This Dark Chocolate Tart is an elegant dessert that is so easy to make. A simple cookie crust with a rich chocolate ganache filling.
The Liv for Cake kitchen has had more than its fair share of baking mishaps. Despite my seemingly endless research and planning, sometimes recipes just flop. Most recently it was the first batch of my sugar cookie cups.
I tried something new instead of sticking with my gut and modifying my tried and true cookie recipe so I had an entire batch of cracked, ugly cookie cups that I literally had to pry out of the pan. We’re talking 20 cookie cups here.
I don’t like to see anything go to waste, so I decided to repurpose some the failed cookie cups into a tart crust for this Dark Chocolate Ganache Tart.
It’s no secret that I love chocolate. If you’re at my place, you’ll always find chocolate in a variety of forms, and not just for baking.
A piece of chocolate is my go-to sweet treat after (almost) every meal. I need a little something and (sadly) it can’t always be a slice of cake!
My current non-baking stash includes:
- Lindt Bittersweet Chocolate (for the every day chocolate fix)
- Lindt Dark Chocolate Mint
- Lindt Dark Chocolate Orange
- Bag of Cadbury Easter mini assorted (impulse buy) – including caramel eggs, creme eggs, and solid chocolate eggs.
- A bunch of Laura Secord Chocolate that I keep finding at Homesense and I can’t resist (it’s not easy to find on the West coast).
- Maple Caramels (so good!!)
- Crispy Rice Milk Chocolate (but Easter themed)
- Countless Milk Chocolate Bars
- And I currently have an order in for a variety of Purdy’s Easter chocolates which I can’t wait to get.
I’m pretty sure there’s some leftover Christmas chocolate buried at the bottom of the stash too.
How to Make this Chocolate Tart
The tart crust is very easy to make. You just need a few simple ingredients:
- cookie crumbs (any kind — graham cracker, digestive, Oreo, sugar cookie, etc.)
- melted butter
- a bit of sugar
Mix it up, press it into the tart pan and bake for 7mins. SO easy, right?
The ganache filling is really just as simple too. You just need:
- good quality dark chocolate
- butter
- heavy cream
Pour hot cream over the chopped chocolate and stir until it’s silky smooth. Pour it into the cooled tart pan, let it set, and you’re done. Is that an easy dessert or what?
How to Make Ganache
I am a huge fan of ganache. There is just something heavenly about that silky chocolate and cream combo. My mouth is literally watering as I type this. I can’t think of a better filling for this dreamy Chocolate Tart!
I have a detailed tutorial on How to Make Ganache. It covers all the basics of how to make it whether for a frosting or a filling or a drip.
The one I made for this tart is slightly different though as it uses butter to add shine. The proportions are slightly different too as it’s used as a tart filling, but nevertheless, that tutorial will give you a good run-down of what to expect and how to make it.
It’s very important to use the best quality chocolate you can find especially since it’s such a prominent component in this dessert. That means no grocery store brands (Lindt can be ok though) and definitely not Bakers chocolate! What you want is couverture chocolate.
I like to use Callebaut (which I can actually find at the grocery store, but it’s not common and it’s not in the candy aisle). If you’re in a pinch and can’t find any couverture chocolate Lindt is the best grocery store one I can recommend.
I topped this chocolate tart with some sea salt flakes and Dulce de Leche. I used store-bought Dulce de Leche Sauce because I was lazy, but you can easily make your own with some condensed milk. Good old caramel is another great option or simply some fresh seasonal fruit or berries, or a fruit coulis, yum!
If you want a stunning dessert that is easy to make look no further than this easy desserts are your thing, this Dark Chocolate Ganache Tart!
Tips for this Dark Chocolate Tart:
- You can use any kind of cookie crumbs to make the base (graham cracker, digestive, Oreo, etc).
- This freezes very well. Store in the fridge for up to a week or freeze for up to 1 month.
- I use Callebaut dark chocolate because it’s easily available to me, but any good quality couverture dark or semi-sweet chocolate will do. Do not use Bakers chocolate.
- Slice with a hot, clean knife for cleanest results. Run the knife under hot water for a few seconds, dry, then cut — do this between each cut.
Dark Chocolate Tart
Ingredients
Cookie Crust:
- 1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)*
- 6 Tbsp unsalted butter melted
- 1/4 cup granulated sugar
Dark Chocolate Ganache Filling:
- 12 oz good quality dark chocolate ** 340g, finely chopped
- 8.5 oz heavy whipping cream 1 cup, 240g
- 4 Tbsp unsalted butter room temperature, broken up
Toppings:
- Maldon Sea Salt Flakes
- Dulce de Leche
Instructions
Cookie Crust:
- Preheat oven to 350F.
- Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.
Dark Chocolate Ganache Filling:
- Place chopped chocolate and butter into a large bowl.
- In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****
- Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge.
- Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.
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Notes
** Do not use baker’s chocolate.
*** I used a flat metal measuring cup to help press down.
**** If you have unmelted chunks of chocolate in your ganache still, you can heat it up over a simmering double boiler on the stove.
Originally published on Feb 26, 2017
Julia says
Hi, could I do this with white chocolate? Not really chocolate I know, but it’s my very favourite. If so how different would proportions be ? 🙂
Olivia says
Hi Julia! Yes, it should work with white chocolate. I would try it with a 3:1 ratio of chocolate to cream. So maybe 15oz chocolate and 5oz cream.
Tarik says
Hello
Witch dark chocolate should I pick?, unsweetened or semisweet for smooth chocolate tart
Thanks
Olivia says
Hi Tarik! I would go with semi-sweet.
adel says
hi, do you use 70.5% or 54.5% dark chocolate? Thanks!
Olivia says
Hi Adel! Either will work, I prefer ones closer to a semi-sweet. I think mine is around 65%
Wendy says
Can you freeze this recipe, also can you use a pastry case
Olivia says
Hi Wendy! Yes, it should freeze just fine. I’m not sure what you mean about a pastry case. It should be fine for up to 2 days at room temperature.
Wendy says
I was thinking of using a pastry case instead of biscuit
Olivia says
Ah I see! I had to look that up. Pastry case is something different in North America so I was confused. That will totally work just fine 🙂
monika says
I just made it…and put it in the fridge. If I want to serve it at 7PM, what time should I take it out of the fridge? (I hope it turns out…the crust didn’t go high enough, so the chocolate completely submerged the crust…and I added brandy and vanilla to the cream before melting the chocolate for a bit more flavour. What do you think?)
Thank you.
Olivia says
Hi Monika! I would take it out at least 2-3hours before. It gets quite firm in the fridge, which is totally ok. It’s easy to cut with a hot knife! You added some more liquid though so it will make it softer overall. Let me know how it turns out!
Ally Cat says
Loved it! I made it using Cadbury Dark Chocolate Melts and it was delicious.
Olivia says
Hi Ally Cat! So glad you loved it 🙂
Sarah says
If I wanted to use coconut cream instead, how much would I need?
Olivia says
Hi Sarah! I haven’t made it with coconut cream so I can’t say for sure.
Iman says
Hi! Currently making this to serve for Christmas dinner tomorrow.. my only question is the choc ganache is there a reason you keep it out to set overnight? Most recipes ive read aay to keep it in the fridge overnight so just wanted tk know!
Olivia says
Hi Iman! It just needs time to set and firm up. You can leave overnight at room temperature or 1-2 hours in the fridge.
Julia says
Hi there! If I am going to make these into mini tarts, can I use a muffin tin?
Olivia says
Hi Julia! I haven’t tried that myself and worry about being able to get the tarts out of the muffin tin once baked. If you have a way to get them out then it should work fine.
vivian ungar says
Does this crust crumble when sliced or does it hold together well?
Olivia says
Hi Vivian! It should hold together but it might depend on the type of cookies you use.
Nour says
Is it possible to use milk chocolate instead because I dont really like dark chocolate???
Olivia says
Hi Nour! You can use milk chocolate but the proportions would be different. It might not set as firm since milk chocolate is softer.