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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


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.


Units Scale


  • 24 whole Oreo cookies, reduced to fine crumbs in a food processor
  • 5 tablespoons salted butter, melted
  • 1 small pinch of salt, if needed


  • 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


  • Maldon sea salt flakes
  • Chocolate shavings
  • Whipped cream
  • Fresh cherries with stems




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.


  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.


  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.


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