Chocolate Ganache Tart Recipe

There's something irresistible about the glossy, rich surface of a Chocolate Ganache Tart. Silky smooth and deeply chocolatey with just the right balance of sweetness and bitterness, this elegant dessert is the showstopper your next dinner party—or Tuesday night—deserves.

I first made this tart on a whim for a friend's birthday, trying to impress with minimal effort (don’t we all?). One bite in and it was clear—I had stumbled onto something magical. The best part? It’s surprisingly simple to pull off, requiring just a handful of ingredients and no fancy equipment.

Whether you're planning for guests or just treating yourself to something special, this tart is your new go-to. Let’s dive in.

Why You’ll Love This Chocolate Ganache Tart

This tart is the kind of dessert that makes you look like a pro with very little work. Get ready to impress with ease!

First off, it’s ridiculously easy to make. With a press-in crust and a no-bake filling, it’s the definition of low effort, high reward. No rolling pins, no water baths—just melt, stir, and chill.

It’s also perfect for make-ahead prep. The tart sets beautifully in the fridge and can be made the night before, leaving you free to focus on everything else.

On the budget front, this recipe is surprisingly affordable for how luxurious it tastes. A few quality chocolate bars and pantry staples are all you need to make a dessert that rivals any bakery.

And finally, the versatility of this tart makes it endlessly customizable. Add sea salt, orange zest, espresso, or berries—whatever strikes your fancy!

This crowd-pleaser is about to become a permanent fixture in your dessert rotation.

Ingredients Notes

The ingredients in this tart may be simple, but each one plays an essential role in creating the rich texture and flavor we’re after.

Chocolate is the star of the show. Use high-quality bittersweet chocolate (60–70% cocoa) for the best results. It melts smoothly and gives the ganache that signature glossy finish and deep cocoa flavor.

Heavy cream helps create that luscious, truffle-like consistency in the filling. Don’t substitute with milk—it won’t give you the same richness or set as firmly.

Butter shows up in both the crust and the ganache. In the crust, it binds the cookie crumbs and adds flavor. In the ganache, it boosts the shine and silkiness.

Cookies or graham crackers form the base of the crust. You can use chocolate wafers, Oreos (filling removed), or graham crackers for a slightly sweeter, toasted flavor. Just pulse them into fine crumbs before mixing with butter.

You won’t need much beyond a 9-inch tart pan with a removable bottom and a heatproof bowl for melting. If you’ve got those, you’re ready to go.

How To Make This Chocolate Ganache Tart

Making this tart is easier than you’d think—and the payoff is huge. Here’s how it comes together step by step.

Start by making the crust. Pulse your cookies or graham crackers in a food processor until they’re finely ground. Mix them with melted butter until the texture resembles wet sand. Press this mixture into the bottom and up the sides of your tart pan, using a flat-bottomed glass to get an even, compact layer.

Next, pop the crust into a preheated oven at 350°F (175°C) for about 10 minutes. This gives it structure and prevents it from getting soggy once the ganache is added. Let it cool completely before moving on.

While the crust cools, it’s time to make the ganache. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer—don’t let it boil. Pour the hot cream over your chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy. Add a tablespoon of butter and a pinch of salt for richness and depth.

Once your crust is cooled and your ganache is silky, pour the filling into the tart shell. Smooth out the top with a spatula if needed. Transfer the tart to the refrigerator and chill for at least 2 hours, or until fully set.

Total time? Just about 30 minutes of hands-on effort. You’ll end up with a dessert that looks—and tastes—like it took all day.

Storage Options

One of the best things about this tart is how well it stores, making it ideal for entertaining or prepping ahead.

You can keep the finished tart in the refrigerator for up to 5 days, tightly covered with plastic wrap or stored in an airtight container. The texture holds up beautifully and even improves after a day in the fridge.

For longer storage, you can freeze the tart for up to 2 months. To do this, place the chilled tart (already set) in the freezer uncovered until firm, then wrap it tightly in plastic and foil. Thaw in the fridge overnight before serving.

Reheating isn’t necessary—this tart is best served chilled or at room temperature. If you’d like a softer texture, just let it sit at room temp for 15–20 minutes before slicing.

Variations and Substitutions

This tart is endlessly adaptable, making it a perfect canvas for creativity.

For a salted chocolate version, sprinkle flaky sea salt over the top just before serving. It adds crunch and balances the sweetness perfectly.

Want a citrus twist? Stir orange zest or a splash of Grand Marnier into the ganache. The bright flavor cuts through the richness in the best way.

If you’re a coffee lover, add espresso powder to the cream as it heats. It intensifies the chocolate flavor and adds a subtle mocha note.

For a nutty variation, press finely ground almonds or hazelnuts into the crust along with the cookie crumbs. You can also top the tart with chopped, toasted nuts for a bit of texture.

Prefer a dairy-free version? Use full-fat coconut milk in place of the cream and dairy-free chocolate. The ganache will still set beautifully, and the coconut adds a lovely background note.

No matter how you tweak it, this tart is nearly foolproof. Don’t be afraid to get creative—you might just discover your new favorite combo.

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