When dessert demands chocolate, this decadent chocolate ganache tart delivers. Silky, rich, and infused with hints of vanilla and orange, it's a showstopper that just happens to be gluten-free, grain-free, and dairy-free. Perfect for the holidays (or any special dinner), this indulgent tart offers a few simple variations-swap hazelnuts for almond flour, or try a touch of peppermint instead of orange. A small slice is all it takes to satisfy even the strongest chocolate craving.
As I planned my holiday menu, I knew I wanted something chocolate for dessert-something rich, elegant, and worthy of an "oh wow" moment. A showstopper that would send everyone into chocolate heaven and leave them swooning at the table. This dark chocolate ganache tart is just that-and the best part? You can make it ahead. I'm so excited to share this recipe with you for Thanksgiving, Christmas, and the holidays.
This filling is a take off on something called a French ganache, usually made with heavy cream. I've used whole coconut milk instead. It's rich and smooth with absolutely no taste of coconut.
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Why You'll Love This Chocolate Ganache Tart
- Elegant, yet effortless - Looks impressive, but it's surprisingly easy to make. They'll think you're a genius.
- All about the chocolate - Rich, smooth, and deeply satisfying.
- No fussy crust - Press-in cookie-style tart crust means no rolling, no stress.
- Make-ahead friendly - Prepare in advance and garnish just before serving.
Recipe Ingredients
Chocolate Tart Crust
- Nut flour - Use almond flour or hazelnut flour. Hazelnut adds classic flavor depth (think Nutella!), but almond works beautifully.
- Coconut flour - Adds subtle sweetness and structure when blended with nut flours.
- Unrefined sugar - Light brown sugar, sucanat, or coconut sugar all work well. Sucanat is coarser but melts during baking. Golden monk fruit should also work, though untested.
- Unsalted butter - For dairy-free, use plant-based butter (stick, not tub) for best texture.
Chocolate Ganache Tart Filling
- Dark chocolate (70%-72%) - Use a high-quality bar, not chips.
- Coconut milk - Canned full-fat coconut milk for a rich, creamy filling.
- Large eggs - For structure and a silky texture.
- Vanilla extract or paste - Adds depth of flavor.
- Orange oil (optional) - Just a drop enhances the chocolate with a subtle citrus note, and chocolate and orange are a classic pairing. Do not use orange extract. Don't use orange extract. It must be oil if you are using. Oil has a stronger, purer flavor than extract. Find it at cooking stores, restaurant supplies and online
Please see the recipe card for measurements.
Substitutions and Variations
- Flavor twist - Add a drop or two of food-grade peppermint oil to the ganache for a festive spin.
- Finishing touch - Drizzle with melted white chocolate just before serving f
No Pastry Press-in Crust
Whether you eat gluten-free or not, you are bound to love this crisp, cookie-like crust. It's easy to make. No dealing with rolling out pastry. Just press the simple dough into a 9 ½-inch light colored metal tart pan with a removable bottom. They are inexpensive and available at kitchen supply stores and online.
If you've never made a tart crust like this, don't be intimidated. It really is easy and only takes a few minutes - about 12 to be exact. I've made it over and over again.
The photo below is made with almond flour. The hazelnut flour is darker in color.
For complete directions on how to make a tart crust please read here.
Chef's tip: Chocolate is the star of this tart, so choose a high-quality bittersweet variety around 70-72%. Some of my favorites are Theo, Guittard, Scharffen Berger, Valrhona, and Hu Kitchen, their Gems. They are organic, no dairy, no GMO's, no emulsifiers, no lecithins, no gluten, no refined or cane cane. No weird ingredients! Just good, clean, terrific chocolate.
Chef's tip - For accuracy, weigh the chocolate on a digital kitchen scale, a great and inexpensive addition to your kitchen tools.
How to Melt Chocolate
Chocolate is best melted slowly and gently in a double boiler (or it can get grainy instead of stay smooth). Place a bowl over a pan of simmering water. Just a few inches of water will do. The bottom of the bowl should not touch the water.
Place chocolate bits, wafers or finely chopped pieces into the bowl and allow it to melt. Stir occasionally until smooth.
After chocolate is melted, turn off the heat, remove the bowl from the pan and let the chocolate cool a little. You don't want the eggs to scramble when being added to the chocolate. Add coconut milk, beaten eggs, vanilla and orange oil. Stir until smooth.
Chef's tip: chocolate and water are enemies. If you get water (or steam) into the chocolate it might seize or harden up, so be extra careful.
Pour the filling into a pre-baked tart crust and bake for 20 minutes at 350º.
Serving Suggestions
After baking, cool, chill the chocolate ganache tart before slicing to serve. If you want, top with a dollop of whipped cream, use either whipped coconut or whipped dairy cream. For yet another garnish, sprinkle with chocolate jimmies.
Chef's storage tip: Do not place plastic film right on top of the tart surface as it will stick. When you try to take it off it will mess up the pretty, smooth surface. If you do, you can always cover with whipped cream. Place a large piece of parchment or waxed paper over the top of the baking tray first to cover, then wrap in plastic film (after tart has cooled).
Recipe FAQs
Either in a microwave on lower power stirring every 20 seconds or so, or on the stove top by setting up a double boiler. Melt chocolate slowly so it does not get grainy. Too high of heat in the microwave can burn chocolate. Go slow and be careful.
Use a dark, often called bittersweet, chocolate around 70% - 72%.
The tart holds well refrigerated and wrapped for about 2 days, so save time and make it ahead.
More Chocolate Recipes
If you love tarts, try this pumpkin tart recipe. It's not just for Thanksgiving. And for more chocolate recipes, try these.
⭐️Did You Make This?
If you make this chocolate tart, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Chocolate Ganache Tart (gluten-free, dairy-free)
Equipment
- 1 9 ½" tart pan with removable bottom and 1" deep side
- 1 half sheet size rimmed baking pan for baking and stability moving tart
- 1 silicone mat for stability moving tart, optional
Ingredients
Hazelnut Tart Crust
- 1 ½ cups hazelnut flour or almond flour 5 ½ ounces
- ½ cup ounces coconut flour 2 ¼ ounces
- 2 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted or plant butter (stick not tub)
- 1 pinch sea salt
Chocolate Filling
- 9 ounces high quality bittersweet chocolate 70%-72%
- 10 ounces canned whole coconut milk do not use low fat
- 2 large eggs beaten
- 1 teaspoon vanilla extract I use double vanilla
- ½ teaspoon orange oil optional
- 1 pinch sea salt
Optional Garnish
- whipped coconut or dairy cream as garnish optional
- chocolate shavings
Instructions
Make the tart crust
- It takes 10-12 minutes to mix and press into the tart pan and another 18 minutes to bake at 350ºF. The tart crust can be baked ahead, wrapped tightly and keep at room temperature for a day before filling. To bake it right away, leave oven set up 350°F. Allow the tart crust to cool before filling and baking
Make the filling
- To make the filling, set up a double boiler. Place a medium pan filled with a few inches of water over medium heat. Bring to a simmer. Turn heat to low, place a medium bowl over the top of the pan of simmering water. Do not allow the bottom of the bowl to touch the water. Add chocolate. Allow chocolate to melt slowly. Stir occasionally. Remove from the heat and allow to cool for a few minutes, then stir in coconut milk, eggs. vanilla, orange and salt. Do not put the eggs into hot chocolate or the eggs could scramble. Stir until smooth, then pour into the baked tart crust.
Bake the tart
- Bake chocolate filled tart on a rimmed baking sheet with a silicone mat (to prevent sliding) approximately 20-22 minutes or until the chocolate filling is set and fairly firm. Remove tart from the oven and allow to cool completely, then refrigerate.
Notes
Nutrition
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