Go Back
Homemade Ganache Topped Chocolate Tart photo

Ganache Topped Chocolate Tart

This Ganache Topped Chocolate Tart is divine! A rich chocolate filling atop a buttery graham cracker crust, perfect for impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 9 units chocolate graham crackers finely ground (1 cup of crumbs)
  • 5 tablespoons butter melted
  • ½ cup sugar
For the Ganache:
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate chopped
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 9-inch tart pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Method:
  1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar. Mix until the crumbs are evenly coated in butter.
  2. Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan. Make sure it’s evenly distributed and compact. Bake in the preheated oven for 8-10 minutes, or until set. Remove from the oven and let it cool completely.
  3. Step 3: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute to melt the chocolate, then whisk until smooth. Stir in the vanilla extract and a pinch of salt.
  4. Step 4: Once the crust is cool, pour the ganache into the crust. Use a spatula to spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
  5. Step 5: Refrigerate the tart for at least 2 hours, or until the ganache is set. This will also enhance the flavors.
  6. Step 6: Once set, slice the tart and serve as is, or with a dollop of whipped cream or fresh berries for an added touch. Enjoy every rich, chocolaty bite!

Notes

  • Store the tart in an airtight container in the refrigerator for up to 5 days.
  • Freeze the tart for up to 2 months, tightly wrapped to prevent freezer burn.
  • Let the tart sit at room temperature for 30 minutes before serving for a slightly warm experience.