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Easy chocolate ganache tarts made with a nut and oatmeal crust and a rich chocolate ganache filling, topped with flaky sea salt for an individual sized elegant dessert. This chocolate lover recipe makes four mini chocolate tarts with simple ingredients are the perfect size to serve at a dinner party and special occasions.
Key Ingredients & Test Notes
- Dark Chocolate makes a rich lightly sweet chocolate ganache and my go to choice of chocolate for chocolate tarts. Choose the best quality chocolate you can find, I suggest 70% cocoa bittersweet chocolate bars over bagged chocolate chips. This recipe can also be made with a mixture of milk and dark chocolate if you prefer.
- Whole Oats are used to form a chewy cookie-like oatmeal crust instead of a regular shortcrust dough common in mini chocolate tartlets.
- Almonds and Pecans, or a mixture of your favorite nuts to give an extra crunch and nutty flavor to the tart base. The flavor of brown sugar and toasted nuts pairs nicely with the bittersweet chocolate.
- Flaky Salt makes every dessert a little better.
- Figs or Fresh Berries add color and a fruity balance to the rich chocolate filling. Decorate each tartlet with fresh strawberries, raspberries, blueberries, or blackberries if you don’t have fresh figs.
Making the Chocolate Ganache Filling
Chocolate ganache is a 1:1 mixture of dark baking chocolate and warm heavy cream. Pour the warm heavy cream, which I usually flavor with vanilla over the chopped chocolate and stir until smooth. The ganache is smooth and silky, perfect for topping desserts. This recipe adds butter to the ganache, to create a firmer consistency of a chocolate ganache tart filling.
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 like a chocolate oatmeal cookie.
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 before pouring in the chocolate ganache.
- Chill the ganache filled tarts for a minimum of 2 hours before removing them from their tart trays. Cold tarts will pop out of the metal tart pans much easier.
- Serve the chocolate tarts with sliced figs, raspberries, or blackberries and a sprinkle of flaky sea salt.
Leftovers & Storage
Refrigerate: Keep any leftover tarts refrigerated in an airtight container for up to 5 days of freshness.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Ganache Tarts
Equipment
Ingredients
Oatmeal Nut Cookie Crust
- 1 cup old fashioned oats
- ½ cup chopped pecans
- ½ cup chopped almonds
- 3 tablespoons all purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon espresso powder
- ¼ cup dark brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon sea salt
- 1/4 teaspoon almond extract
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 7 tablespoons unsalted butter, melted
Dark Chocolate Ganache Filling
- 1 cup bittersweet dark chocolate chips
- 1 teaspoon espresso powder
- 1 cup heavy whipping cream
- 6 tablespoons unsalted butter, room temperature, cut into small pieces
Toppings
- flaky sea salt
- sliced figs
- candied nuts
Instructions
Oatmeal Nut Cookie Crust
- Preheat the oven to 350 F (180 C) and set out 4 mini tart trays (5 inches wide) with removable bottoms. This recipe can make 4 thick crust tarts or 6 thin crust tarts. I prefer using the crust ingredients to make 4 thick crust tarts.
- Blitz oatmeal and chopped nuts for 3 seconds into to coarse pieces using a blender or food processor. Small chunks are perfect to have mixed in.
- 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.
- Pour in the melted butter, pure vanilla extract and almond extract, stir with a rubber spatula until well mixed.
- Divide the crust mixture between 4 mini tart pans (5 inches wide). Use a spoon or your finger tips to press crust into the bottom and sides of each tart pan. Transfer the tart pans to a rimmed baking sheet and bake them for 18-22 minutes until golden and fragrant.
- Carefully remove tart trays from the pan and place them on a wire rack to cool completely.
Dark Chocolate Ganache Filling
- Place chopped dark chocolate and espresso powder in a medium mixing bowl.
- Heat the heavy cream in small saucepan on medium heat until lightly bubbling. (Not a full boil). Remove cream from the heat and carefully pour it over the chopped chocolate.
- Let sit for about 2 minutes for the hot heavy cream to melt the chocolate Then, add the butter slices and whisk until smooth.
- Carefully spoon or pour the dark chocolate ganache into the cooled tart shells. If you make 4 shells instead of 6 there may be a bit of ganache left over. Save it in an air tight container in the fridge to enjoy later.
- Place the filled tart shells in the fridge for 2 hours to firm.
Top and Serve
- Remove chocolate tarts from 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 and sprinkle of flaky sea salt.
Notes
Tips
- Weigh the dry ingredients for best results.
- Swap the almonds and pecans for your favorite nuts using the same measurements.
- Allow each baked tart shell to cool completely before pouring in the chocolate ganache.
- Chill the ganache filled tarts for a minimum of 2 hours before removing them from their tart trays. Cold tarts will pop out of the metal tart pans much easier.
- Serve the chocolate tarts with sliced figs, raspberries, or blackberries and a sprinkle of flaky sea salt.
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!