Chocolate Ganache Tart {No Bake + GF Variations}
A seriously decadent chocolate tart with a no bake tart and gluten-free variation.
Servings: 8 Slices
Calories: 628kcal
Equipment
- 1 9-inch tart shell
Ingredients
Chocolate Crust
- 24 chocolate cream-filled sandwich cookies or your favorite cookie
- 7 tablespoons butter unsalted
Ganache Filling
- 1 cup chocolate good quality chocolate, chopped
- 1 cup milk chocolate good quality, chopped
- 1 cup heavy cream
- ½ stick butter unsalted & cubed
Instructions
- Preheat the oven to 350° Fahrenheit
- In a food processor pulse the chocolate cream-filled sandwich cookies until ground finely into crumbs.
- Pour the crumbs into a medium bowl. Add the melted butter and mix with a spatula until fully combined.
- Pour the mixture into a 9-inch removable bottom tart pan.
- Press the mixture onto the sides and bottom of the tart pan with clean hands and a spatula.
- For no bake tart: refrigerate for at least 2 hours before proceeding.
- For baked crust: Place the tart pan into the oven. Bake the crust for 8 minutes.
- Immediately remove from the oven and place the pan on a wire rack and allow to cool completely.
- Place the chopped dark and milk chocolate into a medium heat-proof bowl and set aside.
- Over medium heat stir the heavy cream and butter until tiny bubbles form around the edges of the pan. Immediately remove from the heat. Do not allow the mixture to simmer or boil. Pour the mixture over the chocolate chips.
- Let stand for 2 minutes.
- Gently mix with a spatula until smooth and silky.
- Pour the ganache over the crust and smooth with a spatula.
- Refrigerate for at least 4 hours until fully set.
- Remove the tart from the removable sides and place it on a serving dish before cutting.
- Garnish with your favorite toppings.
Notes
Tips
Mix seven tablespoons of unsalted, softened butter with five tablespoons of dark brown packed sugar and two and a half cups of crushed hazelnuts that have had their skins removed. Add a pinch of salt. A food processor is best for this and using freshly ground nuts is amazing. With a firm hand, evenly press this mixture into the bottom and up the sides of the pan. Bake crust until golden brown, about 15 minutes. Let the crust cool completely before pouring in the ganache to set. You can also use browned butter (melted and warm is fine) instead of plain, but add a tablespoon of water or maple syrup to the mixture too. Mixed Nuts & Dried Fruit Crust
Another option is mixed nuts and dried fruit. Follow the same instructions above and mix in your choice of nuts and fruit. Meringue Nut Crust
Beat two egg whites into stiff peaks on high. Add one cup of dark brown packed sugar, one teaspoon of vanilla extract, or coffee extract, and keep beating on low until incorporated. Fold in one and a half cups of ground nuts. Spread the mixture (it will be very sticky!) into the pan and up the sides and bake for 10-15 minutes. Allow it to cool completely before adding ganache.
- This can be made with gluten-free cookies or non-gluten-free cookies.
- The tart can be kept covered in the fridge for up to 3-4 days.
- The tart can be frozen for up to 4 months.
- If you use fresh berries make sure they are dry and have been out of the fridge for at least 1 hour and placed on a paper towel to soak up any moisture.
- If the tart won’t release from the sides of the tart pan one can quickly go around the sides of the tart pan with a blowtorch.
- Use a blow torch 3-4 inches away from the top of the tart to remove the bubbles and to make for a shiny glossy finish before serving.
Mix seven tablespoons of unsalted, softened butter with five tablespoons of dark brown packed sugar and two and a half cups of crushed hazelnuts that have had their skins removed. Add a pinch of salt. A food processor is best for this and using freshly ground nuts is amazing. With a firm hand, evenly press this mixture into the bottom and up the sides of the pan. Bake crust until golden brown, about 15 minutes. Let the crust cool completely before pouring in the ganache to set. You can also use browned butter (melted and warm is fine) instead of plain, but add a tablespoon of water or maple syrup to the mixture too. Mixed Nuts & Dried Fruit Crust
Another option is mixed nuts and dried fruit. Follow the same instructions above and mix in your choice of nuts and fruit. Meringue Nut Crust
Beat two egg whites into stiff peaks on high. Add one cup of dark brown packed sugar, one teaspoon of vanilla extract, or coffee extract, and keep beating on low until incorporated. Fold in one and a half cups of ground nuts. Spread the mixture (it will be very sticky!) into the pan and up the sides and bake for 10-15 minutes. Allow it to cool completely before adding ganache.
Nutrition
Serving: 1slice | Calories: 628kcal | Carbohydrates: 53g | Protein: 5g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 279mg | Potassium: 244mg | Fiber: 3g | Sugar: 38g | Vitamin A: 921IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 6mg
