Chocolate Ganache Tart

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.

This chocolate tart definitely has signature recipe possibilities…

what you’ll need (only 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
• 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

buy the best chocolate for this ganache tart

• I used a combination of bittersweet and semisweet chocolate here (8 ounces bittersweet, 4 ounces semi-sweet)
• A special dessert like this is all about the chocolate, so it’s a good opportunity to splurge on a brand you love. I happen to prefer Ghirardelli or Lindt. You can use regular baking chocolate or good quality chocolate chips if you like.

what’s the scoop on ganache?

Ganache works through the magical balance of fat and liquid. When hot cream meets chopped chocolate, the heat melts the chocolate while the fat and water in the cream emulsify with the cocoa solids and cocoa butter. This creates a smooth, glossy mixture that can be poured, whipped, or set, depending on the ratio of cream to chocolate. The result? A velvety, luxurious texture that’s as versatile as it is delicious.

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.

dietary needs

For a gluten free version of this tart

• Use your favorite gluten free chocolate wafer cookie to make the crust. Gf chocolate graham crackers will work in a pinch.

For a vegan chocolate ganache tart

• You’ll need a vegan cookie for the crust ~ Oreos are naturally vegan.
• Use vegan chocolate like Lindt’s 70% Cocoa Excellence Bar.
• A vegan butter like Miyoko’s Creamery Vegan Butter,
• And coconut cream instead of dairy cream.

For a keto ganache tart

• Use a keto-friendly chocolate like Lily’s Semi-Sweet or Dark Chocolate Chips.
• For the crust use a keto-friendly chocolate cookie like Rip Van Dark Chocolate Wafer Cookies.

more of the chocolate-iest chocolate recipes

• Ina Garten’s Chocolate Cake Recipe
• Dreamy Nutella Mousse Pie!
• Perfect Chocolate Pudding
• Double Chocolate Banana Bread
• Easy Chocolate Soufflé
• Double Chocolate Muffins
• Double Dark Chocolate Chip Shortbread Cookies

Chocolate Ganache Tart

4.67 from 131 votes

My decadent Chocolate Ganache Tart is the perfect chocolate dessert for any occasion ~ easily converted to gluten free, vegan and keto!

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Prep Time:15 minutes minutes

Cook Time:10 minutes minutes

chilling:2 hours hours

Total Time:25 minutes minutes

Servings: 12

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Equipment

• 10 inch tart pan

Ingredients

 

US CustomaryMetric

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

dietary needs

For a gluten free version of this tart

• • use your favorite gluten free cookie to make the crust.

For a vegan ganache tart

• • You’ll need a vegan cookie for the crust ~ Oreos are naturally vegan.

• • Use vegan chocolate like Lindt’s 70% Cocoa Excellence Bar.

• • A vegan butter like Miyoko’s Creamery Vegan Butter,

• • And coconut cream instead of dairy cream.

For a keto ganache tart

• Use a keto-friendly chocolate like Lily’s Semi-Sweet or Dark Chocolate Chips.
• For the crust use a keto-friendly chocolate cookie like Rip Van Dark Chocolate Wafer Cookies.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: baking, chocolate, dessert, New Year’s Eve, tart, Thanksgiving

Nutrition

Calories: 398 kcal · Carbohydrates: 24 g · Protein: 4 g · Fat: 32 g · Saturated Fat: 19 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 0.3 g · Cholesterol: 55 mg · Sodium: 736 mg · Potassium: 263 mg · Fiber: 4 g · Sugar: 13 g · Vitamin A: 683 IU · Vitamin C: 0.2 mg · Calcium: 47 mg · Iron: 4 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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