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.
28 Comments
Patti Roy
March 9, 2021 at 5:44 pmHow do you store this, does it need to be refrigerated or is it safe covered on the counter>
Sue Moran
March 9, 2021 at 5:46 pmI tend to refrigerate anything made with ganache Patti. But you can leave it out for a few hours, for sure.
Amber
July 31, 2020 at 9:57 amCan you freeze them ?
Kenny Ritter
May 21, 2020 at 5:33 pmI 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!
Shar
February 28, 2020 at 9:45 pmIs that 11 quarter cups or 1 and a quarter of heavy cream
Sue
May 21, 2020 at 5:52 pmIt’s 1 and 1/4 cups
MaryAnn A
December 18, 2019 at 5:46 pmJust made this and it’s so good! I used a shortbread crust with added vanilla, instant espresso powder, and 2 eggs, and used half bittersweet and half dark chocolate chips for the filling and ganache. Put the crust in the freezer while I made the filling, then baked for 25 minutes. Then did the glaze. It’s so rich and decadent. I’m definitely making it to bring for Christmas. Thanks for a great recipe.
Sue
December 18, 2019 at 5:56 pmYou’re so welcome MaryAnn ~ have a wonderful holiday week!
Laraine Larkin
November 27, 2019 at 5:11 pmI just made this for Thanksgiving. I cannot wait to try it!
Sara
October 31, 2016 at 5:05 amThanks for the recipe. What is a good substitute for the corn syrup in the glaze? Can I skip it entirely?
Sue
July 11, 2018 at 6:00 pmYou can add butter, or coconut oil, or just skip it!
Sam @ My Carolina Kitchen
September 17, 2013 at 6:17 amI should never have looked at this at breakfast time…
Sam
The Café Sucre Farine
August 28, 2013 at 6:47 pmStunning, beautiful, amazing, I. want. some. now. wow!
Milk and Honey
August 28, 2013 at 3:20 pmLooks utterly dreamy.
grace
August 28, 2013 at 9:52 ami was a fan of the chocolate-espresso combination well before it became a thing, so rest assured that i’d be all over this. 🙂
Jo-Anne Barkwill
August 27, 2013 at 11:57 amOh god, yum ….
vanillasugarblog
August 27, 2013 at 8:58 amOh my gosh girl!
This is just stunning!
Espresso with chocolate is my weakness.
Well that and mint & chocolate too.
Laura (Tutti Dolci)
August 27, 2013 at 8:52 amThat espresso ganache looks divine – please pass me a spoon!
Eleni @ On Top Of Spaghetti
August 27, 2013 at 1:43 amI think this must be what they mean by “Death By Chocolate”…! Looks amazing…
Denise @ magnoliaverandah
August 26, 2013 at 9:26 pmThis looks chocolicious. A small slice for me please, that way I can have two! Love the glossy topping.
[email protected] is How I Cook
August 26, 2013 at 8:28 pmThis sounds decadent. Looks decadent. Another great recipe, Sue. BTW, I tried your nutella smores bars over the weekend. We are eating them and watching them disappear way too fast.
Mary
August 26, 2013 at 6:43 pmOh Sue!! really! I can’t resist – the photography is absolutely stunning!
Mary x
Averie @ Averie Cooks
August 26, 2013 at 4:34 pmPinned. Omg this is just STUNNING Sue! The flavors. The photography. It’s all so beautiful. Your larger pics, the quality of them, whoa – I am blown away by these clicks! And this recipe. 3 layers of chocolate heaven.
SallyBR
August 26, 2013 at 1:19 pmlooks absolutely stunning! I love the way the pieces sit on your beautiful counter top…
I am going to save this to my Pinterest board, because I happen to have a husband who will LOVE IT! 😉
Sulpicia
August 26, 2013 at 10:53 amThis looks AMAZING!
Monique
August 26, 2013 at 10:20 amEvery little chocolate coffee lover will want to make this~ Most certainly..It is going in my recipe Pin:)
Catherine
August 26, 2013 at 9:23 amDear Sue, This looks beautiful. I would be in heaven with a s lice of this. Blessings, Catherine
Tricia @ Saving room for dessert
August 26, 2013 at 9:06 amThis looks and sounds heavenly. No chocolate overload for me – I can take it!