Espresso Ganache Tart

My espresso ganache tart starts off with a dark chocolate cookie crust topped with the impossibly silky chocolate and coffee ganache. That glossy pool firms up in the fridge to a decadent truffle style texture that’s hard to beat. It might be the perfect chocolate dessert for entertaining:

1. The filling is no-bake ~ just pour and chill! (You’ll bake the crust briefly to set it.)
2. Coffee adds a new dimension to a classic chocolate tart. It’s super rich but the hint of espresso tames it.
3. This dessert can be made ahead and it patiently waits in the fridge for its big moment ~ everyone at the table will gasp.

The chocolate crumb crust dilemma

When Nabisco discontinued its iconic chocolate wafers bakers everywhere went into a panic. Those wafers were the base for countless icebox cakes, pies and tarts. But no worries, I found that plain old Oreos (no need to take them apart) work just as well. In fact you can use any plain chocolate cookie, including chocolate graham crackers.

Espresso ganache tart flavor variations

Not everybody loves coffee, so the good news is there are different directions to go with this dessert:

• Omit the espresso powder and substitute vanilla or almond extract. The same goes for the coffee flavored whipped cream.

• You can also keep the coffee flavor and enhance it with a liqueur like Grand Marnier, Amaretto, or Kahlua, just to name a few.

• I love the idea of adding cardamom to the tart to mimic the flavor of Turkish coffee.

Try this silky espresso ganache tart straight from the fridge

This kind of deep chocolate tart or flourless cake is usually served at room temperature, but I Iike it cold, straight out of the fridge. Whatever your pleasure, this cake is smooth and silky, with a nice crunchy crust and a definite espresso flavor.

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Espresso Ganache Tart

3.74 from 87 votes

Deep chocolate meets dark roast espresso in this silky ganache tart ~ dense, glossy, and unapologetically rich.

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Prep Time:20 minutes minutes

Cook Time:10 minutes minutes

chilling time:4 hours hours

Total Time:4 hours hours 30 minutes minutes

Servings: 10 servings

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Equipment

• 10" tart pan (with removeable bottom)

Ingredients

 

US CustomaryMetric

for the crust

• 1 3/4 cup finely ground chocolate cookie crumbs, (I used 16 "Oreo"- style sandwich cookies, ground in a food processor)
• 2 Tbsp unsalted butter, melted

for the filling

• 1 3/4 cups heavy cream
• 2 Tbsp espresso powder, (instant espresso, not ground beans)
• 1/4 tsp salt
• 15 oz chopped bittersweet chocolate or chocolate chips
• 2 Tbsp unsalted butter, room temperature

for the espresso whipped cream, optional

• 1 cup heavy cream
• 1 tsp espresso powder
• 1/2 tsp vanilla extract
• 2 tsp powdered sugar

Instructions

• Preheat oven to 350F
• Combine the crumbs and melted butter in a bowl. Stir until all the crumbs are moistened and everything is well combined.
• Press the crumbs evenly into your tart pan. Cover the bottom and up the sides, using your hands to smooth and pack it firmly.
• Bake the crust for about 10-12 minutes, then allow it to cool on a rack for about 20 minutes before filling.
• To make the filling, bring the cream just to a boil, take off the heat and stir in the espresso powder and the salt. Pour the hot cream mixture over the chocolate chips and let sit undisturbed for a couple minutes, to allow the chocolate to melt. Add the butter and stir everything together until smooth and glossy.
• Pour the filling into the cooled crust. Carefully transfer to the fridge to set for at least 4 hours, or up to overnight.

coffee whipped cream

• To make the whipped cream, combine the cold heavy cream and espresso powder. Whisk to combine and set in the fridge for a few minutes to allow the espresso powder to dissolve.
• Whip the cream until it starts to thicken, then add the vanilla extract, salt, and powdered sugar. Continue to whip until soft peaks form. Serve alongside the chilled tart.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: chocolate, dessert, ganache, tart

Nutrition

Calories: 484 kcal · Carbohydrates: 39 g · Protein: 6 g · Fat: 35 g · Saturated Fat: 25 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.2 g · Cholesterol: 60 mg · Sodium: 227 mg · Potassium: 369 mg · Fiber: 2 g · Sugar: 22 g · Vitamin A: 759 IU · Vitamin C: 0.4 mg · Calcium: 157 mg · Iron: 1 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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