This Chocolate Ganache Tart is the most decadent dessert that can be made in less than 15 minutes (minus chilling time). Chocolate sandwich cookie crust filled with luscious chocolate ganache makes this no bake tart an absolute dream! Not only is it insanely delicious but it’s gluten free, eggless, nut free and can easily be vegan!
Let me introduce you to one of my favorite ever no bake desserts: Chocolate Ganache Tart! It might be a tie between this and my No-Bake Chocolate Pie! Are you drooling yet? Gluten free chocolate sandwich cookies and melted butter (or vegan baking stick) make up the no-bake crust and the ganache is made with heavy cream and chocolate chips like in my Cocoa Dusted Truffles!
Can't have dairy? No problem! I have tips on how to make this recipe vegan just like my Vegan Chocolate Pudding Pie!
For more decadent chocolate recipes, try my Chocolate Cobbler, Gluten Free Chocolate Muffins, Eggless Chocolate Cupcakes, Chocolate Thumbprint Cookies, Eggless Chocolate Cookies and my Triple Chocolate Layer Cake!
Reasons To Love This Chocolate Ganache Tart
- Allergy Friendly- This dark chocolate tart is gluten free, nut free, egg free and can easily be dairy free (vegan).
- No Bake- This recipe is perfect for days when you don't want to turn on the oven, like with my Easy Chocolate Mousse!
- Luscious Ganache- The tart is filled with a gorgeous chocolate ganache made up of chocolate chips, heavy cream and vanilla! Try my Chocolate Ganache Cake for a decadent simple cake recipe using ganache as well!
- Oreos- We use gluten free chocolate sandwich cookies to make the no-bake crust!
Ingredient Notes
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips..
- Butter or Vegan Baking Stick- We use melted to make the crust.
- Vanilla- Make sure to use pure vanilla extract so the ganache doesn't have a chemical taste.
- Chocolate Sandwich Cookies- You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some people with celiac cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
- Heavy Cream- We use this to make the ganache. To make vegan, use a dairy free heavy cream alternative.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How To Make This into a Vegan Chocolate Tart
- Make sure to use vegan baking sticks instead of butter.
- Buy vegan and allergy friendly chocolate chips.
- Only use a vegan heavy cream alternative.
- Make sure the chocolate sandwich cookies you use are vegan as well as gluten free and nut free!
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Ganache Tart
Here are the step by step instructions to make this chocolate tart with ganache!
Step 1: Melt the Butter/Vegan Baking Stick
In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.
Step 2: Crush The Cookies and Add to the Melted Butter
Place 28 of the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
Pour the crushed cookies into the melted butter and stir with a spatula to combine.
Step 3: Shape The Crust and Chill
Pour the mixture into the lightly greased 9 inch tart dish and press into the bottom and up the sides.
I find using the flat bottom of a measuring cup really works well.
Pop the crust in the fridge while you make the ganache.
Step 4: Make the Ganache
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Cover with plastic and let sit one minute. Then remove plastic, add in the vanilla and whisk until smooth.
Step 5: Pour In the Ganache and Chill
Take your crust out of the fridge and pour in the ganache. If needed, smooth it out with a butter knife, the back of a spoon or a small spatula.
Pop the tart, uncovered in the fridge for at least one hour.
Expert Tips
- Crushing The Cookies- The easiest way to crush them neatly is by putting them all in a zip top bag. Yes the entire cookie. You don't have to remove the cream. Then crush into a sand-like consistency using the flat side of a meat mallet or a rolling pin.
- Simmer The Heavy Cream- You only want the heavy cream to simmer, not to boil. When you are constantly whisking the heavy cream over medium high heat, you will see the cream start to bubble around the edges. That's simmering. Immediately pour it over the chocolate chips and let it sit!
- Let The Heavy Cream and Chips Sit- Once you pour the hot heavy cream over the chocolate chips, make sure it sits for one minute before whisking the heavy cream and chips together. The hot heavy cream needs time to transfer its heat through all the chocolate chips. If you whisk immediately after pouring the heavy cream on the chips, the chips will not be hot enough to melt and you will end up with a chunky ganache.
- Chill The Tart- You must chill the tart for at least one hour. The ganache needs time to solidify and the crust needs time to get cold and hard otherwise the crust will break apart into a giant mess when slicing and the ganache will ooze out everywhere.
Recipe FAQs
I do. This is not sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked. Always read the labels.
No! Pop entire whole cookies into the zip top bag to crush.
Place the ganache (in the heat safe bowl) in the microwave and heat in 10 second increments, stirring after each time until completely melted.
Yes! It is best make the tart the night before. This way you know everything has solidified.
Storing: Keep any extra chocolate ganache tart slices in an airtight container in the fridge for up to three days. Or keep the slices in the tart dish and cover the top with aluminum foil in the fridge.
I do not recommend freezing this tart. The top of the ganache will get wet when defrosting.
More No Bake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate Ganache Tart
Ingredients
- 28 gluten free chocolate sandwich cookies (I use Kinnikinick K-Toos)
- 6 tablespoons unsalted butter or vegan baking stick, melted
- 12 oz semi sweet chocolate chips
- 1 ¼ cups heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Lightly grease a 9 inch tart pan with vegetable oil.
For The Cookie Crust
- Place the 28 sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a mallet or a rolling pin until they have a sand like consistency. Set aside.You do not need to remove the cream from the cookies.
- In a microwave safe medium bowl, melt the 6 tablespoons of butter or vegan baking stick in 20 seconds increments until completely melted.
- Pour the crushed cookies into the melted butter and stir with a spoon to combine.
- Pour the mixture into the tart pan and press into the bottom and up the sides. I find using a flat bottom of a measuring cup really works well.
- Pop the cookie crust n the fridge uncovered as you make the filling.
Make The Ganache
- Place the 12 ounces of chocolate chips in a large heat safe bowl.
- In a small saucepan, bring 1 ¼ cups of heavy cream to a bare simmer over medium-high heat, stirring constantly.
- Immediately pour heavy cream over the chocolate chips and let stand 1 minute. Do not mix yet!
- Cover with plastic and let site one minute.After 1 minute, remove the plastic, add in the 1 teaspoon of pure vanilla extract and whisk gently until the chocolate chips melt and mixture is completely silky and smooth.
- Take your crust out of the fridge and pour the liquid chocolate into the tart pan. Smooth the top with a butter knife, the back of a spoon or a small spatula if need be.
- Pop the tart into the fridge uncovered for at least 1 hour. The ganache and crust need time to solidify.
Video
Notes
Nutrition
molly says
This was absolutely delicious! The recipe was very simple and easy to follow. I made these gluten free and vegan (used enjoy life choc chips and silk heavy whipping cream), and eveyone loved it! I personally do not eat gf/df and i couldn't tell a difference in taste at all!
Lee says
So glad thanks so much!
Kelsey says
This was such an easy, absolutely delicious recipe! I needed to make it dairy free but couldn’t find a true heavy cream substitute (I don’t like the overwhelming taste of coconut cream usually). I found a half & half milk by Ripple that worked great. I was a little worried about it setting up with only a half & half alternative so I added about 1Tbsp of cornstarch and it came out perfectly. I will definitely be making this again!
Lee says
So glad it worked out! Thanks for sharing what you did!
Nancy says
This tart was so easy to follow and it came out amazing! My whole family loved it!
john says
Can't get enough of this tart!