Name: Chocolate Ganache Tart Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate wafer crumbs (made from plain chocolate cookies or Oreos); 4 tbsp butter, melted; 1 1/2 cups heavy cream; 12 ounces dark chocolate, roughly chopped (8 ounces bittersweet, 4 ounces semisweet preferred); 4 tbsp butter, room temperature, cut into 1 tablespoon-ish pieces; 1 tbsp flaky sea salt; 1 1/2 cups heavy whipping cream; 1/2 tsp vanilla bean paste; 1 pinch salt; granulated sugar or powdered sugar, to taste (about 1 tsp granulated sugar recommended)

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Introduction

This Chocolate Ganache Tart is a rich and decadent dessert that’s surprisingly easy to make at home. With a crisp chocolate cookie crust and a silky, smooth ganache filling, it’s perfect for special occasions or whenever you crave an indulgent treat.

The image shows a chocolate tart with three visible layers on a white marbled surface. The bottom layer is a dark, crumbly crust made of crushed cookies, forming a thick edge around the tart. The middle layer is a rich, smooth chocolate filling that looks creamy and dense, with a lighter brown color than the top. The top layer is a shiny, darker chocolate glaze, sprinkled with white flakes that add texture and contrast. One slice is lifted on a metal spatula, with a woman's hand holding the spatula just out of frame. Crumbs are scattered around the tart on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate wafer crumbs (from plain chocolate cookies or wafers, Oreos work too)
4 tbsp butter, melted
1 1/2 cups heavy cream
12 ounces dark chocolate, roughly chopped (such as 8 ounces bittersweet and 4 ounces semisweet)
4 tbsp butter, room temperature, cut into 1 tablespoon pieces
1 tbsp flaky sea salt
1 1/2 cups heavy whipping cream
1/2 tsp vanilla bean paste
1 pinch salt
granulated sugar or powdered sugar, to taste (about 1 tsp granulated sugar suggested)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: If making your own crumbs, grind chocolate cookies or wafers in a food processor until fine. Measure 1 1/2 cups and combine with melted butter until the mixture feels like wet sand.
Step 3: Press the crumb mixture evenly into a 10-inch tart pan with a removable bottom, pressing up the sides firmly. Use the bottom of a flat measuring cup to pack it tightly.
Step 4: Bake the crust for 10-12 minutes, then set aside to cool completely.
Step 5: To make the ganache, heat 1 1/2 cups heavy cream in a saucepan until it just starts to simmer with tiny bubbles, then remove from heat.
Step 6: Add the chopped chocolate to the hot cream and let sit for a few minutes, allowing the chocolate to melt gently.
Step 7: Whisk the mixture until smooth and shiny. Gradually whisk in the room temperature butter pieces until fully incorporated.
Step 8: Pour the ganache into the cooled crust. Refrigerate the tart for at least 2 hours to set.
Step 9: Once set, sprinkle the tart with flaky sea salt to avoid sinking into the ganache.
Step 10: To prepare the whipped cream, whip 1 1/2 cups heavy whipping cream with vanilla bean paste, a pinch of salt, and sugar to taste until soft peaks form.
Step 11: Serve the tart with a dollop of whipped cream. To get clean slices, warm your knife under hot water, wipe dry, and then slice.

Tips & Variations

Use a mix of bittersweet and semisweet chocolate for a balanced flavor, or adjust according to your chocolate preference.
If you prefer a sweeter tart, add a tablespoon of sugar to the crust mixture.
For a different twist, add a tablespoon of espresso powder to the ganache to enhance the chocolate flavor.
Press the crust firmly and evenly to prevent crumbling when slicing.

Storage

Store the tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. For best texture, bring to room temperature for 15-20 minutes before serving. Leftover tart can be gently reheated in a warm oven for a few minutes if you prefer it slightly softer.

How to Serve

A dark chocolate tart is shown with one large slice cut out and slightly pulled forward on a metal spatula. The tart has three visible layers: a black crumbly crust on the bottom and sides, a thick middle layer of smooth, dark chocolate filling with a rich texture, and a glossy dark chocolate ganache on top, sprinkled with small white salt flakes. The tart rests on crumpled white paper placed on a white marbled surface. In the soft background, there is a blurry glass jar with white cream inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate for the ganache?

Yes, you can use any dark or bittersweet chocolate you prefer. Adjust the sweetness by mixing semisweet or milk chocolate if you want a milder ganache.

How do I prevent the ganache from seizing?

Make sure the hot cream is just simmering, not boiling, before adding to the chocolate. Let the chocolate melt fully before stirring gently to combine; sudden temperature changes can cause seizing.