If you are a chocolate lover, this chocolate ganache tart is for you! I use my tart crust recipe and fill it with my 2-ingredient rich and creamy chocolate ganache. This tart is so delicious and easy to make!
Today I am sharing my ganache tart recipe so you can totally stop your chocolate cravings with this simple dessert.
If you don’t have chocolate but only cocoa powder at the moment, you can easily stop your cravings with my chocolate cookies with cocoa powder. They have a strong chocolate flavor with only cocoa powder.
Let’s continue with my chocolate ganache tart now.
You need to combine just a few ingredients to make the crust. You can make the crust either by hand or use a food processor. Both options are included in my tart crust recipe.
Then you can make the chocolate ganache with only 2 ingredients.
Ganache is a mixture of chocolate and cream. If you have read my how to make chocolate ganache post, you may be asking what would be the chocolate to cream ratio in today’s recipe.
1:1 chocolate to cream by weight is my preference as it makes the filling creamy and still rich in chocolate. I use semi-sweet chocolate with 60%cocoa.
You can serve this dessert as it is or decorate with chopped candied hazelnuts, drizzle caramel on top or serve with fresh berries.
Ingredients you’ll need
- Flour-I use it to make the crust, it provides structure.
- Butter-I cut the butter into flour while making the tart crust. Butter makes the tart crust delicious.
- Egg-It adds richness to the crust.
- Heavy cream-I use it to make ganache.
- Chocolate-I use chocolate with 60% cocoa to make the chocolate ganache.
How to make chocolate ganache tart -step by step
First I make the crust and bake it completely and let it cool. I use my removable bottom pan. Below, you can find the link in the recipe card for the tart crust recipe post in which you’ll find many helpful tips.
Making the tart crust is very simple. I usually make it by hand instead of a food processor; you’ll find both options in that post.
Shortly, I mix the flour, sugar and salt (if using) and then cut the butter into flour with a pastry cutter or a fork(or you can use your fingertips). Then I add the egg and stir with a spoon.
After the dough cools in the fridge, I roll out the dough and place into my tart pan.
After the crust is baked, I start to make my chocolate ganache. While the crust is cooling, I have enough time to make it.
First, I chop the chocolate into small pieces. Then I place the chopped chocolate into a heatproof bowl.
It is important to chop the chocolate finely so it can completely melt when you pour the cream on top.
Next, I place the cream into a pan and let it scald. Once the small bubbles occur on the sides of the pan, I remove it from the heat. At this stage, the cream is hot enough to melt the chopped chocolate. I don’t boil the cream but scald.
Then I pour the filling into the totally cooled tart crust. First I let it cool at room temperature and then I keep it in the fridge to let the ganache completely set.
If you want the ganache completely set, let it cool in the fridge for 6-8 hours or overnight.
If you keep them for 3-4 hours in the fridge, the ganache will almost set but when you cut the slices, the ganache will drip from the sides a little not too much-just as you can see from the photo below.
You can serve this way but I just wanted you know the difference.
I hope you enjoy this simple chocolate tart recipe!
If you want to serve this pastry with caramel sauce, you can check my homemade caramel sauce recipe (dry method) or how to make homemade caramel sauce (wet method) posts.
Frequently asked questions
This may happen if you cut the chocolate pieces either too big or if you didn’t heat the cream enough.
Yes, you can place the ganache over bain-marie and stir. It should easily melt if you didn’t cut into too big chunks.
You can keep in the fridge for up to a week.
Yes, you can keep this chocolate tart in the freezer for up to a month. You should thaw overnight in the fridge.
To make a clean cut, run a sharp knife over warm water, wipe it and then cut. After each cut wipe the knife again. At some point, if the knife is not clean enough after wiping, run the knife under warm water, wipe it again and continue to cut.
Yes, you can actually make this tart ahead of time step by step. You can make the dough one day, bake the crust later, etc. For example, you can keep the well-wrapped tart dough in the fridge for up to a week and in the freezer for up to a month. Don’t forget to thaw the dough before using it. Or you can make the dough, bake it and keep it at room temperature for up to 3 days or in the fridge for up to 7 days. You can completely make the dessert and keep it in the fridge up to a week or in the freezer for up to a month.
Other chocolate recipes you may enjoy!
- Brownies without Cocoa Powder
- Chocolate Loaf Cake
- Double White Chocolate Chunk Cookies
- Peppermint Chocolate Truffles
- Triple Chocolate Chip Cookies
Chocolate Ganache Tart
- 1 recipe tart crust
- 315 grams (1 and ⅓ cup) heavy cream
- 315 grams (11 oz) semisweet chocolate
- You should apply all the tips in the linked post. You need to fully bake the crust and let it completely cool before pouring the ganache.
- Chop the chocolate into small pieces with a sharp knife. Place the chopped chocolate into a heat proof bowl.
- Place the heavy cream into a medium pan and let it scald not boil. When there are small bubbles on the sides of the pan, remove the pan from the heat. Pour the heavy cream on top of the chopped chocolate. Let it sit there for almost 1-2 minutes to soften the chocolate without stirring.
- Stir the mixture gently with a spoon to avoid too much air bubbles. You can use a whisk but stir gently.*
Assemble the Dessert
- Pour the chocolate ganache over totally cooled tart crust. Let the pastry cool at room temperature before placing into the fridge. Let it set in the fridge for at least 3-4 hours for a soft serve(the ganache will set but when you cut into slices the chocolate will slightly drip from the sides) or 6-8 hours or overnight to ganache completely set (you'll get very neat slices). If you keep in the fridge for 6 hours or longer you can keep at room temperature for a couple of minutes for a creamy consistency before serving.
How to store: You can keep in the fridge for up to a week or in the freezer for up to a month. You should thaw overnight in the fridge.
If you want to make a clean cut, run a sharp knife over warm water, wipe it and then cut. After each cut wipe the knife again. At some point if the knife is not clean enough after wiping, run the knife under warm water, wipe it again. Make ahead: You can make this tart ahead of time step by step. You can make the dough one day, bake the crust later, etc. For example, you can keep the well-wrapped tart dough in the fridge for up to a week and in the freezer for up to a month. Don’t forget to thaw the dough before using it. Or you can make the dough, bake it and keep it at room temperature for up to 3 days or in the fridge for up to 7 days. You can completely make the dessert and keep it in the fridge up to a week or in the freezer for up to a month.
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