Decadent Chocolate Ganache Tart

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This Creamy Dark Chocolate Ganache Tart has a chocolate sandwich cookie crust and is filled with ganache. It takes less than 15 min to make! It's gluten free, nut free, eggless and easily vegan!

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In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.

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Place 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.

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Pour the crushed cookies into the melted butter and stir with a spatula to combine.

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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.

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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.

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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!

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After one minute, add the vanilla into the heavy cream and chocolate chips and whisk everything together until combined, silky and smooth.

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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.

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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.

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Get the complete recipe via the link below.

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