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Black forest chocolate ganache tart with cherries being pierced with the tines of a metal fork.

Chocolate Ganache Tarts


  • Author: Denay DeGuzman
  • 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

Units Scale

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 4ounce 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.)

  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.)
  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

  1. 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.
  2. 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

  1. Gently remove chocolate ganache tarts from pans. Transfer to dessert plates.
  2. 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

Keywords: Chocolate Ganache Tarts, Chocolate Tart, Chocolate Tart Recipe, Mini Chocolate Tarts, Black Forest Dessert