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.
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 in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for blind baking the crust.
- 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.
- 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.
- Assemble the Tart: Pour the ganache evenly into the cooled tart crust. Refrigerate for at least 2 hours or until the ganache is set.
- 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
