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.
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!
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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.
This 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.
Pinned. 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.
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!
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I think this must be what they mean by “Death By Chocolate”…! Looks amazing…
This looks chocolicious. A small slice for me please, that way I can have two! Love the glossy topping.
This 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.
Oh Sue!! really! I can’t resist – the photography is absolutely stunning!
Mary x
Pinned. 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.
looks 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! 😉
This looks AMAZING!
Every little chocolate coffee lover will want to make this~ Most certainly..It is going in my recipe Pin:)
Dear Sue, This looks beautiful. I would be in heaven with a s lice of this. Blessings, Catherine
This looks and sounds heavenly. No chocolate overload for me – I can take it!