Chocolate Espresso Tart

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Chocolate ganache is one of those things that sounds so fancy and difficult to make. When in reality, consisting of just two ingredients, it is one of the most simple things to make. There are so many recipes out there for ganache, classic chocolate being the most common. You can definitely elevate ganache. Like I did with my all time favorite Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache (highly recommend) but if you are new to ganache, this is a good place to start.

Traditional chocolate ganache is chocolate and cream melted together until smooth and then allowed to chill and set. Sounds pretty simple right? Combined with rich espresso powder and poured into a buttery graham cracker crust you have an elegant dessert that will impress any crowd! Top with a sprinkle of flaky salt and you have the perfect bite.

I found it quite difficult to find chocolate graham crackers but I knew I wanted to make a chocolate graham cracker crust. I thought it would be silly to write a recipe asking for an ingredient I couldn’t find. So I took my classic graham cracker curst recipe and made a few easy adjustments. The ganache doesn’t have an overwhelming coffee flavor, just enough to make it extra rich, I find it pairs very well with the graham cracker crust. I have made this recipe as a big tart as well as mini tarts, as the recipe states this makes one regular tart or 6 mini tarts!

More recipes for the chocolate lover:

Salted Caramel Brownie Cookies

Chocolate Thumbprint Cookies with Raspberry Compote

Mini Triple Chocolate Cupcakes

Chocolate Espresso Banana Muffins

Chocolate Cranberry & Almond Granola

What makes a tart pan different?

I used a round tart pan for this recipe but you can also commonly find them in rectangle forms. They also have square tart pans and a variety of mini tart pans! I have linked the pans I have ands use! Tart pans are unique because they have false bottoms, similar to spring form pans. This makes them very easy to serve with, unlike traditional pie pans sometimes. As the crust tends to stick into the crevice’s. If you do not have a tart pan you could use a pie pan or even an 8×8 baking pan.

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Instructions

For the Graham Cracker Crust:

Preheat oven to 350 degrees F, generously grease a tart pan with cooking spray, set aside. In a medium mixing bowl combine the crushed graham crackers, melted butter, sugar, cocoa powder and salt. Stir to combine, the mixture will still be loose but should pack together. Dump the graham cracker mixture into the prepared tart pan and press down firmly to pack into place. Use your hands or the back of a dry measuring cup to press the mixture into an even layer, making sure the corners are packed well. Bake at 350 degrees F for 10-12 minutes until golden brown. Set aside and allow to cool.

For the Chocolate Ganache:

In a medium saucepan combine the chopped chocolate and cream. Heat over medium heat, stirring frequently until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract, and espresso powder. Add in the butter one tablespoon at a time until completely melted. The mixture should be smooth and lump free. Pour over the top of the graham cracker crust, smoothing into a even layer.

Transfer to the fridge and allow to chill for an hour. Before serving top with a sprinkle of flaky salt, slice, and enjoy!

Notes

**This can be made a day in advance, prepare the crust and ganache as described. Loosely wrap and store in the fridge until you plan to serve, up to 24 hours. Top with flaky salt just before service.

**I had some extra whipped ganache leftover from my Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache. I decided to top part of my tart with that as well, it was absolutely delicious both ways! If you are wanting to top your tart with this ganache, plan to make it ahead of time as it does require some chilling. You could also make extra chocolate ganache and whip that as the linked recipe states!

Chocolate Espresso Tart

Easy chocolate graham cracker crust filled with rich espresso chocolate ganache
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time:: 1 hour
Total Time: 1 hour 45 minutes
Author: The Hearty Life
Cost: $$
Servings: 1 Tart

Equipment

  • Tart Pan

Ingredients

For the Graham Cracker Crust:

  • 10-12 Graham cracker sheets, about 1 sleeve, finely crushed
  • 1 Stick Butter, melted
  • 1/4 cup Granulated Sugar
  • 1/4 cup Cocoa powder
  • Pinch of Salt

For the Espresso Ganache:

  • 6 oz. Semisweet chocolate, chopped
  • 8 oz. Heavy cream
  • 2 tsp Vanilla Extract
  • 1 tbsp Espresso powder
  • 3 tbsp Unsalted butter, cubed
  • Flaky sea salt, if desired

Instructions

For the Graham Cracker Crust:

  • Preheat oven to 350 degrees F, generously grease a tart pan with cooking spray, set aside. In a medium mixing bowl combine the crushed graham crackers, melted butter, sugar, cocoa powder and salt. Stir to combine, the mixture will still be loose but should pack together. Dump the graham cracker mixture into the prepared tart pan and press down firmly to pack into place. Use your hands or the back of a dry measuring cup to press the mixture into an even layer, making sure the corners are packed well. Bake at 350 degrees F for 10-12 minutes until golden brown. Set aside and allow to cool.

For the Espresso Ganache:

  • In a medium saucepan combine the chopped chocolate and cream. Heat over medium heat, stirring frequently until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract, and espresso powder. Add in the butter one tablespoon at a time until completely melted. The mixture should be smooth and lump free. Pour over the top of the graham cracker crust, smoothing into a even layer.
  • Transfer to the fridge and allow to chill for an hour. Before serving top with a sprinkle of flaky salt, slice, and enjoy!

Notes

**This can be made a day in advance, prepare the crust and ganache as described. Loosely wrap and store in the fridge until you plan to serve, up to 24 hours. Top with flaky salt just before service.

Did you make this recipe?

I would love to see it! Take a picture and tag @theheartylife on Instagram and hashtag #theheartylife

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