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Dark chocolate ganache tarts with a nutty oatmeal crust are my take on a grown up chocolate oatmeal cookie. The crunchy outer shell is filled with silky chocolate ganache and finished with a sprinkle of flaky sea salt. These individual sized desserts feel elegant without being fussy, and the recipe makes four mini tarts, perfect for dinner parties or special occasions.
Chocolate ganache tarts are my go-to when I’m asked to bring dessert to a last minute dinner party. The crust comes together quickly, and once it’s cooled, I simply pour in the ganache and let it set. It’s one of those desserts that’s wonderfully simple to make yet looks effortlessly elegant, especially when finished with flaky sea salt and fresh berries.
There’s no need for electric mixers, frosting, or intricate decorations. And they travel beautifully. I’ve carried these tarts in a container on the bus and through the rain, arriving at my friend’s house feeling like a chocolate dessert hero. I usually keep them in the fridge until about an hour before serving so the ganache softens slightly. They can also be left on the counter after filling for a couple of hours to set before slicing and serving.
This recipe is just as easy to adapt into a single 9-inch round tart instead of four smaller ones. The crust bakes for the same amount of time, and there’s plenty of ganache to generously fill the tart.
Key Ingredients & Test Notes
- Dark Chocolate: Since chocolate is the star of the recipe, I suggest using the best quality chocolate you can find. Always chop a 65-70% dark chocolate bars into chunks over opting for bagged chocolate chips.
- Test Note: My preferred chocolate for this recipe is Lindt 70% Dark Chocolate.
- Whole Oats: Old fashioned oats give the crust a chewy oatmeal cookie crust like texture.
- Test Note: Blitzing the oats and nuts together in a food processor for a finer crumb not only helps the absorb the butter in the crust, but creates a more chewy texture.
- Nuts: I’m using almonds and pecans in the crust for added flavor and bit of crunch.
- Test Note: Swap out for whichever nuts you prefer. I also love the combo of pistachio and hazelnuts.
- Flaky Salt: All dark chocolate desserts taste better with a touch of salt.
- Figs or Fresh Berries: To add a pop of color and fruity sweetness to balance out the rich chocolate filling.
- Test Note: Decorate each tartlet with fresh strawberries, raspberries, blueberries, or blackberries if you don’t have fresh figs.
Making the Chocolate Ganache Filling
This chocolate tart filling is made with a simple 1:1 ratio of dark chocolate to warm heavy cream. I pour the warm cream, infused with a touch of vanilla over finely chopped chocolate and stir until completely silky smooth. Then, I stir in a bit of butter to enhance the flavor and a create a firmer, sliceable consistency.
Oatmeal Nut Cookie Crust
The crust for this tart is a combination of rolled oats, flour, almonds, and pecans. I finely chop or blitz the nuts in a food processor with the oats to resemble coarse almond meal. Flavor with cocoa powder, espresso powder to boost the chocolate notes, cinnamon, cloves, vanilla extract and almond extract. Resulting in a delicious tart shell that tastes similar to a chocolate oatmeal cookie.
Step-by-Step
- Whisk the dry ingredients for the tart crust together in a bowl. Pour in the melted butter and flavorings.
- Stir the butter into the dry ingredients with a fork to form a damp crumbly mixture.
- Divide the crust between the four tart pans. Press the mixture across the bottom and sides of the pan with your fingers or a spoon. Bake until golden, then let cool.
- Make the ganache filling by pouring hot cream onto chopped chocolate, whisking until the chocolate has melted completely.
- Stir in the softened butter pieces until the ganache is smooth and silky.
- Pipe or spoon the warm ganache into the cooled tart shells.
- Once the chocolate ganache has set, remove tart from its pan. Top with fresh or frozen fruit and flaky sea salt.
- Slice tarts with sharp knife and serve.
Jenn’s Tips!
- Swap the almonds and pecans for your favorite nuts using the same measurements.
- If you have a nut allergy, replace the chopped nuts with additional whole oats.
- Allow each baked tart shell to cool completely or refrigerate them until firm before pouring in the chocolate ganache.
- Use a piping bag to fill the tart shells with ganache. It’s much easier and less messy than a spoon, leaving you with a perfectly smooth top. If there is a bubble or dollop of chocolate in the center, give the tart a little wiggle to level out the filling.
- Chill the ganache filled tarts for 2 hours before removing them from their pans. Cold tarts will pop out of the metal tart pans much easier.
- The chocolate ganache will firm in the fridge. Allow cold tarts to sit at room temperature for about 3o minutes to an hour before serving to make slicing easier.
- Serve the chocolate tarts with sliced figs, raspberries, or blackberries and a sprinkle of flaky sea salt.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Ganache Tarts
Equipment
Recipe Video
Ingredients
Oatmeal Nut Cookie Crust
- 100 grams (1 cup) old fashioned whole oats
- 57 grams (½ cup) chopped pecans
- 57 grams (½ cup) chopped almonds
- 31 grams (3 tablespoons) all purpose flour
- 1 tablespoon Dutch processed cocoa powder
- 1 teaspoon espresso powder
- 55 grams (¼ cup) dark brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon sea salt
- ¼ teaspoon almond extract
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 84 grams (6 tablespoons) unsalted butter, melted
Dark Chocolate Ganache Filling
- 240 grams (8.5 ounces) 70% dark chocolate bar, finely chopped
- 240 grams (1 cup) heavy whipping cream, 32-35%f at
- 1 tablespoon water
- 1 teaspoon espresso powder
- 56 grams (4 tablespoons) unsalted butter, softened, cut into small pieces
- 1 teaspoon vanilla extract
Toppings
- flaky sea salt
- fresh fruit
Instructions
Oatmeal Nut Cookie Crust
- Preheat the oven to 350℉ (180℃) and set out 4-mini tart trays (5-inches wide) with removable bottoms.
- Blitz oatmeal and chopped nuts for 3 seconds into to coarse pieces using a blender or food processor. Small chunks of nuts are perfect for a crunchy mixture.100 grams old fashioned whole oats, 57 grams chopped pecans, 57 grams chopped almonds
- Place the chopped nuts and oats into a medium bowl and whisk together with the flour, brown sugar, cocoa powder and espresso powder. Whisk in the cinnamon and cloves to distribute.31 grams all purpose flour, 1 tablespoon Dutch processed cocoa powder, 1 teaspoon espresso powder, 55 grams dark brown sugar, ½ teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon sea salt
- Pour in the melted butter, pure vanilla extract and almond extract, stir with a fork until everything is well mixed.¼ teaspoon almond extract, 1 teaspoon pure vanilla extract or vanilla bean paste, 84 grams unsalted butter
- Divide the crust mixture between the four mini tart pans (5-inches wide). Use a spoon or your fingertips to press the crust into the bottom and sides of each tart pan. Keep the bottom layer about 1/8-1/4 inch thick and the sides can be slightly thicker.
- Transfer the tart pans to a rimmed baking sheet and bake them for 12-15 minutes until golden and fragrant.
- If the crusts puff up, gently press them back down with the back of a spoon or a small measuring cup as soon as they come out of the oven, while they’re still warm, to reshape them.
- Carefully place the pan on a wire rack to cool completely.
Dark Chocolate Ganache Filling
- Place finely chopped dark chocolate in a medium mixing bowl.240 grams 70% dark chocolate bar
- Heat the heavy cream, water, and espresso powder in a small saucepan on medium heat until lightly bubbling. (Not a full boil). Remove from heat and carefully pour it over the chopped chocolate.240 grams heavy whipping cream, 1 tablespoon water, 1 teaspoon espresso powder
- Let sit for about 2 minutes for the hot heavy cream to melt the chocolate Then, add the butter and vanilla stirring slowly until smooth.56 grams unsalted butter, 1 teaspoon vanilla extract
- If the chocolate hasn't fully melted, heat the bowl slightly and stir again until smooth.
- To fill the shells, either spoon, pour, or transfer the dark chocolate ganache into a piping bag. Carefully fill each cooled tart shells.
- Place the filled tart shells in the fridge for 1 hour to firm. Or let them sit at room temperature for 2-3 hours. Chilled tarts are slightly easier to remove from the pan, as the crust will be firmer.
Top and Serve
- Remove chocolate tarts from the fridge. Place a tart on an upside down juice glass with a bottom that is slightly smaller than the tart tray's removable bottom. Slowly press down until the tart ring falls around the glass. Remove the bottom of the tart pan from the cooked tart shell.
- Place the tart on a serving plate. Top with a sliced fig or frozen berries. Sprinkle with flaky sea salt.fresh fruit, flaky sea salt
Notes
- Storage: Keep any leftover tarts refrigerated in an airtight container for up to 5 days of freshness. Set out at room temperature for 30 min to an hour before serving, to make slicing easier.
Sound so yummy! How would you adapt this recipe to make mini-tartlets?
Hi. This Oatmeal Nut Cookie Crust is just what I am craving! Do you have a recommendation for cooking time if I want to use this for a cheesecake I would like to bake in it? Is this advisable to do in a Springform pan or should I stick with a no bake option as written 😀
Hi! You can definitely use this crust as a single larger one. I would still bake for the recommended time if you’re making a no-bake cheesecake so the crust is fully baked. I’m not sure what you mean by “no bake option as written”? The crust is baked in tart pans with removable bottoms, cooled and then a ganache is added that sets as it cools.
Hi! I would love to make this recipe but unfortunately we are allergic to nuts/peanuts etc. Can I substitute those with something else? Your recipe sounds and looks amazing ! Thank you!