This Chocolate Ganache Tart is the most decadent dessert that can be made in less than 15 minutes. 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, egg free, nut free and easily 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 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!
- Luscious Ganache- The tart is filled with a gorgeous ganache made up of chocolate chips, heavy cream and vanilla!
- Oreos- We use gluten free chocolate sandwich cookies to make the no bake crust!
- Chocolate Chips- I used semi sweet allergy friendly ones.
- Butter or Vegan Baking Stick- We use melted to make the crust.
- Vanilla- Make sure to use pure so the ganache doesn't have a chemical taste.
- Chocolate Sandwich Cookies- I used gluten free/nut free/vegan chocolate sandwich cookies. Feel free to use gluten free oreos if you prefer.
- 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 Vegan
- Use only gluten free/nut free/vegan chocolate sandwich cookies.
- Make sure to use vegan baking sticks instead of butter.
- Buy vegan and allergy friendly chocolate chips.
- Only use a vegan heavy cream alternative.
This recipe has not been tested with 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 tart!
For The Crust
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
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.
Step 3: Combine The Ingredients
Pour the crushed cookies into the melted butter and stir with a spatula to combine.
Step 4: Shape The Crust
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.
Step 5: Chill
Pop the crust in the fridge while you make the ganache.
Make The Ganache
Step 1: Place Chocolate Chips In Bowl
Pour the 12 ounces of chocolate chips into a large heat safe bowl and set aside.
Step 2: Simmer The Heavy Cream
In a small saucepan set over medium high heat, bring the heavy cream to a bare simmer, whisking the entire time.
Once you see it start to have tiny bubbles around the edges, it's done.
Step 3: Pour The Cream on the Chips
Immediately pour the heavy cream over the chocolate chips and let stand for one minute. DO NOT MIX!
If you mix right away your chips won't melt and your ganache will be chunky!
Step 4: Add in the Vanilla
After one minute, add the vanilla into the heavy cream and chocolate chips and whisk everything together until combined, silky and smooth.
Step 5: Pour In the Ganache
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.
Step 6: Chill
Pop the tart, uncovered in the fridge for at least one hour. The filling and crust both need to be hard before you can cut the tart into slices.
Expert Baking 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.
Yes. The ganache and crust need time to harden otherwise the crust will fall apart when you slice into it and the ganache will still be liquid and ooze out everywhere.
No! Pop entire whole cookies into the zip top bag to crush.
Yes! It is best make the tart the night before. This way you know everything has solidified.
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.
Yes you can!
Storing and Freezing
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.
Other No Bake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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Chocolate Ganache Tart
- 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
- Grease a 9 inch tart pan with vegetable oil.
For The Crust
- Place the 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.
- In a microwave safe medium bowl, melt the 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 in the fridge uncovered as you make the filling.
Make The Ganache
- Place the chocolate chips in a large heat safe bowl.
- In a small saucepan, bring 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!
- After 1 minute, add in the vanilla 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.
StoringKeep the tart in the tart dish. Once the tart has ben cut into, place foil over the top of the entire tart dish and refrigerate for up to 3 days.
FreezingI do not recommend freezing this tart.
For VeganUse a vegan baking sticks instead of butter, a non dairy heavy cream alternative, gf/vegan chocolate sandwich cookies and gf/vegan chocolate chips.
Recipe adapted from Martha Stewart's Chocolate Ganache Tart.
Can't get enough of this tart!
This tart was so easy to follow and it came out amazing! My whole family loved it!