Chocolate Ganache Tart Recipe
This decadent Chocolate Ganache Tart combines a crunchy chocolate cookie crust with a rich, silky dark chocolate ganache filling. Topped with flaky sea salt and optionally served with homemade whipped cream flavored with vanilla bean paste, this dessert is perfect for chocolate lovers seeking a luscious and elegant treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the crust
- 1 1/2 cups chocolate wafer crumbs (from plain chocolate cookies or Oreos)
- 4 tbsp butter, melted
For the ganache
- 1 1/2 cups heavy cream
- 12 ounces dark chocolate, roughly chopped (8 oz bittersweet, 4 oz semisweet)
- 4 tbsp butter, room temperature, cut into 1 tablespoon-ish 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)
Instructions
- Prepare the crust: Preheat your oven to 350°F. If making your own chocolate wafer crumbs, grind chocolate cookies or wafers in a food processor and measure 1 1/2 cups. Mix the crumbs with melted butter until the mixture feels like wet sand. Press the mixture evenly and firmly into a 10-inch tart pan with a removable bottom, making sure the sides are covered. Use the bottom of a flat measuring cup to smooth the crust evenly. Bake for 10-12 minutes, then set aside to cool.
- Make the ganache: In a saucepan, gently heat the heavy cream until it just starts to simmer with tiny bubbles forming around the edges, but not boiling. Remove from heat and immediately add the chopped dark chocolate. Let it sit quietly for a few minutes until the chocolate begins melting. Whisk gently until the ganache is smooth and glossy. Gradually whisk in the room temperature butter pieces until fully incorporated and silky.
- Assemble the tart: Pour the warm ganache evenly into the cooled tart shell. Refrigerate the tart for at least 2 hours to allow the ganache to set firm. Once set, scatter the flaky sea salt evenly over the top so it remains visible and does not melt into the ganache.
- Prepare optional whipped cream: In a chilled bowl, whip the heavy whipping cream with vanilla bean paste, a pinch of salt, and sugar (about 1 teaspoon or to taste) until soft peaks form. Serve alongside the tart for added creaminess and flavor contrast.
- Tip for slicing: To prevent your knife from sticking to the fudgy ganache while slicing, run the knife under hot water, wipe it dry, and slice cleanly for neat portions.
Notes
- You can use any plain chocolate cookies like Oreos for the crust crumbs.
- Adjust the bittersweet and semisweet chocolate ratio in the ganache according to your taste preference.
- Do not overheat the cream to avoid burning or seizing the ganache.
- Refrigerate for a full two hours or longer to ensure the ganache is fully set before slicing.
- The flaky sea salt adds a lovely balance to the rich sweetness of the ganache.
- Whipped cream is optional but adds a nice lightness to each bite.
Keywords: Chocolate ganache tart, chocolate tart recipe, chocolate dessert, ganache, flaky sea salt, tart crust, whipped cream, easy chocolate tart
Find it online: https://ricoloranz.com/chocolate-ganache-tart-recipe/
