The Simplest Chocolate Ganache Tart
This is one of the most simple Chocolate tarts we have ever made. It's great for various occasions, and we can even store it in the fridge for up to 3 days. These are the top reasons why we adore it so much:
- incredibly simple to make - the only thing that bakes it is the cookie crust
- kids and adults love it
- perfect for chocolate lovers
- a layered dessert that's made with easily accessible ingredients
- the perfect dessert for Valentine's Day, Mother's Day, celebrations, or slow weekends
Essential ingredients
This Cookie Crusted Chocolate Ganache Tart is made of two layers. The first layer is the homemade cookie crust. The second layer is a simple 4-ingredient chocolate ganache. This is a straightforward pie to make, yet the taste is magnificent. Below you will find all the ingredients and step-by-step recipe. Here we share a few more words about the essential ingredients.
Ground cookies - we love using cookies for our pie or tart base. In this recipe, we used Plazma cookies. If you can't find them in your country, feel free to use graham cracker crumbs or other ground cookies.
Chocolate - we tested this tart with 45% cacao chocolate and 60% cacao chocolate. We loved both, but the 45% cacao chocolate tart was slightly sweeter.
Cream Cheese - we love using cream cheese with chocolate desserts. Use your favorite cream cheese like Philadelphia.
Cream - choose your favorite whipping cream. We will need whipping cream or heavy cream for the chocolate ganache and some whipped cream to serve.
Storing
It's best to make the Chocolate Ganache Tart and place the pie in the fridge overnight. Then finish the pie by decorating it with whipped cream the next day. Store in the fridge for up to 3 days.
How to make Chocolate Ganache Tart at home
Check this quick video to master making Chocolate Ganache Tart at home. This recipe was made in partnership with BEKO Slovenija, as we use their amazing home appliances in our cooking studio.
Next time, try these pies and tarts
- Chocolate Tart with a Silky Cacao Glaze and Pistachios
- Blueberry Tart
- Banoffee Pie
- Apricot Crostata
- Banana Cream Pie
- Cherry Custard Tart
METHOD
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preparation
Place a rack in the middle of the oven and preheat it to 190 °C / 375 °F. Prepare a 22cm (9-inch) tart mold.
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cookie crumb crust
In a bowl, combine ground cookies, sugar, and melted butter. Transfer the mixture to a 22 cm (9-inch) tart mold. Press the homemade cookie dough onto the bottom and up the side of the tart mold. Transfer to the preheated oven on the middle rack. Bake for 10 - 12 minutes at 190 °C / 375 °F. Remove from the oven and set aside for 30 minutes to cool.
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chocolate ganache
Cut the butter into small cubes. Pour the heavy cream into a saucepan and set over medium heat. Bring to a boil. Remove from the heat, add a pinch of salt and chopped chocolate. Using a whisk, stir to combine to get a smooth, shiny mixture. Stir in the cream cheese and butter. Stir into a smooth chocolate ganache.
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chocolate ganache tart
Pour the chocolate ganache into the cooled cookie crumb crust and place in the fridge for at least 2 hours or overnight. Serve with whipped cream.
