My Espresso Ganache Tart is rich, silky, and deeply chocolatey ~ with a hint of espresso running through every bite.
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:
The filling is no-bake ~ just pour and chill! (You’ll bake the crust briefly to set it.)
Coffee adds a new dimension to a classic chocolate tart. It’s super rich but the hint of espresso tames it.
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.
Espresso Ganache Tart
3.67 from 81 votes
Deep chocolate meets dark roast espresso in this silky ganache tart ~ dense, glossy, and unapologetically rich.
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.
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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The combination of coffee and chocolate is a popular one here!
No-Bake Slab Tiramisu
Slab tiramisu is a sweet coffee-infused cloud! Lady fingers & mascarpone cream on a sheet pan in a fun twist on a no bake Italian dessert.
Easy Coffee and Cardamom Truffles ~ this easy homemade candy is a decadent combination of dark chocolate, cardamom, and coffee, reminiscent of the flavors of Turkish coffee!
These sultry Cardamom Coffee Blondies are worlds away from your standard chocolate chip blondie, with smokey undertones of espresso and the sensuous aroma of cardamom ~ but all that just makes them just a little more mysterious.
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 would add cinnamon and chilli pepper. Start with 1/4 teaspoon and keep adding until you achieve the desired taste.
Please let me know what you’ve decided on.
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!
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
Sue: I don’t know about the States, but here in Canada, we can get a box of Oreo cookie crumbs.
Oh well that’s convenient! I’m not sure I’ve seen that here.
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!
Did you want to put it in the middle of the tart, or substitute for the crust?
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.
I would add cinnamon and chilli pepper. Start with 1/4 teaspoon and keep adding until you achieve the desired taste.
Please let me know what you’ve decided on.
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