcake tin with 8 liners. Set to the side.
Make the crust. In a large bowl, melt the chocolate, either in a double boiler or by microwaving in 30 second increments until melted. Once melted, whisk the chocolate together with 1 tablespoon olive oil to combine. Add the cookie crumbles, and mix until fully coated and combined.
Divide the mixture evenly between the 8 cupcake liners. Firmly press the mixture into each cup, leaving a slight well in the center. Place the cupcake pan in the refrigerator while you prepare the next steps so that the crust can become firm.
Make the olive oil ganache topping. In a double boiler or using the microwave like above, melt the chocolate. Once melted, add the olive oil and gently whisk until the mixture is fully combined. It will be quite liquid.
Pour the mixture on top of the crusts, until the cupcake liners are about ⅔ full.
Place the tin back in the refrigerator. After about 20 minutes, remove it and sprinkle the coarse sea salt on top. Return back to the fridge, and let the tarts set until firm, about 2 hours.
Leave the tarts in the refrigerator until about 5 minutes before ready to serve. They will become soft quite rapidly when removed from the fridge.