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.
Table of Content
As a cake decorator, I have been making chocolate ganache for years and I have made quite a few variations in my time. I can tell you it's one of the most delicious chocolate treats that you can enjoy.
The best thing about ganache is that it is so versatile. So, having extra on hand is never a problem. The next time you have extra chocolate ganache on hand consider these options:
- Pour some hot milk to make a rich and creamy hot chocolate drink.
- Chill it, make balls and coat them in cocoa powder for quick chocolate truffles.
- Whip the chilled ganache to make a rich 2-ingredient chocolate mousse.
- Spread it on bread, similar to Nutella.
- Pour ganache in a rich butter shortcrust pastry - as I have done here today.
Why make this tart
- Trust me, this is the best chocolate tart with rich chocolate flavor in every bite.
- This is the simplest and easiest chocolate dessert you can make. There are two components to this tart.
- The crust - below I have used a cookie crust to make this a no-bake tart but you can also use a shortcrust pastry for the pastry shell, which of course needs to be baked.
- The filling - of course, its chocolate ganache. But, you can make this with milk, semi-sweet or dark chocolate.
- The secret to making a good chocolate tart is the chocolate mixture. Too much heavy cream and the ganache will be too soft, which will not give you good slices. Too little, and the tart will be too stiff to enjoy.
Ingredients and substitutes
- Chocolate - This is the star of the show. So, use good quality chocolate. No baking chocolate and no candy melts. You can adjust the sweetness of the filling, by using dark, bitter-sweet, milk, or white chocolate. I love dark chocolate and my favorite is 70% cacao beans or my favorite dark Godiva chocolate.
- Butter - I use unsalted butter, but if salted butter is all you have, use it and omit salt in the recipe.
- Heavy cream - I highly recommend no less than 32% to 38% fat, after all, we want this rich and decadent.
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.
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 tablespoon 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!
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.
More chocolate recipes
- Chocolate Ganache Recipe or How to flavor ganache
- Dark Chocolate Cheesecake, chocolate cherry cheesecake
- Easy Chocolate Ganache Cake, How to Ganache a Cake,
- Coffee Chocolate Cake, Espresso Cake with Whipped Espresso Ganache
- Simple Moist Chocolate Cake
- Apricot Tart, Mango Tart, Parisian Flan
- See all Pies and Tarts recipes
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.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Chocolate Tart - Chocolate Ganache Tart
Print Pin Rate Share by Email Share on FB Save GrowCalories: 630kcal
Adjust Servings Here: 9 Servings
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie crust (for no-bake tart)
- 200 grams Cookies (Graham or Oreo cookies )
- ¼ cup Melted butter (unsalted )
Optional
- 2 tablespoon Espresso ((or strong coffee))
- 2 tablespoon Baileys (or Kahlua )
- 1 tablespoon Coarse sea salt
Alternate crust - Shortcrust pastry (for baked tart)
- 1 ½ cup (190 g) All-purpose flour
- 2 tablespoon Cocoa powder
- 4 oz (113 g) Butter (unsalted, room temperature)
- 4 tablespoon Powdered sugar
- ⅛ teaspoon Salt
- 1 Egg yolk (large)
- 1 teaspoon Vanilla extract
- 2 tablespoon Almond flour (optional)
- 2 tablespoon Milk (up to 4 tablespoon if necessary)
Instructions
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.
- 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.
- 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
- 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 tablespoon 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!
Nutrition Information
Serving: 131- gCalories: 630- kcalCarbohydrates: 53- gProtein: 6- gFat: 44.3- gSaturated Fat: 25.6- gPolyunsaturated Fat: 17.9- gMonounsaturated Fat: 0- gTrans Fat: 0.8- gCholesterol: 104- mgSodium: 116- mgPotassium: 0- mgFiber: 3.9- gSugar: 31.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Catherine
Hi,
There is butter in the ingredients list for ganache but no butter in the instructions when to add the butter?
Veena Azmanov
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
Catherine
Thank you for your clarification!