My Espresso Ganache Tart recipe is a rich and decadent chocolate tart with a deep flavor and a silky texture. It’s truffle meets fudge meets mousse, with a strong jolt of caffeine thrown in for good measure.
Three distinct luscious layers of chocolate and espresso make this espresso ganache tart so special.
It starts with a dark chocolate cookie crumb crust, followed by a chocolate and espresso ganache center, topped off with a glossy pool of more dark chocolate. This tart needs no garnish, not even a sprig of mint. It is what it is, and it’s proud of it.
I used chocolate wafer cookies to make the dark chocolate crumb crust
but you can any plain chocolate cookie, including chocolate graham crackers. If you don’t want the espresso flavor, substitute almond extract, a flavored liqueur like Grand Marnier, or just leave it plain. Next time I might add a touch of cinnamon or cardamom, which I think would be great with the espresso.
Try this silky chocolate tart straight from the fridge, you won’t be disappointed!
This kind of deep chocolate tart or flourless cakes is usually served at room temperature, but I Ike them 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.
The combination of coffee and chocolate is a popular one here on tvfgi
If you love it like I do, be sure to try my Coffee Chocolate Chip Cookies, or my Coffee and Cardamom Truffles!
Espresso Ganache Tart
Ingredients
for the crust
- I cup finely ground chocolate cookie crumbs, I used Nabisco's Famous Wafers
- 5 Tbsp unsalted butter, melted
- 1/4 cup sugar
for the filling
- 1 1/4 cups heavy cream
- 2 Tbsp espresso powder
- 10 oz bag of good quality dark or bittersweet chocolate chips
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/4 tsp salt
for the glaze
- 3 Tbsp heavy cream
- 2 oz dark or bittersweet chocolate chips
- 1 tsp light corn syrup
- 1 Tbsp warm water
Instructions
- Set oven to 350F
- Combine the crumbs, melted butter and sugar in a bowl. Stir until all the crumbs are moistened and everything is well combined.
- Press evenly into a 9" tart pan with removable bottom. (You can also use a 9" pie pan) Cover the bottom and up the sides, using your hands to smooth and pack it firmly.
- Bake for about 10 minutes, then cool on a rack for about 20 minutes.
- To make the filling, bring the cream just to a boil, take off the heat and stir in the espresso powder. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Stir together until smooth. Combine the eggs, salt and vanilla in another small bowl, and then add to the chocolate. Stir until completely combined.
- Pour the filling into the cool crust. Bake for about 20 to 25 minutes until the filling is set along the edges but still a bit loose in the very center. The filling will firm as it cools.
- Cool the tart on a rack for an hour.
- To make the glaze, bring the cream just to a boil (I did this in the microwave) and add the chocolate. Stir until completely smooth. Add in the corn syrup and the warm water and stir again until smooth and glossy.
- Pour over the tart, swirling it around so it coats the top evenly.
- Let set for an hour before cutting. If you refrigerate the tart, let it sit out a bit before serving.
Notes
I love this recipe, thanks for sharing it. If I wanted to add a Feuilletine crunch layer to it, how would you suggest doing it? Make extra chocolate and add the Feuilletine to that, let it set a bit, then do the chocolate mixed with egg mixture over that? Or is there a better way? Thanks!
I haven’t worked with feuilletine before, so I can’t really guide you, but I guess you have a choice of making a base layer with your crunch, mixing it into the ganache, or using it as a topping. Let us know how it goes!
Hi!
The Espresso Ganache tart looks amazing and I want to make it for my daughter’s Birthday…
Can this be made ahead of time and will it still taste good if frozen? .
I haven’t frozen this one Neela, so I can’t say for sure, sorry!
Could I add a little pepper, along with cinnamon, for a Spicy Mexican Chocolate flavor? How much, and what sort of pepper?
You might add cayenne or chipotle powder, start with 1/2 teaspoon.
How do you store this, does it need to be refrigerated or is it safe covered on the counter>
I tend to refrigerate anything made with ganache Patti. But you can leave it out for a few hours, for sure.
Can you freeze them ?
I have to take my hat off to you for posting this recipe! I have made this Tart 3 times prior and each time I was told to either hide it so everyone did not eat it up and or I need to start making these to Sale, that’s how good this tart is. I’m getting up at 3 AM tomorrow morning May 22, 2020 to make another one for work, I actually made the crust this evening going to try and see how that does timesaver. Keep up posting great recipes such as this it comes out exactly as described and pictured. One will never be disappointed with this tart. Please keep posting recipes such as these!
Is that 11 quarter cups or 1 and a quarter of heavy cream
It’s 1 and 1/4 cups