If you love chocolate you NEED to make this dark chocolate ganache tart. It’s creamy, soft, chocolatey and sinful. That’s the perfect quality mix if you ask me!
For this recipe I used dark chocolate because I LOVE it. I eat less and less milk chocolate or even low cacao percentage chocolate. You can adapt this recipe chocolate ganache tart recipe to make it sweeter by using chocolate with less cacao percentage or adding more sugar to the ganache. On the other hand if you want to see a video on how I make ganache you can head over to my brownie and chocolate mousse cake post.
An ingredient that goes incredibly with dark chocolate is coarse sea salt. It really brings out the flavour of chocolate! As a matter of fact I once had chocolate mousse with bacon at a restaurant and it was GLORIOUS! Let me know in the comments if you would like me to post a recipe like that <3.
I know also that you guys reading this love raspberries with chocolate because you’re obsessed over my raspberry brownies. I also added chopped pistachios because it’s my favourite nut to mix with chocolate (although hazelnuts are amazing too!).
Dark Chocolate Ganache Tart
Print Pin RateIngredients
For the base
- 220 g oreo cookies or similar
- 50 g unsalted butter melted
- 1/2 tsp salt
For the dark chocolate ganache filling
- 600 g dark chocolate 70% cacao
- 500 g whipping cream
- 200 g sugar omit if using 50% or less cacao chocolate or milk chocolate
To finish the tart
- 50 g unshelled pistachios shelled and chopped
- 100 g fresh raspberries
- coarse sea salt
Instructions
For the base
- Process the cookies until fine.
- Add the butter and salt and process until everything has come together.
- Place the ground cookies on the base of the tart tin and press using your fingers to form the base and sides.
- Place the tin in the freezer as we make the ganache. This will help it not move when we pour the ganache on top and spread it around.
For the ganache
- Melt the chocolate over a bain marie or in the microwave in 30 second intervals, mixing after each interval.
- Pour the cream and sugar into a pot and stir constantly over medium heat until the sugar is completely dissolves and steam comes out of the cream. Don't let it come to a boil or you could burn the chocolate, we just need it to steam.
- Pour the cream onto the melted chocolate and mix with a spatula at the center of the bowl in small circles. You don't have to make large mixing motions; you'll see how the ganache comes together on its own.
- Pour the ganache onto the base of the tart and spread it out.
- Take the tart to the fridge for at least 6 hours or ideally overnight.
To finish the tart
- Finish the tart by garnishing with chopped pistachios, raspberries and coarse sea salt.
3 comments
This looks so good! What a fun way to make it look festive!
I’ve used this recipe dozens of times and I’ve impressed lots of people with it. Some comments I will make:
You need a little bit more crust than it calls for, and I prefer to add a little more butter otherwise my crust won’t hold.
Ghirardelli dark chocolate chips have been my go to. I usually add sugar even with the 60%, but that’s just my preference.
Sometimes I have to whisk my ganache after stirring because it’s slightly clumpy if I don’t. I’m not sure why this is? Maybe my chocolate chips weren’t melted enough?
Hi Ashley! You definitely want to have your chips completely melted before stirring with the cream 🙂