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
- 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
- Maldon Sea Salt Flakes
- Dulce de Leche
- 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.
** 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.