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Home Β» Other Sweets Β» Dark Chocolate Ganache Tart

Dark Chocolate Ganache Tart

By Olivia, 98 Comments

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Jump to Recipe

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.

Slice of chocolate ganache tart on a plate with caramel drizzle.

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.

Close up of the top of the 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!

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Overhead shot of the tart.

Overhead shot of the tart with a slice cut out.

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!

Slice of chocolate ganache tart on a plate with caramel drizzle.

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?

A piece of chocolate cake on a plate

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.
Slice of chocolate ganache tart on a plate with caramel drizzle.
Print Rate
4.8 from 20 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
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:

  • 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
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.

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February 26, 2017

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    Recipe Rating




  1. Iman says

    December 24, 2020 at 6:20 AM

    5 stars
    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!

    Reply
    • Olivia says

      December 24, 2020 at 9:40 AM

      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.

      Reply
  2. Julia says

    November 23, 2020 at 12:44 PM

    Hi there! If I am going to make these into mini tarts, can I use a muffin tin?

    Reply
    • Olivia says

      November 23, 2020 at 5:08 PM

      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.

      Reply
  3. vivian ungar says

    August 3, 2020 at 8:43 AM

    Does this crust crumble when sliced or does it hold together well?

    Reply
    • Olivia says

      August 5, 2020 at 10:54 AM

      Hi Vivian! It should hold together but it might depend on the type of cookies you use.

      Reply
  4. Nour says

    July 24, 2020 at 2:36 PM

    Is it possible to use milk chocolate instead because I dont really like dark chocolate???

    Reply
    • Olivia says

      July 24, 2020 at 5:06 PM

      Hi Nour! You can use milk chocolate but the proportions would be different. It might not set as firm since milk chocolate is softer.

      Reply
  5. Wendy says

    June 22, 2020 at 11:44 AM

    5 stars
    Simple and delicious! Very easy yet oh so impressive! Your guest will love you.
    Thank you for this brilliant recipe! xoxo

    Reply
    • Olivia says

      June 23, 2020 at 2:53 PM

      Hi Wendy! Thanks so much! I’m so happy you loved it πŸ™‚

      Reply
  6. Aiden says

    April 20, 2020 at 5:39 PM

    5 stars
    Hey Liv,

    Thanks for the recipe! Really clear instructions and great rich chocolate taste. My ganache did however split and was trying to figure out why that might have been? The chocolate was 100% at room temp, the butter had been out the fridge for 30mins cut up, so maybe cream temp? What do you think? Followed everything exactly.

    I managed to salvage thanks gawd.

    Cheers!

    Reply
    • Olivia says

      April 21, 2020 at 10:27 AM

      Hi Aiden! So happy you loved it! To be honest, I’ve stopped using butter in my ganache these days. I used to add it for shine, but it has caused me issues with splitting as well. I do find that temperature plays a part — if the butter was slightly cold still this could have been a factor. But also if you let the cream boil and it was too hot — this will cause the fat to separate out of the chocolate. It’s on my list to update this recipe — I would just increase the cream slightly to compensate for the butter. At what point did your ganache split? And how did you manage to save it?

      Reply
  7. Barringtonic says

    April 9, 2020 at 10:58 AM

    5 stars
    Such a simple recipe, but what an incredible result. Velvety, rich and oh so chocolatey. Perfection!

    Reply
    • Olivia says

      April 9, 2020 at 2:43 PM

      Thanks so much! I’m so glad you liked it πŸ™‚

      Reply
  8. inna says

    February 3, 2020 at 9:59 AM

    Hello, how many small 4″ tart can this recipe make? Thank you πŸ™‚

    Reply
    • Olivia says

      February 4, 2020 at 9:14 AM

      Hi Inna! It should make two or so.

      Reply
  9. Rhonda Mesnick says

    January 22, 2020 at 10:35 AM

    How far ahead can I make this?

    Reply
    • Olivia says

      January 22, 2020 at 4:26 PM

      Hi Rhonda! It will be fine in the fridge for a week or so.

      Reply
  10. Nicole says

    December 21, 2019 at 8:03 AM

    This might be a silly question, but how do I get the crust out of the pan and when? I’ve never made something like this before and want to make it for Christmas.

    Reply
    • Olivia says

      December 21, 2019 at 10:20 AM

      Hi Nicole! Not a silly question at all. I have a tart pan with a removable bottom, like this one: https://amzn.to/2QchzgB. Once the tart is filled and set, you hold it up with your hand on the underside of the tart pan and gently pull the outer ring down off of it. Does that make sense? If not I’ll try to find a video!

      Reply
  11. Theresa says

    December 9, 2019 at 11:05 AM

    Hi there- does this freeze well?

    Reply
    • Olivia says

      December 9, 2019 at 1:46 PM

      Hi Theresa! Yes, it should freeze just fine!

      Reply
  12. Kathryn says

    November 29, 2019 at 12:41 AM

    5 stars
    This recipe was very easy, which is great since I do not bake. I used about 3 1/2 bars ghirardelli chocolate. The lowest in the store was 72% and I at first thought it was too much but everyone else said it was fine. It was pretty rich though so maybe a bit less would be good. I used graham crackers for the crust and it was great tasting.
    I didn’t have a tart pan but I had a 9 1/2 inch pie dish which worked fine.
    I panicked when I took it out of the refrigerator because it was rock solid. But it warms up over time and was like a fudge consistency. I didn’t have that smooth look like the picture but o well. I did the caramel and salt flakes which was very good. Everyone like it.

    Reply
    • Olivia says

      November 29, 2019 at 4:43 PM

      Hi Kathryn! So happy you loved it, thanks for all your tips! It does firm up quite a bit in the fridge (due to the chocolate), but softens again at room temp as you saw πŸ™‚ Glad everyone liked it!

      Reply
  13. Casey says

    November 28, 2019 at 10:56 AM

    My only concern is that the ingredient list has 8.5 oz of heavy cream/1 cup. But there’s only 8 oz in a cup. Should it be 8 oz / 1 cup or 8.5 oz / 1 1/2 cups?

    Reply
    • Olivia says

      November 28, 2019 at 4:31 PM

      Hi Casey! 1 cup here is 250ml which is about 8.5oz. Either way though, it’s only about a 15ml (or 1Tbsp) difference so won’t be too much of an impact. It should not be 1 1/2 cups — that would be too much cream.

      Reply
  14. Nikhil says

    September 18, 2019 at 12:04 AM

    5 stars
    I love dark chocolate…nice recipe

    Reply
    • Olivia says

      September 18, 2019 at 4:28 PM

      Thanks!

      Reply
    • Michael Harris says

      November 14, 2019 at 5:17 AM

      I added hazelnuts to mine and made a few ash sweet crust instead of using cookies.

      Reply
  15. syeera says

    May 23, 2019 at 12:22 AM

    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
    • Olivia says

      May 24, 2019 at 1:38 PM

      Hi Syeera! The butter is about 57g.

      Reply
  16. Denise says

    May 20, 2018 at 8:26 AM

    Can this be made without a crust?

    Reply
    • Olivia says

      May 25, 2018 at 3:42 PM

      Hi 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.

      Reply
  17. Musa says

    March 15, 2018 at 1:44 PM

    5 stars
    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
    • Olivia says

      March 15, 2018 at 4:43 PM

      Hi Musa! So happy to hear that. I need to make this one again!

      Reply
  18. aditi says

    February 14, 2018 at 11:39 PM

    Why did my base broke down?

    Reply
    • Olivia says

      February 16, 2018 at 11:33 AM

      Hi Aditi! I’m not sure, perhaps your measurements were off with something?

      Reply
  19. Aditi says

    February 13, 2018 at 8:58 PM

    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

      February 14, 2018 at 3:23 PM

      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
  20. aditi says

    February 12, 2018 at 1:01 AM

    Hi my whipping cream is in liquid state how can i use that ?? Do i need toh whisk it first?

    Reply
    • Olivia says

      February 12, 2018 at 9:15 AM

      Hi Aditi! No, it should be in liquid state.

      Reply
  21. Soraida says

    January 27, 2018 at 7:55 PM

    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
    • Olivia says

      January 29, 2018 at 1:52 PM

      Hi Soraida! Thanks for the tips, glad it worked out for you!

      Reply
    • Karen says

      March 14, 2018 at 12:44 PM

      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

        March 15, 2018 at 4:43 PM

        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
  22. Soraida says

    January 20, 2018 at 2:51 PM

    Hi! What percentage of dark chocolate please, thank you

    Reply
    • Olivia says

      January 22, 2018 at 12:29 PM

      Hi there! It doesn’t say, but I suspect around 55-60%. It’s not super bitter and almost more semi-sweet.

      Reply
  23. Kathleen Taylor says

    November 25, 2017 at 6:53 PM

    1 star
    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 πŸ™

    Reply
    • Olivia says

      November 27, 2017 at 11:27 AM

      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
  24. Kara says

    November 25, 2017 at 3:55 PM

    5 stars
    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
    • Olivia says

      November 27, 2017 at 11:25 AM

      Hi Kara! So happy to hear that you liked it! πŸ™‚

      Reply
  25. Kay England says

    September 9, 2017 at 10:33 AM

    Can you double the recipe? Thanks

    Reply
    • Olivia says

      September 10, 2017 at 10:28 AM

      Hi Kay! Yes, you can double it for two tarts.

      Reply
  26. Erin says

    August 21, 2017 at 4:17 PM

    5 stars
    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
    • Olivia says

      August 23, 2017 at 2:32 PM

      Oooh I love the idea of a Ritz cracker crust! Glad you liked it πŸ™‚

      Reply
  27. Rukhsana says

    July 8, 2017 at 11:40 PM

    5 stars
    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

      July 10, 2017 at 10:12 AM

      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 πŸ™‚ 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
  28. Ken Rogers says

    June 4, 2017 at 4:00 AM

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

    Reply
    • Olivia says

      June 4, 2017 at 9:27 AM

      Sounds delicious! Glad you liked it Ken πŸ™‚

      Reply
  29. Renee Mitchell says

    May 27, 2017 at 3:15 PM

    Hi 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

    Reply
    • Olivia says

      May 30, 2017 at 8:48 AM

      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 πŸ™‚

      Reply
  30. Rachel says

    May 13, 2017 at 5:32 PM

    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

      May 15, 2017 at 8:50 AM

      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
  31. Carole says

    May 4, 2017 at 2:51 PM

    Can you use guitars extra dark chocolate baking chips.

    Reply
    • Olivia says

      May 6, 2017 at 2:50 PM

      Hi Carole! Guittard should be fine πŸ™‚

      Reply
  32. Sarah says

    April 23, 2017 at 2:52 PM

    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

      April 24, 2017 at 3:10 PM

      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
  33. Anne says

    April 21, 2017 at 6:16 AM

    5 stars
    Olivia! How would my baking time differ if I did mini tarts instead of 1 big one?

    Reply
    • Olivia says

      April 21, 2017 at 8:41 AM

      Hi Anne! It wouldn’t make too huge of a difference, but I think 5mins would be fine to bake them for πŸ™‚

      Reply
  34. Judy says

    March 29, 2017 at 1:26 PM

    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
    • Judy says

      March 29, 2017 at 1:27 PM

      Having obvious typing problems….sorry.

      Reply
    • Olivia says

      March 31, 2017 at 9:00 AM

      Hi 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 πŸ™‚ Please let me know how you like it!

      Reply
  35. Kathi @ Laughing Spatula says

    March 16, 2017 at 8:41 AM

    5 stars
    I 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!

    Reply
    • Olivia says

      March 17, 2017 at 8:40 AM

      Hi Kathi! I’m so glad to hear it was a hit! I love this easy and delicious recipe πŸ™‚

      Reply
  36. Beverley Hart Press says

    March 6, 2017 at 8:45 AM

    5 stars
    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
    • Olivia says

      March 6, 2017 at 1:59 PM

      Aww thanks so much Beverley! I would fly you down any day!! xoxo

      Reply
      • Cathy Doll says

        December 21, 2017 at 7:10 AM

        5 stars
        Fly 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??

        Reply
        • Olivia says

          December 21, 2017 at 10:09 AM

          Hi 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!

          Reply
  37. Ayesha says

    March 2, 2017 at 12:51 AM

    Oh. My. Goodness. I think I just fell in LOVE! I canNOT wait to try it out! 😍

    Reply
    • Olivia says

      March 5, 2017 at 9:29 PM

      Hi Ayesha! I hope you like it!! πŸ˜€

      Reply
  38. Nila @ The Tough Cookie says

    March 1, 2017 at 12:17 PM

    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 πŸ™‚ 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

      March 1, 2017 at 8:23 PM

      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
  39. Jenny | The Baking Skillet says

    March 1, 2017 at 8:11 AM

    Simple and beautiful! I love that you re-purposed your cookies instead of throwing them away πŸ™‚

    Reply
    • Olivia says

      March 1, 2017 at 8:23 PM

      Thanks so much Jenny! πŸ™‚

      Reply
  40. Meg | Meg is Well says

    February 28, 2017 at 8:22 AM

    5 stars
    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
    • Olivia says

      March 1, 2017 at 8:30 PM

      Thanks so much Meg!! xo

      Reply
  41. Carol Borchardt says

    February 27, 2017 at 4:28 PM

    Chocoholic here. You’re killing me with this tart! This looks easy and that perfect slice is so beautiful!

    Reply
    • Olivia says

      February 27, 2017 at 9:04 PM

      Thanks so much Carol! I hope you try it πŸ™‚

      Reply
  42. jacquee | i sugar coat it! says

    February 27, 2017 at 12:43 PM

    5 stars
    Love 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. πŸ™‚

    Reply
    • Olivia says

      February 27, 2017 at 9:05 PM

      I don’t blame you πŸ˜‰ xoxo

      Reply
  43. GiGi says

    February 27, 2017 at 9:17 AM

    What is wrong with using ‘Baker’s Chocolate?

    Reply
    • Olivia says

      February 27, 2017 at 9:06 PM

      Hi Gigi! It’s usually unsweetened and I don’t find it to be good quality.

      Reply
      • katia says

        December 11, 2017 at 10:22 AM

        what is bakers chocolate?

        Reply
        • Olivia says

          December 11, 2017 at 4:39 PM

          Hi Katia! Bakers chocolate is unsweetened, made specifically for baking.

          Reply
  44. olga says

    February 27, 2017 at 9:12 AM

    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
    • Olivia says

      February 27, 2017 at 9:07 PM

      Thanks Olga!! xo

      Reply
    • Victoria says

      July 3, 2019 at 7:49 PM

      5 stars
      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

        July 4, 2019 at 10:07 AM

        Hi Victoria! So glad you liked this recipe πŸ™‚ 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 πŸ™‚

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