Dark Chocolate Ganache Tart

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.


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


  • Maldon Sea Salt Flakes
  • Dulce de Leche


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.

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

- Miami Food Network -

* 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.


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