Behold, the simplest decadent chocolate dessert you'll ever make. This 6-ingredient glossy, silky-smooth, chocolate ganache tart is crowned with fresh blueberries and boasts a satisfyingly rich filling. If you love chocolate, this one is for you! If you don't...maybe cheesecake is more your speed.
Speaking of chocolate lovers, this small-batch recipe for lava cake is also to die for! If you're looking for a super fast way to get a chocolate fix, here's my go-to cookie recipe...made with boxed brownie mix!
How to Make This Dark Chocolate Ganache Tart, Step-By-Step
This tart comes together in five simple phases:
1. Make the crust
Mix graham cracker crumbs and melted butter until the mixture looks like wet sand. Press into a 9-inch tart pan with a removable base, then bake briefly for a sturdy base. Cool completely.
Pro tip: Use the bottom of a measuring cup to press the crust firmly and evenly — no crumbling later.
2. Make the ganache
Warm heavy cream and instant espresso powder (if using) over medium heat. Stir until the espresso powder dissolves completely. Heat until the cream comes to a simmer (be careful not to let it boil). Pour over dark chocolate chips in a heat-proof bowl and stir until you have a glossy, smooth ganache.
Pro tip: Don’t rush the stirring. Use slow, steady movements help create that perfectly shiny texture.
3. Assemble
Pour the ganache into the cooled crust and smooth the surface. Refrigerate until the filling is set but still slightly tacky to the touch.
4. Add the berries
Press fresh, dry blueberries gently into the surface until the ganache is fully covered.
5. Chill and serve
Chill again until the tart is completely firm. Gently release the tart from the pan by putting your hand on the bottom and releasing the sides from the crust. Use a sharp, warm knife for clean slices.
Tips for the Best Chocolate Ganache Tart
- Quality matters. Use the best chocolate you can find. I usually opt for Ghirardelli.
- Make sure the blueberries are dry. Any moisture can affect the ganache’s finish.
- Let it chill completely. Rushing this step means the slices won’t be clean.
- Play with toppings. Try raspberries, strawberries, or edible flowers for a different look.
- Serve at the right temp. Slightly chilled is ideal. Make sure it's cold enough to hold its shape. Slicing becomes significantly more difficult if you do not chill it for long enough.
Let’s Talk Crust Options
This recipe was intended to be made with regular chocolate graham crackers, but you’ve got other options:
- Chocolate Wafers – Lighter and sweeter.
- Chocolate Digestive Biscuits – A popular UK alternative with a mild, wholesome flavor.
- Chocolate Shortbread Cookies – Rich and buttery. Highly recommended if you love melt-in-your-mouth desserts. Note that this will make your crust crumblier (and it may be harder to slice and serve).
How to store
MAKE AHEAD- You can make this chocolate ganache tart ahead of time, and it will keep in the fridge for up to 3 days.
REFRIGERATOR - Make sure to keep it covered tightly with plastic wrap or store it in an airtight container so the crust doesn't get soggy. It will last in the fridge for up to five days, but we like to eat it in 2-3 days.
Can you freeze this tart?
FREEZER - Yes, once the tart has set in the fridge, you can also freeze this it for up to 3 months. Just wrap individual slices in plastic wrap, then aluminum foil, and store it in the freezer.
Let it thaw in the fridge overnight before serving.
FAQs: Everything You Want to Know About Chocolate Ganache Tart
Q: Can I make this tart ahead of time?
Absolutely. It actually tastes better the next day. Just keep it chilled and tightly covered.
Q: How long does it keep?
Stored in the fridge, it will keep for up to 4–5 days. You can also freeze slices individually.
Q: What if I don’t like blueberries?
No problem! Swap them for raspberries, strawberries, pomegranate seeds, or even a sprinkle of chopped pistachios.
Q: Is the espresso powder necessary?
It’s optional, but it truly enhances the chocolate flavor without adding a coffee taste. Just a little goes a long way.
More Chocolatey Recipes You'll Love
- Raspberry Chocolate Mousse Trifle
- Easy Fudge Recipe
- Chocolate Toffee Trifle
- Double Dark Chocolate Cookie Cups
Let Me Know How It Goes!
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Printable Recipe
6-Ingredient Decadent Dark Chocolate Ganache Tart with Fresh Blueberries
Equipment
- Spatula or cooking spoon
- saucepan
- heat-proof bowl
Ingredients
For the Crust
- 2 cups chocolate graham cracker crumbs
- ½ cup unsalted butter (melted)
For the Ganache
- 1.25 cups heavy whipping cream
- ½ teaspoon instant espresso powder (optional, but highly recommended)
- 1.25 cups dark chocolate chips
To Top
- 2 pints fresh blueberries
Instructions
- Make the crust: Preheat your oven to 350°F. In a large bowl, combine chocolate graham cracker crumbs and melted, unsalted butter together until the mixture looks like wet sand and holds together when pressed between your fingers.Transfer the mixture to a 9-inch tart pan with a removable bottom. Use the bottom of a flat measuring cup or glass to firmly press the crust into the base and up the sides, creating a tight, even layer.Pro Tip: Make sure the crust is tightly packed to prevent crumbling when sliced.Bake for just 5 minutes. Remove from the oven and let the crust cool completely at room temperature. Once cool, transfer to the fridge to chill while you prepare the ganache.
- Make the ganache: In a saucepan, heat the heavy whipping cream and instant espresso powder over medium heat until it just begins to simmer. Stir until espresso powder dissolves completely. Keep an eye on it and do not let it come to a boil.Place the dark chocolate chips in a heatproof bowl. Slowly pour the hot cream mixture over the chocolate and let it sit for 1–2 minutes to soften.Using a silicone spatula, gently stir from the center outward until the mixture transforms into a smooth, glossy ganache. If needed, stir a bit more to ensure all the chocolate has melted.
- Assemble the tart: Remove the chilled crust from the fridge. Pour the ganache on top of the crust, using a spatula to smooth it into an even layer.Transfer the tart back to the refrigerator and let it chill for at least 1 hour, or until the ganache is set but still slightly tacky on top.
- Add the blueberries: Once the ganache has firmed slightly, gently press fresh blueberries into the surface, covering as much of the tart as possible. This helps lock the berries in place and creates that stunning visual contrast.Pro Tip: Be sure the berries are completely dry before adding them—any extra moisture can affect the ganache.
- Chill and serve: Return the tart to the fridge for an additional hour until it is completely set. Once ready to serve, gently release the tart from the pan by putting your hand on the bottom and releasing the sides from the crust.
Notes
- If you're not able to find chocolate graham cracker crumbs, use whole chocolate graham crackers. You can pulse the graham crackers in a food processor to make crumbs, or place them in a bag and smash with a kitchen mallet.
- Other crust options: Try chocolate wafers, chocolate digestive biscuits, or chocolate shortbread instead of chocolate graham crackers for variation.
- Make Ahead: This tart can be made up to 2 days in advance and still taste amazing.
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