Chocolate Ganache Tart
This chocolate ganache tart is so delicious and easy to make!
Servings: 10 people
Calories: 460kcal
Ingredients
- 1 recipe tart crust
Chocolate Ganache
- 315 grams (1 and ⅓ cup) heavy cream
- 315 grams (11 oz) semisweet chocolate
Instructions
Tart Crust
- 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.
Chocolate 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.
Notes
*If the chocolate doesn't melt completely when you mix it with heavy cream after you make the ganache, it is because you either didn't chop the chocolate into small pieces or the cream didn't heat enough. In this case, you can place the ganache over bain-marie and stir. It should easily melt.
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.
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.
Nutrition
Serving: 10slices | Calories: 460kcal | Carbohydrates: 34g | Protein: 6g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 88mg | Sodium: 53mg | Potassium: 229mg | Fiber: 4g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg