Name: Dark Chocolate Ganache Tart Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate wafer crumbs (made from plain chocolate cookies or Oreos); 4 tbsp butter, melted; 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 pieces; 1 tbsp flaky sea salt; 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)

Jump to Recipe

Introduction

This dark chocolate ganache tart is a rich and indulgent dessert perfect for chocolate lovers. With a crisp chocolate cookie crust and a smooth, shiny ganache filling, it’s an elegant treat that’s surprisingly simple to make at home.

A close-up of a chocolate tart sliced into pieces, showing three distinct layers: a dark brown glossy chocolate ganache top, a middle layer of smooth milk chocolate mousse in a lighter brown shade, and a base of dark chocolate crumb crust that looks slightly rough and thick. The tart is on white marbled paper sprinkled with some dark chocolate crumbs and white flakes, creating a contrast with the smooth chocolate layers. The light shines softly on the ganache, highlighting its shine and the texture of the other layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chocolate wafer crumbs (from plain chocolate cookies or Oreos)
4 tbsp butter, melted
1 1/2 cups heavy cream
12 ounces dark chocolate, roughly chopped (bittersweet and semisweet mix suggested)
4 tbsp butter, room temperature, cut into pieces
1 tbsp flaky sea salt
Optional whipped cream:
1 1/2 cups heavy whipping cream
1/2 tsp vanilla bean paste
1 pinch salt
Sugar (granulated or powdered), to taste (about 1 tsp suggested)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: If making your own crumbs, grind the chocolate cookies or wafers in a food processor and measure 1 1/2 cups. Combine the crumbs with melted butter until evenly moistened and the texture feels like wet sand.
Step 3: Press the crust mixture into a 10-inch tart pan with a removable bottom, packing it evenly on the bottom and up the sides. Use the flat bottom of a measuring cup to press it firmly.
Step 4: Bake the crust for 10-12 minutes, then set aside to cool.
Step 5: To make the ganache, heat the heavy cream in a saucepan until it just begins to simmer with tiny bubbles, then remove from heat.
Step 6: Add the chopped chocolate to the cream and let it sit for a few minutes to melt. The smaller the chocolate pieces, the faster it melts. Keep the mixture warm enough to pour smoothly.
Step 7: Whisk the ganache until smooth and shiny. Gradually whisk in the butter pieces until fully incorporated.
Step 8: Pour the ganache into the cooled tart shell. Refrigerate for at least 2 hours to set.
Step 9: Once set, scatter the flaky sea salt on top of the tart. To slice cleanly, run a knife under hot water, wipe it dry, and then cut through the fudgey filling.
Step 10 (optional): To make whipped cream, beat the heavy whipping cream with vanilla bean paste, salt, and sugar until soft peaks form. Serve on the side or atop the tart.

Tips & Variations

Use a mix of bittersweet and semisweet chocolate for a balanced ganache flavor, or try different types based on your preference.
For a gluten-free crust, substitute with your favorite gluten-free chocolate cookies.
To make a keto-friendly tart, use keto-friendly chocolate and cookies like Lily’s chocolate chips and Rip Van Dark Chocolate Wafer Cookies.
Running a warm knife under hot water and drying it before slicing helps achieve neat slices without sticking.

Storage

Store the tart covered in the refrigerator for up to 3-4 days. Before serving, allow it to sit at room temperature for 10-15 minutes for a softer ganache texture. Reheat slices gently in a microwave for a few seconds if preferred warm.

How to Serve

The image shows a close-up of a chocolate tart with four visible slices, placed on crumpled white paper on a white marbled surface. The tart has three layers: a thick, dark crumbly crust on the bottom, a dense and smooth medium brown chocolate filling in the middle, and a glossy, dark chocolate ganache layer on top sprinkled with white flakes. One slice is slightly pulled out, showing the clean edges and smooth texture of the layers. There is some crumbly crust scattered around the tart. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is the shiny top layer on the tart a separate coating?

No, the shiny layer naturally forms as the ganache sets and does not require any extra steps. It’s part of the smooth texture of the ganache.

Can I use other types of cookies for the crust?

Yes, you can use any plain chocolate cookies or wafers to make the crust, including Oreos. Just grind them finely and mix with melted butter as directed.