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Chocolate Ganache Tart

This Chocolate Ganache Tart has a silky, decadent chocolate ganache filling in a snappy crust. Top it with fresh berries or serve with sweetened cream.
Prep Time1 hour
Total Time5 hours
Course: Dessert
Cuisine: French
Keyword: chocolate tart

Ingredients

Classic Chocolate Tart Crust

  • ½ cup unsalted butter room temperature
  • cup powdered sugar
  • 1 large egg yolk
  • ½ teaspoon salt
  • 1 ¼ cups all-purpose flour
  • 1 to 2 tablespoon cream as needed

Classic Chocolate Tart Ganache

  • cup heavy cream
  • 2 tablespoon unsalted butter
  • 3.5 oz 35% Caramelia or milk chocolate
  • 6 oz dark chocolate

Instructions

Classic Chocolate Tart Crust

  • In the bowl of an electric mixer, beat the butter until smooth.  Add in the confectioner’s sugar and mix until creamy.  Beat in the egg yolk.  Once combined, stop the mixer and scrape down the bottom and sides of the bowl.
  • With the mixer on low, add in the flour and salt.  Mix only until the last streaks of flour start to disappear.  Do not overmix.  When done, the dough should hold when pressed together.  If it is too dry, add in the cream as needed.
  • Turn out the down on top of a piece of plastic wrap.  Gather the dough and press it into a disk.  Wrap and chill for at least 1 hour.
  • When ready to roll, allow the dough to rest at room temperature until some-what pliable, about 10 minutes.  Roll between two pieces of parchment paper until 10 to 12 inched in diameter. 
  • Remove the top layer of parchment and carefully invert the dough into an 8 or 9-inch tart pan. Remove the other piece of parchment then lift and fit the dough into the corners of the pan.  Trim the edges by running a paring knife around the top edge of the pan.  Fill in any holes with the scraps as needed.  Wrap loosely in plastic and chill for 30 minutes.
  • Preheat the oven to 350 degrees
  • Once the crust has chilled, line the bottom and sides with a piece of foil and fill with pie weights or dry beans.  Place the tart shell on a baking sheet and bake for 15 minutes.  After it has partially baked, remove the tart and baking sheet from the oven.  Carefully remove the foil and pie weights.
  • Return the tart crust to the oven and continue to bake until slightly golden, about 5 to 10 more minutes.  Completely cool on a wire wrack before filling.

Classic Chocolate Tart Ganache

  • While the tart shell is cooling, make the filling.  Place the chocolate in a heat-safe bowl and set aside. 
  • Place the cream and butter in a saucepan over medium heat and slowly bring to a simmer.  Once hot, pour the cream mixture over the chocolate.  Let stand for one minute, then whisk to combine.
  • Pour the ganache filling into the cooled tart shell.  Allow to set at room temperature for at least 4 hours or overnight.  Decorate with fresh berries before serving. 
  • Store leftover loosely covered in plastic in the refrigerator.