Chocolate Ganache Tart Recipe

There's something deeply comforting about a rich, glossy Chocolate Ganache Tart. The crisp bite of buttery crust followed by a silky, melt-in-your-mouth chocolate center is pure bliss in dessert form.

this Recipe

I first made this tart for a holiday dinner party years ago, hoping to impress without too much stress. One slice in, and it was clear I had a new go-to dessert. It's now my signature sweet for gatherings, birthdays, or whenever I need a little indulgence in my life.

This tart checks all the right boxes – it's elegant, easy to make, and always a showstopper. Let’s dive into what makes it irresistible.

Why You'll Love This Chocolate Ganache Tart

This tart isn’t just another chocolate dessert – it’s a true masterpiece made simple.

It’s surprisingly easy to make. While it looks bakery-level fancy, this tart requires just a few ingredients and minimal prep. The crust is a press-in style (no rolling pins needed), and the ganache comes together in minutes.

Decadent without being fussy. The filling is made from only two ingredients – cream and chocolate – but delivers an ultra-luxurious texture and deep, intense flavor that feels like a treat from a high-end patisserie.

Perfect for entertaining. Whether it’s a dinner party, holiday feast, or birthday celebration, this tart always impresses. Plus, you can make it ahead of time and chill until serving – no last-minute prep stress!

Customizable to your taste. Want to sprinkle sea salt on top? Swirl in some raspberry puree? Go gluten-free with an alternative crust? This tart can be tailored to fit any dietary need or flavor twist.

Once you’ve tasted this rich, glossy beauty, you’ll be making it on repeat – and fielding requests for the recipe every time.

Ingredient Notes

The beauty of this Chocolate Ganache Tart lies in its simplicity. Each ingredient is doing some heavy lifting, so quality matters.

Chocolate is the star here, and I recommend using a high-quality dark chocolate between 60–70% cacao. It gives the perfect bittersweet balance without being overly intense. Avoid chocolate chips – they contain stabilizers that can affect the ganache’s silky texture.

Heavy cream is essential to creating that luscious, truffle-like consistency. It melds perfectly with the chopped chocolate to form a velvety, pourable ganache. Don't substitute with milk – it won’t set properly.

Butter adds richness to the crust and a little extra sheen to the ganache. Unsalted is best so you can control the overall flavor, but if you only have salted, just reduce any added salt.

Graham crackers or chocolate wafers create a beautifully crisp, flavorful crust. Pulse them in a food processor until fine crumbs form. The slight sweetness and crunch contrast perfectly with the soft ganache.

A touch of vanilla extract deepens the flavor of both the crust and the filling. It’s subtle but rounds everything out beautifully.

You’ll also need a tart pan with a removable bottom – this makes it easy to unmold the tart cleanly and showcase those glossy, elegant edges.

How To Make This Chocolate Ganache Tart

Making this tart is wonderfully straightforward – here’s how it all comes together.

Start by making the crust. Combine finely crushed graham cracker crumbs with melted butter, a tablespoon of sugar, and a pinch of salt. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a tart pan. Bake at 350°F (175°C) for 10 minutes, then cool completely.

While the crust cools, prepare your ganache. Chop your chocolate finely and place it in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer – don’t let it boil. Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes, then gently whisk until smooth and glossy.

Once the ganache is silky and lump-free, pour it into the cooled crust. Use a spatula to smooth the top if needed. Let it sit at room temperature for about 15 minutes, then refrigerate the tart for at least 2 hours, or until fully set.

Right before serving, you can garnish with flaky sea salt, a dusting of cocoa powder, or fresh berries. Slice with a hot knife for the cleanest cuts – just run it under hot water and wipe between each slice.

From start to finish, this dessert takes under 30 minutes of active time, with the rest being chill time. It’s minimal effort with maximum payoff.

Storage Options

This tart is a dream to store, which makes it perfect for make-ahead events or saving leftovers for future indulgence.

You can store the fully assembled tart, covered, in the refrigerator for up to 5 days. I like to use a cake carrier or tented foil to keep the surface pristine.

For longer storage, you can freeze the tart for up to 3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the fridge before serving.

Leftovers can also be stored in individual slices. Place parchment between slices to avoid sticking, and store in an airtight container in the fridge.

To reheat or bring back a softer texture, let the tart sit at room temperature for 20–30 minutes before serving. Avoid microwaving – it can ruin the silky consistency.

Variations and Substitutions

The base recipe is divine on its own, but you can definitely get creative with it.

Try a nut crust made with crushed almonds, hazelnuts, or pecans for a gluten-free twist. Simply mix ground nuts with a little butter and sugar for a rustic, toasty flavor profile.

Add a flavored extract like almond, peppermint, or orange to the ganache for a seasonal spin. Just a ½ teaspoon makes a big difference.

Infuse the cream with lavender or espresso before mixing with chocolate for a gourmet edge. Simply steep your flavoring in the warm cream and strain before combining with chocolate.

For a fruity finish, swirl in raspberry puree or top the tart with sliced strawberries or passionfruit pulp just before serving. The brightness cuts through the richness beautifully.

You can also make mini tartlets using a muffin tin if you’re serving a crowd – same great flavor, perfect for sharing.

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