Chocolate Ganache Tart (No-Bake)
This Chocolate Ganache Tart is made with an Oreo cookie base and filled with a rich and silky chocolate ganache. It's any chocolate lover's dream dessert.
Equipment
Ingredients
Oreo Crust
- 24 Oreo Cookies crushed
- 6 tablespoon Unsalted butter melted
Chocolate Ganache Tart
- 7 oz. Dark or semi-sweet chocolate chocolate chips or chocolate bars (chopped)
- 5 oz Milk chocolate chocolate chips or chocolate bars (chopped)
- 1 cup Heavy whipping cream
- 4 tablespoon Unsalted butter softened, cubed
- ¼ teaspoon Espresso powder optional
Instructions
Oreo Crust
- Prepare a 9 inch tart pan and grease with melted butter, then set aside
- In a food processor, pulse oreo cookies until completely crushed. Add melted butter and mix.
- Pour crushed Oreos into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact.
Chocolate Ganache Filling
- Place chocolate in a heatproof bowl and set aside.
- In a medium pot over low heat, add the heavy cream and butter and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache. Add espresso powder and combine.
- Add chocolate ganache to the tart pan and refrigerate for at least 4 hours.
- Decorate with desired fruit or chocolate shavings, slice and enjoy. Keep tart refrigerated.
Nutrition
Calories: 243kcal
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