Dark Chocolate Ganache Tart Recipe

Introduction

This Dark Chocolate Ganache Tart is a luscious dessert that combines a crisp, buttery crust with a rich, velvety dark chocolate filling. Perfect for chocolate lovers, it’s elegant yet simple enough for home bakers to make with confidence.

Ingredients

• 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
• 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

1. Step 1: 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 again to combine. Gradually add ice water, one tablespoon at a time, until the dough comes together.
2. Step 2: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Transfer it carefully to a 9-inch tart pan, pressing it into the edges and trimming any excess dough.
5. Step 5: Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Let it cool completely.
6. Step 6: Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.
7. Step 7: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over it and let sit for 2-3 minutes. Stir until smooth and fully combined.
8. Step 8: Stir in the softened butter, vanilla extract, and a pinch of salt until the ganache is glossy and smooth.
9. Step 9: Pour the ganache into the cooled tart crust and spread it evenly.
10. Step 10: Refrigerate the tart for at least 2 hours, or until the ganache is set.
11. Step 11: Before serving, optionally garnish with fresh berries, whipped cream, or chocolate shavings. Slice and serve chilled or at room temperature.

Tips & Variations

• Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture in the ganache.
• To add a nutty twist, sprinkle finely chopped toasted nuts over the ganache before chilling.
• If you don’t have pie weights, dried beans or rice work well for blind baking the crust.
• For a minty variation, add 1/2 teaspoon peppermint extract to the ganache instead of vanilla.

Storage

Store the tart covered in the refrigerator for up to 3 days to keep the ganache firm and fresh. To serve, remove it from the fridge about 15 minutes beforehand to soften slightly. Leftover slices can also be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but the ganache will be sweeter and less intense in flavor. Adjust the sweetness by reducing any added sugar elsewhere in your dessert.

How do I prevent the tart crust from becoming soggy?

Blind baking the crust with parchment and pie weights ensures it stays crisp. Make sure to let it cool completely before adding the ganache, which helps maintain the crust’s texture.

Dark Chocolate Ganache Tart Recipe

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★★★★★

4.4 from 134 reviews

• Author: Matteo
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This luxurious Dark Chocolate Ganache Tart features a crisp, buttery tart crust filled with a rich, silky dark chocolate ganache made from high-quality 70% cocoa chocolate. Perfectly balanced with a hint of vanilla and a pinch of salt, this elegant dessert is ideal for chocolate lovers seeking a decadent yet refined treat.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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 in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for blind baking the crust.
3. Roll Out and Bake the Crust: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Transfer it carefully to a 9-inch tart pan, pressing it into the edges and trimming excess dough. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 5-7 minutes until lightly golden. Let cool completely.
4. Prepare the Ganache Filling: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Place chopped dark chocolate in a heatproof bowl, pour the hot cream over it, and let sit for 2-3 minutes. Stir until smooth. Add softened butter, vanilla extract, and a pinch of salt, stirring until the ganache is glossy.
5. Assemble the Tart: Pour the ganache evenly into the cooled tart crust. Refrigerate for at least 2 hours or until the ganache is set.
6. Serve: Optionally garnish the tart with fresh berries, whipped cream, or chocolate shavings before slicing. Serve chilled or at room temperature.

Notes

• Use good quality dark chocolate with at least 70% cocoa for the best flavor.
• Ensure the butter for the crust is cold to achieve a flaky texture.
• Chilling the dough before rolling helps prevent shrinkage during baking.
• Blind baking with weights keeps the crust from puffing up or shrinking.
• The tart can be stored covered in the refrigerator for up to 3 days.
• Bring the tart to room temperature before serving if you prefer a softer texture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: dark chocolate ganache tart, chocolate tart recipe, homemade chocolate tart, rich chocolate dessert, chocolate ganache filling, tart crust recipe, elegant chocolate dessert