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
Espresso Ganache Tart
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
- 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.