If you are a chocolate lover searching for a dessert that feels luxurious yet simple to make, this Chocolate Ganache Tart will quickly become your go-to indulgence. Featuring a crisp, buttery shortcrust pastry filled with a silky, rich dark chocolate ganache, it offers an irresistible balance of textures and deep chocolate flavor that melts in your mouth. Whether you’re celebrating a special occasion or simply craving a decadent treat, this Chocolate Ganache Tart delivers that perfect wow factor with little fuss.
Ingredients You’ll Need
Gathering just a handful of high-quality ingredients is all it takes to create this stunning tart. Each component plays a vital role in building texture, flavor, and that fabulous chocolate allure.
- Carême Sweet Vanilla Shortcrust Pastry: A ready-to-use base that saves time and adds buttery crispness with a touch of vanilla.
- Good quality 70% dark chocolate: Provides the deep, intense chocolate flavor essential for a luscious ganache.
- Thickened cream: Adds creaminess and smoothness to make the ganache irresistibly rich.
- Unsalted butter: Ensures silky texture and a glossy finish in the ganache filling.
- Good quality cocoa powder: Perfect for dusting on top for an elegant, chocolatey flourish.
How to Make Chocolate Ganache Tart
Step 1: Prepare and Blind Bake the Pastry
Begin by preheating your oven to 165°C fan-forced (185°C conventional). Lightly dust your work surface with flour before unrolling the defrosted sweet vanilla shortcrust pastry. Gently line your rectangular tart tin with the pastry, pressing it in carefully to avoid tears. Cover the pastry with baking paper and fill it with baking weights right up to the edges—this ensures the base and sides hold their shape and bake evenly.
Step 2: Bake the Tart Shell
Place the tin on a baking tray and pop it into the oven for 20 minutes. After this initial bake, remove the tart and scoop out the baking weights with care. Return the tart to the oven for an additional 5 minutes to fully cook the base. Once golden and crisp, remove it from the oven and let it cool completely to prepare for the ganache filling.
Step 3: Make the Chocolate Ganache Filling
Chop the dark chocolate into small pieces to help it melt evenly. Heat your cream in a saucepan until it just reaches boiling, then remove it from the heat. Pour the hot cream over the chopped chocolate and add the diced unsalted butter. Whisk the mixture vigorously until it transforms into a smooth, shiny ganache that practically sings “indulgence.”
Step 4: Fill and Chill the Tart
Pour the luscious ganache mixture into the cooled tart shell, smoothing the surface gently with a spatula. Transfer your tart to the fridge and let it chill for at least two hours. This step is crucial—it allows the ganache to set beautifully, creating that melt-in-your-mouth texture everyone loves.
Step 5: Add the Finishing Touch
Once chilled and perfectly set, dust the top with a generous sprinkle of good quality cocoa powder. This simple garnish adds an elegant, bittersweet contrast and a rich chocolate aroma that completes the presentation of your Chocolate Ganache Tart.
How to Serve Chocolate Ganache Tart
Garnishes
Elevate your Chocolate Ganache Tart with simple yet delightful garnishes such as fresh raspberries or a few fragrant mint leaves. A dollop of lightly whipped cream can add a luscious airiness, balancing the richness. Toasted nuts, like hazelnuts or almonds, also work wonders for added texture and a nutty flavor boost.
Side Dishes
Pairing your tart with a side of fresh berries or a scoop of vanilla bean ice cream brings refreshing contrast that brightens up each bite.A rich espresso can also complement the deep chocolate notes and make this dessert feel even more special.
Creative Ways to Present
For a wow factor, serve slices of the tart on slate boards or elegant plates, dusting extra cocoa powder or powdered sugar around the edges for a bistro-style touch. You could also drizzle a little salted caramel or raspberry coulis alongside to beautify the presentation and add an extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Ganache Tart can be stored in an airtight container in the refrigerator for up to three days. This keeps the crust crisp and the ganache fresh and creamy, so you can enjoy that perfect texture even the next day.
Freezing
For longer storage, you can freeze the tart uncut by first wrapping it tightly in plastic wrap and then in foil. It’s best to consume within one month for optimal flavor and texture. Thaw overnight in the refrigerator before serving to preserve the delicate ganache.
Reheating
Since the tart is best served chilled, avoid reheating. If you prefer it slightly softened, leave a slice out at room temperature for 10–15 minutes before enjoying. This modest warm-up enhances the ganache’s creaminess without compromising the crisp pastry.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! While 70% dark chocolate offers a rich, balanced flavor, you can experiment with milk chocolate for a sweeter taste or even bittersweet varieties based on your preference. Just keep in mind that the flavor and texture might vary slightly.
Is it possible to make the tart gluten-free?
Yes, you can substitute the sweet vanilla shortcrust pastry with a gluten-free version available in stores or make your own. Just ensure the pastry suits baking and holds the ganache filling well.
How long does the ganache take to set in the refrigerator?
Typically, the ganache will need at least two hours to firm up properly. For the best results, chilling overnight ensures a perfectly set filling that slices cleanly and tastes amazing.
Can I prepare the tart in advance for a party?
Definitely! This tart is an excellent make-ahead dessert. Prepare and chill it a day before your event to save time while guaranteeing a stunning, delicious finish for your guests.
What’s the best way to get the crust perfectly crisp?
Blind baking with baking weights is crucial for a crisp base. Make sure the pastry is well chilled before baking and that the weights fully cover the pastry, supporting it during baking. Baking fully before adding the ganache prevents a soggy crust.
Final Thoughts
Making and sharing this Chocolate Ganache Tart is pure joy—from the first step of rolling out the delicate pastry to that delicious first bite of rich, glossy ganache. It’s comfort and elegance combined into one dessert that’s surprisingly easy to create. I encourage you to try this recipe and watch it become a beloved staple in your kitchen and a crowd-pleaser at every gathering.
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Chocolate Ganache Tart Recipe
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This decadent Chocolate Ganache Tart features a crisp vanilla shortcrust pastry filled with a rich and glossy 70% dark chocolate ganache, topped with a dusting of cocoa powder. Perfectly balanced between creamy and bittersweet, this elegant dessert is ideal for chocolate lovers looking to impress with a simple yet sophisticated tart.
Ingredients
Shortcrust Pastry
- 1 (435g packet) Carême Sweet Vanilla Shortcrust Pastry, defrosted
Ganache Filling
- 170g good quality 70% dark chocolate, chopped
- 400ml thickened cream
- 80g unsalted butter, cut into small pieces
To Serve
- Good quality cocoa powder, for dusting
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 165°C fan-forced (185°C conventional). Unroll the defrosted vanilla shortcrust pastry on a lightly floured surface to prevent sticking.
- Line Tart Tin: Place the pastry into a 35cm x 13cm rectangular tart tin, gently pressing it into the base and sides to avoid air bubbles.
- Blind Bake: Line the pastry with baking paper and fill with baking weights, making sure the weights fill the tin to support the sides and base during baking. Place on a baking tray and bake for 20 minutes.
- Remove Weights and Finish Baking: Carefully remove the baking weights and paper, then return the tart to the oven for an additional 5 minutes to ensure the base is fully cooked and crisp. Remove and cool.
- Prepare Chocolate Ganache: Chop the dark chocolate into small pieces and place in a mixing bowl. Heat the thickened cream in a saucepan until boiling, then immediately pour over the chocolate. Add butter pieces and whisk until the ganache is smooth, glossy, and fully combined.
- Fill Tart Shell: Pour the ganache mixture into the cooled tart shell and smooth the surface with a spatula.
- Chill and Set: Transfer the filled tart to the refrigerator and chill for at least 2 hours, or until the ganache is set firmly.
- Serve: Before serving, dust the top of the tart with good quality cocoa powder for an elegant finishing touch.
Notes
- Using good quality 70% dark chocolate ensures a rich, intense chocolate flavor.
- Blind baking the pastry with weights prevents the crust from puffing up and helps retain its shape.
- You can prepare the tart a day in advance; keep it refrigerated and dust with cocoa powder just before serving.
- For a gluten-free version, substitute the shortcrust pastry with a gluten-free variety.
- Allow the ganache to cool slightly before pouring into the pastry shell to avoid melting the crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Blind Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (approximately 1/8 of tart)
- Calories: 420 kcal
- Sugar: 18g
- Sodium: 50mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg
