Chocolate Ganache Tart Recipe

There's something irresistibly elegant about a chocolate ganache tart—the way the silky ganache slices so cleanly, the way it melts on your tongue, and that satisfying contrast between the rich filling and buttery crust. Whether you're serving it at a dinner party or sneaking a sliver for a late-night treat, it never fails to impress.

I first made this tart for a friend’s birthday when I wanted something decadent yet simple. To my surprise, it was one of the easiest desserts I'd ever made—and it vanished within minutes. Since then, it’s become my go-to for holidays, gatherings, and whenever I need a dessert that’s equal parts luxurious and foolproof.

Keep reading to discover why this tart deserves a permanent spot in your dessert rotation.

Why You'll Love This Chocolate Ganache Tart

Get ready to meet your new favorite dessert. This Chocolate Ganache Tart delivers a luscious chocolate experience with minimal effort.

First, it’s incredibly easy to make. You don’t need to temper chocolate or fuss over a complicated crust—just a handful of pantry staples and about 15 minutes of active prep.

It’s also wonderfully decadent. The dark chocolate ganache is smooth, glossy, and intense, making it the perfect indulgence for true chocolate lovers.

Not to mention, it’s aesthetic and elegant. This tart looks like it came straight from a French patisserie, yet you can pull it off in your own kitchen without breaking a sweat.

Lastly, it’s make-ahead friendly. This dessert sets beautifully in the fridge, making it perfect for prepping a day in advance—ideal for entertaining or stress-free holiday meals.

Whether you're hosting a dinner or simply need a chocolate fix, this tart checks every box.

Ingredients Notes

At the heart of this Chocolate Ganache Tart are a few simple yet luxurious ingredients that make all the difference in flavor and texture.

Chocolate is the star of the show. Opt for high-quality dark chocolate with at least 60–70% cocoa content. The better the chocolate, the better the ganache. Avoid chocolate chips—they don’t melt as smoothly and often contain stabilizers.

The heavy cream brings everything together. When gently heated and poured over the chopped chocolate, it forms that classic glossy ganache. Be sure to use full-fat cream for the richest texture.

The butter in both the ganache and crust adds depth and sheen. In the ganache, a few tablespoons of butter help create that glossy finish. In the crust, it binds the cookie crumbs and gives that delightful crunch.

Speaking of the crust, we’re using chocolate cookies or graham crackers. Chocolate wafer cookies create a deep cocoa base, but if you prefer a milder contrast, graham crackers work just as well. Simply pulse them into fine crumbs and mix with melted butter.

You’ll also need a 9-inch tart pan with a removable bottom. This allows you to easily lift out the tart for a clean presentation.

How To Make This Chocolate Ganache Tart

Making this tart is a breeze, and the result is absolutely stunning. Here's how to bring it to life, step by step.

Start with the crust. Pulse your chocolate cookies (or graham crackers) in a food processor until they resemble fine crumbs. Add melted butter and pulse again until everything is evenly moistened. Press the mixture firmly into a tart pan, making sure to pack it evenly across the base and up the sides. Bake for about 10 minutes at 350°F, then let it cool completely.

While the crust cools, it’s time to make the 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 to soften. Then whisk slowly, starting from the center and working your way out. You’ll see it transform into a smooth, glossy ganache. Stir in a bit of butter at the end to enhance the shine and richness.

Pour the ganache into the cooled crust. Use a spatula to spread it evenly and smooth the top. Gently tap the tart on the counter to pop any air bubbles.

Refrigerate the tart for at least 2 hours, or until set. When it’s ready, the ganache will be firm to the touch but melt-in-your-mouth soft when sliced. Garnish with sea salt, berries, whipped cream, or shaved chocolate if you’d like.

From start to finish, the process takes just over 2 hours, most of which is hands-off. It’s the perfect dessert to make ahead and enjoy later.

Storage Options

One of the best things about this tart is how well it stores. Simply cover the tart with plastic wrap or place it in an airtight container, and store it in the refrigerator for up to 5 days.

If you’d like to freeze it, you absolutely can. Wrap the tart tightly in two layers of plastic wrap and one layer of foil, then freeze for up to 1 month. To serve, thaw it overnight in the refrigerator.

For individual portions, slice the tart before freezing and separate slices with parchment paper to prevent sticking.

When it comes to reheating—don’t! This dessert is best enjoyed chilled or at room temperature. Let slices sit out for about 10 minutes before serving for the best texture.

Variations and Substitutions

This tart is endlessly adaptable to suit your taste or what you have on hand.

If you’re not a fan of dark chocolate, you can substitute semisweet or milk chocolate for a sweeter flavor. Just keep in mind that the ganache may set a bit softer, so consider reducing the cream slightly.

For a gluten-free version, use gluten-free cookies for the crust. There are some great options on the market that work just as well as the traditional ones.

Want to add a little flair? Infuse the cream with orange zest, espresso powder, or a splash of liqueur like Grand Marnier or Kahlúa. Just strain before pouring over the chocolate to keep it silky smooth.

You can also top the tart with fresh berries, candied nuts, or edible flowers for a pop of color and texture. It makes a gorgeous presentation for special occasions.

Don’t be afraid to experiment. Once you master the base recipe, the possibilities are endless.

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