Chocolate Ganache Tart
Prep time
Cook time
Total time
This elegant chocolate tart is simple to prepare and full of rich chocolate flavor.
Serves: 1 tart
For the crust:
  • 2 cups crushed oreos (about 25 cookies)
  • 4 tablespoons butter
For the ganache filling:
  • 2 cups chopped bittersweet chocolate (10 oz)
  • 1 cup heavy cream
  • Peppermint candies, for garnish
  1. Preheat the oven to 350°F and generously butter a tart pan, including up the sides.
  2. To brown the butter, melt it in a medium saucepan and cook over medium heat until browned (you’ll notice a nutty aroma), but not burnt. This should take 4-5 minutes.
  3. Place the oreos in a food processor and pulse until they are crushed finely. Alternately, you could place them in a large ziploc bag, close all but the last inch or so, and smash them with a rolling pin. The crust will come together best when the oreos are all crushed finely, so it will take some muscle.
  4. Pour the oreos into a bowl and add the melted brown butter. Stir with a fork until the butter is incorporated, then turn the mixture into the tart pan and press down evenly and up the sides.
  5. Bake for 8 minutes, then remove from the oven and cool completely.
  6. To make the ganache filling, chop the bittersweet chocolate finely and place in a large bowl. Heat the cream over medium-high heat until bubbling (watch it closely to make sure it doesn’t boil over), then pour it over the chocolate. Let it sit for a few minutes, then stir with a rubber spatula until all the chocolate is melted and the mixture is uniformly brown and shiny.
  7. Pour the chocolate mixture into the prepared crust and refrigerate for at least an hour.
  8. To make the peppermint garnish, put peppermint candies in a ziploc bag (leave an inch of the bag open to allow air to release) and crush them with a large rolling pin. Or you could find pre-crushed peppermints at the grocery store, like I did. You could sprinkle them over the whole tart (my husband’s recommendation), or you could cut out a circle of parchment paper slightly smaller than the tart pan and place it in on the chilled tart, then sprinkle candies around the edges and carefully remove the parchment.
  9. You can serve the pie chilled, or if you want it closer to room temperature, take it out of the refrigerator about an hour before you want to serve it.
Recipe by Today We Bake at