Today I’m sharing a very easy Chocolate Ganache Tart recipe, which is not only very simple to make but looks impressive and can be a valuable addition to your dessert table. You begin by blind baking the tart crust, then prepare the ganache and pour it in the prepared tart crust.
If you are a fan of tarts, do give a try to this delicious Walnut Tart recipe on my Youtube channel.
Recipe at a Glance
For the Tart
Butter- unsalted, room temperature
Almond powder – you can buy commercially available or make your own grinding with powdered sugar.
Sugar- powdered/ confectioner’s/icing
Salt
Egg
Flours – All-purpose & corn flour
For the Ganache
Chocolate- dark or milk (depending on your preference, this will alter the sweetness level and also dark chocolate sets firmer)
Fresh cream-milk fat content about 30% – 35%
Butter- unsalted
Step by Step Process
For the Tart
- Sieve flour, corn flour and salt.
- Cream butter and add sugar & almond powder.
- Add in egg and beat.
- Mix in the dry ingredients and combine to form a dough.
- Form a disc, wrap and chill for 30 minutes.
- Roll out according to the size of the pan 7 – 8 inches work well, place in tart pan and blind bake for 30 minutes in a preheated oven.
For the Ganache
- Chop the chocolate if its in a block form.
- Melt over a double boiler or in microwave (in 30 seconds bursts stirring in between) until 80% is melted
- Heat the cream until just bubbles start to appear.
- Pour the cream on to the melted chocolate.
- Add the butter and stir.
- Pout on to the cooled tart shell and let it set for 4-6 hours in refrigerator.
FAQs
Serving Suggestions
Although this Chocolate Tart tastes delectable as it is; however, you can add various flavors and toppings to it for added flavor, such as sea salt, caramel, nuts, fruit, or a dollop of whipped cream.
Substitutions & Variations
You can add honey if you are using dark chocolate for added sweetness, about a tablespoon along with cream when it is being heated.
You can skip almond powder and substitute with corn flour or the regular all purpose flour.
Storage and Make Ahead
Store the chocolate tart in the refrigerator- covered to prevent it from drying out. It tastes the best within a few days of baking.
You can prepare the tart crust and filling ahead of time and refrigerate them separately. Assemble and bake the tart when you’re ready to serve.
Easy Chocolate Ganache Tart
Easy Chocolate Ganache Tart recipe, which is very simple to make, looks impressive and can be a valuable addition to your dessert table.
Ingredients
For the Tart
- 100g Flour
- 25g Corn flour
- A pinch Salt
- 75g Unsalted butter
- 50g Powdered sugar
- 25g Almond powder
- 1 Whole egg
For the Ganache:
- 180g Milk chocolate
- 125ml Fresh cream (milk fat content about 30-35%)
- 20g Unsalted butter
Instructions
For the Tart:
- Sieve flour, corn flour and salt
- Cream butter and add sugar and almond powder.
- Add in egg and beat.
- Mix in the dry ingredients
- Combine to form a dough without overmixing or kneading.
- Form a disc and wrap, chill for 30 minutes.
- Roll out and dock in 7-8 inches tart pan, if you have smaller pan then you can use the remaining dough to bake plain biscuits or mini tart pans.
- Blind bake* for 30 minutes in a preheated oven at 350 F for 30 minutes.
For the Ganache:
- Melt chocolate on a double boiler or microwave in burst of 30 seconds stirring in between.
- Heat cream until bubbles start to appear.
- Add into chocolate and mix well.
- Add butter and mix well.
- Pour it into the tart.
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Based on 1 Review(s)
Looks very delicious! I like that almonds were used for the crust.
What exactly is heavy cream? It would be a big help.of you could answer this..thanks a lot!
Reshma, heavy cream, double cream and whipping cream can be used interchangeably, the only difference they have is the percentage of fat, min 35% is recommended by most recipes. hope that helps