Chocolate Ganache Tart Recipe

There’s something undeniably luxurious about a Chocolate Ganache Tart—the way the glossy surface catches the light, the rich cocoa aroma that fills the kitchen, and that first, silky bite that melts on your tongue. Whether you're serving it for a dinner party or indulging on a quiet evening, this dessert is pure decadence.

I first made this tart on a whim one snowy weekend, craving something indulgent yet effortless. With just a handful of ingredients and a no-fuss approach, it’s become my go-to for impressing guests—or myself—without the stress.

Let’s dive into what makes this tart a must-try for chocolate lovers.

Why You’ll Love This Chocolate Ganache Tart

Get ready to meet your new favorite chocolate dessert. This Chocolate Ganache Tart is more than just a treat—it's a stunning, no-fail recipe that delivers every time.

First and foremost, it’s shockingly simple to make. Don’t be fooled by its elegant appearance. The ganache requires only two ingredients, and the crust is a press-in dough that doesn’t need rolling or fancy tools.

This tart is also incredibly budget-friendly. You don’t need high-end chocolate or specialty items to make it shine. With basic pantry ingredients and store-brand cream, you can serve a dessert that tastes gourmet.

It’s a perfect make-ahead dessert. You can prepare it the night before and let it chill, freeing you up to focus on the main course or just relax.

And finally, it's easily customizable. From adding a splash of liqueur to swapping in a cookie crust or topping it with fruit, you can tailor it to suit your tastes or whatever you have on hand.

Now that you’re hooked, let’s talk about the ingredients that bring it all together.

Ingredients Notes

The magic of this tart lies in its simplicity. With just a few quality ingredients, you get a dessert that tastes like it came straight from a patisserie.

Dark chocolate is the star of this show. I recommend using chocolate that’s at least 60% cacao for a rich, intense flavor. You can use bars or chips, but bars tend to melt more smoothly. Feel free to use a mix of semi-sweet and bittersweet if you prefer a less intense bite.

Heavy cream is the only other ingredient in the ganache, and it makes all the difference. When heated and combined with the chocolate, it transforms into a glossy, velvety filling. Make sure you’re using full-fat heavy cream—not half-and-half or milk—for the best texture and richness.

The crust is a classic combination of crushed cookies and melted butter. I love using chocolate wafer cookies or graham crackers for that perfect crunchy base. Add a pinch of salt to enhance the flavor and balance the sweetness.

A touch of butter not only helps bind the crust but also deepens the flavor. Unsalted butter is best, so you have full control over the saltiness.

No special equipment is needed, but a 9-inch tart pan with a removable bottom makes serving and slicing a breeze. If you don’t have one, a pie plate works too—it just may not unmold as cleanly.

How To Make This Chocolate Ganache Tart

This tart comes together in just a few simple steps, and most of the time is hands-off. Let me guide you through it.

Start by making the crust. Crush your cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling them with a rolling pin. Stir in melted butter until the texture resembles wet sand, then press it firmly into the bottom and sides of your tart pan. Pop it into the oven for about 10 minutes to set.

While the crust cools, prepare your ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—watch carefully so it doesn’t boil. Pour the hot cream over your chopped chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt fully.

After two minutes, gently stir the mixture until it becomes smooth, shiny, and fully combined. If there are a few unmelted pieces, you can microwave the bowl in 10-second bursts to finish the job.

Pour the ganache into the cooled tart crust. Use a spatula to smooth the surface if needed. The filling will look glossy and luxurious. Now comes the hard part: chilling. Place the tart in the refrigerator for at least 2 hours, or until the ganache is set and firm to the touch.

When you're ready to serve, let the tart sit at room temperature for about 10 minutes for the perfect texture. Each slice is rich, creamy, and utterly indulgent—just what a chocolate tart should be.

From start to finish, this recipe takes about 25 minutes of active prep time and 2 hours to chill. It’s the ideal make-ahead dessert that feels effortless and tastes unforgettable.

Storage Options

If you somehow have leftovers (which is rare in my house), this tart stores beautifully.

Cover the tart with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days without losing its texture or flavor.

You can also freeze it. Just wrap individual slices in plastic wrap and then foil, and store them in a freezer-safe bag or container. They’ll keep for up to one month. Let the slices thaw in the fridge overnight before serving.

To reheat a slice slightly (if you prefer a softer, warmer texture), microwave it for 10-15 seconds. Just don’t overheat it—ganache can melt quickly and lose its structure.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. Once you’ve mastered the base, you can start playing with fun twists.

Try infusing the cream with flavor before pouring it over the chocolate. Add orange zest, cinnamon sticks, or a few crushed coffee beans while the cream heats, then strain before combining with the chocolate for a flavor boost.

Swap out the cookie crust for something different. Use Oreo cookies for a double chocolate base, gingersnaps for a spiced touch, or even shortbread for a buttery contrast.

You can add a splash of liqueur to the ganache for a grown-up twist. Baileys, Grand Marnier, or Frangelico all pair beautifully with chocolate and add an extra layer of depth.

Top the tart with fresh berries, a sprinkle of sea salt, or a dusting of cocoa powder for presentation and a flavor contrast.

Once you’ve made it a few times, don’t be afraid to experiment. This recipe is a beautiful canvas for your creativity—and every version will be just as luscious as the original.

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