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a slice of chocolate tart on a plate with cream and blackberries.
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5 from 7 votes

Chocolate Ganache Tart

This irresistible chocolate ganache tart is the perfect no-bake dessert. With a crunchy, buttery Oreo crust and a creamy dark chocolate ganache filling, it is perfect for dinner parties, holiday celebrations and special occasions. And it’s simpler than it looks!
Prep Time20 minutes
Cook Time5 minutes
Chilling Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: Australian
Servings: 16
Calories: 411kcal

Ingredients

For the biscuit base

  • 370 grams Oreo cookies 39 cookies
  • 60 grams dark chocolate finely chopped
  • ¾ teaspoon salt flakes
  • 115 grams butter melted

For the salted chocolate filling

  • 400 grams dark chocolate very finely chopped. Choose a good quality one for best results
  • 400 ml thickened cream heavy thickened or whipping cream
  • 2 tablespoons caster sugar
  • 80 grams unsalted butter
  • 1 teaspoon vanilla bean paste
  • salt flakes

To serve

  • cocoa powder for dusting (optional)
  • double cream
  • fresh berries

Instructions

For the biscuit base

  • Set aside a 23 cm tart tin.
  • Using a food processor, blend the Oreo cookies, dark chocolate and salt together until completely broken down and resembling breadcrumbs.
  • Add the Oreo mixture to a bowl and add the melted butter. Stir to combine. The mixture should have the consistency of wet sand.
  • Firmly press the Oreo mixture into the tart tin (base and sides) using a glass or metal spoon (or your fingers). Chill the base in the fridge or freezer for at least 10 minutes, while you prepare the chocolate ganache.

For the chocolate ganache filling

  • Very finely chop the dark chocolate into very small pieces (large chunks won't melt into the mixture as easily). Place the chopped chocolate into a large, heat-safe bowl.
  • In a saucepan, heat the cream, caster sugar, butter and vanilla over low heat, until steaming hot (but not boiling). Stir occasionally.
  • Carefully pour the hot cream over the chocolate and allow to sit for 1-2 minutes without stirring.
  • After 2 minutes, whisk or stir the mixture until the chocolate has melted and the mixture is smooth and glossy.
  • Pour the chocolate filling into the biscuit base and sprinkle with some salt flakes, to taste. Chill in the refrigerator for around 2 hours, until set.
  • Keep chilled until ready to serve. Slice and decorate with a dusting of cocoa powder (optional), fresh berries and double cream.

Video

Notes

  1. Use a good quality chocolate that you love to eat. The quality of the chocolate will affect the flavour of the tart, so choose the best one you can find.
  2. Chop the chocolate as finely as possible for the ganache. The finer you chop the chocolate, the quicker it melts into the cream. Larger chunks of chocolate won’t fully melt.
  3. Let the cream and chocolate mixture sit for a couple of minutes before stirring. During this time, the chocolate will melt and soften, requiring less stirring.
  4. Don’t overheat the cream. Heat the cream mixture until it is steaming hot and only just starting to lightly bubble at the sides. Don’t boil. Boiling the cream can make the chocolate filling grainy.
  5. Slice the tart with a hot, clean knife for best results. Run the knife under a hot tap, dry, then cut. It also helps to let the slice sit at room temperature for 10 minutes before slicing, to soften slightly.
  6. If you notice any bubbles on the surface of the ganache, pop them with a toothpick before chilling.
  7. This tart is gorgeously rich! You only need a small slice. I recommend serving it with some double cream and fresh berries to cut though the richness. Or try any of the following; salt flakes, shaved chocolate, a dusting of cocoa, salted caramel sauce, roasted strawberries, praline, crushed peanut brittle, coulis or cream.
  8. Keep it chilled until ready to serve.
  9. This tart will keep in the fridge for 3-4 days, covered or in an airtight container.
  10. This tart freezes well. Once set, wrap the whole tart (or individual slices) and store it in an airtight container in the freezer for up to 1 month.
  11. Please note that the nutrition information is based on the tart being divided into 16 slices, with one slice being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the tart.
  12. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 411kcal | Carbohydrates: 32g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 256mg | Potassium: 275mg | Fiber: 4g | Sugar: 18g | Vitamin A: 445IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 6mg