Delicious Chocolate Tart with Ganache Filling
A chocolate tart with ganache filling is probably one of the simplest and easiest chocolate desserts you can put together. Choose between a baked shortcrust pastry or no-bake cookie crust to set this rich, creamy chocolate ganache filling to make the best chocolate ganache tart ever.
Chocolate ganache is a velvety smooth mixture of chocolate and cream, loved by pastry chefs and home cooks alike for its rich and indulgent flavor. What makes ganache so versatile is its ability to be used in a variety of desserts and treats, adding a touch of elegance and decadence to any dish.
Ganache can be used as a glaze for cakes and tarts, creating a glossy finish that looks as good as it tastes. It can also be whipped to create a fluffy frosting or filling for cakes, cupcakes, and pastries. When chilled, ganache can be rolled into truffles and coated in cocoa powder, nuts, or sprinkles for a luxurious treat.
The beauty of ganache lies in its simplicity; with just two ingredients, you can create a decadent topping or filling that takes your desserts to the next level. Whether you’re looking to elevate a simple cake or create a show-stopping dessert, chocolate ganache is the perfect choice for adding a touch of luxury to your creations.
Why is this the best recipe?
- Simple Ingredients: The recipe uses basic ingredients that are easy to find in most grocery stores, making it accessible to everyone.
- Easy Preparation: With no baking required for the crust, this recipe is quick and simple to prepare, making it perfect for beginners or those short on time.
- Decadent Flavor: The combination of dark chocolate and a buttery, crunchy crust creates a rich and indulgent dessert that is sure to satisfy any chocolate lover.
- Versatile: This recipe is versatile and can be easily customized. You can add different flavors to the ganache, such as coffee or liqueur, or top the tart with various toppings like fruits, nuts, or whipped cream.
- Make-Ahead: The tart can be made ahead of time and stored in the refrigerator until ready to serve, making it a convenient dessert for parties or gatherings.
- Impressive Presentation: The tart looks elegant and professional, making it a great dessert to serve when you want to impress your guests.
Ingredients and substitutes
- Crust – Oreos or shortbread cookies are the perfect combination with chocolate. Simply crush them into fine crumbs. If you don’t have these graham cracker crumbs or digestive biscuits are a great alternative and provide a crunchy texture.
- Chocolate – This is the star of the show, so use good quality chocolate. Do not use baking chocolate or candy melts. You can adjust the sweetness of the filling by using dark, bittersweet, milk, or white chocolate. I love dark chocolate, and my favorite is 70% cacao beans or dark Godiva chocolate.
- Butter – Melted butter binds the crumbs together and creates a firm crust. It also adds richness to the filling.
- Heavy cream – I highly recommend no less than 32% to 38% fat; we want this rich and decadent. You can substitute heavy cream with coconut cream for a dairy-free option. You can also use half-and-half or whole milk, but the ganache will be less rich.
- Optional flavorings: To enhance the flavor of the ganache, you can add flavorings such as vanilla extract, liqueurs (like Grand Marnier or rum), or spices (such as cinnamon or chili powder). Feel free to experiment with different flavorings, such as almond extract, peppermint extract, or orange zest, to customize the ganache to your liking.
Step-by-step: Best chocolate ganache tart
Cookie crust (No-bake crust)
- Crush – Using a food processor crush the Oreo cookies (or graham crackers) until bread crumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs
Pro tip – Alternatively, place them in a ziplock bag and crush them with a rolling pin. - Shape – Pour into the tart pan with removable bottom and use the back of the spoon or glass to press the crumbs into the pan.
- Chill – Place the tart in the refrigerator for an hour until set.
Prepare ganache
- Microwave method – In a heatproof medium bowl or measuring cup add the chocolate, heavy cream, butter, and vanilla extract. Heat in the microwave on high until smooth. If using coffee or liquor add it now too
Pro tip – chopping the chocolate into small pieces will ensure it melts evenly without leaving any small unmelted grains behind. - Double boiler method – In a small saucepan over medium low heat, heat the heavy cream to a simmering point but do not boil. Pour the cream over the chocolate. Cover and let it rest for a minute. Stir until smooth. If using coffee or liquor add it now too
Pro tip – if you let the chocolate and cream rest for too long, it will cool the mixture, so just a minute works better.
Assemble
- Fill – Pour ganache while still warm into the pre-baked cooled shortcrust pastry. Shake the tart pan so the ganache levels off smoothly.
Pro tip– A cooled ganache will not give you a smooth top. So, make sure the ganache is warm. - Chill for at least 3 hours or until set. Preferably overnight.
- Decorate – Once chilled, dust the edges with powdered sugar or cocoa powder. Alternatively, you can pipe whipped cream around the edges and sprinkle it with chocolate shavings. You can also sprinkle with some coarse sea salt.
Pro tip – Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
Tips for Success
- Use High-Quality Chocolate: The quality of your chocolate will greatly affect the flavor and texture of your ganache. Choose a chocolate that you enjoy eating on its own for the best results.
- Use a 1:1 Ratio: For a classic ganache, use equal parts chocolate and cream by weight. This will give you a thick, creamy ganache that is perfect for filling and frosting cakes.
- Heat the Cream Properly: Heat the cream until it is just below boiling, then pour it over the chopped chocolate. Let it sit for a minute or two to allow the chocolate to melt before stirring. This will help prevent the ganache from becoming grainy.
- Stir Gently: When stirring the chocolate and cream together, use a gentle motion to avoid incorporating air bubbles. This will help ensure a smooth, creamy ganache.
- Let it Set: Allow the ganache to cool and set at room temperature or in the refrigerator before using it. The ganache will thicken as it cools, so be patient and give it time to reach the desired consistency.
- Reheat if Necessary: If your ganache becomes too thick or sets before you’re ready to use it, you can gently reheat it in the microwave or over a double boiler until it is smooth and pourable again.
- Experiment with Flavors: Ganache is incredibly versatile and can be flavored in a variety of ways. Try adding extracts, liqueurs, or spices to customize the flavor to your liking.
- Use Ganache at the Right Temperature: Ganache can be used as a glaze when warm, a filling or frosting when cooled to room temperature, or whipped when chilled. Adjust the temperature of your ganache based on how you plan to use it.
Alternate crust – Baked chocolate shortcrust pastry
- Dough – In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk – combine well. Scrape the sides of the bowl and ensure you have a homogeneous mixture. Add the flour, cocoa powder, and almond meal – fold until combined. Do not over mix the dough – bring it together into a ball.
Pro tip – Ideally, the dough will come together nicely, if necessary add 1 to 2 tbsp milk. - Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight.
- Roll – When the dough is well chilled, you can roll it on a well-dusted work surface. Roll about 2 inches larger than the circumference of the tart pan.
- Shape – Fold the dough over the rolling pin. Pick it up and unfold it over the 9-inch tart pan with removable bottom. Gently smooth the dough into the pan making sure you press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb.
- Chill – Place tart shell on a baking sheet in the refrigerator until you are ready to use. Preheat the oven at 375°F/ 190°C/ Gas Mark 5
- Bake – Line the chilled tart with parchment paper. Fill the inside of the shell with baking beans or pie weights. Bake for 20 to 25 minutes until the edges are lightly starting to brown.
- Cool – Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden. Set aside to cool on a wire rack. When cooled assemble tart as directed above.
- Enjoy!
Creative variations
- Mini chocolate ganache tart – instead of a large pastry shell make mini tart shells and divide the chocolate mixture between these baked tart shells. See the mini chocolate tartlets
- Gluten-free chocolate tart – use gluten-free ingredients such as gluten-free cookies and chocolate
- Mousse chocolate filling – a rich chocolate mousse made with egg yolks and whipped eggs whites makes wonderful chocolate mousse tart.
- Chocolate souffle tart – pour chocolate souffle mixture into a shortcrust pastry and bake until set for the best chocolate souffle tart.
- Caramel chocolate tart – Pour caramel sauce in a baked shortcrust pastry. Top with chocolate ganache. See detailed recipe for chocolate caramel tart or mini chocolate caramel tartlets.
- Baked chocolate tart – pour a rich chocolate custard into a partially baked pastry shell to make a delicious chocolate custard tart.
Creative ways to serve chocolate tart
- Individual Mini Tarts: Use a mini tart pan to create individual-sized chocolate ganache tarts. This makes for a beautiful presentation and is perfect for serving at parties or gatherings.
- Garnish with Fresh Berries: Top the chocolate ganache tart with fresh berries such as raspberries, strawberries, or blueberries. The combination of rich chocolate and tart berries is delicious.
- Drizzle with Caramel or Chocolate Sauce: Add an extra layer of flavor by drizzling the tart with caramel or chocolate sauce before serving.
- Add a Dollop of Whipped Cream: Serve the tart with a dollop of whipped cream on top. The light and airy whipped cream complement the rich ganache perfectly.
- Sprinkle with Sea Salt: For a gourmet touch, sprinkle a little sea salt over the top of the tart. The salt enhances the flavor of the chocolate and adds a nice contrast.
- Serve with a Scoop of Ice Cream: For an indulgent treat, serve the chocolate ganache tart with a scoop of your favorite ice cream. The warm tart and cold ice cream create a delicious contrast in temperature and texture.
- Top with Chocolate Shavings: Use a vegetable peeler to create chocolate shavings from a chocolate bar, then sprinkle the shavings over the top of the tart for a simple yet elegant garnish.
- Decorate with Edible Flowers: For a beautiful and whimsical presentation, decorate the tart with edible flowers such as pansies, violets, or rose petals.
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Frequently asked questions
How long will this chocolate ganache tart keep?
This chocolate tart will keep at room temperature for 2 to 3 days. You can also keep it in the fridge for up to a week.
What chocolate works best for this ganache tart?
Any chocolate will work for this ganache tart, but of course, you want to use good quality eating chocolate, not baking chocolate or candy melts.
My ganache is still soft, not firm after chilling the tart?
The whipping cream needs to be full-fat, nothing less than 32 to 38%. If not, the ganache will stay soft.
The chocolate ganache is too hard when chilled?
Chocolate does set hard when chilled. Remove the tart out for 15 to 20 minutes before cutting. If the tart is still hard, check the ratio of chocolate to cream. Too much chocolate will make a stiff ganache that will get hard when set.
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Chocolate Tart – Chocolate Ganache Tart
A chocolate tart with ganache filling is probably one of the simplest and easiest chocolate desserts you can put together. Choose between a baked shortcrust pastry or no-bake cookie crust to set this rich, creamy chocolate ganache filling to make the best chocolate ganache tart ever
Video
Ingredients
Cookie crust (for no-bake tart)
- 200 grams Cookies Graham or Oreo cookies
- ¼ cup Melted butter unsalted
Optional
- 2 tbsp Espresso (or strong coffee)
- 2 tbsp Baileys or Kahlua
- 1 tbsp Coarse sea salt
Alternate crust – Shortcrust pastry (for baked tart) (Optional)
- 1 ½ cup (190 g) All-purpose flour
- 2 tbsp Cocoa powder
- 4 oz (113 g) Butter unsalted, room temperature
- 4 tbsp Powdered sugar
- ⅛ tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
- 2 tbsp Almond flour optional
- 2 tbsp Milk up to 4 tbsp if necessary
Method
Cookie crust (No-bake crust)
- Crush – Using a food processor crush the Oreo cookies (or graham crackers) until bread crumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbsPro tip – Alternatively, place them in a ziplock bag and crush them with a rolling pin.200 grams Cookies, ¼ cup Melted butter
- Shape – Pour into the tart pan with a removable bottom and use the back of the spoon or glass to press the crumbs into the pan.
- Chill – Place the tart in the refrigerator for an hour until set.
Prepare ganache
- Microwave method – In a heatproof medium bowl or measuring cup add the chocolate, heavy cream, butter, and vanilla extract. Heat in the microwave on high until smooth. If using coffee or liquor add it now tooPro tip – chopping the chocolate into small pieces will ensure it melts evenly without leaving any small unmelted grains behind.8 oz Chocolate, 1 cup Heavy Cream, 4 tbsp Butter, 2 tbsp Espresso, 2 tbsp Baileys, 1 tbsp Coarse sea salt
- Double boiler method – In a small saucepan over medium low heat, heat the heavy cream to a simmering point but do not boil. Pour the cream over the chocolate. Cover and let it rest for a minute. Stir until smooth. If using coffee or liquor add it now tooPro tip – if you let the chocolate and cream rest for too long, it will cool the mixture, so just a minute works better.
Assemble
- Fill – Pour ganache while still warm into the pre-baked cooled shortcrust pastry. Shake the tart pan so the ganache levels off smoothly. Pro tip– A cooled ganache will not give you a smooth top. So, make sure the ganache is warm.
- Chill for at least 3 hours or until set. Preferably overnight.
- Decorate – Once chilled, dust the edges with powdered sugar. Alternatively, you can pipe whipped cream around the edges and sprinkle it with chocolate shavings. You can also sprinkle with some coarse sea salt. Pro tip – Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
Alternate crust – Baked chocolate shortcrust pastry (optional)
- Dough – In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk – combine well. Scrape the sides of the bowl and ensure you have a homogeneous mixture. Add the flour, cocoa powder, and almond meal – fold until combined. Do not over mix the dough – bring it together into a ball.Pro tip – Ideally, the dough will come together nicely, if necessary add 1 to 2 tbsp milk.1 ½ cup All-purpose flour, 2 tbsp Cocoa powder, 4 oz Butter, 4 tbsp Powdered sugar, ⅛ tsp Salt, 1 Egg yolk, 1 tsp Vanilla extract, 2 tbsp Almond flour, 2 tbsp Milk
- Chill – Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight.
- Roll – When the dough is well chilled, you can roll it on a well-dusted work surface. Roll about 2 inches larger than the circumference of the tart pan.
- Shape – Fold the dough over the rolling pin. Pick it up and unfold it over the 9-inch tart pan with removable bottom. Gently smooth the dough into the pan making sure you press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb.
- Chill – Place tart shell on a baking sheet in the refrigerator until you are ready to use. Preheat the oven at 375°F/ 190°C/ Gas Mark 5
- Bake – Line the chilled tart with parchment paper. Fill the inside of the shell with baking beans or pie weights. Bake for 20 to 25 minutes until the edges are lightly starting to brown.
- Cool – Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden. Set aside to cool on a wire rack. When cooled assemble tart as directed above.
- Enjoy!
Notes
- Use High-Quality Chocolate: The quality of your chocolate will greatly affect the flavor and texture of your ganache. Choose a chocolate that you enjoy eating on its own for the best results.
- Use a 1:1 Ratio: For a classic ganache, use equal parts chocolate and cream by weight. This will give you a thick, creamy ganache that is perfect for filling and frosting cakes.
- Heat the Cream Properly: Heat the cream until it is just below boiling, then pour it over the chopped chocolate. Let it sit for a minute or two to allow the chocolate to melt before stirring. This will help prevent the ganache from becoming grainy.
- Stir Gently: When stirring the chocolate and cream together, use a gentle motion to avoid incorporating air bubbles. This will help ensure a smooth, creamy ganache.
- Let it Set: Allow the ganache to cool and set at room temperature or in the refrigerator before using it. The ganache will thicken as it cools, so be patient and give it time to reach the desired consistency.
- Reheat if Necessary: If your ganache becomes too thick or sets before you’re ready to use it, you can gently reheat it in the microwave or over a double boiler until it is smooth and pourable again.
- Experiment with Flavors: Ganache is incredibly versatile and can be flavored in a variety of ways. Try adding extracts, liqueurs, or spices to customize the flavor to your liking.
- Use Ganache at the Right Temperature: Ganache can be used as a glaze when warm, a filling or frosting when cooled to room temperature, or whipped when chilled. Adjust the temperature of your ganache based on how you plan to use it.
Hi,
There is butter in the ingredients list for ganache but no butter in the instructions when to add the butter?
Sorry, Catherine. Thanks for bringing it to my attention. Please add the butter as soon as the chocolate is melted. I will correct it now too. Thanks
Thank you for your clarification!
How yummy! I love the addition of espresso, it goes so well with chocolate!
Thank you Kim.. I love coffee flavor ganache
I just love chocolate ganache tarts and this one looks delicious! I can see why everyone loved it!
Thank you Christine
Wow that tart looks delicious! I’m Totally a chocolate-for-dessert kind of person so this is right up my alley!
Thank you Liz. So glad to hear that
Mmm.. hard to beat rich chocolate ganache!
So true Monica
I need to send this to my sister. She loves chocolate anything and this is right up her alley. Mine too but I am a horrible baker. It looks so rich and decadent and simply delicious!
Thank you Denise. I hope she enjoys it