This irresistible chocolate ganache tart is a great do-ahead dessert that keeps well in the fridge. It is a simple and elegant dessert, ideal for dinner parties, holiday celebrations and special occasions. For extra decadence, serve it with fresh berries and whipped vanilla crème fraiche!
Having lived in Paris and being a chocolate lover, I had countless treats of chocolate tarts from the local patisseries. My favourite has always been the chocolate ganache tart, heavenly creamy and chocolaty rich, as good as chocolate truffles.
Recently I found leftover chocolate in my fridge from previous recipes, I knew the best way to use it all up, would be to make a chocolate ganache tart.
While I found the tart base a bit tricky to make, the ganache was fast and easy!
Let me show you how I made it!
WHAT IS A GANACHE
A ganache is a mixture made of chocolate and cream. It's best used for cake glazing or filling, pralines or as a cup cake topping. Depending on what chocolate you use, sometimes sugar is added for sweetness and butter for a shiny glaze.
Here are the key ingredients for the chocolate ganache tart.
Chocolate ganache is a great way to get rid of leftover pieces of dark chocolate. Use semi-sweet or bittersweet chocolate or best a mix of both.
Cream full fat heavy cream, creme fraiche or double cream all work best for the ganache.
Butter unsalted butter helps setting the ganache and makes it shiny and smooth.
Flour, ground almonds, egg, butter and icing sugar make the tart shell. If using a store bought tart shell, skip this step.
RECIPE FOR CHOCOLATE GANACHE TART
The chocolate ganache tart is broken down into three steps.
The first step involves making the tart base.
Second step is about preparing the chocolate ganache.
In the third step we assemble the chocolate tart.
Quick reminder, If using a store bought tart base, skip step 1.
THE TART BASE
The tart base is made with a shortbread dough and blind baked. The reason we blind bake it is because the tart filling doesn't need to be cooked hence we need to ensure the crust is pre cooked.
To make the tart shell, add the flour, ground almonds, cold cubed butter, icing sugar and a pinch of salt in a bowl. Mix using a hand blender or kitchen aid until you get a sand like texture.
At this stage, pour the beaten egg into the bowl and mix again to combine. Transfer the dough onto your work surface and carefully mix with your hands, until the dough comes together into a neat ball.
Flatten it into a disc shape, wrap in cling film and refrigerate it for at least 30 minutes or until firm.
Take it out of the fridge when it feels firm and roll it out on a baking mat to a thickness of 3mm (⅛ inch). Put the rolled out dough again in the fridge for a few minutes, before lining the tart tin with it.
Lightly grease a 24cm (9.5inch) tart tin and transfer the rolled out pastry onto it. Gently press the rolled pastry down into the pan until it covers all sides, making sure there are no air pockets between the pan and the pastry. Trim the edges and place in the fridge for 5 minutes.
blind baking the tart shell
Prick the tart base with a fork to avoid the pastry from inflating. Now line the tart with baking paper and fill with a weight (I used dry beans). Bake it in a pre-heated oven at 180°C (350°F) for 25 minutes.
Take out the tart from the oven and remove the baking sheet with the weight. Place the tart base back into the oven for another 5-10 minutes as doing this will ensure the bottom of the tart is properly baked.
Let the tart shell cool down before you try to remove it from the tart tin.
THE CHOCOLATE GANACHE
To make the chocolate ganache we use a common ratio of 1:1 between chocolate and cream which means equal quantities. For this recipe, I used half semisweet chocolate, half bittersweet chocolate, butter and sugar. You can chop the chocolate in pieces or just break it by hand in smaller chunks.
Here are the steps:
- Bring the cream and sugar to a simmer and reduce heat to low (Images 1 & 2)
- Add the chocolate and butter, stir until well combined. (Images 3 & 4)
It is as easy as that!
what can go wrong?
chocolate not melting? your cream probably wasn't hot enough. Place the pot back on the stove and slowly bring the temperature to a point until it all has melted well.
chocolate turns into a solid mass! This is what you want to avoid at all cost. Mostly water coming into the mixture is causing this to happen. Unfortunately you will have to start over again.
FINISHING THE CHOCOLATE TART
To finish the chocolate tart simply pour the ganache inside the tart and if you notice any small bubbles on the surface, just pop them with a tooth pick.
Now, leave the tart in the fridge to set for at least 3 hours.
As a tip: Instead of using cling film or foil to cover the tart, use an upside down oversized mixing bowl. This will eliminate the risk of anything sticking to the tart surface.
As a tip: Place the tart shell in the fridge first and pour the ganache inside afterwards. This will avoid you having to walk to the fridge balancing the tart with the runny ganache in your hands. Trust me, accidents happen!
Serving the Chocolate Tart
The chocolate ganache tart can be served as is but if you have made it for a special occasion, it's nice to decorate.
Sprinkle the tart with some cocoa powder and top it with fresh berries like we have done (see image below)
Take it up a notch by serving it with a quenelle of whipped vanilla crème fraiche! For a fancy presentation try these crunchy sesame tuiles.
As a tip: Take the tart out of the fridge atleast 10 minutes before serving. This brings the chocolate to room temperature.
I like the tart to be soft and creamy in the centre but Shilpi prefers it straight out of the fridge! There is no right or wrong, eitherways the tart is delicious!
how to slice the tart?
To perfectly portion the tart in even slices, cut the tart immediately when you take it out of the fridge. I like to heat the blade of the knife under hot running water, just wipe with a towel before cutting the tart.
more tart recipes that can be desserts
When entertaining, we like serving a tart rather than individual desserts. It especially comes handy when you need somewhere between 6-8 portions.
Depending on the season try this Quince tart with meringue, a classic French apple tart, plum cake or a tarte tatin with plums. And if you really want to wow your guests, give this stunning Raspberry Charlotte Cake a go - refreshing and a great dessert for summer days.
So, which type of tart will you make first? Leave us a comment below as we would love to know! Watch the chocolate tart story!
Chocolate Ganache Tart
- 24 cm (9.5 inch) tart form
- baking sheet or baking paper
- medium size pot
- Rolling Pin
for the tart base
- 150 gram plain flour
- 50 gram ground almonds
- 100 gram butter cut into small cubes
- 1 egg beaten
- 25 gram icing sugar
- pinch of salt
- dry beans as weight for blind baking
for the ganache
- 400 gram dark chocolate
- 400 millilitre heavy cream
- 90 gram unsalted butter
- 1½ tablespoon caster sugar
for the tart base
- Place flour and ground almonds in a bowl and add the cold cubed butter, icing sugar and a pinch of salt. Mix with a hand blender or kitchen aid for a few seconds until you have a sand like texture.
- Next, add the beaten egg and mix again to combine. Tip the dough on a work surface and carefully mix with your hands until it all comes together into a neat ball. Flatten it into a disc shape, cover in cling film and refrigerate the dough for at least 30 minutes until firm.
- Roll out the firm dough on a baking mat to a thickness of 3mm (⅛ inch). Keep it in the fridge for a few minutes before placing it in the tart tin.
- Lightly butter a 24cm (9.5inch) tart tin and put the rolled out dough on the top. Gently press the sides into the tart tin until the dough covers all sides of the form. Trim the edges and chill in the fridge for 5 minutes.
- Line the tart with baking paper all the way up against the sides of the tart. Fill with a weight like dry beans and bake in a pre-heated oven at 180°C (350°F) for 25 minutes. Remove the baking sheet with the weight and put the tart back into the oven for another 5-10 minutes to properly bake the bottom of the tart.
- Let it cool down before removing the tart from the tart tin.
for the ganache
- Bring the cream and sugar to a simmer and reduce heat to low.
- Add the chocolate and butter and stir until well combined.
- Let it cool slightly before filling in the tart shell.
to finish the chocolate tart
- To finish the chocolate tart simply pour the ganache inside the tart and if you see any small bubbles on the surface, use a tooth pick to pop them.
- Place in the fridge for at least 3 hours to set.
- You can serve the tart as is otherwise decorate with fresh berries or just cocoa powder.