Chocolate Ganache Tart Recipe
This decadent Chocolate Ganache Tart features a crisp chocolate cookie crust filled with a silky, rich dark chocolate ganache topped with a sprinkle of flaky sea salt. Accompanied by a light vanilla-infused whipped cream, it balances intense chocolate flavor with creamy freshness for an elegant dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Crust
- 1 1/2 cups chocolate wafer crumbs (plain chocolate cookies or Oreos)
- 4 tbsp butter, melted
Ganache Filling
- 1 1/2 cups heavy cream
- 12 ounces dark chocolate, roughly chopped (8 oz bittersweet + 4 oz semisweet recommended)
- 4 tbsp butter, room temperature, cut into 1 tbsp pieces
- 1 tbsp flaky sea salt (for topping)
Whipped Cream
- 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 used)
Instructions
- Preheat and prepare crust. Preheat your oven to 350°F. If using whole cookies, pulse them in a food processor until fine crumbs measure 1 1/2 cups. Combine crumbs with melted butter until mixture resembles wet sand.
- Form and bake crust. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Use the bottom of a flat measuring cup for even packing. Bake for 10–12 minutes until set, then set aside to cool.
- Make the ganache. Heat 1 1/2 cups heavy cream in a saucepan over medium heat until just simmering with tiny bubbles forming but not boiling. Remove from heat and add chopped chocolate; let sit for a few minutes to soften.
- Whisk ganache smooth. Whisk the cream and chocolate mixture until smooth and glossy. Gradually whisk in the room temperature butter pieces to create a rich, silky texture.
- Assemble tart and chill. Pour the ganache into the cooled crust and refrigerate for at least 2 hours to set. Once set, sprinkle flaky sea salt evenly on top of the tart so it remains on the surface.
- Prepare whipped cream. In a chilled bowl, whip 1 1/2 cups heavy whipping cream with vanilla bean paste, a pinch of salt, and sugar to taste until soft peaks form.
- Serve. Slice the tart using a knife warmed under hot water and wiped clean between cuts for clean slices. Serve each slice with a dollop of the vanilla whipped cream.
Notes
- Use any plain chocolate cookies to make your own crumbs, Oreos work well though they add a hint of sweetness.
- If you’re worried about the knife sticking while slicing the tart, warming the blade with hot water helps.
- Flaky sea salt on top enhances the deep chocolate flavor but can be adjusted or omitted to taste.
- The ganache can be made with different chocolate ratios depending on your bitterness preference.
- Make sure the cream does not boil to prevent a grainy ganache.
Keywords: chocolate ganache tart, chocolate tart, chocolate dessert, chocolate ganache, tart with whipped cream, flaky sea salt chocolate tart
Find it online: https://amayaharis.com/chocolate-ganache-tart-recipe/
