Chocolate Ganache Tart Recipe

There's something undeniably elegant about a rich, silky Chocolate Ganache Tart. From the moment you slice into its glossy surface to the first decadent bite, it's pure chocolate bliss. With a crisp cookie crust and velvety smooth filling, this dessert is a showstopper that's as easy to make as it is to devour.

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The first time I made this tart was for a small dinner party. I wanted something indulgent but not too fussy—and this recipe delivered. Since then, it’s been my go-to whenever I need a dessert that wows without the stress. Simple ingredients, minimal effort, and maximum impact. What’s not to love?

Let’s dive into why this tart deserves a spot in your dessert rotation.

Why You'll Love This Chocolate Ganache Tart

Get ready to fall head over heels for this luxurious dessert. This Chocolate Ganache Tart is more than just a pretty face—it’s packed with flavor, texture, and versatility.

First, it’s effortlessly elegant. Whether you’re making it for a fancy dinner or just treating yourself after a long week, the shiny ganache and crumbly crust look like they came straight from a bakery window.

You won’t believe how easy it is to make. With just a few simple steps and no special skills required, this is the kind of dessert even beginner bakers can master. No tempering chocolate, no fancy techniques—just melt, mix, and chill.

It’s surprisingly budget-friendly. You only need a handful of pantry staples and one or two good-quality chocolate bars to make this dessert shine. It’s perfect for treating guests without breaking the bank.

Best of all, it’s incredibly customizable. Want to add a pinch of sea salt on top? Go for it. Prefer a touch of espresso or a splash of liqueur in the filling? Totally doable. This tart is a blank canvas for your sweet creativity.

So whether you're baking for a celebration or just a Tuesday night, this tart has you covered.

Ingredients Notes

The magic of a Chocolate Ganache Tart lies in its simplicity. With just a few high-quality ingredients, you get a dessert that's both rich and refined. Here’s what you’ll need and why each item matters.

Chocolate is the undeniable star here. Use a high-quality semi-sweet or bittersweet chocolate (around 60–70% cacao). The better the chocolate, the better the ganache. Chips work in a pinch, but chopped bars melt more smoothly and offer a richer flavor.

Heavy cream brings the luscious texture to the filling. It should be full-fat, fresh cream—no substitutions if you want that signature silky finish. When heated and poured over the chocolate, it melts everything into a dreamy, pourable ganache.

For the crust, graham crackers or chocolate wafer cookies are your best bet. They offer a perfect balance to the rich filling with a bit of crunch. Mixed with melted butter and pressed into a tart pan, they become the ideal base.

Butter, especially unsalted, is used both in the crust and optionally in the ganache for extra gloss and richness. Don’t skip it—it helps the crust bind and enhances the flavor of both components.

If you’re looking to elevate your tart, consider vanilla extract or a splash of liqueur like Grand Marnier or Kahlúa in the ganache. They add subtle depth without overpowering the chocolate.

As for equipment, a 9-inch tart pan with a removable bottom is ideal. It makes slicing and serving a breeze and gives your tart a clean, professional edge.

How To Make This Chocolate Ganache Tart

Making this tart is a simple, satisfying process. Even if you’re not a seasoned baker, the steps are easy to follow and yield impressive results every time.

Start by preheating your oven to 350°F (175°C). While it heats, crush your graham crackers or chocolate cookies into fine crumbs using a food processor or rolling pin. Mix them with melted butter until the texture resembles wet sand.

Press the crumb mixture into a tart pan, making sure to get it up the sides. Use the bottom of a measuring cup to press everything down firmly. Bake for 8–10 minutes, then let it cool while you prepare the filling.

To make the ganache, chop your chocolate into small pieces and place it in a heatproof bowl. Heat the cream in a saucepan over medium heat until it just begins to simmer—don’t let it boil. Pour the hot cream over the chocolate and let it sit for a minute or two to soften.

After a brief rest, gently stir the mixture from the center outward until it becomes smooth and glossy. If you’re adding vanilla or liqueur, this is the time to stir it in. For an extra shiny finish, stir in a tablespoon of butter at the end.

Pour the ganache into the cooled crust, spreading it evenly with a spatula. Give the tart a gentle shake to level out the top. Refrigerate for at least 2 hours, or until the ganache is set but still creamy to the bite.

From start to finish, this tart takes about 25 minutes of active prep, plus chilling time. It’s a perfect make-ahead dessert that looks as good as it tastes.

Storage Options

One of the great things about this Chocolate Ganache Tart is how well it stores. Whether you’re making it ahead or saving leftovers, it keeps beautifully.

Store the tart in the refrigerator, tightly covered with plastic wrap or foil. It will stay fresh for up to 4–5 days. Be sure to place it on a flat surface so the ganache doesn't get smudged.

If you want to freeze it, wrap the whole tart—or individual slices—in a layer of plastic wrap followed by a layer of foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving.

For short-term storage, you can also keep the tart at a cool room temperature (below 70°F) for a few hours. Just be cautious in warmer environments—ganache softens quickly.

When reheating isn’t necessary, a slice is best enjoyed slightly chilled or at room temperature. Let it sit out for 15–20 minutes before serving to get the smoothest texture and most intense flavor.

Variations and Substitutions

This Chocolate Ganache Tart is endlessly versatile. With just a few tweaks, you can make it suit any occasion or flavor craving.

For a nutty twist, add a layer of crushed hazelnuts or almonds over the crust before pouring in the ganache. You can even mix some finely chopped nuts into the crust for added texture.

Looking for a dairy-free version? Use full-fat coconut milk in place of cream and a dairy-free dark chocolate. Swap the butter for coconut oil in the crust. The result is still rich, smooth, and completely plant-based.

You can turn this into a spiced chocolate tart by adding a pinch of cinnamon or cayenne pepper to the ganache. A dash of chili powder adds a surprising heat that balances beautifully with the sweetness.

If you want something lighter, make a fruit-topped version. After the ganache has set, top it with fresh raspberries, strawberries, or sliced bananas for a refreshing contrast.

And don’t be afraid to get creative. Swirl in some peanut butter before chilling, drizzle with salted caramel, or sprinkle with flaky sea salt for a sweet-and-savory bite. This tart is your playground.

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