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Chocolate Ganache Tart Recipe

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Indulge in this rich and elegant Chocolate Ganache Tart featuring a buttery chocolate wafer crust, smooth and glossy dark chocolate ganache filling, finished with a sprinkle of flaky sea salt and dollops of lightly sweetened vanilla whipped cream. Perfect for chocolate lovers seeking a decadent yet simple dessert.

Ingredients

Scale

Crust

  • 1 1/2 cups chocolate wafer crumbs (made from plain chocolate cookies or Oreos)
  • 4 tbsp butter, melted

Ganache Filling

  • 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

Whipped Cream Topping

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Crust Mixture: If making your own wafer crumbs, pulse chocolate cookies in a food processor until finely ground. Combine 1 1/2 cups of these crumbs with 4 tablespoons of melted butter, mixing until the mixture resembles moist sand.
  3. Press Crust: Press the crumb mixture firmly into a 10-inch tart pan with a removable bottom, pushing evenly up the sides and into the base. Use a flat measuring cup bottom for even compression.
  4. Bake Crust: Bake the crust in the preheated oven for 10 to 12 minutes until set. Remove and allow to cool completely while you prepare the filling.
  5. Heat Cream for Ganache: In a saucepan, gently heat 1 1/2 cups heavy cream until just starting to simmer with tiny bubbles forming around the edges. Avoid boiling.
  6. Combine Chocolate and Cream: Remove from heat and add 12 ounces roughly chopped dark chocolate. Allow to sit for a few minutes to melt the chocolate thoroughly without cooling too much.
  7. Whisk Ganache: Whisk the mixture until smooth and shiny. Gradually whisk in 4 tablespoons of room temperature butter, a few pieces at a time, to add richness and shine.
  8. Assemble Tart: Pour the ganache into the cooled tart shell, smoothing the top. Refrigerate for at least 2 hours to allow the ganache to set firmly.
  9. Finish with Sea Salt: Once set, sprinkle 1 tablespoon flaky sea salt evenly over the tart’s surface so it remains on top and does not sink in.
  10. Prepare Whipped Cream: Using a mixer, whip 1 1/2 cups heavy whipping cream with 1/2 teaspoon vanilla bean paste, a pinch of salt, and about 1 teaspoon granulated or powdered sugar until soft peaks form.
  11. Serve: Serve slices of the tart topped with a generous dollop of the freshly whipped vanilla cream.
  12. Slicing Tip: To get clean slices through the fudgy ganache, dip your knife in hot water and wipe dry before each cut for smooth, neat pieces.

Notes

  • Using a tart pan with a removable bottom makes it easier to unmold the tart without damaging the crust.
  • Adjust the mix of bittersweet and semisweet chocolate based on your preferred sweetness and bitterness level.
  • Do not overheat the cream as it can scorch and negatively affect the ganache texture.
  • Refrigerate ganache tart thoroughly for best slicing results and texture.
  • The flaky sea salt on top provides an excellent salty contrast to the rich chocolate flavor.
  • Whipped cream is optional but adds a light and complementary texture to the decadent tart.
  • For a smoother crust, finely pulse the cookie crumbs until almost powder before mixing with butter.

Keywords: chocolate ganache tart, chocolate tart, ganache dessert, chocolate dessert, tart recipe, easy chocolate tart

Find it online: https://jedentaglecker.com/chocolate-ganache-tart-recipe/