Last updated on October 18th, 2023.

Walnut Chocolate Tart is a simple however impressive dessert you can easily assemble in an hour or less. A nutty crust filled with dense chocolate ganache filling that can be topped with endless options.

a tart decorated with dried flowers

Despite the fact that this pie has zero amount of gluten, I have yet to completely give up flour. It is simply me making the most out of the upcoming Passover holiday. You know, that holiday us Jews, voluntarily giving up all flour products for the sake of Matzah. What can I say, Judiazim is a mystical religion.

Oh and Just in case you never tried this flavorless giant cracker known as Matzah, I will save you the trouble and let you know that it only tastes good when smothered with chocolate.

sliced tart decorated with dried flowers a knife next to it

Ingredients you need to make this Tart:

  • Toasted Walnuts, toasting is an option however it will increase the nut flavor.
  • Sugar
  • Unsalted butter
  • Chocolate, here is where you can go crazy. I used 72% chocolate BUT you can use your favorite kind. Below I described in more detail how to use different types.
  • Heavy Cream
  • Your choice of topping such as drizzled chocolate, fresh fruit, whipped cream, candied nuts, etc.

For a more delicate filling, try this Cremeux, a French Chocolate Filling, and check out this Tarte Au Chocolat.

How to Make the Tart

It is truly easy to make this Walnut Chocolate Tart. Firstly you will need 9″ tart pan, a food processor and a wide deep bowl.

  1. Place walnuts melted butter and sugar in the food processor and process just until the ingredients are combined.
  2. Evenly spread the walnut mixture into the tart shell using your fingers or the back of a spoon.
  3. Prick with a fork and bake for 12-15 minutes.
  4. Place chopped chocolate and butter and a wide deep bowl.
  5. Bring heavy cream to a simmer and pour over the chopped chocolate. Wait for about 3 minutes.
  6. Mix cream and chocolate until smooth.
  7. Pour over the baked tart shell.

How to Store this Walnut Chocolate tart:

The tart can be stored covered at room temperature for up to 48 hours. However, if you bake it ahead or have leftovers you an store it in the refrigerator covered.

three pieces of chocolate pie on a small rack

Other Chocolate Options:

  • Dark Chocolate (72%) – follow the recipe as is. The ganache will settle fairly fast, about 45-60 minutes at room temperature.
  • Semisweet Chocolate (56% – 72%) – follow the recipe as is. However, the ganache will take a bit more time to settle.
  • Milk Chocolate, increase the chocolate amount by 50%.
  • White Chocolate – use double the amount of chocolate (16 oz).

a close up to a piece of chocolate tart

Now Here Are Some Important Notes About This Walnut Chocolate Tart:

  • I used walnuts, however, you can use your choice of nuts.
  • Different quality of chocolate might produce different results. For example, you might notice that the chocolate takes more time to melt, settles slower, etc. So, try and use high-quality chocolate. But if the one you like seems to be too loose or too thick, simply adjust the amount of chocolate or cream.
  • As the crust bakes, it will puff so please do not forget to prick it with a fork. Also, immediately as you remove it from the oven use the back of a spoon to gently press it down.


Here are some more fun recipes you might enjoy:

One more thing…

Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!

5 from 1 vote

Walnut Chocolate Ganache Tart

Course Dessert
Cuisine American
Keyword chcolate ganache tart, chocolate tart, passover dessert
Prep Time 25 minutes
Cook Time 30 minutes
Servings 1 9″ tart
Author Dikla


Walnut Chocolate Ganache Tart

  • 2 Cups Toasted Walnut halves (200 g / 7 oz)
  • 1/4 Cup Sugar (50 g / 2 oz)
  • 4 TBS Unsalted Butter, melted (56 g / 2 oz)

Chocolate Ganache Filling

  • 1 1/3 Cups Chopped dark or semi-sweet chocolate (220 g / 8 oz)
  • 1 Cup Heavy cream (240 ml / 8 oz)
  • 4 TBS Unsalted Butter, cut into 1/4" cubes (45 g / 2 oz)


  1. Grease a 9" tart shell and preheat oven to 350F.

  2. Place walnuts, sugar and melted butter in a food processor and pulse until all the ingredients have combined.

  3. Scoop walnut mixture in the tart shell and use your fingers or the back of a spoon to evenly spread the paste into the shell.

  4. Prick the shell with a fork.

  5. Bake for 12-15 minutes until the shell is golden. If the shell puffed, use the back of a spoon to press it back as soon as you take it out of the oven. Let cool

Chocolate Ganache Filling

  1. Place chopped chocolate and butter in a large bowl.

  2. Pour heavy cream in a saucepan and place over the stove medium heat. Once you notice some bubbles at the edges of the pan, remove from stove and pour cream over chocolate.

  3. Wait a few minutes before mixing to allow the hot cream to melt the chocolate and butter.

  4. Use a rubber spatula or a hand whisker to mix the filling until smooth.

  5. Pour chocolate filling into the walnut shell and spread it evenly.

  6. Allow to cool and firm for about 30 minutes.

  7. When ready to serve, sprinkle some melted chocolate or top with fresh fruits.

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12 Comments on " Walnut Chocolate Tart "

  1. Dikla

    made this tart this weekend and it was a hit! Rich and delicious! I drizzled white chocolate at the top instead of milk/dark chocolate to balance out the bitterness and included almonds in the crust as well! Will make it again for sure! Thanks

    1. Dikla

      So happy to hear that you like it Sam! Thank you so much for your wonderful comment!

      1. Dikla

        I tried this recipe and it is lovely!

        I refrigerate the remaining in the fridge. On the next day, the ganache cracked and when I cut it straight out from the fridge, the ganache separated from the crust. How and is there any solution to this?
        (I’ve used 72% dark chocolate).

        1. Dikla

          Hi Alexa!
          My guess is that the ganache cracked because of the temperature difference. Once in the refrigerator, the cold air removes any “hot” air from the ganache which sometimes causes the top to crack. It happens a lot with custard pies such as pumpkin or sweet potato.
          The high chocolate percentage tends to firm much tighter than anything 65% and lower which may cause it to separate from the crust. Most time it’s fine once it gets back to room temperature, if not you can place it inside a large wide pan over the stove for 1-2 minutes (maybe even holding it 1″ over) and let the bottom layer melt a bit. Just be careful not to get hurt or over melt it especially if the tart is cut.

  2. Dikla

    The tart looks awesome! I’m so going to try this recipe. But should we use cold or room temperature butter for the walnut mixture?

    1. Dikla

      thank you! the butter should be melted.

  3. Dikla

    5 stars
    This turned out great! My family of four loved it, including my MIL who isn’t really a fan of chocolate. Thanks a ton! I’m glad I stumbled across this easy yet elegant recipe. I decorated it with strawberries and blueberries, with sugar dusted just before serving.

    1. Dikla

      Thank you so much Nammi!! I am so happy you and your family liked the recipe, it’s always a good thing to impress the MIL!

  4. Dikla

    What’s the pink flower thing that you sprinkled on top?

    1. Dikla

      that’s dried rose buds.

  5. Dikla

    How far in advance can this be made?

    1. Dikla

      I would say a day in advance

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