Chocolate Ganache Tart Recipe

There's something undeniably elegant about a slice of Chocolate Ganache Tart. With its silky, rich filling nestled in a buttery, crisp crust, this dessert manages to be both show-stopping and surprisingly simple.

I remember the first time I made this tart—it was for a last-minute dinner party, and I needed a dessert that felt fancy without requiring hours in the kitchen. From that night on, it’s become my go-to for holidays, birthdays, and even quiet Friday nights at home with a glass of red wine.

Whether you're a seasoned baker or a weekend treat-maker, this Chocolate Ganache Tart is the perfect blend of indulgence and ease. Let’s dive into why you’ll love it.

Why You’ll Love This Chocolate Ganache Tart

Prepare to fall in love at first bite. This tart brings together rich, luxurious chocolate and a crisp, cookie-like crust in a combination that’s hard to resist.

It's decadently rich, yet incredibly easy to make.
While it looks like a dessert you'd find at a fancy pâtisserie, this tart requires just a handful of ingredients and minimal baking. The hardest part? Waiting for it to chill.

Perfect for make-ahead entertaining.
This is one of those magical desserts that actually tastes better the next day. Make it the night before your event, and all you'll need to do is slice and serve.

A budget-friendly indulgence.
Using pantry staples like cream, butter, and chocolate, you can create a gourmet dessert without a gourmet price tag. It serves 8 to 10, making it perfect for groups.

It’s endlessly customizable.
Top it with flaky sea salt, a swirl of caramel, or a heap of fresh berries—the base ganache is a blank canvas for your creativity.

Once you’ve tasted this tart, you’ll find yourself returning to it again and again. Let’s take a closer look at what goes into it.

Ingredients Notes

The beauty of this Chocolate Ganache Tart is in its simplicity—just a few quality ingredients come together to create something truly special.

The crust is made from chocolate cookies and butter.
I recommend using chocolate wafer cookies or even Oreo cookies (without the filling). They create a deep, cocoa-rich base that contrasts beautifully with the creamy ganache. Melted unsalted butter binds the crumbs and gives the crust a firm, crisp texture.

The ganache starts with high-quality chocolate.
Use a mix of semi-sweet and dark chocolate, ideally 60–70% cocoa. Bars tend to melt more smoothly than chocolate chips, but either will work in a pinch. Quality here really matters—it’s the star of the show!

Heavy cream makes it irresistibly silky.
When heated and poured over chopped chocolate, heavy cream creates that luscious, truffle-like consistency. Don’t substitute with milk—it won’t set as well or taste as rich.

A touch of butter adds shine and richness.
Once the ganache is smooth, stirring in a bit of unsalted butter gives it a glossy finish and elevates the flavor even further.

You don’t need much equipment.
All you’ll need is a 9-inch tart pan with a removable bottom, a food processor (or a zip-top bag and rolling pin for crushing cookies), and a heatproof bowl for making the ganache. A small offset spatula helps smooth the top, but a spoon works fine too.

How To Make This Chocolate Ganache Tart

Making this tart is a breeze, even for beginner bakers. Here’s how it comes together from crust to finish.

Start by preparing the crust. Pulse your chocolate cookies in a food processor until they form fine crumbs. Add melted butter and blend until the mixture looks like wet sand. Press the crumb mixture firmly into the bottom and up the sides of your tart pan. Use the bottom of a measuring cup for an even surface. Bake the crust at 350°F (175°C) for 10 minutes, then let it cool completely.

While the crust cools, make your ganache. Chop your chocolate finely and place it in a heatproof bowl. Heat the heavy cream in a saucepan until it’s just about to simmer—tiny bubbles should form around the edges, but don’t let it boil.

Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2-3 minutes, allowing the heat to gently melt the chocolate. Then, stir slowly with a spatula or whisk until completely smooth and glossy. Stir in the butter until fully incorporated.

Once your crust is cool and the ganache is ready, pour the ganache into the crust. Gently tap the pan on the counter to remove any air bubbles and smooth the top with a spatula.

Refrigerate the tart for at least 2 hours, or until fully set. You’ll know it’s ready when the ganache is firm to the touch but still smooth and creamy when sliced.

This tart takes about 30 minutes of active prep time, plus chilling. The result? A rich, restaurant-quality dessert with zero stress.

Storage Options

This tart is as practical as it is delicious, storing beautifully for several days.

Refrigerator storage:
Keep the tart covered with plastic wrap or in an airtight container. It will stay fresh in the fridge for up to 5 days. The chocolate will firm up more over time but remain smooth when brought to room temperature.

Freezing for later:
Want to prep ahead? Wrap the fully set tart tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving tips:
For best flavor and texture, let the tart sit at room temperature for 20–30 minutes before serving. Use a sharp knife dipped in hot water (and wiped dry) to get clean, even slices.

Variations and Substitutions

This tart is a chocolate lover’s dream, but it’s also incredibly flexible. Here are a few ideas to make it your own:

Swap the crust.
Try a graham cracker crust or use crushed shortbread cookies for a buttery twist. For a nutty variation, blend in finely chopped toasted almonds or hazelnuts.

Flavor the ganache.
Infuse the cream with orange zest, espresso powder, or a splash of vanilla extract before pouring it over the chocolate. Liqueurs like Grand Marnier or Chambord also add a lovely depth.

Add a layer of caramel or fruit jam.
Spread a thin layer of salted caramel or raspberry preserves over the crust before pouring in the ganache for a hidden surprise.

Top it off with flair.
Finish with flaky sea salt, fresh berries, or chocolate curls. A sprinkle of crushed pistachios adds color and crunch.

Make it dairy-free.
Use full-fat coconut cream and vegan chocolate for a plant-based version that’s just as luscious.

Feel free to experiment—the basic structure of this tart is sturdy enough to handle all kinds of creative twists. Once you’ve mastered the original, the variations are endless.

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