This Dark Chocolate Ganache Tart is pure chocolate heaven: a crisp, buttery crust filled with a silky, rich dark chocolate ganache. It looks elegant enough for a dinner party, yet the filling comes together with only a handful of ingredients.
This Dark Chocolate Ganache Tart stores beautifully, which makes it a wonderful dessert to prepare ahead of time. If you love rich chocolate desserts, you may also enjoy my easy French Chocolate Mousse or serve a slice of this tart with a spoonful of Chantilly Mascarpone Cream for an extra-special finish.
Recipe Overview: Dark Chocolate Ganache Tart
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Chilling time; 2 hours
- Total Time: 2 hours 28 minutes
- Servings: 8 people
- Cook Method: Baked tart shell filled with a silky dark chocolate ganache and chilled until set
- Flavor & Texture: Rich, deep chocolate flavor with a smooth, creamy ganache filling and a crisp, buttery tart crust
- Difficulty: Easy to moderate. The crust requires a little attention, but the ganache itself comes together quickly with just a few ingredients.
- Why this Recipe? This tart looks elegant and impressive, yet it is surprisingly simple to make. The contrast between the crisp crust and silky dark chocolate filling makes every bite irresistible, and it is a wonderful make-ahead dessert for entertaining.
I always keep good bittersweet chocolate in my kitchen, and it is the same chocolate-forward flavor I love in my chewy cranberry chocolate cookies.
In this Article
- Recipe Overview: Dark Chocolate Ganache Tart
- A Note From Giangi
- What is Chocolate Ganache?
- Key Ingredients
- Variations and Substitutions
- How to Make Dark Chocolate Ganache Tart
- Giangi’s Pro Tips
- What to Serve with Dark Chocolate Ganache Tart
- Storing Dark Chocolate Ganache Tart
- Dark Chocolate Ganache Tart FAQs
- More Chocolate Recipes You Will Love
- Dark Chocolate Ganache Tart
A Note From Giangi
What is Chocolate Ganache?
Chocolate ganache is a rich, silky mixture made by combining chocolate with hot cream. The warm cream melts the chocolate, creating a smooth mixture that can be used as a glaze, frosting, filling, or tart center.
For a chocolate ganache tart, the mixture is usually made thick enough to set into a soft, creamy filling while still keeping that luxurious melt-in-your-mouth texture. The quality of the chocolate makes a big difference, so this is one place where using good dark chocolate really matters.
Chocolate and caramel are also wonderful together in my dulce de leche chocolate mousse, where bittersweet chocolate meets creamy caramel.
Key Ingredients
Dark chocolate: The star of this tart. Use good-quality dark or bittersweet chocolate for the smoothest ganache and the richest flavor. I prefer chocolate with a higher cocoa percentage because it keeps the tart deeply chocolatey without becoming overly sweet. If you love desserts with an intense chocolate flavor, my rich chocolate pound cake with bittersweet chocolate is another favorite worth trying.
Heavy cream: Creates that silky, luxurious ganache texture. Use full-fat heavy cream for the best consistency and richness.
Unsalted butter: Adds gloss, richness, and a beautifully smooth finish to the chocolate ganache.
Oreo cookies: Crushed Oreo cookies create the rich chocolate crust and add another layer of deep chocolate flavor. Process them into fine crumbs so the crust presses firmly into the tart pan.
Sugar: Adds just enough sweetness to balance the intensity of the dark chocolate without masking its flavor.
Salt: A small amount is all you need to enhance the chocolate and bring out its deeper cocoa notes.
Caramel sauce for drizzling.
Variations and Substitutions
Dark chocolate: Use bittersweet chocolate with around 60% to 70% cacao for a deep chocolate flavor that is rich without being overly bitter.
Milk chocolate: You can substitute milk chocolate, but the filling will be sweeter and may set a little softer than dark chocolate ganache.
Oreo crust: For a different base, use a classic chocolate cookie crust or a buttery tart shell. Make sure the crust is completely cooled before adding the ganache.
Caramel: Drizzle your favorite caramel sauce over the tart just before serving. For a more pronounced sweet-and-salty contrast, finish with a pinch of flaky sea salt.
Orange: Add a little finely grated orange zest to the warm cream before pouring it over the chocolate. Dark chocolate and orange are always a wonderful combination.
Espresso: Stir a small amount of instant espresso powder into the hot cream to deepen the chocolate flavor without making the tart taste strongly of coffee.
Sea salt: Maldon salt is wonderful here, but any good flaky sea salt will work. Add it just before serving so it keeps its delicate crunch.
How to Make Dark Chocolate Ganache Tart
Step 1: Prepare the tart crust and bake it according to the recipe directions. Let it cool completely before adding the ganache.
Step 2: Finely chop the dark chocolate and place it in a heatproof bowl. The smaller the pieces, the more evenly the chocolate will melt.
Step 3: Heat the heavy cream in a small saucepan over medium heat until it is hot and just beginning to simmer. Do not let it boil.
Step 4: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 to 2 minutes to soften the chocolate.
Step 5: Starting in the center, gently stir the chocolate and cream together until the mixture becomes smooth, glossy, and completely combined.
Step 6: Add the butter and stir until fully melted and incorporated into the ganache.
Step 7: Pour the chocolate ganache into the completely cooled tart shell and gently smooth the top with a spatula.
Step 8: Refrigerate the tart until the ganache is firm and fully set.
Step 9: Remove the tart from the refrigerator shortly before serving. For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut.
Giangi’s Pro Tips
Use good-quality chocolate: With so few ingredients, the chocolate really shines. Choose one you genuinely enjoy eating on its own.
Chop the chocolate finely: Small, even pieces melt faster and more smoothly when the hot cream is poured over them.
Do not boil the cream: Heat it just until it begins to simmer. Boiling can make the ganache more difficult to emulsify smoothly.
Let it sit before stirring: Once the hot cream is poured over the chocolate, give it a minute or two before stirring. This allows the chocolate to soften evenly.
Stir gently from the center: Start in the middle of the bowl and slowly work outward until the ganache becomes glossy and silky.
Cool the tart shell completely: A warm crust can soften and interfere with how beautifully the ganache sets.
Give it enough chilling time: Do not rush this step. The ganache needs time to firm up so the tart slices cleanly.
Use a warm knife for slicing: Dip a sharp knife in hot water, wipe it dry, and clean it between cuts for beautiful, neat slices.
What to Serve with Dark Chocolate Ganache Tart
Because this tart is rich and deeply chocolatey, I like to serve it with something fresh or a little lighter to balance each bite.
My Strawberries with Vanilla Ice Cream are a lovely choice. The fresh berries and vanilla are a perfect contrast to the intensity of the dark chocolate.
You could also serve smaller slices alongside my Strawberry Icebox Cake when you are putting together a dessert table. The fresh strawberries and light mascarpone filling bring a nice balance to the richness of the ganache tart.
Storing Dark Chocolate Ganache Tart
Refrigerator: Cover the tart well and refrigerate for up to 4 days. Because the ganache is made with cream, it should remain chilled.
Before serving: Remove the tart from the refrigerator about 15 to 20 minutes before serving. This allows the ganache to soften slightly and brings out the chocolate flavor.
Freezing: You can freeze the tart for up to 1 month. Wrap it tightly in plastic wrap, then foil, and thaw it overnight in the refrigerator before serving.
For the best texture: Keep the tart covered so the ganache does not absorb refrigerator odors or dry out.
Dark Chocolate Ganache Tart FAQs
What is the best chocolate to use for ganache?
Use good-quality dark or bittersweet chocolate that you enjoy eating on its own. Chocolate with 60% to 70% cacao gives the tart a deep chocolate flavor without making it overly bitter.
Why did my chocolate ganache split?
Ganache can split if the cream is too hot, if the chocolate is overheated, or if the mixture is stirred too aggressively. Heat the cream just until it begins to simmer, then stir gently from the center outward.
How long does chocolate ganache tart need to chill?
Chill the tart until the ganache is fully set and firm enough to slice cleanly. Give it at least a couple of hours, or longer if needed.
Can I make this chocolate ganache tart ahead of time?
Yes. This is a wonderful make-ahead dessert. Prepare it the day before, keep it covered in the refrigerator, and bring it out 15 to 20 minutes before serving. For another dessert that benefits from time in the refrigerator, my classic Italian tiramisu is another wonderful choice for entertaining.
How do I get clean slices from a chocolate tart?
Use a sharp knife, dip it in hot water, then wipe it dry before each cut. Clean the blade between slices for the neatest presentation.
Can I use milk chocolate instead of dark chocolate?
You can, but the tart will be sweeter and the ganache may set a little softer. Dark chocolate gives the best balance of richness and structure for this recipe.
More Chocolate Recipes You Will Love
If you tried this Dark Chocolate Ganache Tart or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Dark Chocolate Ganache Tart
Ingredients
- 1½ cup crumbs of Oreo cookies
- 6 tablespoons unsalted butter
- ¼ cup sugar
- 12 ounces dark chocolate chips
- 1 cup heavy cream
- Maldon sea salt
Instructions
- Preheat oven to 350F.
- Place Oreo cookies in a food processor and process until nice and crumbly.
- In a medium mixing bowl combine the Oreo cookie crumbs, melted butter and sugar, stir to combine.
- Press firmly into the bottom and sides of a 9″ or 11” tart pan. Bake for 7-8mins. Cool completely in pan.
- Place dark chocolate chips and butter into a large bowl.
- In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 minutes. Stir with a spatula until combined and smooth.
- Pour into the cooled tart shell and allow to set. Refrigerate for 1 to 2 hours, or until the ganache is completely set.
- Sprinkle with sea salt and drizzle with caramel topping. Serve at room temperature.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Giangi Townsend
Rich and decadent, an amazing dessert for holiday time.