Dark Chocolate Ganache Tart Recipe
This Dark Chocolate Ganache Tart features a crisp, buttery crust filled with a rich, smooth dark chocolate ganache made from high-quality dark chocolate and heavy cream. Perfect for chocolate lovers, this elegant dessert combines silky ganache with a delicate tart shell, balanced with a hint of vanilla and a pinch of salt for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Ganache Filling:
- 8 ounces dark chocolate (at least 70% cocoa, chopped)
- 1 cup heavy cream
- 2 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Tart Crust: In a food processor, combine the flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Roll Out and Bake the Crust: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the edges and trimming any excess dough. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Allow to cool completely.
- Prepare the Ganache Filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes, then stir until smooth and fully combined. Stir in the softened butter, vanilla extract, and a pinch of salt until the ganache is glossy and smooth.
- Assemble the Tart: Pour the ganache filling into the cooled tart crust, spreading it evenly. Refrigerate the tart for at least 2 hours or until the ganache is set.
- Serve: Garnish with fresh berries, whipped cream, or chocolate shavings if desired. Slice and serve chilled or at room temperature for the best flavor and texture.
Notes
- Use high-quality dark chocolate with at least 70% cocoa content for a rich, intense flavor.
- Chilling the dough before baking helps prevent shrinkage and ensures a flaky crust.
- Blind baking the crust is essential to avoid a soggy bottom once the ganache is added.
- Ganache can also be flavored with a splash of liquor like Grand Marnier or coffee for a twist.
- Store the tart covered in the refrigerator and consume within 3-4 days for optimal freshness.
Keywords: Dark Chocolate Ganache Tart, Chocolate Tart, Dessert, Tart Recipe, Dark Chocolate Dessert, French Tart, Ganache Tart
Find it online: https://familyfavplates.com/dark-chocolate-ganache-tart-recipe/
