Easy Chocolate Ganache Tart! – This looks so fancy but believe me when I say it’s easy…we don’t do complicated around here!
Anybody can make this, it’s practically fool proof! And get this, I make the filling in the microwave, I know! It’s chocolate ganache blasphemy! ‘Real bakers’ are talking smack about me right now. But I am here to tell ya, it works! Never dirty a pan unless it is completely necessary. Never. I have washed my share of dishes, if there is a short cut…I will find it!
Ganache is a fancy word. But it’s only chocolate and cream. Thats it. I have used it in several desserts and love how easy it is to work with. Especially with my microwave method!
How to Make Easy Chocolate Ganache Tart!
First, make an easy cookie crust. You can use any cookie or graham cracker. I used shortbread cookies (Lorna Doones to be exact). I love the salty and not overly sweet flavor paired with the chocolate.
Crush up your cookies, add some melted butter and press into a tart pan. (This recipe is for an 11 inch tart pan which is 12 servings. If you have a 9 inch tart pan simply use the recipe servings adjuster in the recipe card. Slide it to 10 servings and boom…9 inch tart pan size!)
Completely cool your cookie crust.
Turn off the oven, because you won’t need it again..yay!
Add your chocolate and butter to a large mixing bowl. Heat the cream in the microwave for two and half minutes. Pour the hot cream over the chocolate and cover with plastic wrap. Let it hang for 5 minutes before stirring.
Using a wire whisk, whisk it up and pour it into your prepared crust.
Smooth it all out with a spatula. Refridgerate for 2 hours or overnight. Done! Ya got a kick butt pie in no time flat and oh my, what a flavor this has! Would be fabulous at a dinner party paired with your favorite cabernet.
A sprinkle of course salt and a skiff of caramel sauce (store bought, because I am a cheater). HINT: I brushed the top with just a touch of vegetable oil to make it all shiny and stuff. Topped it with a handful of coarse cut chocolate.
Once you make this tart…you will make it over and over again!
I used the same microwave method to make the ganache in my Double Chocolate Whiskey Cake. Just thinned it out a bit. It makes the most fabulous and easy frosting!
Or something more kid friendly like Peanut Butter Chocolate Cake. Same easy ganache frosting!
To Easy Chocolaty Desserts!
Clink!
Kathi
Easy Dark Chocolate Ganache Tart
Ingredients
For the Crust
- 2 cups cookie crumbs short bread, chocolate or any kind of cookie or graham cracker will work
- 7 tablespoons butter
- 3 tablespoons granulated sugar
For Chocolate Ganache Filling
- 14 ounces dark chocolate, cut into chunks – plus a handful for garnish I used 70% cocoa chips
- 10 ounces heavy whipping cream
- 5 tablespoons butter, cubed
- 1/4 teaspoon kosher salt
- coarse salt for garnish
- salted caramel sauce for garnish I use store bought
Instructions
- Preheat oven to 350 degrees. Spray 11′ tart pan with non stick spray.
- Crush cookies into a fine consistency. I used a food processor but you can also put them in a ziploc type bag and crush with a rolling pin
- Combine crumbs with 7 tablespoons melted butter and 1/3 cup sugar. Press into tart pan.
- Bake for 8-10 minutes. Completely cool.
- Add chocolate chunks to large mixing bowl and top with 5 tablespoons cubed butter and 1/4 teaspoon kosher salt.
- Heat the 10 ounces of heavy cream in microwave safe container for 2 minutes. (I just use my measuring cup).
- Pour over the chocolate and butter. Do not stir. Cover with plastic wrap and let sit for 5 minutes.
- Using a wire whisk, mix until smooth.
- Pour into cooled cookie crust and spread evenly with spatula.
- Cool for two hours in refrigerator or overnight.
- Brush top with 1 teaspoon1 vegetable oil for a shiny appearance if desired. Top with additional chopped chocolate, coarse salt and caramel sauce if desired.
Notes
Nutrition
This post may contain affiliate links, which means I might receive a very small commission, at no cost to you should you chose to purchase that linked item. I only link to items I know and trust. Thank you for your support! Clink!
Eve says
I’d love the recipe size adjuster. I seldom have 12 to serve..Thanks this looks yummy
Marie says
I know I’m just being an obtuse dumb dumb, but I can’t find the recipe card and thus the conversion for a 9”….😫
Kathi & Rachel says
Hi Marie! It isn’t you…unless you know where to look it’s hard to find. It’s been my complaint of this particular plug in for awhile. Simply hover over the ‘serving size’ in the recipe card. It currently shows 12. A slider will pop up and you can adjust from there. Thanks for the note. Motivates me to make another request!
Amulya says
Hey. Can I use dark chocolate compound or should it be couverture chocolate?
Kathi & Rachel says
You can use either. You obviously know your chocolate! Couverture would of course be superior but we like to keep things easy for the everyday cook and use ingredients more likely to be found in a grocery store. Hope you give it a try with either!
Aashka says
Hello! I was wondering how crumbly is this crust? I don’t have a removable-bottom pan so I was hoping to ease it out by using strips of parchment paper that have tabs. But unfortunately this wouldn’t work with a crumbly crust. Thank you!
Kathi @ LaughingSpatula.com says
It’s not a terribly crumbly crust. Add an additional teaspoon or two of melted butter to moisten it up if you think it’s too dry. Hope that helps!
Aditi says
my whipping cream is in liquid state is it fyn?
Kathi @ LaughingSpatula.com says
Yes, that is what the recipe calls for. Heavy cream. Not whipped. Hope that helps clarify! Thanks!
Fiona says
Just made and it was delish. Demolished in a day by my family. I used the recipe for the filling and made a sweet pastry.
Sharon says
Do you use dark semi-sweet chocolate?
Kathi @ LaughingSpatula.com says
Hi Sharon, I used 70% cocoa as mentioned, but you could get away with a good quality semi sweet chocolate chip.
Sharon says
Thanks, I can get Ghirardelli Chocolate in semi sweet.
Natalie says
Hi Kathi
I’m having trouble with the servings to adjust to 9″ pan. Help?? Thanks.
Kathi @ LaughingSpatula.com says
Hi Natalie! Sorry your having trouble with the recipe adjuster. I sent you an email with the amounts for a 9″ pan.
Deon says
Can i make the filling in advance then pop into shop bought pasty cases when needed? Having a dinner party tomorriw but want to get the grenache ready now?
Kathi @ LaughingSpatula.com says
Hi Deon – the filling will firm up if made in advance and you will be unable to pour into crust. So , no. You can not make in advance :(.
Deen says
How much butter is used for the crust and how much for the chocolate mixture
Kathi @ LaughingSpatula.com says
Hi Deen – I updated the recipe card separating into crust and filling to make it easier to understand. Truly appreciate your note!
Deen says
Thank you, that cleared up a lot for me. Next question, would the same ratio of ingredients be used if I used milk chocolate instead of the dark chocolate?
Hilary says
QJESTION – How many cookies are needed to yield 2 cups crushed?
Kathi @ LaughingSpatula.com says
I used one 10 ounce package of Lorna Doones for the crust. I am not sure how many cookies that is.
Kathi & Rachel says
Hi Lee – the recipe calls for 2 cups of cookie crumbs not 30 ounces of cookies. I looked and looked and don’t see that mentioned anywhere. Please let me know if I’m missing something. Kathi
Pretty says
Oh my, this looks incredible!!! so so so good! I need to try this recipe but I might eat it all before my boyfriend gets home!
Dannii says
That looks insanely good and it really does looo gooey. I would want to share any of that haha.
Luci's Morsels says
I love how simple yet beautiful this recipe is, not to mention, it looks delicious! I love the caramel drizzle on top as well. I must try this one!
Stephanie @ApplesforCj says
Wow. This looks amazing. It looks like something you worked hard to make. Love how simple this is and perfect to satisfy chocolate cravings.
Carol Borchardt says
Way to go on making the #2 slot on FoodGawker! Congratulations! This is one very gorgeous tart!!!
Kathi @ LaughingSpatula.com says
Oh my gosh I didn’t even know! Thank you Carol!