Chocolate Ganache Tart

This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. (You can also swap in any nut you want, it’s versatile.) This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Ingredients

Crust

  • 4 Tbsp. unsalted butter, melted, plus more room temperature for pan
  • 2½ cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios, and/or almonds)

Ganache and Assembly

  • 12 oz. bittersweet chocolate, chopped
  • 6 Tbsp. unsalted butter, room temperature, cut into 1" pieces

Special Equipment

  • A 12"-diameter tart pan with removable bottom

Recipe Preparation

Crust

  • Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.

Ganache and Assembly

  • Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour.

  • Remove tart from pan; sprinkle sea salt over. Slice into wedges with a hot knife.

  • Do Ahead: Tart can be made 1 day ahead. Cover and keep chilled.

Recipe by Janice TiefenbachReviews SectionAbsolutely delicious! I would totally recommend :DVery nice! It’s so rich, I say it serves twice as many as written. I increased the chopped chocolate amount by ~15% and the ganache turned out just fine.I have made this recipe 4 times now, and it consistently comes out great. I follow the instructions as outlined here, and it creates a decadent dessert that people really love. Not sure why people are having trouble with the ganache; I make it per the recipe and it comes out perfectly every time.RolltideNorth Carolina06/13/20I had the same problem as Anonymous—the recipe calls for too much cream. The chocolate mixture was runny. The recipe calls for you to “scrape the ganache into crust”, but mine was so runny that it was just a pour, not a scrape. I tried to save it by adding more chocolate and refrigerating it overnight, but it is still the consistency of a runny pudding. It tastes fine, if a bit grainy, but not a good recipe to serve to guests. The crust is great, however.AnonymousOak Park Illinois05/28/20There’s a problem with the ganache measurements. The heavy cream’s measurements are too much and the tart doesn’t set well because of it. Disappointing because I tried the ganache and it was very good.Oh man I loved this recipe! Used a combination of walnuts, almonds, and pistachios. Would love to try it with hazelnuts next time. Easily serves 10-12 instead of the 8 stated here. I added 1 tsp espresso powder and 1 Tbsp Kahlua to the ganache.LittleBiggsPullman WA 12/27/19MDBurns21 Did you allow the crust to cool completely before adding the ganache? They would cool and settle at different rates. So if the crust was still cooling and settling I would think that might explain the issue of separation.AnonymousMaryland12/20/19sThis was a great recipe. The ganache is a velvety smooth and rich and chocolaty delight. I tweaked the crust recipe as I discovered my walnuts had gone rancid. So I used what I had on hand: 1 1/4 c of pecans, scant two tablespoons of ground raw unsalted peanuts, and filled out the rest with candied orange peel. Pulsed all in the food processor as the recipe calls for.I did adjusted the sugar and added only 3 tablespoons as I do not like things too sweet and added a teaspoon of orange liqueur. Turned out great! You can def. have some fun with the crust and change up the nuts and flavors, but as another reviewer said: watch the crust as 20 min can be too much depending on oven.Otherwise, super easy to make and a perfect no stress dessert for your next dinner party. Just slice reeaaaly small slices...it's incredibly rich!yummyhistoryBaltimore, United States12/19/19This is definitely a keeper. I used an all almond nut crust and added a teaspoon of almond extract in the nut mixture. One note: the crust bears watching as 20 minutes may be too long in some ovens.This easy but impressive dessert was a hit at our dinner party last night! The gluten free people were thrilled they could eat the whole thing due to the nut crust. Delicious!I made this recipe and it turned out fabulous! It separated from the tart pan perfectly and tasted fantastic! The question I have is the chocolate Ganache separated from the crust completely. What did I do wrong? Would like to make it again soon.. I followed the recipe to the T. ( I think :-) )mdburns21Mount Vernon WA12/13/19In my humble opinion, the perfect chocolate-lover's desert. Rich, chocolatey, and super easy to make. I'm sure you could vary it with milk chocolate pieces instead, or even add flavored chocolate or spices to change it up. It will become a party staple in my house!ek207New Hampshire 11/30/19

Chocolate Ganache Tartlets with the BEST Homemade Shortbread Crusts

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Preview: These Chocolate Ganache Tartlets start with either a chocolate or vanilla shortbread crust and are filled with rich chocolate ganache. They are decadent! The small size makes them perfect for serving and eating at showers and wedding receptions.

The chocolate ganache filling in these cute little tartlets is so easy, it&rsquos almost embarrassing when people give you compliments.

These Mini Chocolate Tarts are a cousin to my Fresh Fruit and Cream Mini-Tarts, one of the most popular recipes on this website. An unbelievably rich, chocolate and truffle-like mixture replaces the cooked custard filling of the original mini-tarts.

Raspberry Chocolate Tartlets

Gluten-Free Chocolate Ganache Tart

The crunchy bits in this clever crust perfectly complement the silky, chocolate center.

  1. Preheat oven to 375°F. Grease 9" tart pan with removable bottom.
  2. In large bowl, combine shredded coconut, pretzels, rice flour, coconut oil, sugar, and cocoa. Transfer to prepared tart pan. With hands, firmly press mixture into bottom and up side of pan in even layer place on cookie sheet. Bake 10 minutes. Cool completely on wire rack.
  3. In small saucepan, heat coconut milk on medium until just bubbling at edges, whisking occasionally. Place chocolate and pinch salt in medium heatproof bowl. Pour hot coconut milk over chocolate. Let stand 5 minutes. Gently whisk until smooth. Pour into tart shell. Refrigerate, uncovered, 2 hours or until set. To serve, top with pomegranate seeds, if desired. Can be made up to 2 days ahead. Once set, cover with plastic and keep refrigerated.

Editor's note: If chocolate is more than 70% cacao, add 2 Tbsp. brown sugar with chocolate and salt in step 3.

Nutritional Information (per serving): Calories 445 Protein 4g Carbohydrate 37g Total Fat 33g Saturated Fat 26g Dietary Fiber 4g Sodium 200mg.


Sieve the dry ingredients and then rub in the softened butter to form a sandy texture.

Add the yolks and mix to bind the dough together until smooth.

Wrap in cling film and chill for 1 hour before using.

Roll out pastry to 3–4mm thickness and line the flan tin. Bake it blind at 180°C for approximately 15 minutes.

Chocolate Tart Filling

  • 200g dark chocolate couverture
  • 3 egg yolks
  • 100g caster sugar
  • 2g vanilla paste
  • 10g cocoa powder
  • 200g Anchor Cream
  • Pinch flaky sea salt

Method

Gently melt the chocolate over a bain-marie.

Mix the yolks, sugar, salt, cocoa powder & vanilla together until combined.

Mix the egg mixture through the melted chocolate.

Mix the cream through the chocolate mixture & then pour into the blind-baked pastry case.


Related Video

Good, but nonchocolate recipes, like the Raspberry Sour Cream Tart on this site, let the taste and succulence of the fruit come through much better.

This recipe truly is exceptional! The crust is light and flaky. Instead of the Kahlúa I used Crème de cassis, which is a black currant liqueur. I used Smuckers seedless red raspberry jam. I also served mine with whipped cream. The tart was heavenly!

EXCELLENT! I used small remequins and did individual tarts. It looked extremelly good. I used Godiva Chocolate liquor and it was a great addition to the granache. The tart and the fresh fruits makes it not so heavy, which we liked a lot. My husband gave it an 11 out of 10!

Excellent! Don't be afraid to slather the jam over the fresh raspberries - it needs the sweetness. Great presentation. Serve small slices as its heavy.

delicious recipe. next time i'll spend a little more $ and choose better chocolate. i don't like gooey fruit so i put the raspberry jam directly over the cooled crust, then put the ganache over the jam. i topped with plain, fresh raspberries. yum!

I wanted to make a dessert with raspberries and chocolate. Everyone raved over this when I made it, but I thought it wasn't THAT incredible. It was definitely delicious, with a beautiful presentation. I didn't have vanilla extract, so I used extra Kahlua. I just didn't find the texture or combination of flavors that spectacular. It really was a decent pie crust with some decent chocolate cream on top, and some raspberries over that. Delicious because chocolate and raspberries together are always delicious, but not that special. I would definitely make it again though.

I used bittersweet and it was great. Couldn't find seedless jam anywhere, used some from Whole Foods and forced it through a strainer to get the seeds out. I agree that even with a 9 inch pan the chocolate layer was thin. Looks beautiful and makes an impression.

Delicious and easy to make. 25 minutes is too long to cook the crust though. it will burn after 15 or 20 unless you cover it up.

This was outstanding. Flaky crust and very thick layer of filling in the 9" tart pan. I used framboise instead of kahlua in the ganache.

My guests enjoyed this quite a bit, but they all agreed that it might be better if made with milk chocolate instead of semisweet chocolate. Also, the filling was a bit skimpy, so I would make more filling if I did it again.

The filling had a delicious coffee-chocolate taste, and I thought using bittersweet chocolate was perfect. The crust was wonderful and light. The jam coating on the raspberries made the tart glisten beautifully. My guests were impressed. I whipped the extra whippping cream and served it along side. Delicious, easy summer treat!

This crust was wonderfully flaky and tender as well as easy to work with. 20 minutes in the freezer made it easy to roll and transfer to tart pan. I used bittersweet chocolate which was a tad too bitter. Next time I will use semisweet and perhaps a tablespoon of sugar on the berries just before the glaze goes over them. Will definitely make again.


Chocolate ganache tart

Chocolate and orange come together in this silky ganache tart.

Preparation

Cooking

Skill level

Ingredients

  • 1 tbsp cocoa
  • 1 tbsp icing sugar
  • 1 cup (150 g) plain flour
  • 100 g cold unsalted butter, diced
  • 2½ tbsp (50 ml) sour cream
  • 250 ml thickened cream
  • 40 g butter, diced
  • 250 g dark eating quality chocolate
  • 1 tbsp (20 ml) Cointreau or other liqueur

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


No-Bake Chocolate Tart

You know how when you have a cold, nothing seems to have any flavor? The funny thing is, every time it happens to me, there’s one single thing I am actually still able to taste. Not too surprisingly, that thing is chocolate. It sounds like I’m making this up because it doesn’t make any sense, but I’m being totally serious. That’s probably also the reason why I’m the only person on Earth to gain weigh instead of losing it whenever I’m sick. I can easily wipe out a chocolate tart like this for dinner. Just like I’m planning on doing this evening.

For the crust, I’m using a simple mixture of Oreo crumbs and butter, which you can never go wrong with.

For the filling, I use my favorite truffle recipe as a base. It’s dense and creamy and tastes like a dream. I like using both milk and dark chocolate to create a more complex, less bitter flavor, but using just dark is fine as well.

This is an already impressive-looking tart, but you can upgrade it by adding garnishes on top like fresh strawberries or raspberries, chocolate shavings, or cocoa powder, or by adding fresh banana slices or chopped toasted nuts in the bottom.


No-Bake Chocolate Tart

You know how when you have a cold, nothing seems to have any flavor? The funny thing is, every time it happens to me, there’s one single thing I am actually still able to taste. Not too surprisingly, that thing is chocolate. It sounds like I’m making this up because it doesn’t make any sense, but I’m being totally serious. That’s probably also the reason why I’m the only person on Earth to gain weigh instead of losing it whenever I’m sick. I can easily wipe out a chocolate tart like this for dinner. Just like I’m planning on doing this evening.

For the crust, I’m using a simple mixture of Oreo crumbs and butter, which you can never go wrong with.

For the filling, I use my favorite truffle recipe as a base. It’s dense and creamy and tastes like a dream. I like using both milk and dark chocolate to create a more complex, less bitter flavor, but using just dark is fine as well.

This is an already impressive-looking tart, but you can upgrade it by adding garnishes on top like fresh strawberries or raspberries, chocolate shavings, or cocoa powder, or by adding fresh banana slices or chopped toasted nuts in the bottom.


Recipe FAQs

Absolutely - I love to make my own pastry but if you are looking for a super easy, no fuss chocolate ganache tart recipe, you could simply use a basic shortcrust pastry from the store and fill it with the homemade ganache.

The strength or percentage of Cacao in the Chocolate is completely up to you and your taste - but you need to make sure you use proper Cooking Chocolate. Not eating chocolate.

There is no sugar added into the ganache filling, so you will want to use a type of Chocolate you personally enjoy eating and that is sweet (or strong) enough for you!

I used a 70% Chocolate that created a very intense filling - but if you would like it to be a bit sweeter, use a Dark Chocolate that is not as strong, or even go for Milk Chocolate instead!

The tart will keep will in the fridge for 24 hours. I don't recommend making it earlier than that or you will loose the crunch of the Pastry.

The pastry itself can be made and baked 1 or 2 days ahead, and filled with the ganache up to one hour before serving (or the time required for the ganache to set in the fridge).

The unfilled Pastry can be kept at room temperature, wrap in foil or plastic. Once filled with the chocolate ganache, it needs to be stored in the fridge.

I do not recommend freezing this dessert.


Recipe Summary

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • ½ cup cold butter
  • 2 teaspoons water
  • 1 cup heavy whipping cream
  • 2 cups semisweet chocolate chips

Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.

Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.

Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.

Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.

Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.