Chocolate Ganache Tart Recipe

There's something truly magical about the glossy, rich surface of a Chocolate Ganache Tart. From the crisp snap of the buttery crust to the silky smooth filling that melts on your tongue, every bite delivers pure indulgence.

I first fell in love with this dessert during a trip to a cozy Parisian café, where a single slice of ganache tart paired with espresso changed how I viewed chocolate forever. Now, it's a staple at our family celebrations, potlucks, and those nights when only chocolate will do.

Whether you're looking to impress guests or treat yourself to something decadent, this tart is easier to make than it looks – and guaranteed to steal the spotlight.

Why You'll Love This Chocolate Ganache Tart

Get ready to fall head over heels for your new go-to chocolate dessert. This Chocolate Ganache Tart is everything you want in a showstopper – elegant, easy, and intensely chocolaty.

First off, it’s shockingly simple to make. With just a handful of ingredients and minimal prep, this tart proves you don’t need to spend hours in the kitchen to create something spectacular.

It’s also a budget-friendly gourmet dessert. Using pantry staples like chocolate, cream, and butter, you’ll get patisserie-level results without the hefty price tag.

Versatility is another reason to love it. Dress it up with a sprinkle of sea salt, fresh berries, or candied orange peel – or serve it plain and let the chocolate shine. Either way, it's a guaranteed crowd-pleaser.

And if you're into make-ahead magic, this tart is your best friend. It keeps beautifully in the fridge for days, meaning you can prep it in advance and still wow your guests at dessert time.

With all that in mind, let’s take a closer look at the ingredients that make this tart so irresistible.

Ingredients Notes

The beauty of a Chocolate Ganache Tart lies in its simplicity. Each ingredient plays a crucial role in creating a dessert that’s rich, balanced, and elegant.

Dark chocolate is the star of the show. I recommend using a high-quality bar with 60–70% cocoa content for a bold, bittersweet flavor. Chips will work in a pinch, but bars melt more smoothly and offer deeper complexity.

Heavy cream is what gives the ganache its signature silkiness. Look for cream with at least 36% fat content to ensure a stable, luscious texture. Avoid low-fat or non-dairy substitutes if you want that classic richness.

The butter, added to the ganache after melting, brings shine and a subtle, velvety mouthfeel. Use unsalted butter so you can control the salt level yourself.

For the crust, a traditional pâte sucrée (sweet shortcrust) works beautifully, offering a tender, cookie-like base. You can also use a graham cracker or Oreo crumb crust for a quicker, no-roll option without sacrificing taste.

You’ll need a 9-inch tart pan with a removable bottom to get clean edges and an easy release. A heavy-bottomed saucepan and heatproof mixing bowl are also essential for the ganache-making process.

How To Make This Chocolate Ganache Tart

Making this Chocolate Ganache Tart is delightfully straightforward, and the results are truly bakery-worthy. Let’s walk through it step by step.

Start by preparing your crust. If you’re using a homemade shortcrust pastry, roll it out and press it into the tart pan, trimming any excess. Prick the base with a fork, line it with parchment, and fill it with pie weights or dried beans. Bake at 350°F (175°C) for about 15–18 minutes, then remove the weights and bake another 5 minutes until golden and set.

While the crust cools, start on your ganache. Chop the dark chocolate into small, even pieces and place it in a heatproof bowl. This ensures even melting and a smooth texture in the final product.

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 undisturbed for a minute to gently melt the chocolate.

Using a rubber spatula, stir from the center outward in slow, concentric circles. Once the mixture is glossy and fully combined, add the butter and stir until smooth and emulsified.

Pour the warm ganache into the cooled tart shell, gently smoothing the top with an offset spatula. Tap the tart pan on the counter to release any air bubbles. Refrigerate for at least 2 hours, or until set with a soft, sliceable consistency.

When you're ready to serve, let the tart sit at room temperature for 15–20 minutes for the perfect texture. Garnish with flaked sea salt, berries, or whipped cream if desired – or just let the pure chocolate flavor shine.

Storage Options

This tart stores beautifully, making it ideal for entertaining or indulging over several days.

For best results, cover the tart tightly with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 4–5 days without compromising flavor or texture.

If you’d like to freeze the tart, place it on a baking sheet in the freezer until firm, then wrap tightly in plastic and foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.

When it comes to reheating – don’t! This tart is meant to be enjoyed chilled or at room temperature. Warming it can cause the ganache to separate or become too soft.

Variations and Substitutions

One of the best things about this tart is how easily you can make it your own. Here are some delicious ways to switch things up.

Craving something more intense? Swap the dark chocolate for bittersweet or extra-dark chocolate (up to 80%) for a deeper, more complex flavor.

For a nutty twist, stir a couple tablespoons of hazelnut liqueur or almond extract into the ganache, or top the tart with toasted nuts before it sets.

Looking for a dairy-free version? Use full-fat coconut milk in place of cream and vegan chocolate and butter. The texture will be slightly different, but still luscious.

Switch up the crust by using Oreo crumbs and melted butter for a chocolate-on-chocolate option that’s decadent and fast – no rolling or chilling needed.

And if you're feeling bold, try a layered tart: spread a thin layer of raspberry jam or salted caramel in the crust before pouring in the ganache. It’s a surprise twist that takes the whole dessert to the next level.

Print