Introduction

This Chocolate Ganache Tart is a rich and decadent dessert that combines a crisp chocolate crust with a silky, smooth ganache filling. Finished with a sprinkle of flaky sea salt, it’s perfect for chocolate lovers looking for an elegant yet simple treat.

A close-up view of a triangular chocolate tart slice resting on crumpled white paper over a white marbled surface, showing three layers: a dark crumbly crust at the bottom, a thick, smooth, light brown chocolate filling in the middle, and a glossy dark chocolate ganache on top. The top layer is decorated with small flakes of white sea salt scattered unevenly. In the blurred background, the rest of the tart is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate wafer crumbs (from plain chocolate cookies or wafers; Oreos work too)
4 tbsp butter, melted (for the crust)
1 1/2 cups heavy cream (for the ganache)
12 ounces dark chocolate, roughly chopped (mix of bittersweet and semisweet recommended)
4 tbsp butter, room temperature, cut into pieces (for the ganache)
1 tbsp flaky sea salt
1 1/2 cups heavy whipping cream (optional, for whipped cream)
1/2 tsp vanilla bean paste (optional, for whipped cream)
1 pinch salt (optional, for whipped cream)
1 tsp granulated or powdered sugar, to taste (optional, for whipped cream)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: If making your own crumbs, pulse chocolate cookies or wafers in a food processor until fine. Measure out 1 1/2 cups and mix with melted butter until evenly moistened and the texture resembles wet sand.
Step 3: Press the crust mixture firmly into a 10-inch tart pan with a removable bottom, making sure it reaches up the sides evenly. Use the flat bottom of a measuring cup for pressing if needed.
Step 4: Bake the crust for 10–12 minutes. Remove and let it cool completely while you prepare the ganache.
Step 5: Heat the heavy cream in a saucepan until just starting to simmer—small bubbles will form around the edges but do not let it boil. Remove from heat.
Step 6: Add the chopped chocolate to the hot cream and let sit for a few minutes to melt. The smaller the chocolate pieces, the quicker they melt, so adjust the wait time accordingly.
Step 7: Whisk the chocolate and cream until smooth and glossy. Gradually add the room temperature butter pieces, whisking well to incorporate fully.
Step 8: Pour the ganache into the cooled tart crust. Place the tart in the refrigerator to set for at least 2 hours.
Step 9: Once set, sprinkle the flaky sea salt evenly over the tart’s surface. This prevents the salt from sinking into the ganache.
Step 10 (optional): To make whipped cream, whip the heavy cream with vanilla bean paste, a pinch of salt, and sugar until soft peaks form. Serve alongside tart slices.

Tips & Variations

Run a sharp knife under hot water and wipe dry before slicing the tart for clean, neat cuts without sticking.
For a nutty twist, add finely chopped toasted nuts like pistachios or hazelnuts on top instead of sea salt.
Use a mix of different chocolates (bittersweet, semisweet, or even milk chocolate) to adjust sweetness and intensity to your liking.

Storage

Store the tart covered in the refrigerator for up to 3 days. Let it come to room temperature for about 10 minutes before serving to soften the ganache. Leftover whipped cream should be stored separately and used within a day for best texture.

How to Serve

A round chocolate tart with three layers is shown on crumpled white parchment paper over a white marbled texture. The bottom layer is a dark, crumbly cookie crust, the middle is a lighter brown chocolate filling, and the top is a smooth, dark glossy chocolate ganache sprinkled with white flaky sea salt. One large slice is cut out from the tart, revealing all three layers clearly. Nearby, a white plate holds the removed slice topped with a dollop of white whipped cream, a silver fork is on the plate with a bit of tart on its prongs, and another fork is resting on a smaller white plate with a piece of tart. A clear glass bowl with coarse white sea salt is placed beside the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a traditional pastry or graham cracker crust can be used, but the chocolate wafer crust complements the ganache beautifully and adds extra chocolate flavor.

How do I know when the ganache is ready to pour?

The ganache should be smooth and pourable after whisking the melted chocolate and cream together. It should not be too hot or too cool—warm enough to spread easily but not runny.