Chocolate Ganache Tart

Dive into decadent bliss with this Chocolate Tart! Imagine a rich, melt-in-your-mouth chocolate filling nestled in a sweet, buttery Oreo crust, all kissed by a luscious chocolate ganache glaze.

This easy-to-follow recipe delivers pure indulgence without the fuss. It’s the perfect showstopper dessert for any occasion, guaranteed to leave everyone wanting more. 

What You’ll Love About This Chocolate Tart With Ganache

• Make-Ahead Friendly: The tart can be chilled for up to two hours after glazing, making it perfect for preparing in advance of entertaining the next time you have a dinner party. or even for Valentine’s Day.
• Rich Chocolate Filling: Calling all chocolate lovers! The filling is made with melted chocolate and heavy cream, creating a decadent and flavorful center with a rich chocolate ganache topping.
• Simple Instructions: Despite its impressive taste, this recipe is achievable for all levels of bakers. The cookie crust is a simple solution for creating an easy chocolate tart. The hardest part is letting the tart cool in the fridge!

Recipe Variations

• Instead of Oreos, you can use chocolate graham crackers to create a delicious buttery crust. 
• Milk chocolate bars may be used instead of dark chocolate, although it will make the tart sweeter instead of richer.
• Top the finished tart with flaked sea salt for an extra element to offset the chocolatey richness. Additionally, you can top it with fresh raspberries.

Serving and Storage Tips

SERVE: Serve the tart with whipped cream, flaked sea salt, or fresh berries.

STORE: Tart may be stored in an airtight container in the fridge for up to 3 days.

FREEZE: Wrap the tart in two layers of plastic and foil. Freeze for 3 months.

THAW: Thaw the chocolate ganache tart overnight in the refrigerator or for 3-5 hours at room temperature.

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5 from 8 votes

Chocolate Ganache Tart

Author Jillian – a Food, Folks and Fun original!

Recipe Cost $ $20.15

Serving Cost $ $1.67

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 4 hours hours 30 minutes minutes

12 people

This Chocolate Ganache Tart is decadent, lightly sweet, and melts in your mouth. It’s baked on top of a sweet and buttery Oreo crust, and then it’s topped with a thin layer of chocolate ganache glaze.

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Ingredients

 

US CustomaryMetric

 

1x2x3x

OREO CRUST:

• ▢ 1 ⅔ cups crushed Oreos
• ▢ ¼ cup salted butter melted

CHOCOLATE FILLING:

• ▢ 1 ⅓ cup heavy cream
• ▢ 6.8 oz dark chocolate bar chopped
• ▢ 4 large eggs
• ▢ 3 Tablespoons granulated sugar
• ▢ 1 ½ teaspoon vanilla extract
• ▢ ½ teaspoon salt

CHOCOLATE GANACHE GLAZE:

• ▢ 2 Tablespoons heavy cream
• ▢ 2 oz dark chocolate chopped
• ▢ 2 teaspoons corn syrup

FOR SERVING:

• ▢ Sea salt optional

Instructions

MAKE THE OREO CRUST:

• Move the oven rack to the middle position and preheat the oven to 350°F.
• Lightly spray an 8-inch tart pan with nonstick cooking spray.
• In a medium-sized mixing bowl, combine crushed Oreos and butter. Mix until well coated and the texture is like wet sand.
• Transfer the crust mixture to the bottom of the prepared tart pan and press down evenly.
• Bake for 10 minutes, until set.
• Once baked, remove from the oven and set aside to cool.

MAKE THE CHOCOLATE FILLING:

• Keep the oven heated to 350°F.
• Add the heavy cream to a large heat-proof bowl.
• Place it into the microwave and heat for 1 ½ minutes.
• Remove from the microwave and add in the chopped chocolate bars.
• Mix well until thoroughly combined and melted.
• Add in eggs, sugar, vanilla, and salt and whisk to combine.
• Pour the filling mixture into the prebaked crust.

BAKE AND COOL:

• Bake the tart for 35 minutes, until the edges are set and the center is slightly jiggly.
• Once baked, remove the tart from the oven and place it onto a wire cooling rack to cool completely for about 1 hour.

MAKE CHOCOLATE GANACHE GLAZE:

• Add heavy cream to a small heat-proof bowl and heat in the microwave for 20-30 seconds.
• Add in the chopped chocolate. Mix until smooth and melted.
• Add in the water and corn syrup and mix to combine.
• Pour the glaze over the tart, then cover and place the tart into the fridge to chill until the glaze has set for about 2 hours.

TO FINISH:

• Slice and serve with a sprinkling of sea salt (optional).

Notes

• I wouldn’t recommend using chocolate darker than 72%, as doing so will make the tart bitter and unpleasant.
• If the heavy cream doesn’t fully melt the chocolate chips for the glaze, don’t worry. Simply pop the bowl in the microwave for 30 seconds and give it a good stir.
• When adding the corn syrup to the glaze, it may separate slightly. That’s okay. Stir vigorously or use an immersion blender until completely smooth and combined.
• Top the finished tart with flaked sea salt for an extra element to offset the chocolatey richness.

Nutrition

Serving: 1slice | Calories: 398kcal | Carbohydrates: 31g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 247mg | Potassium: 250mg | Fiber: 3g | Sugar: 19g | Vitamin A: 631IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 5mg

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Serves 10-12.

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