Chocolate Ganache Tart is a must for any chocolate lover! A crunchy chocolate coconut crust filled with decadent chocolate ganache makes this the Best Chocolate Tart Recipe. Gluten Free and Vegan using Coconut Milk and Chocolate Tart Crust. Try a cold slice with a glass of milk and you will be in chocolate heaven.
What is the difference between Chocolate Ganache Tart and Chocolate Pie?
Chocolate Tart has shallow sides and only a bottom crust. Tarts are usually made with a pastry dough (flour, cold water, butter) to create a firm crumbly crust. A chocolate or any style tart is baked in a pan with a removable bottom to un-mold the tart before serving.
Chocolate Pie on the other hand can have a top and a bottom crust. The crust consisting of flour, salt, cold water and butter or lard to create a crispy, flaky crust. You usually serve your pie straight from the dish they are baked in.
What is Chocolate Ganache?
Chocolate Ganache is a pastry filling made by combining cream and chocolate. For this recipe I used dark chocolate chopped into small pieces with warm coconut milk. Its important to heat your cream and then pour it into the chocolate. Continue stirring until all the chocolate is melted. Then pour your chocolate mixture into the tart crust to set. Chilling the warm ganache allows it to firm into a delicious soft and decadent filling.
What You Need to Make this Chocolate Ganache Tart :
- Chocolate Crust
- 1 (15 ounce) can of regular Coconut Milk
- 16 ounces of Dark Chocolate coarsely chopped
- ½ teaspoon vanilla extract
Ingredients
- 1 Chocolate Tart Crust
- 1 15 ounce can of regular Coconut Milk
- 16 ounces of Dark Chocolate coarsely chopped
- ½ teaspoon vanilla extract
Instructions
- Prepare Chocolate Tart Crust and set aside to cool. (see LINK for Chocolate Tart Crust Recipe)
- Place the dark chocolate pieces in a medium bowl, then set aside.
- Stir and Pour Coconut Milk in a saucepan over medium heat. Add vanilla extract. Continue stirring until small bubbles begin to appear. (DO NOT Boil).
- Remove saucepan and pour the hot coconut milk over the chocolate.
- Let sit for 2-3 minutes to heat the chocolate.
- Gently stir the mixture with a whisk until smooth glossy melted chocolate forms.
- Pour chocolate ganache into cooled tart crust.
- Place in the refrigerator to chill and set for 2 hrs.
Notes
Tried this recipe?Let us know how it was!
Noel
I love everything about this recipe. I can’t wait to make the chocolate crust with the beautiful seasoning for depth 🍁
Jenn
Thank you Noel! Its so rich and delicious!
Jas
Could I keep in freezer a few days before eating? And how long would this keep in fridge?
Thank you
Jenn
Should keep 4-5 days in the fridge if its in an air tight container or well covered with aluminum foil. I haven’t yet frozen one, but worried it would alter the texture of the chocolate possibly creating water or liquidy texture.