Chocolate Ganache Tart

Mother’s Day is a big deal in our family, and everyone gets involved. This year, all my brothers are cooking something for Mum, and I called shotgun on dessert. I wanted to make something that felt special but didn’t require a pastry degree or a hundred ingredients. This Chocolate Ganache Tart is rich, silky, and deeply chocolatey, but best of all, it’s incredibly easy. If you’ve got a food processor and a saucepan, you’re pretty much there.

The Biscuit Crust: A Shortcut That Delivers

Forget rolling pastry or worrying about a soggy base, this biscuit crust is all about simplicity. I used plain sweet biscuits (Marie or Digestives work well) and combined them with melted butter. Once blitzed and pressed into the tin, the crust gets baked for just 10 minutes to help it set and develop a light, toasty edge. It’s the kind of base that’s fuss-free but holds together beautifully, with just the right amount of crunch to contrast that silky ganache filling.

The Ganache: Silky, Rich, and Foolproof

Ganache sounds fancy, but it couldn’t be easier to make. You simply heat cream, pour it over finely chopped milk chocolate, let it sit for a moment, then stir until glossy and smooth. That’s it. I added a splash of vanilla for a little extra warmth, but it’s optional. The milk chocolate makes this tart extra creamy and sweet, perfect for people who might find dark chocolate a bit too intense. Once it’s poured into the base and set in the fridge, it firms up to the perfect sliceable texture.

Perfect for Beginners

I love this tart because it looks impressive but takes hardly any effort. There’s no need for a mixer, no long list of ingredients, and no stress. If you don’t bake much but still want to bring something special to the table (especially for a day like Mother’s Day!) this recipe is a winner. To finish, I decorated the tart with fresh raspberries and a handful of chocolate shavings. It’s a small touch that makes it look and feel like something straight from a bakery window.

Tips for the best Chocolate Ganache Tart

Use a loose-based tart tin for easy removal and a clean finish. If you only have a standard tart or pie tin, line both the base and sides with baking paper to help lift the tart out once baked.

Place the tart tin on a baking tray before filling and baking, this makes it easier to move and catches any spills or leaks.

Cool before removing: Let the tart cool in the tin in the fridge for at least 2.5 hours. This helps it firm up, making it easier to remove without cracking or breaking.

For a biscuit base that holds together beautifully, aim for a texture like wet sand. It should feel slightly moist and clump easily when pressed between your fingers. If it’s too dry, the base will crumble after chilling and won’t slice cleanly—just add a little more melted butter to bring it together.

Grease lightly: A light layer of butter or spray oil is enough. Over-greasing can cause the base to brown too quickly or become greasy.

Chocolate Ganache Tart

Servings

8-10

servings

Prep time

15

minutes

Cooking time

3

hours 

Ingredients

• 250g plain sweet biscuits (e.g. Arnott’s Marie)

• 150g unsalted butter, melted

• 500g milk chocolate, finely chopped

• 300ml thickened cream

• 1 tsp vanilla extract

• Fresh raspberries

Directions

• Preheat the oven to 180°C (160°C fan-forced).
• Lightly grease a 25cm loose-based tart tin and line the base with baking paper.
• Make the base:
• Blitz the biscuits into fine crumbs using a food processor.
• Transfer to a bowl, add the melted butter, and mix until the texture resembles wet sand with no dry patches. If the mixture feels too dry, add more melted butter (just enough so it clumps when pressed between your fingers and holds its shape). The mixture should be slightly moist but not greasy!
• Tip the mixture into the tart tin and press it firmly into the base and sides using the back of a spoon or a flat-bottomed cup.
• Bake for 10 minutes, then remove from the oven and allow to cool slightly.
• Make the ganache:
• Place the chopped milk chocolate in a heatproof bowl.
• Heat the cream in a saucepan over medium heat until it just begins to simmer, then pour it over the chocolate.
• Let it sit for 1–2 minutes before stirring gently until smooth and glossy. Stir in the vanilla.
• Assemble:
• Pour the ganache into the cooled tart base and gently tap the tin to level the surface.
• Refrigerate for at least 2.5 hours, or until fully set.
• To serve:
• Decorate with raspberries around the perimeter and finish with chocolate shavings.
• Slice with a warm knife for clean edges.

Recipe Video

Notes

• Getting the right consistency in your biscuit base is key. If it’s too dry, the base won’t hold together properly and will crumble when sliced. Aim for a texture like wet sand that clumps easily in your fingers—slightly moist but not greasy.