Introduction

This Chocolate Ganache Tart is a rich, velvety dessert perfect for chocolate lovers. With a crisp chocolate cookie crust and a smooth, glossy ganache filling, it’s both elegant and indulgent. Topped with a touch of flaky sea salt, it offers a perfect balance of sweet and savory.

A dark chocolate tart with two visible layers sits on crumpled white paper over a white marbled surface. The bottom layer is a dark, crumbly chocolate crust with a rough texture around the edges. The top layer is a smooth, glossy dark chocolate filling, sprinkled with coarse white sea salt. One slice is cut out from the tart, and a slice is placed on a white plate to the upper left, partially eaten with a silver fork. Another slice is on crumpled white paper at the bottom, topped with a fluffy white cream. A woman's hand holds a fork near the cream-covered slice. A small clear glass bowl with white salt is to the right of the tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate wafer crumbs (you can make your own from any plain chocolate cookie, even Oreos will work)
4 tbsp butter, melted
For the ganache:
1 1/2 cups heavy cream
12 ounces dark chocolate, roughly chopped (8 ounces bittersweet and 4 ounces semisweet recommended)
4 tbsp butter, room temperature, cut into 1 tablespoon pieces
1 tbsp flaky sea salt
For the whipped cream (optional):
1 1/2 cups heavy whipping cream
1/2 tsp vanilla bean paste
1 pinch salt
Granulated sugar or powdered sugar, to taste (about 1 tsp granulated sugar suggested)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: If making your own crumbs, grind chocolate cookies or wafers in a food processor and measure 1 1/2 cups. Mix with melted butter until the mixture feels like wet sand.
Step 3: Press the crust mixture evenly into a 10-inch tart pan with a removable bottom, including up the sides. Use the bottom of a flat measuring cup to pack it well.
Step 4: Bake the crust for 10–12 minutes. Remove from the oven and set aside to cool.
Step 5: To make the ganache, heat heavy cream in a saucepan just until it starts to simmer with tiny bubbles. Remove from heat immediately.
Step 6: Add the chopped chocolate to the hot cream and let it sit for a few minutes until melted.
Step 7: Whisk the ganache until smooth and glossy, then whisk in butter pieces a couple at a time until fully incorporated.
Step 8: Pour the ganache into the cooled tart shell and refrigerate for at least 2 hours to set.
Step 9: Once set, sprinkle the tart with flaky sea salt just before serving to keep the salt on top.
Step 10 (optional): Whip heavy cream with vanilla bean paste, salt, and sugar to soft peaks. Serve alongside the tart for a creamy contrast.

Tips & Variations

For a clean slice, run your knife under hot water and wipe it dry between cuts to prevent sticking to the ganache.
You can vary the chocolate types in the ganache to adjust sweetness and bitterness to your taste.
Add a touch of espresso powder to the ganache for a deeper chocolate flavor.
For a gluten-free crust, use gluten-free chocolate cookies or wafers.

Storage

Store the tart in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Let it sit at room temperature for 10–15 minutes before serving to soften the ganache slightly. Leftover whipped cream can be kept in a sealed container for up to 24 hours and rewhipped lightly if needed.

How to Serve

The image shows a slice of chocolate tart on crumpled white paper over a white marbled surface, with a silver fork holding a piece of the tart topped with a dollop of white whipped cream. The tart has a dark, crumbly crust base, a thick middle layer of dense chocolate filling with a smooth and creamy texture, and a glossy, dark chocolate ganache layer on top sprinkled with small white flakes. The whipped cream on the fork is fluffy and soft, sitting on the rich chocolate piece. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate for the ganache?

Yes! You can mix bittersweet, semisweet, or even milk chocolate depending on your preference. Just adjust quantities to maintain a rich, balanced flavor.

Do I have to refrigerate the tart?

Yes, refrigeration is important to let the ganache set properly and keep the tart firm. It also helps preserve freshness and flavor.