Espresso Ganache Tart

espresso ganache tart

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.

making an espresso ganache tart

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.

espresso ganache tart cooling on a rack
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.

Slices of an espresso ganache tart with fork

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.

slices of an espresso ganache tart on a marble surface

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
3.64 from 79 votes

Espresso Ganache Tart

My Espresso Ganache Tart is a rich and decadent 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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 -10 servings
Author Sue Moran


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.

Cook's notes

recipe adapted from Epicurious
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    MaryAnn A
    December 18, 2019 at 5:46 pm

    5 stars
    Just 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.

    • Reply
      December 18, 2019 at 5:56 pm

      You’re so welcome MaryAnn ~ have a wonderful holiday week!

  • Reply
    Laraine Larkin
    November 27, 2019 at 5:11 pm

    I just made this for Thanksgiving. I cannot wait to try it!

  • Reply
    October 31, 2016 at 5:05 am

    Thanks for the recipe. What is a good substitute for the corn syrup in the glaze? Can I skip it entirely?

    • Reply
      July 11, 2018 at 6:00 pm

      You can add butter, or coconut oil, or just skip it!

  • Reply
    Sam @ My Carolina Kitchen
    September 17, 2013 at 6:17 am

    I should never have looked at this at breakfast time…

  • Reply
    The Café Sucre Farine
    August 28, 2013 at 6:47 pm

    Stunning, beautiful, amazing, I. want. some. now. wow!

  • Reply
    Milk and Honey
    August 28, 2013 at 3:20 pm

    Looks utterly dreamy.

  • Reply
    August 28, 2013 at 9:52 am

    i was a fan of the chocolate-espresso combination well before it became a thing, so rest assured that i’d be all over this. 🙂

  • Reply
    Jo-Anne Barkwill
    August 27, 2013 at 11:57 am

    Oh god, yum ….

  • Reply
    August 27, 2013 at 8:58 am

    Oh my gosh girl!
    This is just stunning!
    Espresso with chocolate is my weakness.
    Well that and mint & chocolate too.

  • Reply
    Laura (Tutti Dolci)
    August 27, 2013 at 8:52 am

    That espresso ganache looks divine – please pass me a spoon!

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