This is my kind of dessert ~ minimal ingredients, maximum payoff. A classic chocolate ganache tart delivers deep flavor and a silky texture that never fails to impress.
If you’re a chocolate lover, (and who isn’t? ) you know that nothing can beat a ganache for pure chocolate decadence. This chocolate ganache tart is served up with a some textural interest and flaky salt to bring out the flavor.
Chocolate is, of course, appropriate year round, but there’s something I especially love about a decadent chocolate dessert in cooler months. It’s a perfect way to celebrate the holidays (who says you can’t do chocolate for Thanksgiving?) the New Year, or the love of your life on Valentine’s Day.
Just 5 ingredients!
The chocolate ganache filling is a simple combination of chocolate and cream, but the addition of a few tablespoons of butter doubles down on that famous silky mouthfeel.
- dark chocolate
- I used a combination of bittersweet and semisweet bar chocolate here, I like Ghirardelli or Lindt, but use what you love.
- heavy cream
- butter
- chocolate cookie crumbs
- the classic Nabisco Famous Wafers are sadly now discontinued, but you can use any plain chocolate cookie like Dewey’s, for instance. Oreo’s work too, with or without the filling.
- sea salt
How ganache works (and how to control it)
Ganache is all about the balance between chocolate and cream ~ change the ratio and you completely change the texture.Here are the basic ratios to know:
- 1:1 (equal parts cream + chocolate)Â ~ classic ganache
Smooth and sliceable, perfect for tarts, fillings, and thick glazes - 2:1 (more chocolate than cream)Â ~ firm ganache
Dense and fudgy ~ ideal for truffles or anything you want to scoop and roll - 1:2 (more cream than chocolate)Â ~ soft ganache
Light, pourable, and perfect for drizzling or a silky sauce
Think of it as a sliding scale ~ more chocolate = firmer, more cream = softer.
a chocolate cookie crumb crust helps make a seamless chocolate statement
I chose a simple press in cookie crust for this tart. It’s crumbly and crunchy, and provides a really nice textural contrast to the silky, creamy ganache. I’ve used this same crust in my Brown Sugar Bourbon Icebox Pie, and my Easy Cold Brew Icebox Pie. My dark chocolate wafers from Nabisco have been discontinued, but there are many plain chocolate wafers or cookies on the market you can use. Just break them up, add them to your food processor, and pulse into crumbs.
You could of course do a regular pre-baked pastry crust for this recipe, but the crumb crust keeps it casual and do-able.
Maldon salt* makes the perfect garnish
Just look at the cool crystal structure on that Maldon salt! If you’re hesitant about pieces of salt that big, the flakes are super delicate and add a really nice balance to the sweetness and richness of the chocolate in this ganache tart. If you don’t have Maldon salt, use sea salt or kosher salt.
*Malden salt is fancy English sea salt with a delicate flavor and a large crystal. Look for it with the regular salt in your supermarket.
a chocolate ganache tart needs no garnish but…
Honestly the sprinkle of sea salt is really the chicest way to serve it, but no judgement here if you want to take it further!
- Lightly sweetened whipped cream is always a good choice with a rich chocolate dessert ~ I added a little vanilla bean paste to mine, and just enough sugar to barely sweeten it since the tart is so rich already. A little almond extract would be delicious, too.
- Try lightly spiking your whipped cream to bring another dimension to this dessert, bourbon, Frangelico, or Amaretto are my faves.
- For the holidays, why not whip up a batch of cranberry whipped cream to plop on top ~ it’s gorgeous and has a lovely tart flavor which plays well with the rich chocolate.
- Sweeten your whipped cream with a little maple syrup for Thanksgiving.
- For a lighter version of whipped cream try my whipped Yogurt.
- A simple, tart berry sauce also goes great with chocolate and offsets the intensity of the ganache. Most stores carry fresh berries year round, and it’s worth the splurge for a special occasion. I especially love a fresh raspberry sauce with dark chocolate. Use frozen berries if you like.
- A drizzle of caramel sauce really takes this chocolate ganache tart over the top.
- Amarena cherries would be awesome.
- Cover the top with chocolate curls.
- Simple fresh berries are always appropriate! Try sugared cranberries for the holidays.
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Chocolate Ganache Tart
Video
Equipment
- 10 inch tart pan with removeable bottom like this one
Ingredients
For the crust
- 1 1/2 cups chocolate wafer crumbs (you can make your own from any plain chocolate cookie. Even Oreos will work.)
- 4 tbsp butter, melted
For the ganache
- 1 1/2 cups heavy cream
- 12 ounces dark chocolate, roughly chopped (I used 8 ounces bittersweet and 4 ounces semisweet, but feel free to use whatever you like)
- 4 tbsp butter, room temperature, cut into 1 tablespoon-ish pieces.
- 1 tbsp flaky sea salt
For the whipped cream, optional
- 1 1/2 cups heavy whipping cream
- 1/2 tsp vanilla bean paste
- 1 pinch salt
- granulated sugar or powdered sugar, to taste (I used about 1 tsp granulated sugar)
Instructions
- Preheat oven to 350F.
crust
- If making your own crumbs, grind the chocolate cookies or wafers in a food processor and measure out 1 1/2 cups. Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand.
- Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps.
- Bake the crust for 10-12 minutes. Set side to cool.
tart
- To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer. Don't let it get too hot, remove when you see those first tiny bubbles.
- Remove from the heat and add the chopped chocolate, and let sit for a few minutes. (Exactly how long will depend on how big your chocolate pieces are. The smaller the pieces, the more quickly they will melt. You want to err on the side of not letting the cream cool down too much so that the ganache is still warm and will pour smoothly.)
- Whisk the ganache mixture until it is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.
- Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn't sink in to the chocolate.
- Tip: if you're worried about your knife sticking to the fudgey chocolate filling while slicing, running your knife under hot water and wiping it clean just before slicing will help get a nice clean slice.
- To make the whipped cream, whip the cream, vanilla paste, salt and sugar together until it forms soft peaks.
Notes
For a gluten free version of this tart
-
- use your favorite gluten free cookie to make the crust.
For a keto ganache tart
-
- Use a keto-friendly chocolate like Lily’s Semi-Sweet or Dark Chocolate Chips.
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- For the crust use a keto-friendly chocolate cookie like Rip Van Dark Chocolate Wafer Cookies.
Nutrition
More of my chocolatiest desserts
Dark Chocolate Hazelnut Cake
This chocolate hazelnut cake leans into deep cocoa flavor and finely ground nuts for a soft, balanced cake that’s not overly sweet.
Espresso Ganache Tart
Deep chocolate meets dark roast espresso in this silky ganache tart ~ dense, glossy, and unapologetically rich.
Double Chocolate Banana Bread
Double Chocolate Banana Bread ~Â This easy recipe is the ultimate pairing of chocolate and banana ~ so rich we probably should call it a cake!
Chocolate Sheet Cake
My rich chocolate sheet cake comes together quick and easy with a whisk and one bowl. The glossy chocolate ganache makes it decadently delish!
Ina Garten’s Chocolate Cake Recipe
Ina Garten's famous chocolate cake is incredibly moist with rich chocolate flavor. This easy recipe uses coffee to enhance the chocolate and creates a tender crumb that stays soft for days.
Double Chocolate Thin and Crispy Cookies
Double chocolate thin and crispy cookies are just like the Tate’s cookies you love (but hate to pay for!)
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