Dark chocolate ganache tart

This is one of the simple Dark chocolate ganache tart.  I have tried this recipe over and over again and it comes out perfect every single time. Even if someone who don’t like chocolate (if there exist anyone) will also going to love this. Trust me it is that good. Give it a try and I hope you will enjoy.


For base:

18 chocolate chip cookies or any cookies you like

2 tbsp of unsalted butter, at room temperature

Vegetable oil or butter to grease tart pan

For Ganache:

1 packet (200 g) of heavy cream

2 tbsp of unsalted butter, at room temperature

3 to 4 (size: 1 inch each piece) pieces of intense dark chocolate which almost contains 70 % of cocoa

5 tbsp of granulated sugar

Pinch of salt


For base

Add your cookies in a food processor and crush your cookies. If you don’t have food processor, just use regular rolling pin and bash them up. In a big bowl, add crushed cookies and 2 tbsp of butter. Mix them with spatula until it looks like wet sand texture.

Preheat oven to 180 degrees centigrade. Grease your removable bottom tart pan with vegetable oil or butter and lined the bottom of your pan (from outside) with aluminum foil. Now take cookie mixture and press it on prepared tart pan. Bake the base for about 10 minutes. After that remove it from oven and let it cool.

For ganache

In a heavy bottom sauce pan, add cream, sugar and butter. On medium heat let butter to fully melt and mixture remains to a simmer while keep stirring. You don’t want to boil the cream. Take a medium size bowl and break your dark chocolate into small pieces and add a pinch of salt in it. Pour hot cream mixture over chocolate chunks and don’t touch it for a minute. After a minute whisk them until you get a silky smooth ganache. Pour that ganache over already prepared base. Then take your tart pan and refrigerate it for minimum 8 hours to overnight. After that, you are ready to serve.

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