Chocolate Ganache Tart Recipe

There's something undeniably magical about the first bite of a chocolate ganache tart—the silky-smooth filling, the delicate crunch of the buttery crust, and the deep cocoa flavor that lingers long after the last crumb is gone. This decadent dessert looks like it came straight from a fancy bakery, but it’s surprisingly simple to make at home.

I first made this tart for a friend’s dinner party, thinking it would be a one-time indulgence. But the rave reviews—and multiple requests for the recipe—turned it into a go-to favorite for celebrations, holidays, or any time I need a guaranteed crowd-pleaser.

Let's dive into what makes this tart so irresistible.

Why You’ll Love This Chocolate Ganache Tart

Get ready to impress your guests and your taste buds. This chocolate ganache tart isn’t just a showstopper—it’s a smart, stress-free dessert choice for home bakers of all levels.

First, it’s incredibly easy to make. Despite its elegant appearance, the steps are straightforward, with minimal hands-on time. You don’t need any fancy equipment or complicated techniques—just basic kitchen tools and a love for chocolate.

It’s also make-ahead friendly. You can prepare the crust and ganache a day in advance, giving you one less thing to worry about when entertaining. It actually tastes even better after a few hours in the fridge, when the flavors have had time to meld.

Another huge plus? It’s naturally gluten-free if you use a nut-based or gluten-free cookie crust, making it a great option for guests with dietary restrictions. Plus, it's egg-free too!

And let's not forget the wow factor. Whether garnished with berries, sea salt, or edible gold leaf, this tart has serious visual appeal. It’s the kind of dessert that gets a pause of admiration before the first bite.

If you're ready to treat yourself and others to something truly special, keep reading.

Ingredients Notes

This tart may taste luxurious, but it’s built on just a handful of high-quality ingredients. Each one plays a vital role in creating the rich, indulgent final product.

The crust is often overlooked, but it’s the unsung hero here. A simple blend of crushed chocolate cookies or graham crackers and melted butter creates the perfect foundation. It’s crisp, holds its shape well, and adds a subtle crunch that balances the creamy ganache.

Next comes the chocolate—the star of the show. Choose a good-quality bittersweet or dark chocolate (between 60-70% cocoa content). The better the chocolate, the better your tart will taste. You can even mix chocolates (half semisweet, half dark) for a nuanced flavor profile.

Heavy cream is the key to that velvety ganache texture. It melts the chocolate smoothly and adds that signature richness. Don’t substitute milk here; cream is essential for the proper consistency and mouthfeel.

A touch of unsalted butter stirred into the ganache at the end gives it a glossy finish and adds a hint of extra richness. It also helps the tart slice cleanly and hold its shape without becoming too firm.

No fancy tools required—just a tart pan (ideally with a removable bottom), a saucepan, and a heatproof bowl. If you have a food processor, it can make quick work of the crust, but hand-crushing the cookies in a zip-top bag works just as well.

How To Make This Chocolate Ganache Tart

Making this chocolate ganache tart is much simpler than it looks. Let’s walk through each step together so you can feel confident from start to finish.

Start by preparing your crust. Pulse the cookies in a food processor until they become fine crumbs, or crush them manually in a sealed bag using a rolling pin. Mix in the melted butter until all the crumbs are evenly coated and press this mixture firmly into a tart pan. Make sure to press up the sides too—this helps hold the ganache filling later.

Pop the crust into the oven for a brief bake—just 10 minutes or so—then let it cool completely. This step helps set the crust and enhances its flavor with a gentle toast. While the crust cools, you can start on the ganache.

To make the ganache, heat your heavy cream in a saucepan just until it begins to simmer. You don’t want it to boil—once you see tiny bubbles forming around the edges, it’s ready. Pour the hot cream over your chopped chocolate in a heatproof bowl and let it sit undisturbed for about 2 minutes.

After the rest time, begin gently stirring the mixture from the center outward. It will transform into a smooth, shiny ganache before your eyes. Once the chocolate is fully melted and incorporated, stir in your butter and a pinch of salt if desired. The salt enhances the chocolate’s depth of flavor without making it salty.

Pour the ganache into your cooled crust, smoothing out the top with a spatula. Refrigerate the tart for at least two hours, or until the ganache is set. You'll know it's ready when the surface is firm to the touch and has a glossy finish.

From start to finish, expect this tart to take about 30 minutes of active time. Most of the magic happens in the fridge, making it a perfect dessert to prep ahead.

Storage Options

One of the best things about this chocolate ganache tart is how well it stores. You can easily make it a day or two ahead of time, and it only gets better with age.

To store leftovers, cover the tart loosely with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 4 days. The crust stays crisp, and the ganache remains silky smooth.

If you'd like to freeze it, slice the tart first and wrap each piece tightly in plastic wrap and foil. This prevents freezer burn and makes it easy to grab a single slice when a craving hits. Frozen tart slices can be stored for up to 1 month.

When you're ready to enjoy, thaw the tart in the refrigerator overnight. Avoid microwaving, as it can cause the ganache to separate or melt unevenly. For best results, serve the tart slightly chilled or let it sit at room temperature for 15 minutes before slicing.

Variations and Substitutions

This tart is a dream base for all kinds of variations, so don’t be afraid to make it your own.

If you want a nutty twist, try making the crust with ground almonds or hazelnuts mixed with a bit of sugar and butter. It adds a delicate flavor and a slight crunch that complements the ganache beautifully.

Prefer something fruity? Add a thin layer of raspberry or orange marmalade under the ganache before pouring it in. This adds a pop of brightness that cuts through the richness.

For a dairy-free version, swap the heavy cream with full-fat coconut milk and use dairy-free chocolate. The result is just as luscious, with a subtle hint of coconut flavor.

Want to get fancy? Sprinkle the top with flaky sea salt, crushed pistachios, or edible gold leaf before the ganache sets. You can also decorate it with fresh berries or a dusting of cocoa powder for a polished look.

The beauty of this recipe is that it’s flexible. Once you’ve mastered the base, you’ll find yourself experimenting with new flavors and presentations every time you make it.

Print