Chocolate Ganache Tart
This irresistible chocolate ganache tart is a great do-ahead dessert that keeps well in the fridge.
Equipment
- 24 cm (9.5 inch) tart form
- baking sheet or baking paper
- medium size pot
- whisk
- Rolling Pin
Ingredients
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
Instructions
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.
Nutrition
Nutrition Facts
Chocolate Ganache Tart
Amount Per Serving (120 g)
Calories 692
Calories from Fat 477
% Daily Value*
Fat 53g82%
Cholesterol 116mg39%
Sodium 52mg2%
Carbohydrates 46g15%
Fiber 7g29%
Sugar 18g20%
Protein 9g18%
Vitamin A 1086IU22%
Vitamin C 1mg1%
Calcium 105mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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