Chocolate Ganache Tarts
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These chocolate ganache tarts feature an Oreo cookie shell with a rich decadent filling. The mini tarts are topped with luscious whipped cream, chocolate shavings and dark red cherries. A unique Black Forest dessert!
This elegant dessert is surprisingly quick and simple to make. The skill level for this recipe: beginner. Prep the Oreo cookie crust shells and ganache filling in 20 minutes. Then chill the chocolate tarts until the filling is set.
For special occasions most everyone loves an extravagant, indulgent, Black Forest dessert. It’s when rich chocolate is paired with dark-red cherries.
As single-serving confections, these impressive chocolate ganache tarts are ideal dinner party desserts. For anniversaries, Valentine’s Day, and special romantic occasions serve them with one fork or two!
After dinner, pair these rich chocolate tarts with espresso, coffee, milk, or hot chocolate. For adults-only beverages try a sweet champagne, pinot noir or a fruit-forward merlot.
ingredients
These luxurious-looking tarts come together with basic, easy-to-find ingredients plus a handful of fresh deep-red-colored cherries.
When cherries are not available, use fresh raspberries instead.
FOR MINI TART SHELLS
- Oreo Cookies
- Butter
FOR CHOCOLATE GANACHE FILLING
- High-quality chocolate baking bars
- Butter
- Heavy cream (same as “heavy whipping cream”)
- Pure vanilla extract
- Sea salt
- Fresh cherries
TOPPING AND GARNISHES
- Maldon sea salt flakes
- Whipped cream
- Chocolate shavings (from a chocolate bar)
- Fresh cherries
RECIPE STEPS
Chocolate Tart Shells
RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 350°F. With nonstick cooking spray, grease 4 mini tart pans. (It’s important the tartlet pans have removable bottoms.)
- STEP 1: In the bowl of a food processor, add whole Oreo cookies, melted butter and a tiny of pinch of salt. Process until the cookies are reduced to fine crumbs. (If no food processor, smash the cookies inside a zip-top bag with the back of a metal measuring cup. Combine crumbs, butter and salt in a large bowl.)
- STEP 2: Divide the cookie crumb mixture between the 4 prepared tart pans. Firmly press crumbs into the pans to create a smooth, compact even layer on the bottom and sides. Transfer pans to a baking tray. Bake the chocolate tart shells for 6 minutes. Transfer tray to a wire rack. Let the tart pans remain on the baking tray until fully cooled.
Chocolate Ganache Filling
- STEP 3: Add chopped chocolate and cubed butter to a heat-proof mixing bowl. Add heavy cream to a (heat-safe) Pyrex glass measuring cup. Microwave until cream is steaming. (Or heat cream in a pan on stovetop). Pour cream over the chocolate and butter. Don’t stir. Let it sit 3 minutes so chocolate can melt. Add vanilla. Whisk until chocolate and butter are completely melted and mixture is smooth.
- STEP 4: Divide chocolate ganache between the 4 chocolate tart shells. Add a few fresh cherries (that have been pitted and halved) to each. Refrigerate chocolate ganache tarts for 3 hours or until filling has set.
HOW TO SERVE CHOCOLATE TARTS
- Gently remove chocolate ganache tarts from pans. With one hand, lift and hold the tart pan by the rim. With your other hand, lift the removable bottom straight upwards. The metal rim will fall down and away. Carefully slide the tart off the removable bottom and onto a dessert plate.
- Top each tart with a pinch of flaky sea salt, freshly-made whipped cream, a sprinkle of chocolate shavings, and stemmed dark-red cherries. Immediately serve and enjoy these black forest desserts.
RECIPE FAQ
These are the most commonly asked questions when making chocolate ganache tarts from scratch, and the most helpful answers for recipe success.
The best choice for a smooth ganache are pure chocolate baking bars (finely chopped) rather than chips or chunks that contain additional ingredients like stabilizers. Select semi-sweet, dark, milk chocolate, or bittersweet. What’s most important is that it’s high-quality chocolate like Ghirardelli, Guittard, Bakers, or Trader Joe’s Pound Plus.
The best option is full-fat canned coconut milk. Use it as a 1-to-1 replacement for heavy cream. Make sure to shake the can well before opening and measuring it out. Bring the coconut milk to a simmer on stovetop while constantly whisking.
Rather than a package of whole Oreo cookies, buy a box of Oreo cookie crumbs. Mix the crumbs, butter and salt in a large bowl. This eliminates the need for a food processor (and the clean-up of the machine parts afterwards). Instead of homemade whipped cream, use Cool Whip or spray-on dairy whipped cream from a canister.
Place chocolate bar on its side. Use a vegetable peeler to shave off thin pieces of chocolate. You can make them as long or short as you’d like.
Try raspberries or blackberries with a light dusting of cocoa. Or drizzle salted caramel, dulce de leche, or hot fudge topping over the surface of each tart along with a sprinkle of flaky salt or chopped nuts.
Yes, they can be frozen. Arrange tarts in a single layer inside an airtight container lined with 2 layers of parchment paper. Freeze up to 1 month. When ready to enjoy, defrost in the fridge overnight. Note: with freezing, the chocolate ganache may lose some or all of its original glossy shine.
Yes, this recipe can be used to make 4 mini tarts (in 4-inch pans), or 1 large chocolate tart in a 9-inch round fluted pan with removable bottom. (NOTE: For good measure, use 28 whole Oreo cookies for the crust paired with 6 tablespoons melted butter for the large tart.) At parties, the presentation of a large tart is stunning. For nice clean slices, use a clean hot knife that’s been wiped down between cuts.
Yes, if the chocolate shells and ganache are stored in separate air-tight containers and refrigerated (up to 5 days). When ready to enjoy, spoon ganache into the shells, add fresh cherries, and top as desired. NOTE: If the cold ganache needs to be thinned out or rewarmed, add it to a heat-safe bowl over a pot of simmering water on stovetop and stir constantly. Don’t allow the bottom of the bowl to touch the water.
MORE CHOCOLATE DESSERTS
Get ready to further indulge your sweet tooth with these deeply-satisfying chocolate desserts. If you enjoy chocolate ganache tarts, you’ll want to try these too. Print your favorites, or pin them to Pinterest for later.
- Chocolate Chip Cheesecake Bars
- Mint Chocolate Cupcakes
- Chocolate Pecan Bars
- Chocolate Birthday Cake
- Mint Brownies with Ganache
- Chocolate Pudding Dessert
- Mint Chocolate Chip Cookies
- Chocolate Mousse Trifles
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These chocolate ganache tarts are a guaranteed winner for Valentine’s Day, dinner parties, graduations, wedding showers, and baby showers. I’m always being asked for the recipe! So I’m glad to finally share it here.
If you too love these mini chocolate tarts, give them a 5-star rating in the comments. Then be a recipe hero! Share it with a friend.
Chocolate Ganache Tarts
- Total Time: 3 Hours 20 Minutes
- Yield: 4 Servings 1x
Description
These chocolate ganache tarts are elegant, rich, decadent desserts. Serve these Black Forest treats for special occasions like Valentine’s Day, birthdays, anniversaries, and dinner parties.
Ingredients
CHOCOLATE TART SHELLS
- 24 whole Oreo cookies, reduced to fine crumbs in a food processor
- 5 tablespoons salted butter, melted
- 1 small pinch of salt, if needed
CHOCOLATE GANACHE FILLING
- 2 4–ounce premium chocolate baking bars, very finely chopped
- 3 tablespoons butter, cubed
- 3/4 cup heavy cream (same as heavy whipping cream)
- 1 1/2 teaspoons pure vanilla extract
- 12 fresh cherries, pitted and halved
FOR GARNISHING
- Maldon sea salt flakes
- Chocolate shavings
- Whipped cream
- Fresh cherries with stems
Instructions
CHOCOLATE TART SHELLS
RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 350°F. With nonstick cooking spray, grease 4 mini tart pans. (It’s important the tartlet pans have removable bottoms.)
- In the bowl of a food processor, add whole Oreo cookies, melted butter and a tiny of pinch of salt. Process until the cookies are reduced to fine crumbs. (If no food processor, smash the cookies inside a zip-top bag with the back of a metal measuring cup. Combine crumbs, butter and salt in a large bowl.)
- Divide the cookie crumb mixture between the 4 prepared tart pans. Firmly press crumbs into the pans to create a smooth, compact even layer on the bottom and sides. Transfer pans to a baking tray. Bake the chocolate tart shells for 6 minutes. Transfer tray to a wire rack. Let the tart pans remain on the baking tray until fully cooled.
CHOCOLATE GANACHE FILLING
- Add chopped chocolate and cubed butter to a heat-proof mixing bowl. Add heavy cream to a (heat-safe) Pyrex glass measuring cup. Microwave until cream is steaming. (Or heat cream in a pan on stovetop). Pour the cream over the chocolate and butter. Don’t stir. Let it sit 3 minutes so the chocolate can melt. Add vanilla. Whisk until chocolate and butter are completely melted and ganache mixture is smooth.
- Divide chocolate ganache between the 4 chocolate tart shells. If desired, add a few fresh cherries (that have been pitted and halved) to each dessert. Refrigerate tarts for 3 hours or until filling has set.
GARNISH CHOCOLATE TARTS
- Gently remove chocolate ganache tarts from pans. Transfer to dessert plates.
- Top each tart with a pinch of flaky sea salt, whipped cream, a sprinkle of chocolate shavings, and stemmed dark-red cherries. Immediately serve and enjoy these black forest desserts.
Notes
CHOCOLATE FOR GANACHE: The best choice for a smooth ganache are pure chocolate baking bars (finely chopped) rather than chips or chunks that contain additional ingredients like stabilizers. Select semi-sweet, dark, milk chocolate, or bittersweet. What’s most important is that it’s high-quality chocolate like Ghirardelli, Guittard, Bakers, Callebaut, Trader Joe’s Pound Plus, etc.
HOW TO MAKE CHOCOLATE SHAVINGS: Place chocolate bar on its side. Use a vegetable peeler to shave off thin pieces of chocolate. You can make the pieces as long or short as you’d like. Use them to garnish the tarts.
- Prep Time: 15 Minutes
- Chill Time: 3 Hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Oven / Stovetop
- Cuisine: American
CHOCOLATE GANACHE TARTS > join the conversation
Are you a fan of Black Forest desserts (made with chocolate and cherries)? What do you think of this chocolate tart recipe? Share your thoughts in the comments below. I’d love to hear from you.
