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4.5 from 2 votes

Chocolate Ganache Tart w/ Hazelnut Crumble

Servings: 8


  • 2 cups crushed graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 12oz bag semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tbsp butter
  • toasted hazelnuts optional


  • Preheat oven to 350F.
  • Assemble the crust by mixing together the graham cracker crumbs, sugar, and 1 stick melted butter. The crumbs should start to look and feel like wet sand.
  • In a 9-inch fluted tart pan, evenly spread out the graham cracker so that the bottom and sides of the pan are completely covered.
  • Bake in the oven for 10-15 minutes to allow the crust to set. Remove from the oven and set aside.
  • Meanwhile, to make the ganache filling, pour the heavy cream in a saucepan and bring to a boil. Once boiling, remove from heat and pour over the chocolate chips and butter in a bowl.
  • Whisk together until the chocolate chips and butter are completely melted and combined.
  • Pour the ganache into the prepared crust and let chill in the fridge for at least one hour.
  • Top it off with some toasted hazelnuts, cut out a slice, and dig in! I hope you enjoy!


Optional: You can also use a tart dough instead of a graham cracker crumb crust if you prefer.
For a lighter filling, you can create a chocolate mousse. If you would like to make the chocolate mousse filling, once you have made the ganache, set it aside. In a separate bowl, beat one cup heavy cream until stiff peaks form. Mix in 1 to 2 tablespoons of confectionary sugar. Carefully fold the whipped cream mixture into the ganache filling to create a chocolate mousse. Pour the mousse into the prepared piecrust and let chill in the refrigerator until set.