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!
I followed this crust recipe to the letter. 7 Tablespoons of melted butter added, which apparently it way to much butter, judging by the amount of butter dripping on the oven floor, and all the smoke it produced. Had to open doors and windows in 55 degree weather to air out the house!!! Is that the correct amount of butter to be using?
Hi Jeffrey – the recipe is accurate. 7 tablespoons of butter to two cups of cookie crumbs for the crust. THe cookies will easily soak up the butter. I’m sorry it didn’t work for you. It’s difficult to determine exactly why. Did you use short bread cookies? Perhaps the cookies you used were to dense and wouldnt soak up the butter?
Can I make in advance and freeze for about 10 days? Also, thinking I would make a graham cracker crust, and right before serving, adding a layer of mini marshmallows and popping in the oven to brown (s’mores pie). Would it liquify the ganache too much?
You can freeze this. I would not bake in the oven to brown the marshmallows the tart would melt. You could purchase a little hand held brûlée torch to brown the marshmallows.
I am not seeing a way to adjust this recipe for a 9 inch tart pan either. Please help.
Hi Sherry – At the top of the recipe card you will see ‘Servings’, hover over the 12 and a slider will pop up. You can adjust to 10 servings for a 9″ tart pan.
Is ganache always made with butter when just pouring over the top of something? Or just for this pie?
Ganache is normally made with chocolate and cream only. Butter makes the ganache is this pie soft and creamy.
People look at me like I’m God when I make this. Thank you
LOL! It’s pretty good and so incredibly easy! Glad you love it!
I’d love the recipe size adjuster. I seldom have 12 to serve..Thanks this looks yummy
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”….😫
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!
Hey. Can I use dark chocolate compound or should it be couverture chocolate?
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!
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!
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!