This is probably an unpopular opinion, but I’m not a huge fan of chocolate. I’ll eat it occasionally, but it’s not something that I crave on a normal basis like most people I know. On the flip side, the boyfriend loves chocolate and being that his birthday was coming up, I decided to make him a chocolate ganache tart. He loved how chocolate-y this was and I was happy that he was satisfied.
- Serves about 8
- 10 Graham crackers
- 6 tbsp Butter
- 1/3 cup sugar
- 2 cups coarsely chopped chocolate (of choice)
- 1 cup heavy cream
- 1/2 cup (1/2 stick) butter
- Decorations of your choice
Note and tips
- When you’re making the crust and the graham cracker crumbs are still super crumbly and not sticking, add more melted butter to the mixture.
- For the type of sugar in the crust, you can use granulated sugar or brown sugar – whatever your preference is.
- For the type of chocolate, you can use bittersweet chocolate, milk chocolate, or a combination of both. Increase the the milk chocolate ratio if you like it sweeter. I used 2 3/4 cup bittersweet chocolate and 1/4 cup milk chocolate.
- This recipe is meant for a 9-inch tart pan. If you have any leftovers, you can make more in a separate container (I made chocolate ganache bars with my extras).
- If you want to add decorations, extra flavors, or extra texture to your tart, look around your kitchen for inspiration. I was able to find melted chocolate, pistachios and also tiny flowers from the garden.
- Cut the tart when it’s cold with a sharp knife. It’s hard to cut it when the chocolate is melted.
- A little pieces goes a long way – the chocolate is really rich and you don’t need a big slice/piece to be satisfied.
Putting it together
- In a food processor, pulse the graham crackers into crumbs. If you don’t have a food processor, put the graham crackers in a plastic zip lock bag and use a rolling pin to crush it.
- Pour the graham cracker crumbs in a bowl.
- Add the sugar.
- Melt the butter in the microwave for about 30 seconds. If it’s not melted, add more time in 10 second increments to not burn the butter.
- Add the melted butter in the graham cracker and sugar mixture and mix it all together until everything is evenly coated.
- Transfer the mixture to your tart pan.
- Press it firmly to the bottom and sides of the tart pan. I used the back of a measuring cup.
- Put it in the fridge for at least half and hour to set.
- [Optional] Instead of putting it in the fridge to set, bake it for 9-10 minutes at 350 degrees. I didn’t want to use the oven so I decided to chill it instead.
- In a saucepan over medium heat, melt the butter.
- Once the butter is melted, add the heavy cream and bring to a low boil.
- Add in the chocolate and turn the heat to low. Keep stirring until the chocolate is melted.
- Pour the filling into the chilled crust, tap it a couple of times on the table (to get rid of air bubbles) and let it set for at least 4 hours (overnight preferred).
- [Optional] Once the tart has set, add decorations.
- The tart will last about 4-5 days in the fridge if covered well.
1. The chocolate ganache turned out really well. I love the texture as it was like a really smooth chocolate bar. Just one bite is really rich in chocolate, but it literally melts in your mouth.
2. I didn’t really like the crust. I don’t know if it’s because I didn’t bake it, but to be honest, it didn’t taste that great. I ended up scraping the crust off and just eating the chocolate.
Despite a few minor air bubbles and an uneven crust (it was hard to press the crust mixture on the side of a tart pan with ridges, and when I tried to trim the excess, chunks of crust would fall off), it turned out looking really nice. Adding decorations on top really helped make it look more presentable. I would totally make the chocolate ganache again because it was delicious, but I’m going to have to play around with a different crust next time.