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Dark Chocolate Ganache Tart Recipe

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★★★★★

4.6 from 57 reviews

This decadent Dark Chocolate Ganache Tart features a buttery, crisp tart crust filled with a rich, silky ganache made from high-quality dark chocolate and cream. Perfect for chocolate lovers, this elegant dessert is simple to make and impressive for any occasion.

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

  1. Prepare the Tart Crust: In a food processor, pulse together the all-purpose flour, cold cubed butter, powdered sugar, and salt until the mixture resembles coarse crumbs. Add the egg yolk and pulse again to combine. Slowly add ice water, one tablespoon at a time, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  2. Preheat Oven: Set your oven to 350°F (175°C) to preheat while the dough chills and prepare for baking.
  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 the dough evenly into the edges and trimming any excess. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5-7 minutes until the crust is lightly golden. Allow to cool completely before filling.
  4. Prepare the Ganache Filling: Heat the heavy cream in a small saucepan 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 sit for 2-3 minutes, then stir until smooth and fully combined. Add the softened butter, vanilla extract, and a pinch of salt, stirring until the ganache is glossy and smooth.
  5. Assemble the Tart: Pour the ganache filling evenly into the cooled tart shell. Smooth the surface and refrigerate the tart for at least 2 hours, or until the ganache is fully set.
  6. Serve: Optionally garnish the tart with fresh berries, whipped cream, or chocolate shavings before slicing. Serve the Dark Chocolate Ganache Tart chilled or at room temperature for optimal flavor and texture enjoyment.

Notes

  • Make sure all butter used is cold for the crust to achieve a flaky texture.
  • Use high-quality dark chocolate with at least 70% cocoa for the richest flavor.
  • Blind baking the crust prevents it from becoming soggy when filled with ganache.
  • You can prepare the tart a day ahead and refrigerate it to save time.
  • Allow the ganache to come to room temperature for a few minutes before slicing for cleaner cuts.

Keywords: dark chocolate tart, ganache tart, chocolate dessert, chocolate tart recipe, homemade chocolate tart, easy chocolate ganache, elegant dessert

Find it online: https://cookcrisis.com/dark-chocolate-ganache-tart-recipe/