Chocolate Ganache Tart with Vanilla Cream Filling – A Decadent, Elegant Dessert

Indulge in the ultimate dessert experience with this Chocolate Ganache Tart with Vanilla Cream Filling — a show-stopping treat that blends smooth vanilla custard with a glossy chocolate ganache, all encased in a buttery graham cracker crust. This tart is as impressive to serve as it is delightful to eat, making it perfect for holidays, dinner parties, or special celebrations.

 Why You’ll Love This Tart Recipe

• Decadent layers: Creamy vanilla custard + silky chocolate ganache

• No special tools needed: Simple ingredients, stunning results

• Make ahead friendly: Prep in stages and refrigerate

• Customizable: Switch up the chocolate or add nuts for variety

 Ingredients – Chocolate Ganache Tart

 Graham Cracker Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

 Vanilla Cream Filling:

• 1 cup heavy cream

• ½ cup whole milk

• ½ cup granulated sugar

• 1 tablespoon cornstarch

• 4 large egg yolks

• 1 teaspoon vanilla extract

 Chocolate Ganache Topping:

• 8 ounces semisweet chocolate, chopped

• 1 cup heavy cream

 Step-by-Step Instructions

 Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.

 Step 2: Make the Graham Cracker Crust

In a medium bowl, mix together:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup melted unsalted butter

Stir until the crumbs are evenly moistened and the mixture resembles wet sand.

Pro Tip: Use the bottom of a glass or measuring cup to press the crust firmly and evenly into the bottom and up the sides of the tart pan.

 Step 3: Bake the Crust

Place the crust in the preheated oven and bake for 10 minutes.

Remove and let it cool completely on a wire rack before adding the filling.

 Step 4: Prepare the Vanilla Cream Filling

In a medium saucepan over medium heat, combine:

• 1 cup heavy cream

• ½ cup whole milk

• ½ cup granulated sugar

• 1 tablespoon cornstarch

Stir constantly until the mixture starts to thicken — about 5–7 minutes.

 Step 5: Temper the Egg Yolks

In a separate bowl, whisk 4 egg yolks.

Carefully pour a small amount (about ¼ cup) of the hot cream mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.

Then, slowly whisk the tempered yolks back into the saucepan.

 Step 6: Thicken and Finish the Filling

Return the pan to the stove and cook the mixture for another 2 minutes, stirring constantly until it thickens further.

Remove from heat and stir in 1 teaspoon of vanilla extract.

 Step 7: Fill and Chill

Pour the vanilla cream filling into the cooled tart crust and spread evenly.

Refrigerate for at least 2 hours, or until the filling is firm and set.

 Step 8: Make the Chocolate Ganache

Place 8 oz chopped semisweet chocolate in a heatproof bowl.

In a small saucepan, heat 1 cup heavy cream just until simmering (do not boil), then pour it over the chocolate.

Let it sit for 1 minute, then stir until the ganache is smooth, shiny, and fully melted.

 Step 9: Top and Chill Again

Pour the chocolate ganache over the chilled vanilla filling and spread evenly with a spatula.

Refrigerate again for at least 1 hour, or until the ganache is set and glossy.

 Step 10: Slice and Serve

Remove the tart from the fridge, slice with a sharp knife, and serve chilled.

Enjoy every bite of buttery crust, silky custard, and rich chocolate!

 Tips & Variations

• Nutty Crunch: Add ¼ cup finely chopped toasted almonds or hazelnuts to the crust for added flavor and texture.

• Mini Tarts: Divide the crust and fillings among mini tart pans for individual servings.

• Chocolate Options: Use milk chocolate for a sweeter ganache, or dark chocolate for a more intense flavor.

• Gluten-Free Version: Substitute graham crackers with gluten-free cookies or almond flour.

 Storage Tips

• Refrigerator: Store covered in the fridge for up to 5 days.

• Freezer: You can freeze the fully assembled tart for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight.

 Frequently Asked Questions

 Can I make the tart ahead of time?

Yes! You can prepare each layer (crust, filling, ganache) up to 24 hours in advance and assemble before serving.

 What’s the best chocolate for ganache?

Use high-quality semisweet or bittersweet chocolate for the best texture and flavor.

 Can I use a store-bought crust?

Yes, but homemade graham crust offers the best flavor and texture.

 Final Thoughts

This Chocolate Ganache Tart with Vanilla Cream Filling is more than a dessert—it’s a masterpiece of flavors and textures. From the crunchy graham base to the velvety cream center and luscious chocolate top, it’s perfect for any special occasion or just when you’re craving something truly indulgent.

enjoy!