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Cold-Brew Coffee and Chocolate Ganache Tart with Almond Crust

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 1, 2026 · Updated May 12, 2026
American 30 mins beginner-friendlyeasystep-by-stepno-bakepartyfreezer-friendlychocolateminimal-ingredientscomfort-foodamericanholiday

An easy no-bake tart combining the deep flavors of cold-brew coffee and silky dark chocolate ganache on a crunchy almond flour crust. This beginner-friendly dessert is simple to assemble with minimal ingredients, freezer-friendly, and perfect for holiday gatherings or parties. Follow our step-by-step guide to create a stylish comfort food delight.

Cold-Brew Coffee and Chocolate Ganache Tart with Almond Crust
Prep 20 min
Cook 10 min
Total 30 min
Servings 8
Difficulty easy
Cuisine American

Recipe Details

Prep20 min
Cook10 min
Total30 min
Servings8
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 8
  • 1 1/2 cups almond flour
  • 1/4 cup powdered sugar
  • 1/4 cup melted coconut oil (or unsalted butter, softened)
  • 1/8 teaspoon salt
  • 1 cup dark chocolate chips (or chopped dark chocolate, at least 60% cacao)
  • 3/4 cup heavy cream (or full-fat coconut milk for dairy-free alternative)
  • 1/4 cup cold-brew coffee concentrate
  • 1 teaspoon vanilla extract
  • shaved chocolate, sliced almonds, or sea salt flakes
Measured ingredients for BeginnerBakes cold-brew coffee chocolate ganache tart
Measured ingredients for BeginnerBakes cold-brew coffee chocolate ganache tart

Instructions

  1. Prepare the almond crust: In a medium bowl, combine almond flour, powdered sugar, and salt.
  2. Add the melted coconut oil or softened butter and stir until the mixture holds together when pressed.
  3. Press the crust mixture evenly into the bottom and 1-inch up the sides of a 9-inch tart pan with removable bottom. Smooth the surface with the back of a spoon or your fingers.
  4. Chill the crust in the refrigerator for 10-15 minutes while preparing the ganache.
  5. Make the ganache: Heat heavy cream or coconut milk in a small saucepan over medium heat until it just begins to simmer. Avoid boiling.
  6. Remove from heat, add dark chocolate chips, and let sit for 2 minutes to soften.
  7. Add cold-brew coffee concentrate and vanilla extract, then stir gently until smooth and glossy.
  8. Pour ganache over chilled crust and spread evenly using a spatula.
  9. Cover tart with plastic wrap and refrigerate at least 4 hours or preferably overnight until ganache is firm.
  10. Before serving, optionally garnish with shaved chocolate, sliced almonds, or a sprinkle of sea salt flakes.
  11. Store tart refrigerated up to 5 days or freeze up to 1 month. Thaw in refrigerator before serving.
Cold-brew chocolate ganache poured into almond crust for BeginnerBakes tart
Cold-brew chocolate ganache poured into almond crust for BeginnerBakes tart

Tips

Equipment Needed

Use a 9-inch tart pan with a removable bottom so the chilled tart releases cleanly. A mixing bowl, small saucepan, spatula, measuring cups, and plastic wrap are the main tools for this no-bake dessert.

Ingredient Prep Notes

Press the almond crust firmly into the base and sides so it holds together when sliced. Chop bar chocolate small if you are not using chips, because smaller pieces melt smoothly into the hot cream without extra heating.

Oven Note

This is a no-bake tart, so the refrigerator does the setting work instead of the oven. Chill the crust before adding ganache and give the filled tart at least 4 hours, preferably overnight, so the slices cut neatly.

Easy Upgrade Ideas

Finish the set tart with shaved chocolate, toasted sliced almonds, or a small pinch of flaky sea salt. For a stronger coffee flavor, stir a tiny pinch of espresso powder into the warm ganache before pouring.

Frequently Asked Questions

Does this tart need to be baked?
No. The almond crust firms in the refrigerator and the chocolate ganache sets as it chills.
Can I make the tart dairy-free?
Yes. Use coconut oil in the crust, full-fat coconut milk in the ganache, and dairy-free dark chocolate.
Why is my ganache too soft?
It may need more chilling time, or the cream-to-chocolate ratio may be too loose. Use dark chocolate and chill overnight for clean slices.
Can I make this tart ahead?
Yes. This tart is best made ahead because the ganache needs several hours to set fully.

Ingredient Replacements

Use full-fat coconut milk instead of heavy cream for a dairy-free ganache that still sets smoothly. If almond flour is not an option, finely ground oat flour or sunflower seed flour can make a nut-free crust, though the crust will taste less almond-rich.

Strong brewed coffee or espresso can replace cold-brew concentrate if you cool it first and keep the same amount. Dairy-free dark chocolate works well, but choose at least 60 percent cacao so the ganache stays firm after chilling.

Storage and Reheating

Keep the tart covered in the refrigerator for up to 5 days. Store it flat and avoid stacking anything on top so the glossy ganache surface stays smooth.

Freeze the tart or individual slices for up to 1 month. Thaw in the refrigerator before serving; this no-bake tart should be served chilled rather than reheated.

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