Espresso Ganache Tart
User Reviews
3.7
Espresso Ganache Tart
Description
The Espresso Ganache Tart starts with a chocolate cookie crumb crust, made by combining finely ground chocolate wafers with melted butter and sugar, then baking it to set a crisp base. The filling is a ganache melting dark chocolate with heavy cream infused with espresso powder, mixed with beaten eggs, vanilla, and salt. It is baked until the edges are set but the center remains slightly loose for a creamy finish after cooling. A dark chocolate glaze made from cream, chips, corn syrup, and water is spread over the cooled tart to add shine and extra chocolate depth.
This tart balances rich chocolate flavors and the bitter notes of espresso, with a textured crust and smooth filling. The method ensures the tart holds its shape while keeping a velvety ganache center. It’s suitable as a refined dessert for coffee and chocolate enthusiasts.
Allow ample cooling time for the tart and glaze to set properly. Using high-quality dark chocolate and fresh espresso powder will impact the final flavor. Pressing the crust firmly into the tart pan helps provide stability during baking.
Ingredients
for the crust
- chocolate cookie crumbs I used Nabisco's Famous Wafers, finely ground, 1 cup
- 5 Tbsp butter melted, unsalted
- 1/4 cup sugar
for the filling
- 1 1/4 cups heavy cream
- 2 Tbsp espresso powder
- 10 oz dark chocolate chips or bittersweet chocolate chips, good quality
- 2 egg beaten, large
- 1 tsp vanilla extract
- 1/4 tsp salt
for the glaze
- 3 Tbsp heavy cream
- 2 oz dark chocolate chips or bittersweet chocolate chips
- 1 tsp light corn syrup
- 1 Tbsp water warm
Instructions
- Set oven to 350F
- Combine the crumbs, melted butter and sugar in a bowl. Stir until all the crumbs are moistened and everything is well combined.
- Press evenly into a 9" tart pan with removable bottom. (You can also use a 9" pie pan) Cover the bottom and up the sides, using your hands to smooth and pack it firmly.
- Bake for about 10 minutes, then cool on a rack for about 20 minutes.
- To make the filling, bring the cream just to a boil, take off the heat and stir in the espresso powder. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Stir together until smooth. Combine the eggs, salt and vanilla in another small bowl, and then add to the chocolate. Stir until completely combined.
- Pour the filling into the cool crust. Bake for about 20 to 25 minutes until the filling is set along the edges but still a bit loose in the very center. The filling will firm as it cools.
- Cool the tart on a rack for an hour.
- To make the glaze, bring the cream just to a boil (I did this in the microwave) and add the chocolate. Stir until completely smooth. Add in the corn syrup and the warm water and stir again until smooth and glossy.
- Pour over the tart, swirling it around so it coats the top evenly.
- Let set for an hour before cutting. If you refrigerate the tart, let it sit out a bit before serving.
Notes
- Use good quality dark or bittersweet chocolate chips for the ganache and glaze to ensure rich flavor and smooth texture.
- Let the crust cool completely before pouring the filling to avoid sogginess.
- Baking time for the filling is important: edges should be set but center slightly loose; it will firm as it cools.
- The glaze adds shine and a rich finish; spread it evenly once the tart is cooled and set.
- Espresso powder can be adjusted slightly to taste for coffee intensity.
User Reviews
Overall Rating
3.7
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