This simple and elegant Dark Chocolate Ganache Tart can be topped with anything you like, from a sprinkling of sea salt to Dulce de Leche or fresh berries.
The Liv for Cake kitchen has more than it’s 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 am a huge fan of chocolate. If you’re at my place, you’ll always find chocolate in a variety of forms, and not just for baking (though that’s where the bulk of it is). 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!
I am also 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 Dark Chocolate Ganache Tart!
The tart crust is very easy to make. You just need some cookie crumbs (any kind — graham cracker, digestive, Oreo, sugar cookie, etc.), some melted butter, and a bit of sugar. Mix it up, press it into the tart pan and bake for 7mins. SO easy.
The ganache filling is really just as simple too. Some good quality dark chocolate chopped up and melted with some cream and butter. Pour it into the cooled tart pan, let it set, and you’re done. Is that an easy dessert or what?
I chose to top mine with some sea salt flakes and Dulce de Leche. I used store-bought 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.
If easy desserts are your thing, this Dark Chocolate Ganache Tart is calling your name!
Notes & tips for this Dark Chocolate Ganache Tart:
- You can use any kind of cookie crumbs to make the base (graham cracker, digestive, Oreo, etc).
- This freezes very well. Store in 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 dark chocolate will do.
- Slice with a hot, clean knife for cleanest results. Run it under hot water for a few seconds, dry, then cut — do this between each cut.
Dark Chocolate Ganache 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.
syeera says
May 23, 2019 at 12:22 AMHi,
Just to double check the recipe for the ganache.
-340g of dark chocolate
-240g of heavy whipping cream
– 4tbsp of butter. (how many grams)
Thank you.
Olivia says
May 24, 2019 at 1:38 PMHi Syeera! The butter is about 57g.
Denise says
May 20, 2018 at 8:26 AMCan this be made without a crust?
Olivia says
May 25, 2018 at 3:42 PMHi Denise! You mean just the ganache filling? You can give it a try but it might be a challenge getting it out of the tart pan.
Musa says
March 15, 2018 at 1:44 PMAmazing recipe … tried it for the first time and bang on… perfect ganache consistency … the only problem was with the crust as it came out a little thick maybe I didn’t push it enough in Tin …. tastes yummy anyways… thanks liv
Olivia says
March 15, 2018 at 4:43 PMHi Musa! So happy to hear that. I need to make this one again!
aditi says
February 14, 2018 at 11:39 PMWhy did my base broke down?
Olivia says
February 16, 2018 at 11:33 AMHi Aditi! I’m not sure, perhaps your measurements were off with something?
Aditi says
February 13, 2018 at 8:58 PMHi
i tried dis taste was absolutely fyn the probelm was just my base broke down i dnt knw why i made it with digestive busicuits
one more thing which dark chocolate u r uaing is it semi sweet or sweet or totally dark & dear what is the measuremnet of the cups can u tell me in grams so dat next tym i can take the quantity exactly
TIA
Olivia says
February 14, 2018 at 3:23 PMHi Aditi! My dark chocolate is more on the semi-sweet side, probably about 65% or so. As for grams, below the list of ingredients you can click on Metric and it will convert everything to grams. I hope that helps!
aditi says
February 12, 2018 at 1:01 AMHi my whipping cream is in liquid state how can i use that ?? Do i need toh whisk it first?
Olivia says
February 12, 2018 at 9:15 AMHi Aditi! No, it should be in liquid state.
Soraida says
January 27, 2018 at 7:55 PMThank you Olivia! First time I did it, I found a Chocolate Ganache Chocolate and it came out perfect! I now went with Lindt, and didn’t see your answer until now as I had the same experience as another commentator on this blog, it is super oily! Didn’t mix well at all and I bought 70% and did 3 bars and 4 squares, as that equaled to the amount of chocolate needed.
Olivia says
January 29, 2018 at 1:52 PMHi Soraida! Thanks for the tips, glad it worked out for you!
Karen says
March 14, 2018 at 12:44 PMHi Olivia and Soraida,
I didn’t quite understand whether the Lindt worked or not. I usually use Lindt and find it excellent and am wanting to try this torte soon, so would appreciate if you could clarify. Thanks so much. It looks perfect!
Olivia says
March 15, 2018 at 4:43 PMHi Karen! I think the Lindt would work fine. If the ganache looks oily it’s because it has split (this can happen with any chocolate). You can try adding a tiny bit more cream and mixing it in until it comes together.
Soraida says
January 20, 2018 at 2:51 PMHi! What percentage of dark chocolate please, thank you
Olivia says
January 22, 2018 at 12:29 PMHi there! It doesn’t say, but I suspect around 55-60%. It’s not super bitter and almost more semi-sweet.
Kathleen Taylor says
November 25, 2017 at 6:53 PMI made this for Thanksgiving Day. I followed the recipe exactly. Fine chocolate, heavy whipping cream, and room temp butter. It turned out hard as a rock! So disappointed 🙁
Olivia says
November 27, 2017 at 11:27 AMHi Kathleen, sorry to hear that you had trouble with this! Something must have been off with your measurements as the ganache is far from rock hard, even once chilled.
Kara says
November 25, 2017 at 3:55 PMI made this tart and it’s perfect. The texture is creamy and I prefer it at room temperature. I use sweet pie crust instead of the cookie base and it works just fine.
Olivia says
November 27, 2017 at 11:25 AMHi Kara! So happy to hear that you liked it! 🙂
Kay England says
September 9, 2017 at 10:33 AMCan you double the recipe? Thanks
Olivia says
September 10, 2017 at 10:28 AMHi Kay! Yes, you can double it for two tarts.
Erin says
August 21, 2017 at 4:17 PMThanks for the recipe! I used Ritz Crackers for my crust (something I’d seen in a salted caramel cheesecake recipe) and poured a layer of the caramel in the tart shell before adding the ganache. It was a huge hit at the party this afternoon. Thanks again!
Olivia says
August 23, 2017 at 2:32 PMOooh I love the idea of a Ritz cracker crust! Glad you liked it 🙂
Rukhsana says
July 8, 2017 at 11:40 PMHi Olivia
Another winner ! So easy to make and delicious too ! I have made it only with Oreo cookies and the combination with the dark chocolate ganache is amazing ! How do you flatten the ganache to give it such a smooth finish ? Thanks
Olivia says
July 10, 2017 at 10:12 AMHi Rukhsana! I’m so glad to hear you liked this one too! The Oreo cookie crust sounds AMAzing, I’m going to have to try that 🙂 My ganache was fairly thin and smooth once it was made, so I poured it in right away. I gave the pan a little shake after the distribute it evenly. Was your ganache on the thicker side?
Ken Rogers says
June 4, 2017 at 4:00 AMI love making this tart. I’ve added 1.5 tablespoons of bourbon to the chocolate for an extra kick.
Olivia says
June 4, 2017 at 9:27 AMSounds delicious! Glad you liked it Ken 🙂
Renee Mitchell says
May 27, 2017 at 3:15 PMHi Olivia,
This recipe looks fantastic! Can I make it in an oblong tart pan, 14″ x 4.5″ x 1″ ? That is the only tart pan that I have. Thanks!
Renee
Olivia says
May 30, 2017 at 8:48 AMHi Renee! Sorry for the delay. I’m not 100% sure, but a quick volume calculation leads me to believe it should be ok! Let me know if you try it 🙂
Rachel says
May 13, 2017 at 5:32 PMHi, I just tried to make this and my crust did not turn out! I used shortbread cookies and the mixture did not go far enough (only covered the sides) so I doubled it and it ended up just a buttery mush. Any ideas?
Olivia says
May 15, 2017 at 8:50 AMHi Rachel! Hmm, that sounds really strange! Did you use 1 1/2 cups of the crushed cookie crumbs? And a 9″ tart pan? If so, that for sure should have been enough.
Carole says
May 4, 2017 at 2:51 PMCan you use guitars extra dark chocolate baking chips.
Olivia says
May 6, 2017 at 2:50 PMHi Carole! Guittard should be fine 🙂
Sarah says
April 23, 2017 at 2:52 PMWhen I combined the chocolate, cream and butter he chocolate melted but it’s not combining. It’s just a pile of chocolate mush and oil. What can I do to fix it??
Olivia says
April 24, 2017 at 3:10 PMHi Sarah! That’s strange… did you use good quality dark chocolate? and follow the directions? It does take a lot of stirring to incorporate it together. If the chocolate didn’t melt completely you can heat it over a double boiler to melt it more. But it shouldn’t be a pile of mush, so I suspect something went wrong somewhere.
Anne says
April 21, 2017 at 6:16 AMOlivia! How would my baking time differ if I did mini tarts instead of 1 big one?
Olivia says
April 21, 2017 at 8:41 AMHi Anne! It wouldn’t make too huge of a difference, but I think 5mins would be fine to bake them for 🙂
Judy says
March 29, 2017 at 1:26 PMIf not baking chocolate where do I find the kind of chocolate you’re talking ? I have access to Giradelli. I so want to make this fir my daughter’s Easter gathering. She’s the queen of chocoholics!
Judy says
March 29, 2017 at 1:27 PMHaving obvious typing problems….sorry.
Olivia says
March 31, 2017 at 9:00 AMHi Judy! Sorry for the delayed reply. Ghirardelli would work great! Even something like Lindt would be good, really. Just not one of the cheaper chocolate bars 🙂 Please let me know how you like it!
Kathi @ Laughing Spatula says
March 16, 2017 at 8:41 AMI made this last week and oh…my….goodness! Fabulous flavor and incredibly easy to make! Paired it with a nice cab for dessert with friends and it just blew everyone away! Thank you for the great recipe!
Olivia says
March 17, 2017 at 8:40 AMHi Kathi! I’m so glad to hear it was a hit! I love this easy and delicious recipe 🙂
Beverley Hart Press says
March 6, 2017 at 8:45 AMI can’t believe that any of your recipes are a disaster. The look great and if you need me to fly over to test your recipes I’m your girl. Have a great week Liv xoxo
Olivia says
March 6, 2017 at 1:59 PMAww thanks so much Beverley! I would fly you down any day!! xoxo
Cathy Doll says
December 21, 2017 at 7:10 AMFly e over from Germany and I will try anything you want. Dying to get back to my Country. If I only had the money I would. Can you use chocolate chips for this recipe??
Olivia says
December 21, 2017 at 10:09 AMHi Cathy! I would not recommend it unless they are a high quality brand. Both for flavour and for consistency of the ganache. You can give it a try though!
Ayesha says
March 2, 2017 at 12:51 AMOh. My. Goodness. I think I just fell in LOVE! I canNOT wait to try it out! 😍
Olivia says
March 5, 2017 at 9:29 PMHi Ayesha! I hope you like it!! 😀
Nila @ The Tough Cookie says
March 1, 2017 at 12:17 PMWow, that first photo… It’s amazing! Don’t get me wrong, all of the photos rock, but that first photo instantly hit me with serious chocolate-cravings 🙂 Do you think this tart would be good with a Biscoff cookie crust instead of a sugar cookie crust? Or would that be too much…
Olivia says
March 1, 2017 at 8:23 PMThanks so much Nila! I think it would be super yummy with a Biscoff crust. The ganache filling isn’t overly sweet so I think it would pair really well!
Jenny | The Baking Skillet says
March 1, 2017 at 8:11 AMSimple and beautiful! I love that you re-purposed your cookies instead of throwing them away 🙂
Olivia says
March 1, 2017 at 8:23 PMThanks so much Jenny! 🙂
Meg | Meg is Well says
February 28, 2017 at 8:22 AMI HATE it when recipes fail but the only good thing about them is that sometimes you can turn it into something really delicious! This looks amazing! That shiny chocolate ganache is so perfect it’s crazy!
Olivia says
March 1, 2017 at 8:30 PMThanks so much Meg!! xo
Carol Borchardt says
February 27, 2017 at 4:28 PMChocoholic here. You’re killing me with this tart! This looks easy and that perfect slice is so beautiful!
Olivia says
February 27, 2017 at 9:04 PMThanks so much Carol! I hope you try it 🙂
jacquee | i sugar coat it! says
February 27, 2017 at 12:43 PMLove how you repurposed those cookies and boy do I want to plant my face in that silky, dark well of chocolate. Ohh, I am getting all hot and bothered. 🙂
Olivia says
February 27, 2017 at 9:05 PMI don’t blame you 😉 xoxo
GiGi says
February 27, 2017 at 9:17 AMWhat is wrong with using ‘Baker’s Chocolate?
Olivia says
February 27, 2017 at 9:06 PMHi Gigi! It’s usually unsweetened and I don’t find it to be good quality.
katia says
December 11, 2017 at 10:22 AMwhat is bakers chocolate?
Olivia says
December 11, 2017 at 4:39 PMHi Katia! Bakers chocolate is unsweetened, made specifically for baking.
olga says
February 27, 2017 at 9:12 AMReally awesome… I know is going to be able only for chocolate addicted TOPO level, but i am not going to resirt to meke it.
You will hear about me.
Kisses
Olga
Olivia says
February 27, 2017 at 9:07 PMThanks Olga!! xo