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–+ servings
Chocolate ganache tart.

Chocolate Ganache Tart

Author: Veena Azmanov
Prep Time: 20 mins
Cook Time: 22 mins
Resting time: 4 hrs
Total Time: 4 hrs 42 mins
Calories: 630kcal
Adjust Servings Here: 9 Servings

Description

A chocolate ganache tart is probably one of the simplest and easiest desserts you can put together in a few minutes. Choose between a baked shortcrust pastry or no-bake cookie crust to set this rich, creamy chocolate ganache filling.

Ingredients 

Shortcrust pastry

  • 1 ½ cup (190 g) All-purpose flour
  • 2 tablespoon Cocoa powder
  • 4 oz (113 g) Butter unsalted, room temperature
  • 4 tablespoon Powdered sugar
  • ⅛ teaspoon Salt
  • 1 Egg yolk large
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Almond flour optional
  • 2 tablespoon Milk up to 4 tablespoon if necessary

Chocolate ganache

Optional

  • 2 tablespoon Espresso (or strong coffee)
  • 2 tablespoon Baileys or Kahlua

Instructions

Prepare shortcrust pastry

  • In a bowl, cream butter and sugar for just a minute until well combined.
  • Add the vanilla, salt, and egg yolk - combine well. Scrape the sides of the bowl and ensure you have a homogeneous mixture.
  • Lastly, add the flour, cocoa powder, and almond meal - fold until combined. Do not over mix the dough - bring it together into a ball.
    Tip - Ideally, the dough will come together nicely, if necessary add 1 to 2 tablespoon milk.
  • Make a disc and wrap it in plastic/cling wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight.
  • When the dough is well chilled, you can roll it on a well-dusted work surface. Roll about 2 inches larger than the circumference of the tart pan.
  • Fold the dough over the rolling pin. Pick it up and unfold it over the tart pan.
  • Gently smooth the dough into the pan making sure you press down into the shape of the pan. Trim the excess dough at the edges with a rolling pin, or your thumb.
  • Place tart shell in the fridge until you are ready to use. Preheat the oven at 190 C/ 375F.
  • Line the chilled tart with parchment paper. Fill the inside of the shell with pie weights.
  • Bake for 20 to 25 minutes until the edges are lightly starting to brown.
  • Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden. Set aside to cool.

Prepare ganache

  • Chop the chocolate into small pieces and place it in a heatproof bowl - set aside.
    Tip - chopping the chocolate into small pieces will ensure it melts evenly without leaving any small unmelted grains behind.
  • In a saucepan over medium heat, bring the cream to an almost boil but do not boil. Alternatively, you can heat it in the microwave for a minute.
    Tip - Boiling the cream can cause the fat to separate when added to the chocolate. So, if necessary let it cool for a minute.
  • Pour hot cream over the chocolate. Cover and let it rest for a minute. Stir until smooth.
    Tip - if you let the chocolate and cream rest for too long, it will cool the mixture, so just a minute works better.
  • While still warm, add the butter and stir to melt. If using coffee or liquor add it now too.
    Tip - Adding the butter now gives the ganache a beautiful shine. If the butter does not melt you can warm the chocolate for 10 seconds.

Assemble

  • Pour ganache while still warm into the pre-baked cooled shortcrust pastry. Shake the tart pan so the ganache levels off smoothly.
    Tip- A cooled ganache will not give you a smooth top. So, make sure the ganache is warm.
  • Chill for at least 3 hours or until set. Preferably overnight.
  • Once chilled, dust the edges with powdered sugar. Alternatively, you can pipe whipped cream around the edges and sprinkle it with chocolate shavings
    Tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
  • Enjoy!

Recipe Notes

No-bake Cookie Crust 

Alternatively, you can make this a no-bake chocolate ganache tart using a cookie crust
  • 200 grams graham crackers (1 ½ cup)
  • ¼ cup melted butter (60 grams)
  • 1 tablespoon sugar

Method

  • Using a food processor crush the graham crackers until bread crumb consistency. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
  • Add melted butter and sugar. Combine well so there are no dry crumbs.
  • Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan.
  • Place the tart in the freezer for an hour.
  • For the rest of the process as explained above. 

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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