Chocolate Ganache Tart

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.

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Course: Dessert

Cuisine: French

Keyword: chocolate, dessert, Pastry, tart

Prep Time: 20 minutes

Cook Time: 22 minutes

Resting time: 4 hours

Total Time: 4 hours 42 minutes

Servings: Servings

Calories: 630kcal

Author: Veena Azmanov

Ingredients

Shortcrust pastry

1 1/2 cup All-purpose flour
2 tbsp Cocoa powder
4 oz Butter unsalted, room temperature
4 tbsp Powdered sugar
1/8 tsp Salt
1 Egg yolk large
1 tsp Vanilla extract
2 tbsp Almond flour optional
2 tbsp Milk up to 4 tbsp if necessary

Chocolate ganache

8 oz Chocolate
1 cup Whipping Cream
4 tbsp Butter

Metric - US customary

Instructions

Prepare shortcrust pastry

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.
Ideally, the dough will come together nicely, if necessary add 1 to 2 tbsp milk.
Make a disc and wrap 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 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 or foil.
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

Place chocolate in a heatproof bowl - set aside.
Pour cream in a saucepan and bring to an almost boil but do not boil (I heat it in the microwave for a minute).
Next, pour hot cream over the chocolate.
Cover and let sit for a minute.
Stir until smooth.

Assemble

Pour ganache while still warm into the pre-baked shortcrust pastry or cookie crust.
Shake the tart pan so the ganache levels off smoothly.
Chill for a couple of hours until set (3 to 4 hours or overnight).
Once chilled, dust with powdered sugar on the edges.
Alternatively, you can pipe whipped cream or add fruits.

Notes

No-bake chocolate ganache tart

Alternatively, you can make this a no-bake chcocolate ganache tart using a cookie crust

For the cookie crust

200 grams graham crackers (1 1/2 cup)
1/4 cup melted butter (60 grams)
1 tbsp sugar

Prepare crust

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.

Nutrition