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Liv for Cake

Classic Cake Recipes with a Modern Twist

Dark Chocolate Ganache Tart

By Olivia, 69 Comments

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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.

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. | livforcake.com

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.

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. | livforcake.com

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!

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. | livforcake.com

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. | livforcake.com

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!

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. | livforcake.com

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?

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. | livforcake.com

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.
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. | livforcake.com
Print Rate
4.7 from 13 votes

Dark Chocolate Ganache Tart

This simple and elegant Dark Chocolate Ganache Tart can be topped with anything you like, from a sprinkling of sea salt to dulce du leche or fresh berries.
Course Dessert
Cuisine Tart
Keyword chocolate ganache tart
Prep Time 2 hours 30 minutes
Cook Time 8 minutes
Total Time 2 hours 38 minutes
Servings 10
Calories 483kcal
Author Olivia

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:

Toppings:

  • Maldon Sea Salt Flakes
  • Dulce de Leche
US Customary - Metric

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

* I used crushed up sugar cookies from a failed recipe.
** 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.
Calories: 483kcalCarbohydrates: 30gProtein: 4gFat: 38gSaturated Fat: 22gCholesterol: 67mgSodium: 96mgPotassium: 276mgFiber: 3gSugar: 15gVitamin A: 735IUVitamin C: 0.2mgCalcium: 49mgIron: 4.5mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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. | livforcake.com

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Comments

  1. syeera says

    Hi,

    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.

    Reply

  3. Musa says


    Amazing 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

    Reply

  5. Aditi says

    Hi
    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

    Reply

    • Olivia says

      Hi 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!

      Reply

  7. Soraida says

    Thank 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.

    Reply

    • Karen says

      Hi 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!

      Reply

      • Olivia says

        Hi 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.

        Reply

  9. Kathleen Taylor says


    I 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 🙁

    Reply

    • Olivia says

      Hi 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.

      Reply

  10. Kara says


    I 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.

    Reply

  12. Erin says


    Thanks 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!

    Reply

  13. Rukhsana says


    Hi 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

    Reply

    • Olivia says

      Hi 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?

      Reply

  14. Ken Rogers says


    I love making this tart. I’ve added 1.5 tablespoons of bourbon to the chocolate for an extra kick.

    Reply

    • Olivia says

      Hi 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 🙂

      Reply

  16. Rachel says

    Hi, 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?

    Reply

    • Olivia says

      Hi 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.

      Reply

  18. Sarah says

    When 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??

    Reply

    • Olivia says

      Hi 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.

      Reply

  20. Judy says

    If 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!

    Reply

  22. Beverley Hart Press says


    I 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

    Reply

  24. Nila @ The Tough Cookie says

    Wow, 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…

    Reply

    • Olivia says

      Thanks 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!

      Reply

  26. Meg | Meg is Well says


    I 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!

    Reply

  30. olga says

    Really 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

    Reply

    • Victoria says


      I made this recipe with four small tart pans, so good!! I ate one the night I made it, after being in the fridge for 1 1/2 hrs and it was delish. I left all of my tarts in the fridge as I live in Arizona and I don’t know if it would be a good idea to leave them on the counter in the summer. I tried one out of the fridge the next day and it seemed as though the ganache texture tasted more-so like a thick, cold frosting. Not as smooth and creamy as the first day. Should I be leaving my tart out to warm up to room temperature before I eat it?

      Reply

      • Olivia says

        Hi Victoria! So glad you liked this recipe 🙂 The ganache does firm up quite a bit in the fridge, so that’s normal. I like it both ways but if you prefer it smoother then I would leave it out 🙂

        Reply

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olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from from Vancouver, BC. Creating classic cake recipes with a modern twist.
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