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Chocolate Ganache Tart with cherries on top, served on a white plate
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5 from 4 votes

Chocolate Ganache Tart

This decadent Chocolate Ganache Tart is a rich, fudgy, and delicious dessert for all occasions. Dark chocolate, hints of coffee flavors, cocoa, and fresh whipping cream create an almost sinfully delicious ganache inside the incredible tart crust. 
Prep Time30 mins
Cook Time15 mins
Chill in the Fridge4 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: American, French
Servings: 10 slices
Calories: 239.3kcal
Author: Anjali Shah


For The Tart Base

  • 1/2 cup Buckwheat flour
  • 1/2 cup Whole Almonds
  • 1/4 cup Cocoa Powder
  • 2 tbsp Powdered Sugar
  • 1 tbsp Corn Flour
  • 4 tbsp Unsalted butter
  • 1/4 tsp Salt 

For The Filling


For The Base

  • Place the Buckwheat flour and almonds in a food processor and process it to form a fine powder.
  • Put the mixture into a bowl, and add all of the remaining ingredients tart base ingredients. Mix it together with your hands or a spatula until everything is well combined.
  • Place this mixture in a tart tin and spread it evenly. Press it tightly into the bottom and sides of the tin with a spoon or your fingers.
  • Bake the tart base in a pre-heated oven at 350 degrees F for 10-15 minutes.

For The Filling

  • Add the cream, chopped chocolate, coffee, cocoa powder and sugar to a sauce pan.
  • Place it over low heat and stir until all the chocolate melts.
  • Dissolve the corn flour in milk and add it to the sauce pan. Cook it for 5 minutes until the filling mixture starts to thicken.
  • Take the pan off heat and stir in the salt, olive oil and vanilla extract and mix thoroughly.
  • Let it cool for 10-15 minutes and pour this filling into the baked tart base.
  • Spread the filling evenly and chill it in the fridge for 3-4 hours.
  • Serve it with fresh fruit (optional)


Recipe Variations
  • Add some fun toppings like chopped nuts, candies, chocolate chips, or dried fruits on top of the tart. 
  • Swap out the pure vanilla extract for some almond extract. It’s an incredible flavor with the almonds in the tart base and the chocolate. 
  • Add some bits of caramel or caramel sauce on top of the tart to give it even more sweetness. 
Top Tips for Making This Chocolate Ganache Tart
  • Bake the tart base before adding the filling. This will ensure that it cooks properly, and you don’t overbake it. 
  • Don’t skip chilling the chocolate tart before serving because it needs that time to set up all the way. 
  • Make sure to use a high quality dark chocolate with at least 70% cacao, and you can go all the way up to 88%.
  • Remove the tart from the fridge about 15 minutes before serving
  • To cut the tart, dip a knife in hot water before slicing. Wipe off the knife and dip it again in hot water between each slice.


Serving: 1slice | Calories: 239.3kcal | Carbohydrates: 18.2g | Protein: 4.3g | Fat: 19.3g | Saturated Fat: 8.9g | Cholesterol: 29mg | Sodium: 124.7mg | Potassium: 137.4mg | Fiber: 4.2g | Sugar: 8.7g