Description
Indulge in the rich, decadent world of chocolate with this exquisite Chocolate Ganache Tart recipe. Featuring a buttery, crumbly crust and a smooth, velvety ganache filling, this dessert is perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg yolk
- 2–4 tablespoons ice water
- For the Ganache:
- 10 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Pinch of salt
Instructions
- Make the Crust: In a food processor, combine flour, cocoa powder, powdered sugar, and salt. Pulse to mix. Add cold butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 1 tablespoon of ice water. Add to the food processor and pulse until the dough just comes together. Add more water, a tablespoon at a time, if needed.
- Turn the dough out onto a lightly floured surface. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, and prick the bottom with a fork.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 10-15 minutes, or until the crust is golden brown. Let cool completely.
- Make the Ganache: Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream, butter, and salt over medium heat until the cream just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for a minute. Then, whisk until smooth and glossy.
- Assemble the Tart: Pour the ganache into the cooled tart shell.
- Refrigerate for at least 2 hours, or until the ganache is set.
- Garnish as desired (e.g., fresh berries, chocolate shavings). Slice and serve.
Notes
- For a smoother ganache, use high-quality chocolate.
- If the ganache is too thick, gently warm it over low heat, stirring constantly, until it reaches the desired consistency.
- The tart can be made a day in advance. Store it in the refrigerator.
- Feel free to experiment with different toppings and garnishes.
- Prep Time: PT45M
- Cook Time: PT35M
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Protein: 5g