6-Ingredient Decadent Dark Chocolate Ganache Tart with Fresh Blueberries

This 6-ingredient chocolate ganache tart is rich, velvety, and loaded with fresh blueberries. Perfect for the chocolate lovers in your life!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Chilling Time 2

Total Time 2 20

Servings slices

Calories 436kcal

Equipment

9-inch tart pan with removable bottom
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

Makes: 9inch round

Get Recipe Ingredients

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.

REFRIGERATOR - 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.

FREEZER: Once the tart has set, you can also freeze this tart for up to 3 months. Just wrap the it in plastic wrap, then aluminum foil, and store it in the freezer.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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