Chocolate Ganache Tart
User Reviews
4.7
Chocolate Ganache Tart
Description
This tart starts with a crust made from finely ground chocolate wafer crumbs blended with melted butter, pressed into a tart pan, and baked briefly to hold its shape and add slight crispness. The ganache filling combines heavy cream and chopped dark chocolate, heated until the cream just simmers to melt the chocolate smoothly, then enriched with butter for a glossy finish. The final tart is sprinkled with flaky sea salt to enhance the chocolate's bittersweet notes.
The texture melds a firm chocolate crust with a smooth, velvety ganache center. Baking the crust beforehand prevents sogginess and allows the ganache to set properly when poured in. The optional whipped cream, flavored lightly with vanilla bean paste and sweetened with a hint of sugar, provides a soft, creamy topping that complements the dense ganache.
For customization, alternative cookie bases can be used to accommodate gluten-free or vegan diets, and vegan or keto-friendly chocolates and creams can replace traditional ingredients to suit dietary needs.
Ingredients
For the crust
- 1 1/2 cups chocolate wafer crumbs can make your own from any plain chocolate cookie (including Oreos
- 4 tbsp butter melted
For the ganache
- 1 1/2 cups heavy cream
- 12 ounces dark chocolate roughly chopped, example 8 oz bittersweet and 4 oz semisweet
- 4 tbsp butter room temperature, cut into 1 tablespoon-ish pieces
- 1 tbsp sea salt flaky
For the whipped cream, optional
- 1 1/2 cups heavy whipping cream
- 1/2 tsp vanilla bean paste
- 1 pinch salt
- granulated sugar or powdered sugar, to taste (I used about 1 tsp granulated sugar
Instructions
- Preheat oven to 350F.
crust
- If making your own crumbs, grind the chocolate cookies or wafers in a food processor and measure out 1 1/2 cups. Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand.
- Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps.
- Bake the crust for 10-12 minutes. Set side to cool.
tart
- To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer. Don't let it get too hot, remove when you see those first tiny bubbles.
- Remove from the heat and add the chopped chocolate, and let sit for a few minutes. (Exactly how long will depend on how big your chocolate pieces are. The smaller the pieces, the more quickly they will melt. You want to err on the side of not letting the cream cool down too much so that the ganache is still warm and will pour smoothly.)
- Whisk the ganache mixture until it is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.
- Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn't sink in to the chocolate.
- Tip: if you're worried about your knife sticking to the fudgey chocolate filling while slicing, running your knife under hot water and wiping it clean just before slicing will help get a nice clean slice.
- To make the whipped cream, whip the cream, vanilla paste, salt and sugar together until it forms soft peaks.
Notes
- Use your preferred gluten-free cookie crumbs to make the crust gluten-free.
- For vegan versions, use vegan cookies, vegan chocolate, vegan butter, and substitute coconut cream for dairy cream.
- Keto-friendly chocolates and cookies can be used for low-carb adaptations.
- Ensure the chocolate pieces are small for faster melting during ganache preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 736mg | 31% |
| Potassium | 263mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 683IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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