This Chocolate Ganache Tart is a rich, decadent dessert featuring a buttery, crisp tart crust filled with silky smooth chocolate ganache. It’s simple to make and perfect for any chocolate lover. This tart can be topped with fresh berries, sea salt, or even whipped cream for an extra indulgence.
Ingredients:
For the crust:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- Pinch of salt
For the ganache filling:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Optional toppings:
- Fresh berries (raspberries, strawberries, etc.)
- Sea salt flakes
- Whipped cream
- Crushed nuts (optional)
Instructions:
Make the crust:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
- Make the dough:
- In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse a few more times. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together when pressed.
- Chill the dough:
- Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Bake the crust:
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick. Transfer the dough to the tart pan, pressing it evenly into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
- Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15-18 minutes, then remove the weights and bake for another 5-7 minutes until the crust is golden. Let it cool completely.
Make the ganache filling:
- Heat the cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
- Melt the chocolate:
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir gently until the chocolate is completely melted and smooth.
- Add butter and vanilla:
- Stir in the butter and vanilla extract until the ganache is silky and glossy.
Assemble the tart:
- Fill the tart:
- Pour the chocolate ganache into the cooled tart crust, smoothing the top with a spatula.
- Chill:
- Refrigerate the tart for at least 1-2 hours, or until the ganache is set.
Serve:
- Garnish:
- Before serving, garnish the tart with fresh berries, a sprinkle of sea salt, or whipped cream if desired.
Enjoy this rich and indulgent Chocolate Ganache Tart, a perfect treat for any occasion!
