Decadent Chocolate Ganache Tart Recipe

A decadent chocolate ganache tart that is so easy to make! A simple cookie crust with chocolate ganache that’s to die for!

Chocolate ganache tart sitting on a wooden slab with several ingredients on the side.

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Just a few ingredients

  • chocolate cream-filled sandwich cookies
  • unsalted butter
  • bittersweet chocolate chips
  • milk chocolate chips
  • heavy cream

As you can see this chocolate ganache tart recipe only takes a few ingredients to make this delicious ganache tart.

Ingredients

For toppings, these are a few recommended items:

How to make a Chocolate Tart Crust

In a food processor, pulse the chocolate cream-filled sandwich cookies until the cookies are ground into fine crumbs.

Pour the crumbs into a medium bowl and add the melted butter and mix with a spatula until fully combined.

Pour the mixture into a 9-inch removable bottom tart pan.

Press the mixture onto the sides and bottom of the tart pan with clean hands and a spatula.

Place the tart pan into the oven and bake for 8 minutes at 350 degrees.

Immediately remove the tart from the oven and place it on a wire rack and allow it to cool for 15 minutes.

Finished crust

How to make Chocolate Ganache

Place the bittersweet and milk chocolate chips into a medium heat-proof bowl and set aside.

Over medium heat, stir the heavy cream and butter until tiny bubbles form around the edges of the pan. Immediately remove from the heat. Do not allow the mixture to simmer or boil. Pour the mixture over the chocolate chips.

Let it stand for 2 minutes.

Gently mix with a spatula until smooth and silky.

Ganache in a bowl next to cookie tart crust

How to assemble Chocolate Ganache Tart

Pour the ganache over the crust and smooth with a spatula.

Refrigerate for at least 4 hours or until fully set.

Use a blow torch 3-4 inches away from the top of the tart to remove bubbles and make for a shiny glossy finish before serving.

Remove the tart from the removable sides and place it on a serving dish before cutting. It should make 8 slices.

Garnish with your favorite toppings.

Tips

  • This can be made with gluten-free cookies or non-gluten-free cookies. The photos work for either type of cookie and have been made successfully with both types of cookies.
  • The tart can be kept covered in the fridge for up to 3-4 days.
  • The tart can be frozen for up to 4 months.
  • If you use fresh berries make sure they are dry and have been out of the fridge for at least 1 hour and placed on a paper towel to soak up any moisture.
  • If the tart won’t release from the sides of the tart pan one can quickly go around the sides of the tart pan with a blowtorch.
Chocolate Ganache Tart slice on a plate with a fork. The cut tart next to the plate on a wooden slab.

Decadent Chocolate Ganache Tart

A decadent chocolate ganache tart that is so easy to make! A simple cookie crust with chocolate ganache that's to die for!
Print Recipe
Prep Time:15 mins
Cook Time:8 mins
Inactive Time:4 hrs 15 mins
Total Time:4 hrs 38 mins

Ingredients

Chocolate Crust

  • 24 chocolate cream-filled sandwich cookies
  • 7 tbsp unsalted butter melted

Ganache Filling

  • 1 cup bittersweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup heavy cream
  • ½ stick butter cubed

Optional Garnish Options

Instructions

  • Preheat the oven to 350° F.
  • In a food processor pulse the chocolate cream-filled sandwich cookies until ground finely into crumbs.
  • Pour the crumbs into a medium bowl. Add the melted butter and mix with a spatula until fully combined.
  • Pour the mixture into a 9-inch removable bottom tart pan.
  • Press the mixture onto the sides and bottom of the tart pan with clean hands and a spatula.
  • Place the tart pan into the oven. Bake the crust for 8 minutes.
  • Immediately remove from the oven and place the pan on a wire rack and allow to cool for 15 minutes.
  • Place the bittersweet and milk chocolate chips into a medium heat-proof bowl and set aside.
  • Over medium heat stir the heavy cream and butter until tiny bubbles form around the edges of the pan. Immediately remove from the heat. Do not allow the mixture to simmer or boil. Pour the mixture over the chocolate chips.
  • Let stand for 2 minutes.
  • Gently mix with a spatula until smooth and silky.
  • Pour the ganache over the crust and smooth with a spatula.
  • Refrigerate for at least 4 hours until fully set.
  • Use a blow torch 3-4 inches away from the top of the tart to remove the bubbles and to make for a shiny glossy finish before serving.
  • Remove the tart from the removable sides and place it on a serving dish before cutting.
  • Garnish with your favorite toppings.

Notes

  • This can be made with gluten-free cookies or non-gluten-free cookies. The photos work for either type of cookie and have been made successfully with both types of cookies.
  • The tart can be kept covered in the fridge for up to 3-4 days.
  • The tart can be frozen for up to 4 months.
  • If you use fresh berries make sure they are dry and have been out of the fridge for at least 1 hour and placed on a paper towel to soak up any moisture.
  • If the tart won’t release from the sides of the tart pan one can quickly go around the sides of the tart pan with a blowtorch.

Nutrition

Calories: 660kcal | Carbohydrates: 55g | Protein: 4g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 237mg | Potassium: 201mg | Fiber: 2g | Sugar: 35g | Vitamin A: 931IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2mg
Servings: 8 slices
Calories: 660kcal
Author: Midwestern Moms

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