Introduction

This Chocolate Ganache Tart is a rich and decadent dessert perfect for chocolate lovers. The silky ganache filling paired with a crispy chocolate cookie crust creates an irresistible combination. It’s elegant yet simple to make at home.

A triangular slice of chocolate tart resting on crumpled white parchment paper over a white marbled surface is shown, featuring three layers: a bottom dark crumbly crust, a middle thick and smooth chocolate filling with a creamy texture, and a top shiny dark chocolate glaze sprinkled with coarse white sea salt flakes. In the background, a blurred portion of the remaining tart is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate wafer crumbs (or plain chocolate cookies, even Oreos)
4 tbsp butter, melted (for crust)
1 1/2 cups heavy cream
12 ounces dark chocolate, roughly chopped (e.g., 8 oz bittersweet, 4 oz semisweet)
4 tbsp butter, room temperature, cut into tablespoon pieces
1 tbsp flaky sea salt
1 1/2 cups heavy whipping cream
1/2 tsp vanilla bean paste
1 pinch salt
Granulated or powdered sugar, to taste (about 1 tsp granulated sugar)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: To prepare the crust, grind chocolate cookies or wafers in a food processor until fine. Measure out 1 1/2 cups of crumbs and combine with the melted butter until the mixture feels like wet sand.
Step 3: Press the crust mixture evenly into a 10-inch tart pan with a removable bottom, packing it well along the bottom and up the sides. Use the flat bottom of a measuring cup to help press it firmly.
Step 4: Bake the crust for 10–12 minutes. Remove and set aside to cool.
Step 5: For the ganache, heat 1 1/2 cups heavy cream in a saucepan until it just starts to simmer. Do not let it boil; remove from heat as soon as tiny bubbles appear.
Step 6: Add the chopped dark chocolate to the hot cream and let sit for a few minutes to melt. Smaller chocolate pieces melt faster, so adjust timing accordingly.
Step 7: Whisk the mixture until smooth and shiny. Gradually add the room temperature butter pieces, whisking well to incorporate.
Step 8: Pour the ganache into the cooled tart shell. Refrigerate for at least 2 hours to set.
Step 9: Once set, sprinkle the flaky sea salt over the top so it stays on the surface.
Step 10: To serve, whip together 1 1/2 cups heavy whipping cream, vanilla bean paste, a pinch of salt, and sugar to taste until soft peaks form.
Step 11: For clean slices, run your knife under hot water and wipe it dry before each cut to prevent sticking.

Tips & Variations

Use different types of chocolate (milk, dark, or white) to vary the flavor of your ganache.
If you don’t have vanilla bean paste, vanilla extract works well as a substitute in the whipped cream.
For extra flair, garnish the tart with fresh berries or edible gold flakes.
Pressing the crust firmly and evenly ensures a sturdy base that won’t crumble when sliced.

Storage

Store the tart covered in the refrigerator for up to 3 days. It’s best enjoyed chilled but can be left at room temperature for 10–15 minutes before serving to soften the ganache. Leftover whipped cream should be kept refrigerated and used within a day.

How to Serve

A dark chocolate tart with a shiny smooth top layer sprinkled with white flakes, showing a deep brown color, sits on crumpled white paper over a white marbled surface. The tart has a thick black crumb crust with a rough texture that forms a border around the edge. One slice is cut and placed on white paper with a dollop of white whipped cream on top, and another slice lies on a white plate in the upper left corner with a silver fork resting beside it. Crumbs are scattered around the tart and slices, creating a casual, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies for the crust?

Yes, plain chocolate cookies or wafers work best, but you can experiment with other types like Oreos. Just be aware some cookies may add extra sweetness.

How do I prevent the ganache from cracking?

Make sure to let the ganache set gently in the refrigerator and avoid sudden temperature changes. Properly whisking the butter into the warm ganache also helps keep it smooth.