There’s something irresistibly elegant about a chocolate ganache tart. With its glossy, rich filling and buttery crust, it’s a dessert that feels fancy without requiring hours in the kitchen. Each slice delivers a silky bite of deep chocolate flavor, balanced perfectly by a tender, crumbly shell.

I first made this tart for a friend’s dinner party, hoping to impress with something showstopping that didn’t involve baking a cake from scratch. The moment I cut into it and saw that smooth, shiny top give way to creamy decadence, I knew it would be a forever favorite. Simple, stunning, and guaranteed to disappear fast—this dessert is now my go-to for everything from holidays to weeknight cravings.

Let’s dive into what makes this chocolate ganache tart a must-try.

Why You'll Love This Chocolate Ganache Tart

Get ready to fall head over heels for your new favorite dessert. This chocolate ganache tart isn't just luxurious—it's surprisingly easy to make and endlessly impressive.

First, it’s deceptively simple. You’ll need just a handful of ingredients, and the tart comes together in three straightforward steps: make the crust, melt the ganache, and chill. That’s it. No complicated baking techniques or specialty equipment required.

It’s also budget-friendly, despite looking like it came from a fancy bakery. Basic pantry items like butter, flour, and chocolate form the base, so you can serve a crowd without overspending.

Another bonus? It’s the ultimate make-ahead dessert. You can prepare the entire tart the night before your event, giving it plenty of time to set in the fridge. No last-minute scrambling or oven juggling.

Finally, this tart is beautifully versatile. Want to make it dairy-free, add a splash of liqueur, or top it with berries or sea salt? Go for it. It’s the kind of recipe that invites creativity while delivering consistent, dreamy results.

Now let’s take a closer look at the ingredients that make it shine.

Ingredients Notes

The magic of a chocolate ganache tart lies in its quality ingredients. Since the recipe is so minimal, each component plays a big role in flavor and texture.

The crust serves as the crunchy, buttery contrast to the smooth filling. I use a classic pâte sucrée (sweet tart dough), made with flour, powdered sugar, butter, and an egg yolk. It bakes up golden and firm, with just enough sweetness to balance the richness of the ganache. If you're in a pinch, a simple graham cracker crust or even crushed chocolate cookies will also work well.

For the chocolate, quality matters. Choose a bar with at least 60% cocoa for a deep, nuanced flavor. You can go darker if you like, but aim for something smooth and not too bitter. Avoid chocolate chips, as they often contain stabilizers that can affect the ganache’s texture.

The cream is what transforms your chopped chocolate into silky ganache. Use heavy cream with a fat content of around 36%. Heat it gently to a simmer, then pour it over the chocolate—this one step is the heart of the entire recipe.

A small amount of butter is optional but adds an extra layer of richness and helps give the ganache a glossy finish. Just a tablespoon or two stirred in at the end does the trick.

You’ll also want a tart pan with a removable bottom, ideally 9 inches. It makes unmolding clean and simple, giving your tart those sharp, elegant edges.

How To Make This Chocolate Ganache Tart

Making this chocolate ganache tart is as easy as it is satisfying. The process involves three key stages: preparing the crust, making the ganache, and letting it all set.

Start by preparing your crust. In a mixing bowl or food processor, combine flour, powdered sugar, and a pinch of salt. Add cold, cubed butter and pulse until the mixture resembles fine crumbs. Add your egg yolk and a splash of cold water, mixing just until the dough comes together. Press it evenly into your tart pan and refrigerate for about 30 minutes to chill.

Once chilled, blind-bake the crust. Line it with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for about 15 minutes, then remove the weights and continue baking for another 10 minutes until golden. Let it cool completely before filling.

To make the ganache, finely chop your chocolate and place it in a heatproof bowl. In a small saucepan, heat the cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften. Gently stir from the center outward until smooth and glossy. If using, add a pat of butter and stir until melted.

Pour the ganache into the cooled tart shell. Smooth the top with a spatula and give the pan a gentle tap to eliminate air bubbles. Let the tart sit at room temperature for 10–15 minutes before transferring to the refrigerator.

Chill the tart for at least 2 hours, or until fully set. The final texture should be firm yet creamy, with a beautiful sheen on top. Slice and serve as-is, or add toppings like fresh raspberries, whipped cream, or flaky sea salt.

Storage Options

This chocolate ganache tart stores beautifully, making it a fantastic make-ahead option for busy hosts or planners.

You can keep the tart in the refrigerator, covered loosely with plastic wrap or stored in an airtight container, for up to 4 days. Be sure to let it sit at room temperature for about 15 minutes before serving so the ganache softens slightly.

If you'd like to freeze it, the whole tart or individual slices can be wrapped in plastic wrap and foil, then frozen for up to 1 month. Thaw overnight in the fridge, then let it come to room temp before enjoying.

For leftovers, I recommend storing them in the tart pan itself if possible. It protects the crust and keeps everything intact. Avoid stacking slices, as the ganache may smear.

To reheat (if desired), you can briefly microwave an individual slice for about 10 seconds, though the texture is best enjoyed cold or room temperature.

Variations and Substitutions

This recipe is wonderfully flexible, and there are so many ways to make it your own depending on what you have on hand or the flavors you love.

If you need a gluten-free version, simply swap the tart crust with a gluten-free alternative or use a mix of almond flour and gluten-free flour for a nutty, delicate base.

To make it dairy-free, use full-fat coconut milk in place of heavy cream and a high-quality dairy-free dark chocolate. A coconut oil-based crust will round it out beautifully.

For a fun twist, try adding flavorings to the ganache. A teaspoon of espresso powder deepens the chocolate flavor, while a splash of vanilla, almond extract, or orange liqueur brings a new layer of complexity.

Toppings are your playground. Fresh fruit like raspberries or pomegranate seeds add color and tartness. Chopped hazelnuts or toasted almonds give a welcome crunch. A light dusting of cocoa powder or a drizzle of salted caramel can also elevate each bite.

Feel free to experiment and make it your own. This chocolate ganache tart is a stunning canvas for creativity—and no matter how you customize it, it’s sure to be a showstopper.